Restaurants at Taste of Melbourne 2009

1

 

Led by acclaimed chef Frank Camorra, the MoVida kitchen brings some of the best Spanish tapas in Australia to Taste, with signature dishes including braised beef with Spanish paprika, saffron and potatoes, and chocolate with fennel pastry and sugared almonds. Phwoarrr!

2

 

In what's likely to be one of the more popular stalls, MasterChef Australia judge George Calombaris combines his three restaurants to deliver two entree choices from The Press Club, two mains from Hellenic Republic, and two desserts from Maha. These include saganaki with peppered figs, lamb souvlaki and Turkish delight-filled doughnuts.

3

 

From the glamorous surrounds of The Prince hotel to the equally opulent environs of the Royal Exhibition Building, Circa is right at home at Taste. Chef Matthew Wilkinson heads a kitchen serving international dishes like quail Kiev with horseradish-spiced coleslaw.

4

 

The Cantonese crown jewel of the Crown Casino, Silks offers fine Chinese cuisine prepared by elite Hong Kong chefs, including chef de cuisine Ping Yan Yeung. The baked crab shell with Portuguese sauce is one of the three dishes Silks plans to serve at Taste.

5

 

Another of Crown Casino's prime dining destinations, The Brasserie by Philippe Mouchel captures the joie de vivre of classic and contemporary French cuisine. Taste punters can gorge themselves with selections like the sumptuous chocolate marquise with salted caramel ganache and tonka bean Anglaise sauce.

6

 

One of just two restaurants in Melbourne to earn three chef's hats in 2009, this sublime mod-Oz/French eatery promises top-class servings at Taste, including a tempura of quail breast with tajine flavours and whipped Persian feta.

7

 

For more MasterChef action, judge Gary Mehigan's Maribyrnong River restaurant, The Boathouse, presents myriad Mediterranean morsels like falafel with sour frumenty, yoghurt and coriander, and clotted cream mousse with ginger nut crumble.

8

 

Recently awarded two chef's hats, Verge is helmed by chef Dallas Cuddy, whose menu crosses the boundaries of "mod-Oz" to incorporate Japanese and European infusions. One of Cuddy's intriguing dishes for Taste is the coffee-cured ocean trout with roast cauliflower and buckwheat vinaigrette.

Other restaurants participating in Taste of Melbourne 2009 include Oyster Little Bourke, Botanical, Nobu Melbourne, Fifteen Melbourne and The Court House. For more information, visit www.tastefestivals.com.au.