Mr Hive Kitchen & Bar - MFWF Restaurant Express

Mr Hive Kitchen & Bar
8 Whiteman Street
Southbank 3006 

I love the Melbourne Food and Wine Festival Restaurant Express lunches.  The deal is 2 courses and a glass of wine for $40. There are many participating restaurants and it is a great way to try a restaurant without a huge financial outlay.  This year I only had time for one lunch so chose Mr Hive Kitchen & Bar which has been on my 'list' for awhile.  It is located in the Crown Casino complex in the space previously occupied by Gordon Ramsay's Maze.  Entry is via the Crown Metropol Hotel.    

The restaurant decor carries through the 'bee hive' theme.

We began with delicious bread and salted butter.  There were a number of wines to choose from including a sparkling.  I had the Yarra Ridge Sauvignon Blanc which was lovely and crisp.

Jicama ravioli / avocado / pistachio

My friend and I decided to share an entree and dessert to try as much of the menu as possible.  The two entrees on offer were Smoked Rainbow Trout, potato, cucumber, celery or Jicama ravioli, avocado, pistachio.  We chose the ravioli but I have to admit we had to ask what Jicama was first!!  Turns out it is root vegetable that looks like a turnip.  

The salad is served cold and the ravioli is actually very thin slices of Jicama filled with the avocado mixture.  It was light, fresh, different and quite tasty but it didn't overly excite me and is probably not something I would rush to order again.

Ora King Salmon / peas / asparagus

The two options for mains were "Black Angus" flat iron (300g), black miso, shitake salad served medium or Pan fried Ora King Salmon, peas, asparagus.  We both chose the salmon which was divine.  Beautifully cooked, with a deliciously crispy skin it was a lovely dish.

Dessert was Summer berry Eton mess or Mrs Hive's chocolate bar, peanuts, caramel.  I have previously had Mr Hive's Eton Mess at Taste of Melbourne 2012 and whilst it was delicious we were very keen to try the chocolate bar.

Chocolate bar / peanuts / caramel

The chocolate bar was every bit as good as it looks though it was very rich and dense and I would struggle to finish it alone.  The peanut butter ice cream was lovely and helped cut through the richness.

Our meal concluded with tea or coffee.  Despite this being an express lunch we weren't rushed which was nice.

Shed 5

Shed 5
37 Dukes Walk
South Wharf Promenade
South Wharf 3006

Shed 5 is a modern Greek/Mediterranean restaurant in the South Wharf restaurant precinct.  South Wharf is a short walk over the Seafarers Bridge from the WTC Wharf precinct.  Shed 5 is literally located in one of the old cargo sheds on the Yarra River. Renovated of course!  DFO and the Hilton Hotel are neighbours as are a number of restaurants and bars. 

Setting sun giving the city a beautiful glow!

I dined at Shed 5 with my sisters on a beautiful summer night. To start we shared some entrees.

Fava Puree - Fried Chickpeas, Shallot, Hazelnuts $8

I'm afraid my picture does not do the Fava Puree justice.  It was divine.  Creamy and soft then topped with gorgeous crunchy chickpeas and hazelnuts.  I would return to Shed 5 for this dish alone!  We ordered some Pita Bread to dip.  

N'Duja & Mozzarella Croquettes - Oregano & Rosemary Aioli $4ea

The croquettes were delicious.  N'Duja is a spicy, spreadable pork sausage.  The inside of the croquette was soft and gooey.  The outside crisp and crunchy.  Perfect.  The aioli was the perfect accompaniment.

Saganaki Cheese - Grilled Onions & Roasted Peppers $16

The saganaki was lovely.  Salty cheese with sweet onions and peppers - a great combination.

Bannockburn Half Chicken - Zucchini and Haloumi Fritters $32

For main I had the Bannockburn Half Chicken.  A large serve but delicious.  Cooked in the wood oven the skin was beautifully crispy and the meat juicy and succulent.  The fritters were an interesting addition and very tasty.

Slow Roasted Lamb Neck - Dates, Pinenuts, Capers $32

My sisters both ordered the lamb and were very happy with their meal.  The meat was beautifully tender and melted in your mouth.

Spring Village Salad - Peppers, Olives, Green Beans, Barrel Aged Feta $13

Potato Fries - Bay Leaves, Chilli, Rosemary, Garlic $8

We ordered salad and potato fries to enjoy with our mains.  Nice classic flavour combinations.

Almond Praline & Honey Semifreddo, Apricot Sorbet, Berries $12

We were quite full by this stage so just ordered a dessert to share.  It was fine with a nice contrast of flavours.


Shed 5 was a lovely dining experience.  I look forward to returning.
 
 

 

Piecey Num Nums 1st Birthday!!

My "leap year baby" blog is one today!  My first post was on 29th February 2012 - I didn't plan it - it just sort of happened!!  

I can't say the year has unfolded as I had hoped when I wrote my first post.  Primarily I haven't blogged as much as I would have liked however I am hoping to change that this year.  I also didn't travel outside of the state I live in though I am excited to say that is definitely going to change this year.

In June I am travelling to France and Spain.  I am beyond excited about this as it has been many years since I was last in Europe.  And as you might guess from these glimpses of my home, I am slightly obsessed with Paris!  I am looking forward to sharing my trip with you!  

To mark this occasion I decided to make some birthday savoury muffins.  This recipe from the taste.com.au website caught my eye awhile ago but as usual I decided it would be so much better with a few little additions ;)  They are best eaten warm (20 seconds in the microwave) and I think they would be lovely as an accompaniment to soup.

Cumin and Pea Muffins

Ingredients

• 1 brown onion, grated or finely chopped
• 2 slices lean bacon, finely chopped
• 1 tsp minced garlic or 1 garlic clove crushed
• 1 tablespoon ground cumin
• 1 cup frozen peas
• 1 egg
• 1 cup of milk
• 2 cups of self raising flour, sifted
• 1/2 cup grated parmesan cheese
• 2 teaspoons olive oil
• 80gr butter, melted
• olive oil spray for greasing

Method

1. Preheat oven to 200°C
2. Grease a 12 hole muffin tin
3. Saute the onion, bacon and garlic in the olive oil until soft and golden.  Around 3-4 minutes should be long enough  
4. Add the cumin and peas.  Cook for about 2 minutes then remove from the heat and allow to cool 
5. Sift the flour into a bowl
6. Mix the butter, milk and egg.  Add it to the flour and combine
7. Gently stir through the pea mixture and the parmesan cheese.  If the mixture appears too dry add a dash more milk
8. Spoon into muffin tin and bake for 18-20 minutes