‘LAUNCHING’ AT THE CLIVEDEN!

THE CLIVEDEN BAR AND DINING

Words by Celeste Iuliano

Images Courtesy of Thomas Bindley, The Cliveden Bar & Dining/Kate & Co.

Last week’s Launch Event at The Cliveden Bar and Dining kept the cocktails flowing, as the crowd moved between tables of tempting bites. Charcuterie? Freshly shucked oysters anyone? Plenty of action at the bar too, with my personal fave a flamboyant passionfruit cocktail, aptly tagged ‘Flaming Passion’, chartreuse alight! This is one  beverage designed to end an impressive meal, or kick off a night on the town!

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The Cliveden offers guests a ‘new way to buffet’. There are 5 different buffet menus, influenced by Mediterranean and European flavours, all with a focus on fresh ingredients and artisanal food. Between charcuterie, perfectly cooked meat and seafood, and delicate desserts, you’ll enjoy quantity and quality.

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While you’re at The Cliveden, be sure to spend some time in the lounge. With 116 seats and a relaxing vibe, it’s the perfect spot to enjoy your Espresso Martini! The bar boasts European and local craft beers, ciders, a selection of the best Australian wines, and signature cocktails such as the Bloody Aussie Negroni, a creation of Four Pillars Shiraz Gin (Vic), Red Økar Amaro (S.A.), and Maidenii Sweet Vermouth (Vic).

The Cliveden Bar & Dining is part of Pullman Melbourne on The Park’s $6 million makeover. Conveniently located a stone’s throw from the MCG, it is based on the site of the original 1887 mansion. In early Federation Melbourne, The Cliveden was a popular social club, and host to several balls and garden parties. Today it retains the original stained glass panelling and restored woodwork, however the bar and dining area has been given a modern makeover. The combination of classic and contemporary elements makes for a classy, intimate space.

Love an imaginative Cocktail, flavour packed dining choices, and a beaut spot to chill?

Head to the Cliveden!

Espresso Martini (1)

The Cliveden Bar & Dining Pullman Melbourne On The Park 192 Wellington Parade
East Melbourne VIC 3002

Reservations: thecliveden@accor.com

Website: www.theclivedenbaranddining.com.au

Instagram @thecliveden
Facebook @theclivedenbaranddining

**Celeste was a guest of The Cliveden Bar & Dining and Kate & Co.

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Additional Information Courtesy of The Cliveden Bar & Dining/Kate & Co. – Hayley Edwards

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Events

E: literallyconnie@gmail.com

Follow us on Instagram @tatgourmetmag

Looking for more pics from the Launch? Read on…

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Holy Duck!

Holy Duck!

by CHEFS GALLERY

Words by Daria Kill-Smith

Images Courtesy of Holy Duck!/Cardinal Spin & Daria Kill-Smith.

Les petits was the theme for the night, beginning in the little lanes of Chippendale – once a grungy centre of Sydney, now a trendy hub for inner city occupants, uni students, and hipsters too hip to eat at home. L’etiole accompanied me on this tasting and she was warned – leave your inner vegan at the door for there will be no room at the table for edible-consciousness – the bounty of the Holy Duck! promised meat, meat, and more meat, and it did not disappoint. Duck, steamed in a dumpling, roasted whole (sans bone if desired), or crisply filling a pancake, joined short-ribbed roast beef and stir fried wagyu, alongside double-cooked, roasted or barbecued pork – which included two types of crispy crackling for the true adventurers. For those preferring the white-meat option, there was the choice of whole spring or Sichuan-style chicken; crustacea in the form of spanner crab, steamed scallops or butterflied king prawns; and two types of fish – steamed orange roughy or fish of the day.

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L’etoile and I decided to try our hands at as many taste dishes as we could and started with, what else, duck – encased in light and crispy spring rolls with the shining balance of mushroom and vegetable; that perfectly offset the special entree of the day, deep-fried spanner crab wontons with dipping sauce. We were mindful not to forget the lighter option of steamed scallops, although each of our dishes maintained the healthy food pyramid with the inclusion of micro-greens: alfalfa sprouts with sesame seeds, snow-pea shoots, and zucchini discs with smooth golden garlic and crunchy fried millet! We finished with crispy rice balls heaped with what else – duck – plus rocket, radish and red cabbage salad which was drenched in a sweet dressing; and fiery Sichuan Hot & Numbing Chicken – fat little pieces of wings with hidden heat bombs of Sichuan peppercorns and whole dried chilli. But L’etoile required a non-meat protein and we ordered a serving of Handmade Salt & Pepper Egg & Spinach Tofu – AMAZINGLY smooth and creamy and topped with coriander leaves and fresh chilli – and unanimously voted as the dish of the evening.

Crispy rice balls 2

Sadly, we missed full platters of barbeque and roasted meats, and were loathe to order a dessert neither of us could finish, but the sight of those dishes being served to fellow diners didn’t need tasting to know the verdict would be none other than delicious. Les petits morsels and a reasonably priced menu – little wonder the Holy Duck! is a popular venue.

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**Daria is a Sydney writer with a palate for tempting food and tasty events!

Holy Duck!

The Old Rum Store

2-10 Kensington St

Chippendale NSW 2008

holyduck.com.au

Instagram: @holyduck.au

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Hospitality/Events

Follow us on Instagram: @tatgourmetmag

Check out more tempting photos from Holy Duck!…

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