Fork & Fingers is an Indian fusion restaurant, with a seasonal menu that is rejigged every few months on the back of experimentation nights with regular diners to gauge what works and what doesn’t.
Everyone around us had only ordered a dish each, so it was slightly embarrassing when Boneless Bestie picked up our tray of food and we could barely fit all our dishes on the table.
If you’re not willing to balance precariously on a high stool at the bar or firm up your Thursday night plans six weeks in advance, Tipo 00 is off limits, which is why it made foodie news when the team behind the famed pasta bar opened sister restaurant Osteria Ilaria a few doors away.
The steak frites at Entrecote comes with a “sauce Maison au beurre et aux herbes”, which post-meal sleuthing revealed was a “house sauce with butter and herbs” and what I’m sure was either a heap of garlic or onion or both, judging by how I felt after.
French Saloon is an airy and light-filled bistro that is perched atop Kirk’s Wine Bar — exemplifying much of the casual chic vibe that you find downstairs but with decidedly more flourish and pomp.
Visiting wine bars is my new favourite thing (I know – I’m severely behind the times) because regardless of which wine you choose, you’re winning and the food is equivalent to fine dining without the hefty price tag.
Banish all thoughts of McCain’s cheese and bacon pizza pockets (as satisfying as they can be) because Melbourne chef Guy Grossi has opened up a casual eatery called Pezzo, which specialises in pizza pockets that house ingredients decidedly more gourmet than homebrand cheese and bacon – think calamari, polpette (meatballs) and cotoletta (veal breaded cutlet).