Exploring & Digesting Melbourne's Restaurant Scene.

Photos have been taken using a combination of iPhone and Canon SLR.

Follow my Instagram page for home-cooked dishes and other interesting randomness from my daily treks.

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Heading up to the 35th Floor…

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Enjoying our high-rise view accompanied with a nice Italian birra.

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Starters: Dense warm bread served with Salt Flakes, Olive Oil & Balsamic Vinegar.

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Entree: Slow Cooked Atlantic Salmon with Quinoa & Freekah salad, Natural Yogurt & Fennel Puree.

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Entree: Wagyu Beef Carpaccio with White Anchovy, Parmesan, Manzanilla Olives and Shaved Local Asparagus.

Loved this dish! The beef was so tender and complimented perfectly by the other flavours. We would return to have this again!

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Main: 200gm Sher Wagyu VIC Grain Fed Striploin, Marble Score 4 1/2 with Pickled Beetroot, Horseradish Relish & BBQ Radicchio.

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Main: Slow Cooked Lamb Shoulder with Spring Tabouleh & Chickpea Puree.

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Side: Mixed Bean Salad with Slow Cooked Onions, Globe Artichokes & Manzanilla Olives.

Washed down with a couple of glasses of Merlot.

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Dessert Special: Deconstructed Lamington.

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A special treat.

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Fantastic view from the lavatories.

No35 on Urbanspoon