Melbournians, here is how to take the bite out of the cold this winter: more bites!
Instead of hibernating this season, we encourage you to step out and into one of these fabulous and warm restaurants, to not only indulge in a decadent dish, but to try your hand at cooking or simply stuffing yourself silly with unlimited pasta.
Sebastian x La Bimba
Want to travel to Spain for only $90? Then this is how. Following the success of its first chef collaboration dinner in May, Williamstown’s Sebastian is back for round two, taking diners on a tapas journey from Portugal to Spain with the help of friends from Apollo Bay’s La Bimba. Championing ethical, sustainable and local produce, the evening’s menu will shine a spotlight on Victorian coastal ingredients. Co-captaining the kitchen, La Bimba Head Chef Steve Earl will join Sebastian Head Chef Leigh Robbins to prepare and guide diners through the one-night-only menu. Guests can anticipate tapas dishes including Apollo Bay octopus and coastal sea daisy, abalone with seaweed butter and whipped flathead roe, smoked olive oil and caviar.
Winter Cooking Classes at Terindah Estate
Keep yourself warm this winter by eating hearty food and getting in the kitchen to make it! Terindah Estate will once again host its popular Winter Cooking Class Series, led by chef Ivan Roianov. The interactive, rustic and relaxed culinary sessions will span across six Friday evenings through June, July and August. Commencing on Friday, 21 June, guests will have the opportunity to hone skills across much loved cooking styles including mastering low-and-slow, hearty comfort food, Asian favourites and pasta making. Each class will finish with guests enjoying their completed dishes, paired with matched Terindah Estate wines.
Whisky and Wagyu at Asado
The Southbank fire-fuelled Argentinian venue, Asado, invites guests to experience Whisky & Wagyu: an exclusive evening of education and indulgence, celebrating the best of scotch and steak with Sher Wagyu and Talisker. Sher Wagyu Directors Nick and Vicki Sher will share unique insights about the luxury marbled meat, accrued over nearly 30 years of running their multi-accoladed produce business. Diageo Bar Academy Head Trainer Nick Edwards will cover the whisky element, guiding guests through five pours of top-shelf Talisker aged up to 18 years, meticulously matched with each dish of the flame-licked, five-course menu crafted by Asado Head Chef Josh Rudd. Image via Jake Roden
Bottomless Pasta at Fatto
You’ve read that correctly. Bottomless pasta, a.k.a UNLIMITED pasta. Could there be a better winter antidote? Embracing the chilly weather down under, Melbourne’s relaxed Italian eatery Fatto Bar and Cantina is this month offering bottomless servings of pasta every day. Priced at just $30 per person, Head Chef James Kummrow will showcase his pasta artistry with endless bowls of his most popular dishes, ideal for feasting with friends. Image via Simon Shiff
L’Hotel Gitan Raclette
It’s a fact that cheese can fix all problems, including your winter blues. Melbournians seeking warmth are encouraged to head down to L’Hotel Gitan for Monday night Raclette. Every Monday from 5:30 pm, guests can enjoy Raclette cheese, steamed potatoes, charcuterie, mixed salad and fresh baguette. YES PLEASE.