- The Block's tick of approval
- 'Cage fighting is safer'
- Plucky pupil skirts punishment
- Dog attacks and kills pet in park
- Real tastes of a far-away place
- Search for Swiss stonemason's heirs
- Rumour file: Wi-Fi for the 'G?
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What we're talking about
- IBARKER on 'Cage fighting is safer' Animals Fighting Animals more
- Belinda on 'Cage fighting is safer' You have got to be joking don't you?What pleasure do you get out of watching someone get bashed.Bloody barbaric,stupid, ... more
- MICHAEL KENNA on 'Cage fighting is safer' MMA is a discipline that is already legal and permitted by state legislation.The problem is the fact that a boxing ring is ... more
- CHRIS WATTS on 'Cage fighting is safer' good old 'bling bling' Lay....living in the past, as usualall he has to do is enforce the law NOT giving us his opinion. more
- poppitt on 'Cage fighting is safer' Labour has gone mad. Is this to get the votes of the young men? Really. This is not a sport. The last thing we need is more ... more
- Stephen on Whitlam home to be wasted? It's an ex-PM's house! really does it matter? You'll be protecting Julia's house down at Altona next!! more
- Mark on Foreign investors flock to Melbourne The FIRB should be renamed to FARB the foreign acquisition review board more
- Ray on How to NOT define shirtfront I just came here to read the comments more
- Catherine on How to NOT define shirtfront People seem to lack insight about this. Although Abbott is one of my least favourite politicians, people should think about ... more
- Jan on How to NOT define shirtfront Putin should be shirtfronted. more
- Jamie on How to NOT define shirtfront Benny says in his comment "you just need to cop stuff on the chin and move on". Someone needs to shirtfront you for making ... more
- IBARKER on The eyes don't work! Typical bike rider. more
- Stephen Devereux on How to NOT define shirtfront would have been simpler to deny Putin a visa more
- bc on How to NOT define shirtfront putin by a ko easy more
- Hooksy of the Bush on The eyes don't work! Sorry Chris, it is done up. It's just not done up tight enough. more
- bc on How to NOT define shirtfront what a fool this dog abbott is .Yes he was a boxer in his earlier days he was called KID CANDLE ONE BLOW AND HE WAS OUT more
- Greg on The eyes don't work! You big sook! more
- Tommy on How to NOT define shirtfront Vladimir Putin was awarded the highest rank in taekwondo, giving him honorary grandmaster status.It means the president has ... more
- IBARKER on How to NOT define shirtfront Suffer Putin?? more
- EVGENII on How to NOT define shirtfront What do you know about Russia more
Ela Carte delves into Epocha
Epocha – 49 Rathdowne Street Carlton – www.epocha.com.au
To me, Epocha oozes class. Not unattainable class. Just understated class.
It’s a unique location in a city littered with laneway cafes, and restaurant strips, this Victorian terrace sits nestled between homes just opposite the evergreen Carlton Gardens.
Inside it’s visual delight. A gorgeous restored room, timelessly elegant with splashes of flair. Timber tables with decorative ceramic inserts, green timber chairs with wicker seats, dark paneling and a decadent marble fireplace. This feels like exactly what the purport to be, dining from another era, or a new era. Opened by George Calombaris’ former manager and sommelier Angie Giannakodaki, together with the very experienced Guy Holder, it turned out to be a safe assumption that the service would be second to none.
The food menu is split into three, snacks, small shares and larger shares – and these guys recommend you have a think about what you might want your main to be and work backwards. We ignored them, confused as we were with discarding the usual left to right reading style, and went straight to the snacks for choice one - some mushroom arancini, and some jamon & fior di latte croquettes.
First to arrive, though, were the cold dishes from the small shares section – venison carpaccio is lightly seared and thinly sliced. Paperthin discs of the raw game meat encircled the plate, they were littered with pickled mushrooms, split peas, hazelnuts, radish, earthy truffle cream and Marsala jelly spheres.
Gravlaks was ocean trout cured in lemon, lime zest and crushed cardamom, rather than the expected salmon. It was super fresh and accompanied by a potato, dill and crème fraiche salad, and some tart apple with fennel.
Then came our warm nibblies – the arancini and croquettes. Both soft, fried, salty goodness –croquettes the stand out.
Believe it or not, we weren’t even finished with the small stuff, the final instalment came in the form of meat and veg – Lamb kalamaki were lamb backstrap skewers marinated in rigani, garlic and thyme, served with glorious charred pear and rich gorgonzola cheese. I don’t know what I expected, but this flavour combination was divine, seriously good.
Representing the veg were baby carrots were roasted and served with honey, goats curd, sesame and beetroot.
Thankfully we only ordered one main to share, and despite drooling at the thought of pork three ways (belly, jowl, neck) or a 500g Cote de Boeuf, we actually settled upon the vegetarian potato, calcot and gruyere pie. Stunning. Creamy, with a buttery crust (lighter thanks to the addition of cream cheese in the pastry), that sweetness from five different onions including the baby leek-like calcot, cheesy gruyere goodness, and a touch of mustard. It was a generous size, we simply couldn’t get through it, especially as we were rather taken by the lentils, mint, peas and bacon we’d ordered as a side.
Purely for research purposes we expressed interest in dessert, which comes not in paper form, but as a more concrete structure – a trolley with a range of options right in front of your eyes. From tiramisu and crème brulee, to our eventual selection of a lemon cream filled cannoli, it’s a cunning move to put them so enticingly close to diners.
The drinks list is unashamedly European, and thanks to Angie, has a heavy hint of Greece. She’s the go-to person when it comes to choosing wines, we were rapt with our Greek “Petra” at $44 a bottle, by the glass you’re looking at between $9 and $15.
Plenty of things to like about Epocha, with that gorgeous position, the classy décor, and unflappable service – you’re bound to be on cloud nine before you even try the food, and I can’t see that bringing you back down.