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This Week in Food: A French celebration, the best of the Bellarine + a spring degustation menu

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This Week in Food

TIE A BEAU ON IT: Beaujolais Nouveau Day is apparently a big deal in France, with over 100 official celebrations across the country, but there’s only one here that I know of. Melbourne’s new Garçon Paris Steakhouse will be marking the occasion with Beaujolais Nouveau fresh off the plane from France for $10 a glass, slightly chilled, to go with your lunch on Thursday 15th November to Friday 16th November. It’s an excuse to try Melbourne’s newest French restaurant, in the iconic Alfred Place.

BOOZE CRUISE: Yes, I’m a sucker for the quieter Peninsula, so if you’re looking for an excuse to explore the Bellarine, how about a “Best of the Bellarine” cruise with Port Phillip Ferries? Leaving Geelong at 3.15pm on Sat 10th November, you’ll boat over, be transported to the gorgeous Merne restaurant for wine, canapes and sit down dinner; then stop in at the region’s only distillery, The Whiskery, for an exclusive gin sampling, and head back on the ferry around 8pm.

BELLARINE BELLE: Or, if you really want to settle in and explore the region, I was lucky enough to stay at newcomer The Nest Luxury Stay at Point Lonsdale last weekend. Close enough to head into town for a swim or wander, have a wine at the Noble Rot, and then head back for a spa or glass of wine on your very private deck to watch the sunset. These luxury pods have all the mod cons, are stylish and fabulously private, and really warrant a night in just making the most of the Bellarine serenity.

SPRING INTO CUTLER: In a reminder not to forget Melbourne’s classic, was lucky enough to get in and try Cutler & Co’s new Spring degustation menu last week. The sun’s out, and Andrew McConnell & co have been hard at work making the most of mother nature’s bounty. Standout dishes included the Cobia crudo with Tasmanian wasabi, wild celery & fingerlime; and stupendous salt-baked chicken, green garlic, broad beans & bacon. Some of these dishes also available on the a la carte menu.