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Catalogues to Worktown Collection. Moor Street Pubs", ts, 2pp, Labour Club", ms, 1p, Includes diagrams "Waterloo Tavern, Folds Road", ts, 1p, 8. Observations of customers at the Blue Boar lounge and the Wheatsheaf parlour. Untitled report: ts, 1p, Untitled report: ts, 1p, 6. Arms vault Untitled report: ts, 1p, Ts account of same encounter. Account of conversation with a man in an unspecified pub after the procession.

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Learn More - opens in a new window or tab. Report item - opens in a new window or tab. Seller assumes all responsibility for this listing. Item specifics Condition: Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitions - opens in a new window or tab Read more about the condition. Shipping and handling. Korean barbecue enthusiasts will love the bulgogi bun: oodles of soy-marinated beef soak a milk bun with its juices, where onion and lettuce cut the richness and a house-made sesame mayo rounds off the whole experienc.

Set amid all of these is Oneyada Thai Cafe, the laid-back breakfast counterpart to the juggernaut that is Jinda. Couples dropping in for a hangover cure of wonton soup are also a regular sight, as are the single-di. It takes a full day to dine at Brae. You will be enveloped in a style of hospitality so convivial and assured that five hours will fly by while you exist in a state of suspended bliss.

Life is complicated, but lunch at Brae is perfect in a way virtual reality can only dream of. Your seats are comfortable, the wood fire is crackling, and your table sits in its own orbit so that conversation is had, not overheard. Or a chargrilled prawn head that you wrap up in a fresh slice of kohlrabi and eat like a taco.

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It turns out that is just the opener for an even more curious dish hidden in the bowl beneath, a broth of chia spiked with sharp pops of desse. A decade is a long time in restaurant years — especially in Melbourne, land of the fickle diner. Hands are shaken. Regulars are greeted by name — they have their own tables and order dishes long gone from the menu. With Jason has come a new era for Flower Drum. But this is Cantonese, and some Sichuan, rooted in tradition but with all the vitality of chefs who move and flex with the seasons. After several years of working with gardeners who would plant according to the weather, Blayne took charge of the planting schedule so he knows exactly what he is cooking six months to a year in advance.

Which is why instead of offering a four-, six-, or even eight-course menu, O. There might be a bite-sized sourdough tart filled with fermented garlic and jewels of diamond tomatoes that have been preserved in tomato water; pork and pickled zucchini skewers cooked over. But first some introductions. Gunn and Ides have taken over the Smith Street space vacated by Lee Ho Fook, virtually unrecognisable after the wand of designer Grant Cheyne magicked it into a carpeted, elegant, dim-lit room of charcoal greys, leather-coated tables and so much sound baffling you can eavesdrop on the next table.

The oldies will love it, but the essential hip factor is sewn up, too: chefs perform plating as performance art on a central bench, and a moody black-and-white portrait of a chip fryer hangs elegantly on the back wall; the soundtrack is '90s hip-hop, and sommelier Raffaele Mastrovincenzo keeps things as interesting translation: plenty of low-intervention stuff and plain crazy as he got at Kappo. An idiosyncratic country pub with eclectic furnishings, live bluegrass music from thumpingly good local musicians in the front bar and even an old-fashioned cinema in the backyard, Radio Springs is a great place to get away from it all.

Book a room for the night and relax on the verandah with a glass of something cold and local, and work up an appetite for hearty pub grub equally at home going the chicken parma route or hitting a Middle Eastern influence with braised lamb shanks with dried fruits, preserved lemon, moghrabieh and masala. Little Bourke Street, just south of Elizabeth, sure ain't what it used to be. Wander past Tipo 00, the strip's most hotly contested piece of real estate, at the unfashionable hour of 5.

Don't despair, good people: your backup plan is now just a shopfront away. The space formerly known as Scandi Bar Du Nord has been revitalised with the same architectural eye. A patina of age has been added to a layer-cake of Italianisms, from the distressed faux-tiled floor to the bashed-about charms of whitewashed brickwork. It's a mullet of a room — high-tabled party at the front, booths at the back. A long bar, home of Negroni-pushing bartenders, unifies the room before segueing into an open kitchen where Papadakis is dusting off those chef tricks of his that lay dormant in the Tipo era.

What we have here is not so humble as an osteria. Sure, it has an underlying rustic Italian brief, exemplified by the chargrilled whole octopus brutishly splayed over a sauce made of the fier. Melbourne is home to some excellent neighbourhood bars, yet the west was strangely lacking one until Here, sandwiches rule supreme. The current menu reads like a New York deli blackboard.

A meatball sub is just the right amount of sloppy, with bite courtesy of grated Grana Padano.

The Pub Curmudgeon: August

A poppy seed bagel from 5 and Dime can barely contain a sharp, salty and tangy combo of house-cured salmon, red onion, capers, dill and burnt scallion cream cheese. A focaccia from the legendary bakers at Baker Bleu with takeaway loaves available on Fridays and Saturdays provides a pillowy home for Meatsmith smoked brisket, house-made wholegrain beer mustard and house-made mayonnaise — perfect simplicity. A melt-in-the-mouth potato roll encases a thick crumbed chicken breast, lettuce, mayo and neon-yellow American chee.

Higher Ground is hot. With seats across three levels, 16 chefs who can put Pope Joan, Supernormal and Jacques Reymond on their CVs, and a squad of smart, unflappable wait staff, Higher Ground is taking breakfast, lunch and dinner to vertiginous new heights. The first thing you notice is the beauty of the interior. There's a mezzanine level with dangling greenery and glorious arched windows.

Staff speed about, deftly delivering platters to punters whose delighted chatter fills the space and heightens the anticipation of the people outside. Avocado on sourdough is dressed with citrus salt, scrambled eggs come with curry leaf and housemade flat bread and a semolina porridge features dried plum and sesame. The kale salad is beautiful. Frilly kale — roasted to a gorgeous nuttiness — mingles with broccoli florets, mini brussels sprouts and flawless segments of avocado, the whole green melange sitting atop a creamy almond hummus.

Melbourne restaurant and café reviews

Tearing into the crunchy, deep caramel crust of Wild Life Bakery's sourdough feels like holy communion with carbs. The intense, chewy crumb in slices swabbed with miso butter or dipped into harissa-heavy shakshouka is why locals cram this bakery for breakfast.

The Worst Customer at the Bar - The sCHining Pt. 3

They also leave with grand, hunking baguettes and sandwiches you hope will never end for lunch. Meanwhile, old school salad sambos achieve new crush status when folded into chewy sourdough baguettes, lifted with the zip of pickled carrot and tempered with soft avo and roast beetroot. Perhaps though, its greatest crime may simply lie in being in the company of greater things. After a quick refurb, the venue feels dusted off, opened up and less stuffy. It seems the neighbourhood has taken to the facelift, as the venue is packed every single night, inside and out, rain, hail or shine since it opened.

The good news is it takes bookings.