A recipe from Chef Ron O’Bryan was one of the first posts on Inside Cuisine. As he’s just opened a new dining room at The Rising Sun Hotel it was time for another Melbourne visit and time to catch up. Ron and I first connected over a love of produce, food, cookery and of putting your heart and soul into it (or anything that you do). So it was no surprise that the new dining room has a focus on quality produce and sourcing the best ingredients. I checked out the menu and was impressed that the opening page is a market update and that both grassfed and grainfed are offered as choices of steak.
Back then we chatted about good food being all about making people happy. And, it’s no different for either us of us today.
Yes, this was truly a sensational meal. The next day, foodie friend Anastasia said “my tastebuds are still in party mode”.
Everything was sourced, crafted and presented with care. Thank you Chef!
Of Greek heritage, Anastasia knows her olives! and she – and I - thought these were some of the best we’ve had. What a great start to our little banquet. Most of the dishes Ron prepared for us were put in the middle, except for my favourite favourite favourite of the night – which is really saying something – a beautiful hand made saffron gnocchi dish (see the saffron thread in the gnocchi photo) with a glistening silky sea urchin butter which made us groan, moist tasty fresh flesh of mud crab perfectly cooked, basil (now here’s another story – I’d brought that freshly picked from my friend Janina’s garden as a present for chef – how cool is it that he served it straight up for me) and avruga caviar just pop in the mouth taste sensation. Sensational! Sensational Chef!!
Skipping back to the start, steak tartare is one of my favourite dishes – when it’s done right. And this was – a beautifully prepared tartare with choice freshly cut meat, more sauce for mixing plated under the mound of meat – and the most truly yummy scrumptious hand cut hot fluffy chips. Next came the gnocchi and then the Wessex Saddleback pork – head belly tail and tortellino. Accompaniments of saute cabbage (ever so lightly sauted that is) and sauce charcuterie. Yum Yum Yum what a showcase for freerange Australian pork (and as you may remember with all the imports – THAT is a whole other story!)
Chef didn’t ask me how I liked my steak. (Should I have said us? Again this was a share dish in the middle – again divine!) I think he knows I like it just under rare – and that’s how we got the gorgeous piece charred on the outside with a smoky smear surrounding the succulent flesh. The best way to savour the beautiful beef. More words from my wise dining companion: Anastasia said that she really liked knowing where her food came from. Don’t we all?
We were filling up, or nearly so. I got a tweet – nearly finished Chef said. Just pudding to go. I love this and the modern update – hazelnut dominating the chocolate – an indulgent treat to finish the night and take us richly into autumn. I wish I lived in Melbourne and wasn’t just visiting!
The Dining Room
The Rising Sun Hotel
2 Raglan Street
South Melbourne Victoria 3205 Australia
+61 3 9696 2411