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Facing endless months without service last year, Ryan and his team set about making the spicy, citrusy condiment, yuzu kosho, and an entire range of bitter liqueur amaros, which are due to be released any minute. It was time exceedingly well spent.
After 18 months of blood, sweat, tears, pickling and fermentation, dinner now takes the form of four waves of bento-style courses to best showcase his myriad miso-cured pickles, kimchi, and puffy balls of mushroom tofu.
For those who want to live and die in the snack section of menus, or resent the interruptions that come with doing a degustation, or if you merely share Ryan s fervent obsession with stunning ceramics, it s a dream come true.
Coming soon: Melbourne s most exciting new hospitality venues to look forward to
Gemima Cody
Photo: Scott McNaughton
Pull out your calendars. Despite 2020 s best efforts, there are some major restaurant openings on the horizon. Here s what we have marked on our dance cards in the coming months.
Karen Martini s Hero
The star chef and Good Food recipe writer is heading up a restaurant and event space that is part of a $40 million upgrade of the Australian Centre for the Moving Image. Ahead of the February 11 opening, Martini is plotting (and pickling) the all-day menu offering with Sydney chef Diego Rosales, who will run the show, but the fun is in the wild interactive event spaces, including a private screening room for 30, making interactive cinephilic dining a real thing. The fastidious Chris Connell is responsible for the sleek design.