The Mile End: a stylish pub night out

My family and I enjoy going out for a pub meal once in while, but I have to say it’s not a very stylish affair. For me, going out for a pub meal means getting into my comfy clothes and preparing myself for a giant schnitzel and many visits to the salad bar. When I received an invite to The Mile End for the launch of their new look, I was expecting the typical pub experience, nothing too fancy.

To my surprise as I entered The Mile End, I had a feeling I was in for something a little different, and boy was I impressed!

The Mile End has been around for 175 years…that’s a lot of years right! They recently had a make-over to bring out the natural beauty of the space. They have done an amazing job in making the space inviting and cozy…It has the feel of a mountain lodge….not that I’ve ever been to a mountain lodge but I can imagine! Anyway you will see what I mean through the photos below!

So the food is what impressed me the most, yummy food that looks fancy…..I couldn’t ask for anything more. You will see below some of the dishes we were treated to, including roast beetroot, pear and haloumi sliders, warm chicken, pancette and pear salad, crab linguini and chocolate urge. I actually can’t pick a favourite, they were all delicious in their own way. I would recommend trying them all out….why not!?

The Mile End

Ginza Miyako: Menu Launch

I was recently invited to the new menu launch at Ginza Miyako, located in the Stamford Plaza Hotel. Ginza Miyako is a Japanese restaurant, with a French and Western twist. With two separate areas offering diners two different experiences, one of which consists of traditional tables and chairs and the other, offers guests a traditional Japanese experience, where you feel like you’re sitting on the floor but with the comfort of sitting on a chair.

“Ginza Miyako has recently appointed a new Head Chef, Kazuki Ushiro, to lauch a new fushion Japanese menu. Ushiro, who is a master of both French and Japanese cuisines, has designed the menu that combines the best of both worlds to bring the most exquisite meals possible.” 

The meal began with a fried oyster served with black rice risotto, red cabbage and tartar sauce. This was delicious and perfect for those of us who don’t like the feeling of eating a fresh oyster. It was crunchy, beautifully seasoned and so easy to eat, the risotto also added a nice texture.

Next came the orange cured ocean trout served with fennel seaweed salad, carrot purèe and wasabi cream sauce. First of all, lets just stare at the beauty of this dish, I felt bad to dig into such beauty! Once I finally did, I was quite surprised at how much I enjoyed it, since I’m not really a fan a raw fish. The addition of the carrot, orange segments, fennel salad and wasabi sauce complimented the fish so well.

Then came my favourite dish of the evening….Sushi…This Sushi is not like the ones you get elsewhere, this sushi was special, one was filled with blue fin tuna, king fish and salmon and the other was filled with smoked eel and cream cheese. I had these in one bite, so delicious. I am usually the one who goes for chicken in my sushi, but I would definitely have these two again!

Next we were served slow cooked South Australian duck breast with mashed potato, lentils, beetroot purèe and citrus teriyake sauce. I recently made a personal decision not to eat duck, but for the purpose of trying, I did taste it and then offered the rest to someone else at the table. Upon trying the duck it was really tasty, what surprised me even more was how tender the meat was. Allthough I didn’t eat all of the duck, I did enjoy the mashed potato and lentils, they were delicious, I would go back just for them.

The final dish of the savoury courses was a charcoal grilled wagyu scotch fillet with mushroom mashed potato, seasonal vegetables, carrot purèe and red wine Japanese citrus chili sauce. As I don’t eat beef, they kindly served me lamb instead. Once again a tasty and beautifully presented dish. I had never tried nor heard of mushroom mashed potato, but it was actually very tasty. Each part of this dish worked so well together.

And last but definitely not least, dessert. For dessert we were served a marscapone cream cheese and strawberry mille-feuille with rhubarb ice cream and japanese plum wine sauce. What a perfect and refreshing way to finish off such a rich meal. My favourite part of this dish was the marscapone cream and the strawberries in the crisp pastry, so yummy.

I definitely recommend Ginza Miyako for your next dinner out! You will not be dissapointed.

Ginza Miyako

The Loft wine and oyster Bar: Dinner Menu Launch

The Loft oyster and wine bar has launched their very first dinner menu, and I was lucky enough to be one of the first to try the new menu. Each dish was served with the matching cocktail and Mosquito Hill wine.

The dinner started of with a mixed plate, including a whole prawn, a baby squid and pork belly. This was my favourite dish of the night, it was so tasty! This dish was served with an  East 8 Hold Up Cocktail, Sherry Cobler and Mosquito Hill Pino Blanc. I really enjoyed the East 8 Hold Up Cocktail, I’m not a big drinker at all, but I found this cocktail very refreshing and not too strong.

Next we were served poached chicken with ginger broth and wild rice, along with the 20th Century Cocktail and Mosquito Hill Sauvignon Blanc. The chicken was so tender and flavoursome, it just melt in my mouth. The 20th Century Cocktail was also to my taste, it was nice and sweet.

We were then served duck breast with beetroot, brussel sprouts and calve nero. This dish was accompanied by the White Rabbit Cocktail and Mosquito Hill Pinot Noir. I’m not a big fan of eating duck but I did try it, it was really tender, and tasty, the serving size was quite filling and the vegetables went along with it really well.

The next dish was beef sirloin with mushrooms and chorizo. I don’t eat beef, so I offered my piece to another guest, who enjoyed it very much. I did eat the mushrooms and chorizo, which were really delicious. This dish was served with a Garfield and Thomas Cabernet Merlot. I’m not really sure how to comment on the wines because I’m not a wine drinker at all, allthough I did take a sip of each wine offered. From what I was hearing from other guests, each wine went really well with each dish

Finally we were served dessert; Filipino banana and cinnamon sugar pastry with chocolate sauce. The flavours in the dish were delicious, although the banana had the texture of plantain (green banana), which feels quite dry when eating it, so I would have preferred if the banana was moist. Along with dessert we were entertained with a DIY cocktail palette. We were given a glass of vodka and tonic water with a board of different flavoured purees, which we could mix and play around with to suit our own taste. The idea was so cool!

I had an amazing evening, The Loft truly knows how to entertain their guests. I seriously suggest checking out The Loft on your next dinner out, you won’t be dissapointed!

 Thankyou to The Loft and Be young PR for a lovely evening.

http://www.loftbar.com.au/