Best things to eat in Victoria this September
From some of the best fried chicken in town, a very posh take on mushroom soup and cheese fondue filled fried doughnuts — you must get these delicious things in your mouth this month.
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From some of the best fried chicken in town, a very posh take on mushroom soup and a cheese fondue filled fried doughnuts — these are the best things to eat this month.
Fried chicken
Lagoon Dining, 263 Lygon St, Carlton
This Carlton restaurant’s calling card is its fried chicken. A snack, so superior there’d be blood on Lygon St if it were taken off the menu. Brined, double fried and tossed in Japanese spice (white pepper togarashi) that could easily double as “legalised crack”. Add juicy flesh, double crumb and that almighty earth-shattering crunch. It’s one for the books.
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Mushroom and Jerusalem artichoke soup
Babae Hotel Vera, 710 Sturt St, Ballarat
Ballarat’s high-end hotel restaurant doesn’t come with high-end prices. For $90pp set Sunday lunch, you can spoil in a posh waves of mushroom soup a part of a three-course feed, plus snacks. Blended with velvety Jerusalem artichokes, this amps up the soupy indulgence. It’s poured tableside over roasted oyster mushrooms, chestnuts and fried artichoke chips with oyster foam and a just-cooked googer adding extra lush with every mouthful. A clear standout of the degustation.
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Sfinci (Sicilian fried doughnuts)
Orlo, 44 Oxford St, Collingwood
Nothing pairs better with an ice-cold martini or negroni than a fried doughnut filled with cheese fondue. Sfinci, white anchovy draped Sicilian fried doughnuts the size of tennis balls, are golden fried, squishy and filled with a gooey fontina fondue. It’s almost too cheesy to notice the salty fish on top, but is very delicious.
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Stracciatella, chilli paste, Chinese doughnuts
Lagoon Dining, 263 Lygon St, Carlton
Another entry from Lagoon Dining, as it’d be rude not to try the latest iteration of their famed Chinese doughnut. Scoop clouds of That’s Amore stracciatella showered in a chilli oil and sesame paste.
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Fava bean dip
Kafeneion at Melbourne Supper Club, 1/161 Spring St, Melbourne
There’s a method to the madness of late-night Greek restaurant, Kafeneion. Sit down, order drinks and snacks, pronto. Dips are a must, served with bread from Greek-run Atlanta Bakehouse. Try the electric tzatziki or taramasalata (cod roe; the white one, obviously), or fava bean made from yellow split peas and topped with spring onion, green chilli, capers and shallots for textural crunch. Warm like glorious Santorini sunshine.
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