Where to eat at Pacific Werribee
IF YOU head out west today, you’ll get a big surprise. One of the biggest outer suburban shopping centres has been reborn as a foodie haven, and we’ve got your weekend of eating sorted. WATCH THE VIDEO
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THERE’S a foodie haven hidden way out west, on the outskirts of Melbourne’s suburban sprawl.
Inside the white-marble walls of the redeveloped shopping complex, the eateries are vast and akin to what you’d find in a trendy CBD laneway.
But we’re far from inner city eating — we’re at Pacific Werribee, where you can tuck into authentic Malaysian cuisine, sip on Melbourne-style lattes and even make a pit stop for a cocktail while you shop.
MAKAN PLACE
There’s a little slice of Kuala Lumpur in Pacific Werribee and it’s hiding in the Urban Diner.
Be quick to find a spot at Makan Place at the weekend, with tables filling fast.
A seafood combination laksa curry, with thick cut egg and vermicelli noodles, prawns and crisp vegetables, and the wok fried Kway Teow are standouts.
Also give the Nasi Lemak a go, a chicken curry with anchovy, peanut and sambal.
Head chef Sam Kung, of Intercontinental Shanghai and Kuala Lumpur fame, wants to bring hawker style eating to Werribee.
“Its a very casual place ... we serve traditional Malaysian cuisine, which is based on what we do back home in Malaysia,” he said.
“Unlike some other places that buy and use packet sauces ... we do all these dishes on our own.
“We make all our pastes here and serve what we have to cater for the people inside Werribee Plaza.”
After three decades in the hospitality industry — in high end hotel chains overseas and Crown Melbourne — Mr Kung is ready for a new challenge in Werribee.
MUST TRY — Wok Fried Kway Teow, because what’s not to love about prawns and saucy thick rice noodles?
Ph: 8742 2368
SQUIRES LOFT WERRIBEE
THERE’S slow cooking meat, then there’s the Squires Loft way.
The steak franchise takes it’s meat preparation seriously and spends 22 hours preparing it’s pork ribs.
The meat is slow cooked for 18 hours, spends another seven hours basting in the company’s secret sauce (not even the chefs know what it is) and then 10 minutes char grilling over hot coals.
To make the dish even juicer the special sauce is smothered on the meat during this process.
Amit Nehra, head chef of the Pacific Werribee franchise, said steak was also a popular choice.
“The eye fillet is our best cut,” he said.
“We leave it to reach room temperature before cooking over the charcoal grill. All our steak is finished with the secret glaze.”
MUST TRY — The slow cooked pork ribs. Obviously. You know you’re onto a winner when the meat falls from the bone and melts in your mouth.
Ph: 9748 6543
MARTINI AND CO
A FAIRY floss, doughnut-laden concoction is whisked over to our table.
Served in a tall glass, the rainbow coloured milkshake looks like it’s out of mystical lolly-land.
A scoop of ice cream, sprinkles, marshmallows and lollies have also been thrown in for good measures.
“This is our bubblegum freak shake,” co-owner Mansi Patel says.
The milkshake brings all the boys (girls and grown adults) to Martini and Co.
It’s just one of the many things you can order from the extensive drinks list at the Pacific Werribee bar.
Channelling everything ‘in-vogue’, the Nutella martini is also popular.
“We are bringing inner-city class to the west,” Martini and Co’s Dean Rossi said.
“We are giving people the opportunity to try unique and different cocktails and mocktails, and a variety of food from a world class chef.”
MUST TRY — Chocolate lovers should make a beeline for the Nutella martini. Kids and adults alike will get a sugar kick out of the freak shakes.
Ph: 9748 9472
BILLY’S PLACE
TUCKED away in Pacific Werribee’s revamped fresh food precinct is Billy’s Place.
The cosy cafe, part of the Billy Group franchise, prides itself on hearty, home style meals.
Owner Georgia Tsiflidis wants customers to feel like they’re visiting a friend’s house.
“We called it Billy’s Place to give it that home feel, which I feel is very important,” she said.
“It sounds like you’re going to someone’s house instead of a cafe.”
Any food cravings can easily be satisfied at Billy’s — pasta, burgers, smashed avo on toast or even seafood. The extensive menu offers almost everything.
“We try and tick every box,” Ms Tsiflidis said.
There are seven stores in Victoria under the Billy Group umbrella, with 10 more opening in the next year.
Virgona Provedoring supplies the cafe with seasonal Werribee grown fruit and vegetables.
MUST TRY — Give the Billy’s Farmed Breakfast a go if you’re hungry. It comes with eggs made your way, bacon, a home made potato rosti, sausage, mushrooms, grilled tomato, baked beans and toast.
Ph: 9731 6083
www.billygroup.com.au/billys-place
CHIRNSIDE CAFE
THERE’S a science behind crafting the perfect blend for milk and black coffee.
But roaster Derek Silva has found the perfect middle ground — and is using the magical Madam Reviver blend by MADAMIMADAM at Chirnside Cafe.
“We developed it to work well with both milk and black coffee,” Mr Silva said.
“We were working to chase flavours of nuttiness and a caramel finish with a bit of a citrus twist. “We focus away from the acidity but still develop the flavour.”
There’s also dark chocolate, butterscotch, roaster almonds and floral notes, before a lingering spicy and sweet finish.
The 100% Arabica beans are roasted weekly in South Melbourne and supply to a range of inner city cafes — including Fitzroy’s Attaboy Roy and Port Melbourne’s Hurricane Handsome.
MUST TRY — Order a long black and a latte to experience the full realm of the Madam Reviver blend. If you’re ordering a milk-based coffee at Chirnside Cafe, look out for barista Siobhan’s latte art.
Ph: 9748 4251
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