Popcorn & Toast.

♡ Make me hot buttery popcornandtoast@gmail.com

♡ make me hot buttery popcornandtoast@gmail.com

Stokehouse; St Kilda.

Stokehouse

30 Jacka Boulevard

St Kilda

20130529-AGY_3584.jpg

It really has been a while. This reason for this statement is twofold. Firstly, it’s been a while since I’ve taken my SLR out, and even when I have, I’ve resorted to using my iPhone. I’ve forgotten how much I enjoy tweaking the photos and how pleasing to the eye food photography with an SLR can be. I have to admit there’s still a huge backlog of pictures with my iPhone to come.

Secondly, it’s been a while since I’ve been to the Stokehouse restaurant. After a dinner at the newly refurbished Stokehouse cafe below, the next day was gorgeously sunny, perfect weather for lunch at the restaurant.

20130529-AGY_3589.jpg

slow cooked duck egg, garlic mascarpone, black eyed peas, walnuts, buckwheat & maple syrup

What I love about Stokehouse are the plates & the views. The duck egg, a rich creamy golden beacon, with a light garlic mascarpone, the two creamy components on this cold dish, seated and surrounded by textures of grains, nuts & beans, with pickled radishes to offset the richness. Except, I wanted more richness. 

20130529-AGY_3592.jpg

king prawn a la plancha, spanner crab veloute, pumpkin jam, vanilla oil, rye toast

The king prawn slightly under, fresh & supple, propped up by sweet spanner crab morsels in a rich spanner crab bisque with sweet pumpkin jam.

20130529-AGY_3604.jpg

seared partridge breast & confit leg, pine mushrooms, toasted oats, crisp guanciale

The partridge was remarkably tender, with crisp textures of its skin, curls of bacon & greens against the soft flesh.

20130529-AGY_3598.jpg

moreton bay bug orecchiette

The orecchiette, al dente, rich in flavour, with bites of fresh moreton bay bug, cherry tomatoes & zucchini, finished with a dusting of pangrattato for texture. 

20130529-AGY_3602.jpg

lamb shank agnolotti, globe artichokes, ligurian olives, sweetbreads, manchego

I rarely favour pasta parcels. I prefer my spaghetti, spaghettini, linguine, squid ink yes please. When I do chance upon pasta with a filling, I am particularly enraptured when it’s done well, take the ricotta dumplings & oregano butter at Cumulus Up. The agnolotti had the thinnest of wrappers, with shreds of lamb shank & milky fragrant sweetbreads.

Stokehouse isn’t doing anything new, but it’s a beautiful afternoon with good food, good wine & stellar views.

Stokehouse on Urbanspoon

stokehouse nikon d700 nikon food st kilda wine and dine yolk pasta orecchiette bisque moreton bay bugs king prawn spanner crab crab prawn agnolotti lamb manchego sweetbreads partridge
Comments
blog comments powered by Disqus