Hare & Grace
Hare & Grace
- June 3, 2014
A gem of gastronomy in the heart of Melbourne CBD – Hare and Grace. This is a place we have returned over a dozen times since our first visit in mid 2013 . After hearing and subsequently reading about the internationally acclaimed Chef Raymond Capaldi, we found an impeccable and relaxed dining scene with choices of outdoor city skyline view, a casual mini bar and a unique eatery designed with smoked bush hanging from the ceiling for the serious diners.
Our first visit was unforgettable. We had 2 overseas guests, the chats were halted as the main courses were served and a series of Asian food-pornography took over the scene. Presentation was very impressive. As extreme foodies with two over excited international visitors, it took us a much longer time to capture the perfect food pictures and then, we finally dived in:
Milk Fed Rump Lamb – this is the dish I had and all because it has CHOCOLATE soil in it! As a lamb & chocolate lover, I can’t say no to try this extraordinary combination, and I have to say, I enjoyed it! Served with roasted chestnuts, fried kale and lime jelly.
Rib Eye – According to Daniel, one of the best Rib Eye he’s every had!
Wagyu Beef Burger – Our guest was amazed by the presentation of this dish, accompanied with onion rings, shoestring fries, and pickles.
Roast Atlantic Salmon – Cooked to perfection, great match with peas, the sauce was yummy, and our guest absolutely loved the grilled shallots.
After a satisfying round of main course, the courteous waitress brought us the desserts menu and advised us the special dessert of the day has just ONE left, and it’s called MAGNUM served with the most glistening butterscotch sauce!! It looks devilishly delicious and tasted heavenly! I will DIE for this dessert everyday! We also ordered H&G’s famous dessert Sticks N Stones, it is surely plated dessert at its best! We’re big fans of plated desserts and this took our experience to the next level! As its name suggest, it’s “Sticks” made of choc dipped pastry sticks, “Stones” made of frozen chocolate stones & coated wasabi ice cream, soiled with crushed pistachio and rosewater cream.
I also had Martini Rosso for the first time, after being called this name by Dan over the years (he likes to call me “Rosso”!) – I won’t say I’m a fan of this drink but it was made well and certainly an unforgettable drink!
Since our first trip, we have returned for possibly ten times now, and that’s within ONE YEAR! We have fallen in love with the Ash Eel & Barley entree, the chicken liver parfait was sensational, roast pork belly that is always crispy skin & melt-in-your-mouth meat, more desserts that only our pictures can remind us of how awesome each one was, and oh the cocktails… all was remarkable with the winning cocktail (limited time only) is “It’s Peanut Butter Jelly Time”! We’re proud to say that Hare & Grace is our record-breaking returned restaurant of the year. To top it all off, the service crew is always attentive, friendly, and gracious. Thanks Chef Raymond Capaldi for creating such a wonderful establishment for us to enjoy in the heart of Melbourne CBD!