Your guide to Australian craft spirits & Melbourne's cocktail culture
There’s more than just fried rice fit for an emperor (seriously, it’s that good) at modern Chinese eatery Ruyi. There’s a short but sweet offering of cocktails infused with Asian flavours of lychee, lemongrass and green tea too. After just over a year in business, I hear welcome rumours that Ruyi’s […]
In keeping with the trend of opening “diffusion” restaurant spaces, 400 Gradi’s Johnny di Franceso has opened his Venetian 400 Gradi Cicchetti late last year, right next door to the original on the Brunswick end of Lygon. For the unfamiliar, a cicchetti bar is basically the Italian version of a tapas […]
Created by bartender Fred Siggins of Black Pearl from Wine Republic’s craft spirits collection, this drink is named after American writer and philosopher Henry David Thoreau but I can’t guarantee drinking it will make you any more cerebral. You may want to skip dessert for this (or have both, I […]