RABANNE H&M 華麗装身再轉身

RABANNE H&M
華麗装身再轉身

话口未完，新一轮的时尚联乘立马乘风而上，再掀新热潮。之前在五月大杀四方，赢尽口碑的 MUGLER H&M 联乘还来不及好好将之华丽登场，这另一新世代的 RABANNE H&M 联乘月前在巴黎时装周期间于 Silencio 的一场星光熠熠派对上抢闸宣布推出这让人唾液及期待已久的消息；在同一年间前所未有和两个大大时装品牌大大联乘，实属罕有。秋意浓，情意更浓，万圣节刚过，妖魔神怪姑且让路，买在圣诞前凑，率先装身（新），先来个华丽转身再转身。

在宣布会的派对上流行名人 Robyn 以独家表演为当晚打开序幕，DJ 兼监制 Peggy Gou 亦到场助兴。派对宾客率先一窥令人振奋的新系列作品，星际阵容有 Cher、Elle Fanning、Irina Shayk、Iris Law、Alton Mason、Jared Leto、Damson Idris、Ashley Graham、Tina Kunakey、Rianne Van Rompaey 与 Issa Perica 均穿上Rabanne H&M 作品亮相，充斥著这个充满欢悦、活力的晚上，呼应是次系列漫不经心的享乐主义精神。

新的联乘，有啥看头？不太惊栗但却动感华丽。珠片、镜面饰片、链带、金属等的招牌御用物料加上一看便知品牌谁属的精巧及独有轮廓，Paco Rabbne 经典华丽和带点超时空的设计，早已被上世纪的时尚达人倾慕、穿着、爱戴和赞颂。其设计一如既往地极具动感，前卫工艺与平易近人的绝代芳华，充满挑衅意味什至跨越未来，往往叫人穿出全新（身）精彩。

Paco Rabanne 的个人品牌成立于 1966 年，把出人意表的风格，带人时尚界。品牌现任创意总监 Julien Dossena 借鉴运用精准工艺与灵活手法，承袭品牌精神的同时却持继续突破常规，务求向新世代呈现重新想像的 Rabanne 面貌。是次的 Rabanne H&M 联乘，Dossena 继续从品牌传奇历史中探索灵感，在坚持品质与创意水准的同时，更好让品牌形象走向大众。联乘系列的设计融入了 1970 年代无拘无束的嬉皮士精彩活力，增添了华丽动感以及 Rabanne 的乐观未来主义精神。复古的浪漫情怀，不经意流露对于亲切奢华、喜悦与自信的现代想像。

Rabanne的忠粉，不会被其招牌金属奢华风格的设计看漏眼，而崭新的设计更有看头。从物料的探索、深究，质地与动感，闪闪生辉，为生活添乐趣而设。缀上水晶及地分层雪纺晚礼服显然高贵华丽、复古通花配打褶加大长袖的俐落府绸扣钮恤衫，宜古宜今。丰美花卉提花织剪空连身裙、立体羊毛外套、呈现优雅垂坠感的平针织物套装，以及大量豹纹印花，均是出席派对的造型首选。众多的亮丽造型，撩起了过剩的神经线，闪耀夺目的亮片宴会晚礼服或魅力十足的紧身洋装、连衣裙尽显个人美丽和线条美，叫人光芒尽然绽放。珠片随举手投足映照光芒，镜面饰片轻轻互碰，柔美链带金属缎子贴合身体线条，每款霓裳设计都是一场体验，展开奇幻狂想，超越时代，梦想未来，好让你轻松度过一个耀眼及浪漫时髦的漫长夜晚。这特选品质，价格合理的联乘，是惊奇，更是惊喜。全身赋上 Rabanne 的招牌光泽，这个圣诞你不寂寥。你血拼了吗？！

PRADA PRADASPHERE II TO OPEN IN SHANGHAI

Prada will present a public exhibition tracing the history of the brand, from its origins in 1913 to the present day. Told through a selection of stories curated by co-creative directors Miuccia Prada and Raf Simons, the exhibition is as rich as it is intimate. More than 500 artifacts physical and digital will be on display, drawn from the fashion archive as well as decades-long engagements across art, architecture, culture, and sport. 

Building on the success of the first iteration in 2014, this exhibition follows the groundbreaking trajectory of Prada, exploring the indelible impact of its vision on luxury, beauty, and fashion as an intellectual act. Not a spectacle, but an in-depth experience of astonishing variety, the exhibition depicts Prada through accumulation, close looking, and hospitality. 

Diverse elements reveal the themes and ideas core to Prada. Some explore deep craft and skilled making, others reveal the manifold aesthetic contradictions at the heart of the brand, while others explore Miuccia Prada and Raf Simons’s ongoing quest to challenge traditional notions of luxury. Sharing new perspectives on 110 years of history, the exhibition grants unparalleled, firsthand access into the brand’s past, present, and future.

Pradasphere is free and open to the public from 
December 7, 2023 to January 21, 2024.

回看低調奢華 QUIET LUXURY - AN ODE TO CLASSISM

回看低調奢華

QUIET LUXURY

An Ode to Classism

无论身处于时尚领域抑或在我们的日常生活中，『美』往往会与地域归属感和身份认同感碰撞并紧密交织，Overly Designed 的设计往往去过度迎合“凡尔赛文学”*，这个梗的衍生和大概意思就是高调地特显生活的高尚，奢华，卖弄虚伪，刻意炫富，从个人角度去理解与美相关的理念和姿态，一般是用来调侃的。但是，却用一种反向的表述，经过修饰和有计算地去炫耀自己优越生活的人，盲目追求名和利，去填补本来以很空虚的心灵，死不足惜和甘心成为时尚奴隶，以五十步笑一百部的心态来满足虚荣感，并由此产生共鸣。

当你还在倾情探索这片浩瀚宇宙时，可会运用或以你的能量与视角幻化成为复兴的催化剂？ ！
Logomania及Monogram可靠边站，暂告一段落。不以logo标识谈话来诠释你多富有， Quiet Luxury的低调奢华正在回归时尚圈，以独到的简约审美视角，探索和揉合了精湛匠心工艺与低调奢华生活艺术。我们不用高姿态喧哗，脱离俗世的装扮，以个人的独有个性形态去洋溢着与生俱来的精致魅力以及优雅气场，轻松明快地为自己注入全新的感性与魅力的同时，去抱拥品牌背后设计理念和传统工艺的出类拔萃，领悟低调名牌穿衣之道，毫不费力地穿出那effortless chic的时尚感，来学习对极致奢华的重塑与致敬的『蜕变之旅』去风靡全球的低调奢华风潮，土豪之感不再，让品味逐渐升呢。

Effortless讲求的是低调，而追求的是一种符合个人品牌的风格。精致、优雅、实用于一体的经典设计，如同一首以现代方式重绎经典的颂歌，坚守著品牌的悠久的历史，着力彰显品牌创立宗旨，并以传承极致的剪裁工艺赋予革新精神、严选精致面料糅合严谨而考究的匠心工艺、设计及细节去创造出隽永格调、美观及实用功能，体现品牌价值的所在，去欣赏每一件单品匠心工艺与精制的剪裁而喝彩和颂赞，无惧时间流逝和不盲从潮流走向，就是要让你可随意地去穿出具当代气息的真正奢华风范。

以追求卓越，跳脫前行并著重与視觉感官的體驗去提升奢華品味，既穩重端莊，也休閒隨性，时刻展現脱俗的个性和时尚美感，散發著隨興優雅的氣質。珍貴材質與實用性結合，將精緻舒適發揮得淋漓盡致，去演繹日常華麗美學和意想不到的个人爾雅魅力。经典永恒久，意义铸非凡，Quiet luxury is an ode to classism， 默默地颂赞经典，以细致考究的标志性设计致意品牌的传承，演绎内敛优雅。细节精致，设计经得起时间考验，历久不衰。低调奢华，超凡出众，精益求精，能够成为经典，无需做出无谓的妥协，贵，就是要贵得有态度和有道理，不再独自探戈，不知者不罪，明者明！ 

*法国巴黎的凡尔赛宫殿，乃是世界五大宫殿之一，其内部富丽非凡，展现了法国贵族们的穷奢极奢的生活。
 
 
 
 

BRASSERIE 1930 - OUI LOVE IT!

Dining in Sydney is full of surprises at the moment, with so many elevated dining concepts being launched and long standing ones holding their own. With great expectation and anticipation by dining in a heritage building that defines what dining space is created, Brasserie 1930 has it in spades…..mylifestylenews writes.

If you are seeking a glamorous evening out, arrive with a sense of awe and get ready to excite your palate by dining at Brasserie 1930 is a definite must. This modernist take on the classic French brasserie lesser known art deco has some of the most coveted tables to marvel right in the heart of Sydney’s CBD sandstone precinct.

Situated in the iconic Capella Hotel at Farrer Place, Sydney, Brasserie 1930 determines to deliver an elevated dining experience since its opening in March 2023 and it has hit its stride as an anchor for the already booming area in Sydney. The alluring Brasserie 1930 is in consultation with the Bentley Group - one of Sydney’s most influential hospitality groups which already have an outstanding reputation for creating dining concepts in Sydney and beyond. Nick Hildebrandt & Chef Brent Savage - co-owner strike to deliver a nouveau dining experience for more than just a well-pleasing expectation.
 

Expect to indulge and be surrounded in the European feel and touches of elements in another level of luxury. While the building itself is heritage listed, the atmospheric and artistic Brasserie 1930 is a cut above. The entrance opens up to a world of chic, with marble-clad ode to the grand dining rooms of yesteryear, housed within the golden sandstone of the former Department of Education building on Bridge Street, Sydney.

 
The ambience is a stunning blend of old-world elegance and a sophisticated new world charm. The overall look is grand and sleek, with subtle, often abstracted, references to the surrounding city: table bases are of hefty white marble, the floors inlaid with mosaic-like patterns in darker earth tone shades. The soaring high ceilings and heritage detail of the room set an alluring new base in a neighbourhood that is never short of charm.

From the restaurant art on the walls to the large plush leather banquettes and booths and the lavish use of Italian marble, the ambience disseminates and flourishes with a nouvelle art deco sleek contemporary geometric styled forms that bursts with appropriate colours to please.

Street facing windows let in natural light to warm, peach-coloured walls and illuminated by hanging glass pendant lamps. The loft-like space breathes art creativity and fun that celebrates the main dining area’s individuality…in style and sophistication paying homage to the old world style.

There are many details in the interior to admire as the space exudes grandeur and sophistication which is due in no small part to the bones of the original building, which lends itself to grand designs, but somehow they have managed to pare down the grandeur a little so the space is warm and inviting, but creating architectural and interior touch points, the signature wall and ceiling lighting, the sensibly divided spaces to create a little more intimacy in a such a high-ceilinged room.

Comfort and style with great design dominates the interior of Brasserie 1930 and that is exactly what the brand offers. In the mesh of traditional and current aesthetic nouveau art deco style collaboration to give a fresh new look. Simply ecletic!

Savour the unrivalled French Bistronomique dinning at Brasserie 1930, experience a symphonic exploration of culinary pleasure. Keep the steak frites but ditch the escargots and souffle, the culinary team is here to delight you with a point of difference and push the boundaries from its usual classics with a touch of fine-dining experience.

By celebrating the beauty of noble, natural and refined ingredients used, this empowers you with the freedom to re-imagine the creative vision with an Australian twist as a majority of the ingredients and produce used is Australian made and strategically being highlighted. It was a discovery and a homecoming at once. You have to work hard to create something different in the Sydney culinary scene and this is serious re-fined dining. Brasserie 1930 celebrates its heritage with an exquisitely crafted, inventive and utterly delicious French bistronomique menu for you to experience a symphonic exploration of culinary pleasure expertly paired with boutique and rare fine wines from its superb wine vault.
 

<Crab Tart - Amuse Bouche>
Delicately and artistically presented! The tart is made into a flower blossomed shape and filled up with flavoursome crab meat, it was placed neatly in the centre on a white stoneware. The tarts are covered completely with a bed of finely cut green chives and meticulously topped with vivid colour of round and firm caviar. It is light yet sensational and explodes on the palate. What’s not to like about this little morsel to pique the taste buds? A winner! The in-house made sourdough with cultured butter is another great bite that is so high end in taste and utterly to die for. If you are not careful you will keep ordering more……Who knew bread could taste this good!

<David Blackmore Beef Tartare, Mustard, Caper, Eschalot, Rye Crisp>
Beef Tartare can be done in a myriad of ways, but Brasserie 1930’s version and etiquette portion takes the prize as the most fabulous combination of ingredients and tastes so flavoursome. Somehow the kitchen has blended and married ingredients to a heightened level that left us wanting more. It was in a way intense with quintessential beef relish and tanginess with the premium beef supplied from Rangers Valley in Northern NSW.

<Glazed Quail, Whipped Feta with Green Olive Salsa>
A generous portion of a whole quail halved and grilled to a perfection of tender and smokey flavour, topped with green olive salsa and whipped feta. Quail is such a wonderful meat when cooked with expert hands and this was absolutely divine.

<Whole Roasted Duck> (To Share)

Breast, Neck Sausage, Blood Orange, Fennel, Spinach, Glazed Eschalot
With essential ingredients and no use cutting corners, the best food and cooking takes time and is worth the wait. A whole roasted duck with roasted plum, fennel, spinach and a glazed eschalot, each style of cooking was tender, juicy and filled with flavours that had us salivating at every mouthful. This is a rendition of a whole duck that cannot be faulted and a definite triumph of presentation, flavor, execution and cooking skills. It is a jackpot.

<Coppertree Farms Ribeye, Bordelaise Sauce 600g>
Once again provenance must play a part in why a dish tastes so great – you always wonder if there is a big difference and this is testament to the worth of such flavoursome and tender meat. This was a sensational piece of meat that had a char-grilled finish and was so tender, with a texture that was a pleasure to chew and packed with flavor served with the classic rich and buttery demi-glace Bordelaise sauce. If steak is your thing then this 600g satisfying meat is a must order!

With the amount of meat shared between the two of us, we had over-indulged and definitely did not have any room for dessert, but we were tempted. In short, it was an evening that will not be easily forgotten. We opted for wine pairings, which was a great way to enjoy both the food and a variety of wines and they have wines by the glass that are stunning. Our Sommelier Sam was an absolute delight and came with a wealth of knowledge that is to be admired. The elegant 2020 Paolo Scavino Langhe Nebbiolo was chosen to pair with both succulent roasted duck and Ribeye for its fresh medium intensity and was well balanced the heaviness of the meat that was rather divine.

The service, meanwhile, is reliably discreet, affable, and professional. The staff - uniformly smiling, fizzing with energy and Loella our server was delightful and insightful about every ingredient and Kellie, the Assistant Manager was also to be noted for her professionalism that made the whole night so memorable and welcome and the grandness of it all that always makes people happy right from the start. Nothing could be faulted and we felt as if we had been treated like royalty. We soaked up the atmosphere and lingered over each morsel of food and taste of wine and did not want the evening to end.

This is a dining experience that is grand, but not in a pretentious way and they seem to make every guest feel so at home. Brasserie 1930 must be your restaurant of choice when you are looking for that special experience blossomed in French gastronomy where food and wine are forefront and service supports every step of the culinary journey that creates an unforgettable evening! The unrivalled culinary journey with super-luxe dining that it can entail, dining in Sydney can surely go posh.

The meticulous design and exemplary service is the key for a memorable dining experience. It is a joyful coming together of culture and cuisine, with bountiful produce of the area in dishes that are at once traditional and creative, its culinary artistry is especially notable, as dishes become mini masterpieces and produce is elevated to starry heights. Dine into the groove of Brasserie 1930, as it is a feast for your senses and an unrivalled, world class culinary experience that awaits and OUI! Simply love it.

Tried & Tested:
Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5

Brasserie 1930

2/4, Farrer Place,

Sydney, NSW

Australia

Tel: +61 2 9071 5000

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

INARI Blossom In Tiger Lane

Canberra’s dining scene continues to expand and with the opening of Tiger Lane in the Canberra Centre, a few new additions on the Asian food front have popped up and INARI is one that is packed with some feel good Japanese flavours…..mylifestylenews writes.

Since the opening of the highly anticipated Tiger Lane dining precinct in late 2022 especially for Canberrans, the introduction of the curated collection of modern pan-Asian dining scene has lifted to a more fun and sensible vibe. INARI was amongst the pioneers that brought in one of the most desirable and somewhat graceful Japanese dining experiences to delight your palate.

The PR blurb talks about fun, frivolity and fusion and they are not far off the mark. Firstly, the restaurant takes its name sake from the Japanese God of Rice. INARI, in Japanese mythology, was a god primarily known as the protector of rice cultivation and also further prospered and is worshiped particularly by merchants and tradesmen as well as the patron deity of swordsmiths and is associated with brothels and entertainers.

Mall restaurants need as direct access to the street as possible, for the advantages of not only they’re easy to find, but also they can stay open after the stores have closed. Paying homage and inspired by 1960s retrofuturism, INARI is well situated on the bustling Bunda street level with direct entrance to Tiger Lane.

The interior is also pleasing, liminal, yet warm and dazzles you with the gigantic cylinder glassed wall fixture after you enter the restaurant. With festive shrine motif banners hung vertically in the middle of the main dining room is where the bar sits with the light structures to break up the high-ceiling dining room. The “back to the future” aesthetic edge of a time and place is an alternative and instant change of the 1960’s Japan of an optimistic innocence.

Backdropped to an experiential space, the interior design banks on this instance to create a cozy future and traditional crossover space for a nouveau dining experience. Comfort style plays an essential part here crafted in the bold aesthetic vision and customized to suit your individual taste with style surrounded by sumptuous comforts that truly make your home. A big round table surrounded by high bar stools adds to the modern minimalist chic for a fun get-together group dining experience and also serves as a communal table to let you mingle around. Private dining rooms are  available for a more intimate dining experience as well as an Omakase section for those wanting that extra special attention from the chef.

From its bright and bold interior to the menu that explores traditional Japanese dishes fused with a modern Australian flavor, centred around the elite of locally sourced seafood, Shaun Presland had set a resounding effect on the Australian Japanese dining scene for more than a decade and his menu execution for INARI is designed for sharing. The food theory here is simple and straight forward yet with some thoughtfully subtle and elegant touches on its presentation that is packed with flavours, which strikes to deliver a pleasant astonishment on their almost blemishless culinary techniques.

To kick off proceedings, we ordered a Yuzu Gimlet - orange infused gin and yuzu and Pisco Sunset - pisco, passionfruit, pineapple syrup and grenadine cocktail each and both were deliciously refreshing, fruity, with citrusy overtones. Bash, the INARI mixologist, will convince you to try something new, as he did to us and he is a wealth of information.Being Japanese inspired, sake is a must try and Bash persuaded us to try the Sake Flight, which involved three different styles: Nara Moromi, Nigori Chiyo Shuzou - a non filtered unpasteurized dry sake made from Junmai pure rice that is cloudy with a fresh fragrant note from its fermentation and not too heavy but a light intensity; the Hyogo Usagi, Miyako Bijin Shuzou spiced sake is made with traditional yeast starter method that creates a more bold flavour with a rich deep complexity - it is more serious on the palate with a bit of a kick with intense spice and a fine acidic backbone; and the Hiroshima Mannen, Kirei Shuzou is a tropical dry sake that is more fruit driven with delicate overtones but still has some punch on the palate with a dry and refreshing finish, all served separately on a small and beautifully crafted glassware and stoneware. Should sake not be your thing, they have a succinct wine list that has some quality and well priced wines by the glass and some by the bottle that was quite well chosen especially the Lark Hill Gruner Veltliner and the Brokenwood Pinot Noir Beechworth.

<Spicy Tuna Crispy Rice> 

Tired of the French pate?! This creative dish is a great alternative, combining spicy mayo,nearly mashed Bluefin tuna tartar with a few chunks served with a side of deep fried crispy rice squares for that right yin and yang palate with the right piquancy. Absolutely delicious!

<INARI Hiramasa Kingfish Sashimi> 

Nine thinly sliced of Hiramasa Kingfish beautifully presented and placed around on a green stoneware topped with jalapeno rings and coriander on a bed of burnt mandarin yuzu and ponzu dressing. The spice level of the jalapeno was mild for us, but maybe hot for those not used to this pepper and is best to be enjoyed with every piece of the fresh sashimi and don’t be reluctant to soak up the citrus savoury sauce that is well-balanced with the entire bite. A winning dish!

<Beetroot Apple Salad> 

Savour the taste and the colour of spring. This refreshing salad mix of yellow and red beets, green apple sticks, orange, pistachio nuts, avocado and yuzu dressing offers clean tastes and ingredients that mesh together so well in texture and taste. A happy meal!

<Sushi Platter> 

The chef selection of Sushi platter is brought to the table with an assorted mix of Nigiri : cuttlefish topped with uni powder, Toro, scallop, salmon belly, kingfish belly and tuna belly. Each morsel was fresh and equally delicious and has its very own individual character that none of each disappoint. This signature platter is one of INARI's main focuses that make a mark in the art from the crafted menu.

<Popcorn Shrimp> 

A deceptive dish of crispy prawn tempura pieces with yuzu, dressed greens, creamy spicy sauce and chives. The popcorn shrimp had a very soft, but firm texture and more like a snack than a sharing plate, but the prawn texture was fresh, springy and deliciously coated with a mild yuzu sauce.

<Miso Toothfish> 

Another highlight that came to the table was this grilled miso marinated glacier 51 toothfish that is served with sweet daikon pickles and is a very attractive presentation. Well marinated and perfectly char-grilled for a smokey flavour, the fish flesh was firm from the outside and soft to break at the touch of the knife. An utterly desirable dish that must be ordered!

<Chicken Teriyaki> 

A classic pan-seared chicken supreme with lotus root Kinpira and teriyaki sauce. Despite the teriyaki sauce was overly salty and created a significant impact on its flavour, the chicken with its skin forming a light caramelized crust is still succulent and tender and the crispy Kinpira lotus root with a burst of sweet and savory flavour is a welcome palate cleansing taste after the salty sauce.

<A5 Suzuki Farms Full Blood Wagyu> 

This the king of Wagyu with a choice of dipping sauces – chimichurri, yakiniku and ponzu. The cut of meat was of a very high quality (as expected) and was packed with flavor, a silken texture that melts in your mouth. To our delight, sometimes it is best to be enjoyed on its own without any dipping sauces. Wagyu doesn’t get much better than this and this is a truly encore dish! The entire “set” order also came with a housemade silken miso soup with a more subtle flavor than some as well as the delectable Onigiri rice triangles wrapped with seaweed.

<Poached Pear with Hōjicha Ice Cream> 

This is such a great ice cream made with Hōjicha green tea over charcoal that sits on a bed of walnut crumble with the whole sake poached pear served warm. A memorable and delicious dessert.

<Spring Blossom> 

Add a little sunshine to your palate while balancing the fresh spring flavours and produce. A deliciously sweet confection that has something for everyone with three tastes of cherry blossom infused in strawberry tart, white chocolate truffle and fruits jelly. This is one for all the sweet tooth’s out there and you will quickly devour this winning concoction which is utterly satisfying.

 

Sicilia was our server and a well-informed one, as she knew every aspect of each dish and was able to answer all our questions with confidence. Overall we were pleasantly surprised at how elevated the menu and accompanying tastes were and this restaurant will give some other well-known establishments a run for their money and INARI should make its mark on the dining scene quite quickly. From traditional Japanese flavours to modernism finesse combining the freshest Australian produce, INARI strives enthusiastically pretty much to be all things to everyone and continue to blossom in Tiger Lane for a new dining sensation.

Tried & Tested:
Location: 5/5
Design & Decor: 4/5
Food & Beverage: 4/5
Service: 4/5
Value For Money: 4/5
Experience: 4/5

INARI

Canberra Centra

148 Bunda Street, Canberra, 

ACT Australia

Tel: +61 0431 629 889

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

A HEREFORD BEEFSTOUW - A Sublime Steak Venture

A memorable yummy-licious steak night out has always secured a very special place for those passionate “dine-hard’ fans who marvel at the supreme premium cuts. A Hereford Beefstouw in Melbourne is not only focusing on creating a sense of community for (regular) diners that book in for their fix of premium cuts steak and frites, the food here is fresh, unapologetically local and sublime. They do know their meat well. mylifestylenews writes.

If Melbourne diners have traditionally worshiped the new and fashionable, the city’s “historic restaurants” were mostly expensive steak houses, regarded with suspicion as musty relics and fine dining restaurants committed to a certain level of hospitality. The Melbourne culinary scene has always been shaken and stirred by the fresh generation of those can-do chefs with bright ideas and bold attitude whose deep sense of homegrown pride only sharpens their creative vision. In recent years, a new wave of fine dining restaurants has opened in some of the city’s most extraordinary renovated urban spaces. But, the influence of Melbourne multiculturalism on a classic Steak House (steak and frites) carries out the legacy to continue offering what-tastes-best on those prestige meats is worth a sinful and delectable pilgrimage.

You may have come to Melbourne 100 times but to explore the city with a more cultural laneway dining with fine food, discover and dive into the unknown is the best self- inspired etiquette to have - if you do call yourself a true foodie. And those word-of-mouth eateries are often offering the culinary rich experiences. As ever, location is crucial, tucked away in the funky and graffitied cobblestones laneway in Duckboard Place, the intriguing street entrance distinguished by artist Steen Jones soaring art wall mural is the landmark to look for by finding A Hereford Beefstouw the easiest way.

This is home to a fresh, Nordic inspired steakhouse brought to you by Tim Burvill and his Denmark based partner Lars Damgaard who have completely reinvented a tired inner city former office space. Tim and Lars already owned one A Hereford Beefstouw restaurant together in Adelaide which has built a stellar reputation over the past years for serving high quality steak. Lars also owns more than ten A Hereford Beefstouw restaurants across Denmark and Scandinavia, with the first established 45 years ago on a family property at Lund, near Herning in Denmark. Tim is an industry innovator and has the industry know-how and been producing dry aged beef (as A Hereford Beef) since 2014, primarily for A Hereford Beefstouw Adelaide and also for a select few chefs and a small number of specialty butchers in Adelaide. Embracing production methods of old to achieve optimum flavour and texture

results from the finest cuts of meat, Tim uses only grass raised beef for dry ageing delivering health benefits of a leaner cut than grain fed alternatives.

In dry ageing, the meat is hung in a cool room until the outer surface hardens, protecting the valuable meat underneath, while the flavour intensifies and natural enzymes begin to change and tenderize it. The result is a much more tender, naturally ‘beefier’ tasting beef. The award winning A Hereford Beef has been recognized nationally for its premium quality meat. In 2015, Tim built a state of the art dry ageing facility in the Adelaide Hills to meet the growing demand for dry aged beef at his Adelaide restaurant and in preparation for A Hereford Beefstouw opening in Melbourne then and now has become a mecca for carnivores is in no doubt a hidden treasure that offer that wow gourment culinary experience.

A Hereford Beefstouw exudes a chic dining concept created by the Danes that really wants to create something special. The wall similarly bare, with striking art work paintings that add a pop of colour to the already sleek designs contrasting the giant wines racked on walls down the hallways.

Expect a no-frills dining room and brisk exudes in cool Scandi design adorned with striking art works. Basic yet elemental, everything from lighting and cabinetry to tables, plates and cutlery are designed in house by the A Hereford Beefstouw family of designers and artisans. The unfussy ethos and sense of comfort with its cozy nooks invite lingering, with classy, understated and uncluttered decor that has a pared back feel of Nordic chic and some unconventional table shapes for larger numbers of which all is showcased on a base of simple wooden floors and a trail of lights that might be referencing the Nordic lights.

The open kitchen is a sense of space and sets the tone with buzzy energy and the chic and contemporary dining concept creates a sense of nature undertones that reflects a conscious design in a place where subtle detail has been meticulously planned and thoughtfully conceptualized and executed. Be dazzled by the restaurant’s new Spring menu to coincide with a move out of the dark days of winter, still packed with all of the house signature delicious premium cuts of dry- aged beef, adding some spring flavour to delight your palate.

<Oysters 1/2 Dozen>

A fresh start by tasting the sea with half a dozen of fresh pacific oysters that came with three different styles - natural, Kilpatrick and apple and herb oil that added a complimentary dimension to the fresh oyster which is mouth-watering, light and tasty flesh that was utterly moreish. Oysters don’t come much better than this and you can certainly fling yourself into the fresh flavour of the sea and spring well paired with the iconic 2022 Barossa Valley Rockford Vine Vale Riesling for its flavoursome subtle chalky grip, chamomile and flora notes with a rich almost fresh pineapple flavour as well as the dried pear, honey lime finish.

<Dry-Aged Beef Tartare>
This desirable version is a mixture of eye fillet and dry-aged rump steak with a ravigote dressing and sour dough crostini. The ravigote dressing is a combination of egg, capers, Dijon mustard, horseradish, chive and shallots and while similar to many others, this seemed to have an edge that we loved beyond others. This was a beef tartare to remember, with just the right piquancy and we could have eaten another portion as it was so good. The meat quality is to die for!

<Marinated Tuna>
This comes with avocado, lemon and brown butter vinaigrette with crispy garlic flakes that adds crunch and aromatic flavour on palate. Such a harmonious and delicious dish with four reasonable sliced sizes of tuna beautifully aligned and presented on dark stoneware. Each ingredient has its own say and nothing was overpowering. Simply delightful!

<Scampi Fritti>
By the look at it, you may think it is one of those kind of pub foods. Re-think! The scampi was deep-fried to golden brown and served with Madagascan pepper cream, deep-fried parsley and grilled lemon wedge. It was light and perfectly battered and the chunky prawn remains juicy and firm to the bite. A truly simple pleasure!

<Chateaubriand>

Further pursuing the menu, the generous 500g size of decadent eye fillet beef was the most perfectly cooked beef you could imagine – lean, tender, juicy, succulent and an absolute delight to enjoy. Come for the classics done honestly and brilliantly of their signature beef from the grill while primarily attracting diners for its specialization in the finest steaks.The accompanying side of Roasted Potatoes was a combination of browned butter mash, crispy thick cut Beer Battered Chips which were equally heavenly. Words fail us!

<Tomahawk Steak 1.5kg>

Tomahawaks are back by popular demand! A Hereford Beefstouw long brimmed with innovation and flavour, you would be remiss to leave without having tried this once outof supply Tomahawk. This sensational 200-day grain-fed with a minimum marble score of 3 is definitely ideal for sharing. Because of the size, it is carved tableside as a welcome ceremony. Absolutely divine! Both of our steak dishes were a standout and came with the choice of your preferred sauce, Béarnaise sauce, Pepper sauce and Truffle Butter. We had our favourites, but kept dipping into different ones for different taste sensations and they were equally divine on all counts. To offset the richness of the meat, Caesar Salad of cos lettuce topped with parmesan cheese and rosemary croutons, Marinated Beetroot with celeriac purée and tapioca pearls, Broccoli and Cauliflower with sesame dressing are the to-go-to sides order. Wine pairing was excellent and exploratory. The exciting 2015 Il Poggiolpo Brunello di Montalcino

especially is a knockout for our premium quality steaks. A lovely nose of strawberry, damson and rose as well as flint, tarragon and raw maple, this elemental wine is deep, earthy and embracing the ripe dark blackberry and cherry fruit is another delightful wine match.

<Sticky Date Pudding> 

We probably over-extended ourselves, but we really didn’t mind and of course, dessert just had to be tried, as we wanted to see how well rounded the kitchen was and they didn’t disappoint. As expected this classic execution came with butterscotch sauce and vanilla ice cream with crunchy crumbs on the side to add a textural element that was unctuous and delectable.

<Gâteau Marcel>

This is a chocolate ganache extravaganza with rich and dark chocolate brownie cake topped with raspberry and is an absolute winner! Such a guilty pleasure and the luxury of having it served with vanilla ice cream just added to the extravagance. So delicious!

<Vanilla Panna Cotta>

While having two desserts is not enough to satisfy your craving, the Vanilla Panna Cotta would be the next best sweet tooth to go to. This was accompanied with a layer of passion fruit gelatine and was not your typical panna cotta, but we loved it. It was intense in flavor, dense in texture and utterly delectable! We decided to enjoy a 375ml of the 1998 ChâteauPineau du Rey Sauternes which was sumptuous and deliciously sticky, beautifully balanced sweetness with flavours of almond, raisin, apricot, honey and a zesty touch of lime in the finish. This is not to be missed and must be paired with these classic desserts and such happiness on the palate has to be enjoyed. An absolutely joyous combination of food and wine in a sweet French confectionery!

For those that wish to be more adventurous after dinner, they have an Armangnac wall, with vintages from 1960-1997. This is one element that demonstrates A Hereford Beefstouw’s desire to stand out from the crowd and offer something a little more unique and tailored to diners that wish to have new, exciting and further indulgence experiences. Of course, all good restaurants have steak on their menu, but we would defy anyone to show us a more passionate purveyor of supreme cuts of beef in so many different presentations and ageing processes and to have a kitchen brigade that renders each dish with perfection.

We were blown away with every element, including enthusiastic floor staff with warm service showing their passion with their well-informed product knowledge and putting each diner at ease with a warmth that is not always easy to find. Stephanie, our host for the evening made us feel very special and didn’t miss a beat. Like so many things about Melbourne, their food is an amalgamation of culture, shaped by the physical realities of this country. The New York steak house trend will come and go, but a prominent steak house is a rare find and A Hereford Beefstouw is here to stay. For a sublime taste to remember on an epic and heartfelt steak night out, A Hereford Beefstouw will definitely make your night worth while. They do know how to set the steaks on fire!

Tried & Tested:
Location: 4.5/5
Design & Decor: 4/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5

Highlights:
In House Dried-Age Meat

Premium Wine Selection

A Hereford Beefstouw Melbourne
22 Duckboard Pl,
Melbourne VIC
Australia
Tel: +61 3 9654 8297

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

Photos by: Natalie Chong & Adelaine Chong