Delectable Dining

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In every Issue of St Kilda Bites we are proud to feature a truly special restaurant that produces irresistible and unique food, one that St Kilda Bites would have no hesitation to recommend for a memorable dining experience. Golden Fields, on Fitzroy St, is our choice for this instalment of our ‘high end’ dining supplement.

Golden Fields is dining heavyweight champion Andrew McConnell’s south-side title. Having already claimed a stake in the North (Builders Arms/Moon Under Water, Cutler and Co) and the celebrated Cumulus Inc, McConnell has turned his attention to St Kilda, developing a menu that celebrates the best of Oriental flavours.

The menu was developed in homage to owner McConnell’s travels around China, in particular Shanghai and Beijing. Duck, pork and rich, smoky sauces feature heavily. No detail has been overlooked, no stone unturned. Even the crockery has been specially crafted.

The wine list features a wide selection of local wines, with Riesling and pinots recommended for universal pairing to the menu. There are a number of interesting reds, including an exclusive cinsault from Shadowfax Winery. The light yet full-bodied red was chosen by Jeff Salt, Golden Field’s in house sommelier, and the Fitzroy Street establishment was granted full exclusivity. With wines offered in 375ml decanters, it’s easy to truly tailor your experience.

We began with four crisp, ocean-fresh Cape Hawke NSW rock oysters, and then dove straight into the boutique menu. With each dish designed specifically for sharing, the fast-paced menu provides a great range to satisfy tastes. For our entrée we chose twice-cooked Peking duck with cloud-soft steamed bread, tangy plum sauce and vinaigrette. Our fabulous, efficient waiter didn’t bat an eyelid at gluten-free dietary requirements, going out of her way to organize an alternative to the steamed bread. Instead we were provided with crisp baby Cos lettuce leaves, which almost enhanced the dish. The crisp coolness of the lettuce made this dish a lighter alternative, matching well with the plum sauce and vinaigrette.

The rolled pork belly with white kimchi and yu xiang sauce was so moreish I’d scoffed down two before I’d really thought about it. The pork itself is shredded, thinly sliced pork belly rolled together, with a crunchy, tangy kimchi centre – a Kinder Surprise of pork and kimchi.
Light and fresh with a kick of spice, they really whetted our appetite for the feast to come.

Each Sunday, lucky diners are offered fried chicken with a variety of delicious sauces. Soaked in fragrant buttermilk, this perfectly crisp dish leaves its competition in the dust. Delicately presented on a bed of pickled cabbage that injected a heavenly burst of acidity, it was the perfect accompaniment to cut through the richness of batter. This may have been my favourite dish of the evening, served with a range of condiments including kewpie mayo, it’s a traditional American favourite with a pan-Asian twist.

We then shared the beef cheek and tofu, swimming in a hearty, wholesome sauce and accompanied by perfectly crunchy veg. The beef was lightly marbled and gloriously tender, soaking up the flavoursome sauce to make it unnaturally moist, while the tofu was handled with just as much care, soft, perfectly cooked and full of flavour.

While a dessert was wholly unnecessary, we just couldn’t resist. Crunchy, chewy meringue topped with lashings of rose cream, ice cream with ultra-fresh lychee was the ideal palette cleanser, and the perfect ‘healthy’ alternative for the incurable sweet tooth. It was the ideal balance between light and sweet.

Having recently changed their policy to accept bookings, there’s no reason to miss out on this wonderful experience. Given his success with all his other ventures it is no surprise that Golden Fields has turned out to be such a delight. McConnell’s Golden Fields proves he has the Midas touch.

 

GOLDEN FIELDS

2/157 Fitzroy St, St Kilda

Open Monday to Sunday (7 Days) Midday till Late, Lunch & Dinner

Phone: (03) 9525 4488

 

Delectable Dining is a collaboration by Miss Nibbles & Peckish Pom

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