Ribs and Burgers is known for well, ribs and burgers (duh!) and there’s a new wagyu burger range that has just been released on the menu. Wagyu beef is highly marbled and literally melts in your mouth so how could we not be excited after hearing the new burger range. We visited the Hawthorn venue and there’s quite a bit of street parking on the main road but it’s first in first serve and does fill up quite quickly.
I was in charge of work lunchies and we all (well me actually) decided to go to Station Hotel for some good ol’ steaks since it was the local joint. We made a booking (make sure you do too because it get super duper busy) and asked for the mains to be done by the time we got there because we were a bit strapped on time. We walked in and oh dear lord it was a full house. The food came out immediately and they got all the orders except for 1 correct which is quite impressive nonetheless.
Mr Italian Stallion suggested a catch up at Chin Chin and who am I to refuse him a delish meal. We turned up ASAP since we knew you’d have to wait a gazillion years before getting a table since Chin Chin only does walk in. Luckily, we got a table within 10 minutes (SCORE!).
Work trip again woooo! Upside, I get to try out new places. Downside, I have to eat alone. So once again I made my way around the area and found a cute little Japanese restaurant two minutes away from my hotel in Spring Hill. I was hungry, I was tired and there was room for me.
Stepped in and was welcomed by the hostess and was seated next to the window. I ordered the Kozaemon Kimoto Sake while I looked over the menu and it was refreshing, fruity and dry. I decided to get all entree seeing as my belly can’t handle a lot of food.
Went here on the whim for dinner on a work trip and my gosh it was so good. The decor is the 1920s and feels very exclusive when you enter the restaurant. It overlooks the stoney bridge in eagle pier.
For entrée we got the silk purse from sow’s ears with glasshouse mountain snails and green goddess dressing and it was a touch dry. We also got the warm citrus cured NZ king salmon with baby squid, garlic, Saffron and ink linguini. The whole dish was amazing with really fresh flavours. Clearly it was so good I just wolfed it down without taking any photos…