Focaccia

Tipo 00

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House made focaccia with ricotta and basil oil

★★★☆☆

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Gnocchi di patate

(braised duck, porcini mushroom and pecorino pepato)

Perfectly textured gnocchi that was light, smooth and springy, while the duck and mushroom sauce was simply delicious .

★★★★☆

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Verdura

(green beans, snow peas, witlof, goats cheese and almonds)

★★★☆☆

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Riso carnaroli

(moreton bay bug risotto)

Well cooked risotto, strong distinguishable taste of moreton bay bug.

★★★★☆

Overall:

Named after the finely ground flour used to make pizza and pasta, Tipo 00 is a place that offers simple yet quality Italian fare. No wonder it was one of Melbourne’s best new restaurants of 2014 according to the Good Food guide. I highly recommend getting the chef’s menu which allows you to sample a delicious range of starters, pasta and dessert.

Tipo 00

361 Little Bourke St, Melbourne, VIC

(03) 9942 3946

http://www.tipo00.com.au/

Tipo 00 Menu, Reviews, Photos, Location and Info - Zomato

360 Bar & Dining

100 Market St, Sydney NSW 8223 3883

 

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House-made focaccia with honey, garlic and rosemary

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Pacific oyster, cucumber and gin martini, avruga

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Baked eggplant, buffalo mozzarella, basil, 25 year old balsamic vinegar

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Prosciutto, rockmelon, rocket, gorgonzola dressing, roasted hazelnuts

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Wagyu beef cheek raviolo, shiitake, oyster and swiss brown mushrooms, master stock

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150 day grain fed Angus beef tenderloin (Darling Downs, Queensland)

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Seared king salmon fillet, roasted cauliflower, citrus and cauliflower puree

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Vanilla and rhubarb panna cotta, genoise sponge, poached rhubarb

 

Overall:

I had been wanting to dine at a rotating restaurant ever since I first saw the Sit-N-Rotate restaurant in an episode of The Simpsons back when I was kid. It looked like it would be so much fun and you would never get bored because the view outside your window would be constantly changing. So with a location 305 metres above sea level, it comes as no surprise that the views from 360 Bar and Dining are absolutely fabulous! The floor-to-ceiling windows and unique rotating floor provides amazing, uninterrupted 360 degree views of Sydney and beyond.

It was quite a bizarre experience stepping out of the elevator and into the restaurant and feeling the floor move beneath my feet. I initially felt a little wobbly (like I was on a boat) but thankfully adjusted after some time. In all honesty I was there for the experience and the view, and not really the food. Thus I was delighted when it turned out that the food here was actually quite good! I later discovered that the Head Chef was in fact Ashley Hughes who has previously worked with Marco Pierre White at L’Escargot as well as alongside Jamie Oliver at The River Café in London.

Each dish was beautifully constructed and contained fresh ingredients that marvellously complemented each other. The dish I enjoyed the most was the wagyu beef cheek raviolo (the mushroom stock was bursting with flavour and the delicious beef simply melted away in my mouth). Service was friendly and the decor was refined. Note that the restrooms don’t stay in the same spot as the restaurant rotates.

 

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