Radisson on Flagstaff Gardens HQ's Impresses
The Radisson on Flagstaff Gardens is impressing diners with its new autumn menu at HQ's prepared by chef Leigh Robbins, and The World Loves Melbourne was invited to sample the fare.
The World Loves Melbourne's Samantha and Sidonia enjoyed an evening at HQ's with staff helpful and the menu showing finesse and flair. The just released Autumn Dinner Menu surprises guests with unusual dishes of Robbins’ creation like Imam Bialdi with Turkish spiced eggplant and tomato ragout, saganaki cheese, quinoa, fresh yoghurt and coriander and Lamb Shoulder Salad - Victorian farmed lamb braised in Middle Eastern spices with tomato, watercress, quinoa, harissa, labneh, sumac and fresh herbs.
On preparing a menu for a hotel, Robbins says “It’s all about finding the right balance of seasonal, technical dishes alongside food people can relate to when they sit down to a meal.
“It’s different from being a standalone restaurant; a lot of people choose to eat at HQ’s due to convenience – instead of the actual experience – so we aim to surprise them with high quality relatable dishes with a unique spin.”
The Blue Swimmer Crab Bisque was a tasty dish with impressive seafood hit and creaminess.
The inclusion of Prawn and Crab Linguini in the New Autumn Dinner Menu – is a take on the popular Seafood Marinara dish – but Robbins aims to blow guest expectations out of the water with the inclusion of an 18 hour blue swimmer crab bisque and slow-cooked tomato ragout – that takes the dish to the next level.
The Claypot of Mussels was also a hit with Claypot of Port Arlington mussels with chorizo, cherry tomato and basil with grilled traditional baguette.
Much of the fresh produce is sourced from Melbourne’s Queen Victoria Market – located just around the corner from HQ’s on William; Robbins takes pride in every dish that leaves the kitchen – making efforts to speak to diners to recieve feedback on their meal – for future planning purposes.
“Catering for the hotel’s regular clients is paramount, sometimes after a long day of work they don’t want a fancy meal – they just want a Club Sandwich or Caesar Salad – and it is up to me to provide that.”
But even the simplest and most common meal items can still be a stand out – which is what Robbins is out to prove.
Alongside menu favourites are dishes that Robbins has researched and created specifically for the HQ’s menu – taking in seasonal produce – his own inspirations – as well as customer feedback.
Leigh says he “is constantly eating out” for new and fresh ideas – he also has a great display of cookbooks at his home.
The Twice Cooked Ducking with baby beetroot, French lentils and preserved orange with blood orange and caramel sauce is one of the more technical dishes he has put together – taking in his love for all things French.
Other mains at HQ’s include Potato Gnocchi with Garden Vegetables, Mountain Red Chicken Curry and Market Fish of the Day alongside favourites like the Radisson Steak Sandwich.
For dessert this Autumn you have the choice of Vanilla Fruit Bombe Alaska, White Chocolate Mousse and Glace Biscuit served with a Citrus Salad, Soft Centred Warm Chocolate Tart, Ice-Cream or a Cheeseboard.
Robbins joined the team at Radisson on Flagstaff Gardens Melbourne in October 2012 when he moved back from France and has been creating beautiful food there ever since - in 2013 he was a finalist for Hotel Chef of the Year in the HM National Awards 2013.
HQ's is impressive for those staying at the Radisson on Flagstaff, but also for those from Melbourne wanting a great night out...
For more information please visit www.radisson.com/melbourne-hotel-vi-3000/ausmelb