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Veloce - Sublime Degustation in South Yarra

Posted by on in Fine Dining
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Veloce is an exciting intimate if not hidden gem in Yarra Lane South Yarra with great tapas and Argentinian and Meditteranean influences. I was invited by the management (and Joanna Reymond of Reymond Communications) to review  this restaurant (note my disclosure) and was genuinely impressed by their cuisine and their wine matching (and the awesome company at our table including some foodie heavyweights). This is a foodie haven.  

To be honest I've walked past Veloce and thought it was purely a cafe that I needed to visit. It's so much more but also pours a great coffee, open for breakfast, lunch and dinner.

 

Interestingly Veloce is situated next to a prestige car showroom. Oggle a Bentley as you enjoy your meal. It's a great match to have fine cuisine and fine cars together - the fine life.

 

Tapas was the order of the day. I was interested to see the Argentinian take on tapas (something I'm newish to). The Duck liver and oloroso sherry pate with quince and crisp bread was a winner. I was excited realising immediately the bar was set high - and this was a truly gourmet experience.

The Goats cheese and corn croquettes were seriously excellent with crisp outside and a delightful creamy middle with the pleasing punch of goats cheese. And I love goats cheese. Excellent balance with the corn component.

 

The Panela sugar and dill cured ocean trout, creme fraiche, and coriander on charred rye crisp was sublime from a balance of favours standpoint. Soft, creamy and crunchy with strong flavours.

 

Veloce looks to impress with a thoughtful and creative menu, excellent service and wines that match stunningly. Sublime Spanish wines were masterfully matched with the tapas.

 

Veloce excels with its seafood dishes. The Grilled octopus with paddron peppers and smoked paprika was memorable. Tapas is for convivial dining but we were wrestling over this one. Charred octopus cooked to perfection with the tang of the peppers. One in 10 peppers is super hot so play the game of peppers roulette.

 

An interesting dish was the pasty - not Aussie style but Veloce serves a Free range chicken and manchego pasty. Superb!

 

Perhaps my favourite dish at Veloce was the Argentinian take on black pudding - Crispy blood sausage, warm quinoa, sorrel and granny smith apple. Wow factor. This will feature in my black pudding article as one of the most creative celebrations of black pudding in Melbourne. The balance was once again exquisite. Crispy black pudding was unique to me and the texture combined wonderfully with the warm quinoa, with a punch of sweetness from the apple. Great presentation also.

 

Veloce then served up a refresher to punctuate the richness of some of the dishes and some of the dishes to come. The slow roasted beetroot was delightful along with chard, goats curd mousse and spiced pistachios (again a stunning combination). I would order this, one of the highlights. It also shows Veloce caters for all tastes including vegetarian.

And then the coup de gras... Veloce served us a high note of intense rich superb beef cheek - Slow braised Gippsland beef cheek with velvet mash and port jus. Apparently there are several sauces in this sensational dish and the chef reduces massive amounts of premium sauce in the reduction to get an amazing intensity of flavour. One of the best beef cheek dishes in Melbourne.

The wine list is sensational. I admit to camping around the Palacios Remondo La Montesa Garnacha Tempranillo.

The Argentinian born chef Pablo De Pasquale is a chef of note, drawing on Argentinian and Italian roots and featuring local and seasonal fare. This is a great team with Restaurateur Dominic Gentile full of passion and flair and international experience.

Veloce is a superb foodie dining experience in South Yarra.

 

Veloce Restaurant Bar on Urbanspoon

Tagged in: tapas
David Hagger is a bald headed man with a penchant for finery, convivial dining, and festive culture. He honestly believes Melbourne is an impressive global city.

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Guest Saturday, 20 September 2014