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Dinner at Elektra Dining Room in Melbourne CBD

* ADVISED 16/2/20 CLOSED FOR NOW. Elektra Dining Room has captured the attention of the Melbourne culinary world since its launch, largely due to the flair of Executive Chef Reuben Davis in the kitchen and an edgy modern dining approach. Elektra Dining Room, a relaxed and compelling oasis in the city, offers guests an approchable dining experience with European influences, whether a catch up with friends, family, office colleagues, pre-theatre or that romatic interlude. The World Loves Melbourne was invited along to experience dinner at Elektra.

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Strong oyster game.

Lead by Executive Chef Reuben Davis and General Manager Joey Commerford, Elektra is a modern European dining room inspired by cuisines that have found a home in Australia. Chef Davis’ menu is small but will change weekly with dishes that he loves and wants guests to relax into and share. We were given some small dishes to begin, from both the menu and daily specials.

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While its modern dining all the way, Reuben also provides dishes with a nod to the classic such as the Vintage beef tartar, sourdough toast, roast bone marrow, delicious in combination.

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Chef Reuben surprises with a modern version of Hash browns; no greasy interpretation here.

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Chef Reuben hears we love oysters so we receive a selection of oysters, with perfectly matched wine. Wine list is savvy and there's an emphasis on wines by the glass to match the dishes.

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Innovation also extends to Soft tacos, again from the daily specials. With the selection of delicious savvy appetisers we are already happy diners.

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Rockling, peas, salami, wild garlic shows how seafood should be treated with respect given to the delicate flavour and texture of the rockling, complemented but not overpowered by the other elements.

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A personal favourite was the Veal schnitzel, parsley, anchovy, tuna fondue.  My preference when it comes to schnitzel is always for the veal rather than chicken, and this dish was presented beautifully with the schnitzel cut into portions displaying the slight pink of perfecrtly cooked veal. The combination with salty anchovy was an inspired choice, as was the tuna fondue.

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When it came to dessert we enjoyed the Treacle tart, with liquorice sorbet, an indulgent fun dessert.

The Elektra x Lume butter chicken Vol-au-Vent has become a signature of the restaurant and we are keen to try this on return. Highly recommended.