Harriot Melbourne

It wasn’t the pedigree of the chef (Lyle’s/Embla ) or of the restaurant group ( Tipo 00) but it was the menu which was stacked with appealing sounding dishes that caused me to break my long standing “don’t visit new restaurants “ rule .

Barely open a week @harriot.melbourne will likely be around for a very long time . The food is European bistro style with some native touches . Dishes tend to focus on one particular profile and drive it home .

A rich pork broth and black truffles are full of unami and paired with super tender cuttlefish ribbons .

A fillet of red emperor was complimented by creamy beans , saline bottarga and slightly bitter sprouting cauliflower .

Tender nuggets of lamb sweetbread also received an acid and bitter punch with finger lime and endive .

Victorian duck was showcased in roast breast , confit leg and sausage . Mandarin and turnip were the acid and bitter notes this time .

Desserts were standouts , Cara Cara oranges and cumquat made a delicious pre dessert, then the world stopped gravitating when tasting the chocolate sabayon tart with buttermilk ice cream . The distinction in the tart between the sabayon and the shell was distinct and powerful , it was comfort food yet clearly distinct to what you would expect . This will surely never leave the menu .

This project has suffered a few delays so Sommelier Justin Howe has spent the last 5 years building this wine list , and he is pretty excited to sell some and show off his creation . I entered with the intention of consuming 2 glasses of wine , I left having tasted 7 . The versatility of the list is terrific .

Glad to have another must visit stop when in Melbourne . Less