Montague Hotel South Melbourne

User Reviews of Montague Hotel, South Melbourne

Displaying: 1 - 4 of 4 reviews

2.2 Not Recommended

Food 2 Drinks 4 Ambience 3 Service 1 Value 1

50 minutes to get 2 burgers... please! Then had to leave and asked to get them take away which took 10 more minutes... By this time I thought it was a joke, no apologies (as seems to be normal for them). Would definitely not recommend this place to anyone.

Oct 20, 2011

jdymen
1

8 Recommended

Food 9 Drinks 9 Ambience 6 Service 9 Value 7

Travelling back in time is normally a pretty tough gig without a DeLorian or perhaps a 1950's English phone box (Tom Baker would blend in nicely here) but up until a year ago, the Montague Hotel was managing the feat quite easily, stepping through the door and in the blink of an eye it appears a pack of Ava Gardners ex-husbands have banded together in the corner to re-form the brat-pack and my mother is behind the bar asking 'What'd ya 'ave son'..!

Ok as we speed forward in time (queue 'Tardis' music and speed up to 56 mph in our DeLorian) to the present day Montague Hotel known by those who work it affectionably as 'The Goo' outside tables are full, the cast of the OC lounging comfortably, we pass them and step into the bar nothing over the top has occurred but with a few tweeks some coats of paint and the 50 year old cocktail waitress being cut in half leaving two blonde 25 year old bartenders I think we were on the right tramline (ie. this is definitely not the fifty-seven or eighty-sux..!!!) so after a couple of drinks at the bar we move through to the dinning room it's full and still a little old school 70's style sitting down the service is relaxed the music low key and the crowd a cross between the little river band and the golden girls.

But getting down to business the food side of things is were the Goo shines charcuterie is wide ranging from a light and rich duck liver parfait to house made Bresola. The chef Julian Mann who has been the sidekick of chefs such as Michael Lambie, Ian Curley and Martin Webb has come out with all guns blazing on this one.

To start a charcuterie plate of duck liver parfait, bresola, chicken and pancetta terrine, rabbit rillette, and a selection of cold cuts all served with several chutneys and char-grilled bread. For entree's we had the beef carpaccio, thin slices of tender pink black angus beef with shaved parmesan, rocket and truffle oil a classic that never gets old. My partner in all things protein/carb went for the goat’s cheese salad a maybe to generous portion of the chevre but that’s why I’m there to help. Third course was 2 scallop and prawn tortellini served with bugs, scallop, light frisse and fennel salad in a pool of amazing nantua sauce.

The best thing however, of all time was my lamb, hot charred and smoky on the outside pink in the middle with Mediterranean vegetables underneath and a generous quenelle of goats curd on top best thing I’ve had all year and so simple. We also ordered the ocean trout on a kipler salad which was cooked perfectly and of a decent size compared to some restaurants now that seem to think the fish can become part of the garnish on the plate.

During the meal we had a fantastic Pinot noir from Otago in New Zealand and a half bottle of Portuguese wine which the owner Scott has just started importing. We finished with some nice French cheese's all good 50g portions and a glass of scotch and out the door with smiles and a slightly angled with step with plenty of cash left for a leisurely taxi home.

Here's to the future...!!! The sauce is light and sweet with a hint of herb and the seafood is absolutely fresh, generous and so very delicious. The presentation is impressive. When it comes to your table, other diners look on with the same covetous eyes that I did when viewing my husband’s great choice for the first time. A lovely orange piece of crab takes pride of place atop strands of tomato coated spaghetti, while mussels still in their shells share space with king prawns, chunks of fish, tender octopus and other delicacies from the sea. Every mouthful is memorable from start to finish and I guarantee you will not leave even one small strand of spaghetti on your plate if you order this YUMMY dish. Consumed with a glass of chilled white wine and sprinkled with fresh parmesan, this marinara rocks baby! Compliments to the chef!! Service is good and ambience relaxing too. Great value.

I will just add that a seafood platter came out to the table opposite us while we were there, and it too looked impressive. Fresh generous portions of everything and with oysters mornay and scallops served in their shells. It was served with fresh fruit and NOT covered in the ubiquitous lashings of chips that so many places feel the need to add. The chips were there but did not overtake. Hmmm, I know what I'd like next time.

Feb 18, 2008

Rakei Reidy
2

8.2 Recommended

Food 8 Drinks 8 Ambience 8 Service 9 Value 8

I can't believe this place was so quiet on a Sunday afternoon when there was so much to offer. A quiet, cool dining room with tasteful decor, and a simple, yet elegant menu. All our food was very enjoyable and the waiting staff were lovely. Our 2 year-old was well looked after. An undiscovered Sunday dining gem.

Nov 26, 2007