Charmed with a Class of its Own : 111 Spring Street

The Hotel Windsor has a long history and heritage that dates back to the Victorian era 1883.  The building and interior with its grand stature is certainly a view to marvel about.  You can certainly imagine the splendour of this hotel in the era.  Unfortunately, we didn’t come to the hotel to stay :( We came to dine in the restaurant located inside this grand building – 111 Spring Street Restaurant.

Everything about the restaurant spells classy and elegance.  We were charmed with the extreme good service that we received the moment we stepped through the door.  The restaurant was very Victorian with tall wide windows adorned by old-fashioned curtains and candlelight chandeliers (perfect for high tea – in fact, I read that they serve one of the best high teas in Melbourne).  It’s a nice place to celebrate a special event!

111 Spring Street

For entree, I had Cured scallops with almond gazpacho which was absolutely a delight.  The lightly cooked scallops and smoked eel, bathed in chilled almond gazpacho produced subtle flavours, smooth and well paired.  Definitely a winner for me!  My hubby’s Wagyu bresaola was tender, juicy and perfectly texturised with the addition of crunchy hazelnuts.

Cured scallops, smoked eel, almond gazpacho, salted grapesCured scallops, smoked eel, almond gazpacho, salted grapes $22

Wagyu bresaola, beetroot, hazelnuts, salted ricottaWagyu bresaola, beetroot, hazelnuts, salted ricotta $23

Before long, our mains arrived.  I had the Slow cooked lamb shoulder which has great Middle Eastern influence with heavy accent on spices and the use of middle eastern ingredients.  It was delicious though and the meat fell was really tender. But I thought it was a mismatch with the overall menu that has a more Contemporary Australian touch. Hubby had Confit of ocean trout cooked to perfect pink and it was fabulous.

Slow cooked lamb shoulder, spiced carrots, yoghurt, caper berries, mint Slow cooked lamb shoulder, spiced carrots, yoghurt, caperberries, mint $35

Confit of ocean troutConfit of ocean trout, smoked olive oil, charred leeks, jerusalem artichoke, creme fraiche $34

Finally, for desserts,  I enjoyed the Apple tarte tatin, sweetened beautifully with the accompanying butterscotch sauce and vanilla ice cream.  The dessert overshadowed the Strawberry creme brulee which was lacking in taste.

Apple tarte tatinApple tarte tatin, butterscotch sauce, vanilla ice cream $14

Strawberry creme bruleeStrawberry creme brulee $14

Verdict : 111 Spring Street certainly deserves a second look and to be admired due to its elegant romantic setting, charming service and the great legacy.  I had mixed feelings about the dinner menu due to the mismatch dish that I had. I’m not sure if I will be back for dinner but I would want to come back to try their high tea.

Burp! Checklist
To die for : Confit of ocean trout, Cured scallops with almond gazpacho
Price : $$$$
Yummy Factor : +3.5
Noise Level : Low

[111 Spring Street Restaurant]
111 Spring St, Hotel Windsor, Melbourne, Victoria
P: 03 9633 6000
Mon-Sun: Breakfast, Lunch & Dinner

You may also like : Brooks of Melbourne, Bluestone, Hare & Grace, Encore

111 Spring Street Restaurant on Urbanspoon

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