118 Little Collins Street,
Melbourne,
Vic 3000
We were invited to the 'Seasons of Gold' preview at Burma Lane as members of their 'bite club' which promised an evening of 'food, beer and wine combined with art and creativity, showcasing four up and coming Australian-Asian photographers'. The works were projected onto an interior wall alongside the Mike Eleven mural, and we managed to catch glimpses from the upstairs mezzanine were the event unfolded. Whilst we enjoyed a range of the current entrees, the group executive chef John McLeay chatted with the guests. We spoke about Footscray, visits to Myanmar and other South East Asian adventures, both culinary and otherwise! He certainly seems to have packed alot into his time... He mentioned that the menu has diverged from the original Burmese focus, but is one of his favourites.
The dishes we tried included the delicate Shan tofu which was topped with smashed tomato, radish, herbs and peanuts.
Melbourne,
Vic 3000
We were invited to the 'Seasons of Gold' preview at Burma Lane as members of their 'bite club' which promised an evening of 'food, beer and wine combined with art and creativity, showcasing four up and coming Australian-Asian photographers'. The works were projected onto an interior wall alongside the Mike Eleven mural, and we managed to catch glimpses from the upstairs mezzanine were the event unfolded. Whilst we enjoyed a range of the current entrees, the group executive chef John McLeay chatted with the guests. We spoke about Footscray, visits to Myanmar and other South East Asian adventures, both culinary and otherwise! He certainly seems to have packed alot into his time... He mentioned that the menu has diverged from the original Burmese focus, but is one of his favourites.
The dishes we tried included the delicate Shan tofu which was topped with smashed tomato, radish, herbs and peanuts.
The smoked eel with fennel, herbs and roe on a crispy potato cake tasted as good as it looked.
The green pea fritter with tomato curry and roasted carrot yoghurt wrapped in betel leaf is a favourite of mine and hit the spot as expected.
The Duck, shiitake mushroom and water chestnut doughnut with chilli rock sugar salt and sour cherry is flavour combination like nothing I'd experienced before and is certainly worth a try!
It was a very enjoyable event and I'm sure we'll be back again for a meal soon...
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