Golden Fields Location: 2/157 Fitzroy Street, St Kilda, VIC 3182 Contact: 03 9525 4488 After Golden Fields, it seems that everything that Andrew McConnell touches turns to gold. That means gorgeous sharing menus and dishes with delightfully modern Asian influences to boot. Hot off the heels of our brekkie update at Cumulus Inc, Golden Fields was a must. The decor is understated and pared back but beautiful at the same time – there are clean lines and white tiles throughout, with the large window at the front giving it a light, airy feel. It’s a pleasant place to be in, with the wooden touches adding a warm earthiness to the simplicity of the dining hall.
New England lobster roll ($15)The lobster rolls are a favourite at Golden Fields – chunky bites of fresh lobster wedged in between a hot, buttered brioche bun and complemented by watercress and kewpie. The meat, however, is a little tough, but altogether it’s a tasty combo that’s churned out of the kitchens at lightning speed.
New England lobster roll ($15)
Rolled pork belly, white kimchi, yuxiang sauce (4 pc at $15)The rolled pork belly is a clean, thin strip of pork with a heady layer of kimchi and yuxiang sauce perched on top. Quite a delicate starter with fresh ingredients, it was the perfect precursor to the heavy plate of meat to come.
Slow roast lamb shoulder ($68)The slow roast lamb shoulder with cumin and salted lemon is a view to behold. Golden and deliciously seasoned, the lamb falls apart effortlessly from the bone and given ample kick by a thick lemon dressing. Simple (and quite comparable to the lamb at Cumulus), it was a hearty, tasty choice.
Peanut butter parfait ($10)The peanut butter parfait, with salted caramel and chocolate is one of Golden Field’s most popular dessert dishes and was sheer decadence on a plate. The salted caramel is gorgeously smooth and rich, with the soft chocolate contrasting with the crunchiness of the peanuts. Absolutely to die for.
Baked tapioca and vanilla custard brulee ($15)But, perhaps most surprising of all, the baked tapioca and vanilla custard brulee was the standout dish of the day. The custard was delectably smooth, with a rich infusion of vanilla throughout. The soft tapioca pearls added a uniqueness to the brulee; definitely a must try. Located in St Kilda, Golden Fields capitalises on modern day fare by adding a unique Asian twist that keeps diners coming back for more. Whether it’s that lamb shoulder, the parfait or the brulee, this ones a must.
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