Brisc Restaurant

LOCATION
A brisk walk from the Victoria Markets.

PROFILED BY DE GROOTS MEDIA
There is something truly warm and welcoming about Brisc Restaurant and it’s not just its North Melbourne location, a hop, skip and a jump from the Victoria Markets. Perhaps it’s the dark wood timber used throughout, or the communal marble-top table with padded benches that greet you upon entering. It might just be the unique light fittings – cages full of light bulbs that shine brightly – or pre-loved demijohn bottles, their wine fermenting days long surpassed, that hang over the front windows. Perhaps it’s the window displays themselves, made up of items sourced from Nonna’s shed. My guess is that it’s a combination of all these elements.

Chef and owner Michael Slade rules supreme in the kitchen where he and his fellow chefs create a European grazing menu that’s designed to share. Produce is house made: Brisc Restaurant ages its own meat and smokes its own salmon – even the large jars of pickled vegetables are made on-site. And where this is not possible, ingredients are sourced from small, independent, artisan producers. Antipasto makes for the perfect starter before you delve into small share plates such as the baccala – salted cod with smoked salmon, creme fraiche and chives, bound in a parmesan and parsley crust with rouillie. Larger portions are also available, as are desserts. Brisc even has a banquet handy for larger appetites and true lovers of European cuisine.

Veda Wickens