LOCATIONMelbourne CBD
PROFILED BY DE GROOTS MEDIAA year after it opened to as much media coverage as the Olympics, Fifteen – as seen on television – has turned into a pretty good restaurant. It does remarkable things like work with disadvantaged kids to train them in the hospitality industry, but there’s much more to the restaurant than just benevolent intentions. Tobie Puttock is the executive chef here (you can buy his and Jamie Oliver’s books near the bar), and Dan Kranjcic is in the kitchen with those in training. The menu is written daily, according to what’s looking good. That’s a real challenge, and most of the time it’s met well.
The format is simple: four entrees, four pasta dishes, four mains, and desserts (plus cheese and a tasting plate). There’s also a two-course lunch special, chosen from the lunch menu from Monday to Thursday. Things can be a bit slow, but the mood is cheerful and professional in the smart dining room with its gorgeous curved marble bar. The wine list is a wine lover’s delight, with lots by the glass and a lengthy cocktail list. The selection of whiskies and cognac is impressive, too. Not up for a big meal? Sit at the bar with a cocktail and nibble on something from the blackboard.
Rita Erlich, December 2007