LOCATIONDocklands
PROFILED BY DE GROOTS MEDIAWith breathtaking harbour views, Liquid is yet another fine example of why Melbourne is the self-professed capital of dining. Offering modern Australian and Mediterranean influenced fare, Liquid is set in funky surrounds with grey hues, chocolate brown banquettes and wall-mounted teardrop shaped lights. Executive chef Sunny Gilbert, originally from Darwin, with head chef Justin Roberts, have put together a menu to suit any occasion including tapas offerings.
Breakfast on the Mediterranean scrambled eggs with roasted tomato, grilled peppers, mushrooms and marinated yoghurt balls, or the French toast with caramelised banana, crispy grilled bacon and maple syrup. Lunch on homemade tagliatelle with mussels, pipis with garlic, chilli and capers, or the prime scotch fillet steak sandwich with onion jam and fries. For dinner start with Coffin Bay Pacific oysters, or the orange and roquette truffle oil salad. Follow with a main of corn-fed chicken breast, chargrilled with confit orange and shallots with broccoli, or the fresh seafood paella with saffron, prawns, mussels, pipis, fish, baked oysters and chorizo. Finish with the sticky date pudding with caramel sauce and ice-cream, or the mud cake duo comprising chocolate and white chocolate with double cream. The good sized wine list boasts mostly Australian and New Zealand varieties with a few European contenders and most are offered by the glass.
Veda Wickens, January 2007
