Sud

LOCATION
Melbourne CBD.

PROFILED BY DE GROOTS MEDIA
A narrow dining room with banquettes and tables lining each wall, a bar at the rear and the menu written on wall mounted boards; this CBD restaurant is certainly something special. Open Monday to Friday, and only on weekends for functions by special request, Sud is a hidden treasure that is frequented by regulars who cannot resist the delicious food.

Sud is Latin for southern, which is where the cuisine is leaning - to southern Italian fare that’s just a little bit edgy. Chef and British ex-pat Mark Taylor combines traditional French techniques with his passion for Italian food to create a menu that is constantly changing depending on the produce and his mood. Start with the quail, de-boned, marinated and chargrilled, served with sauteed potatoes and chorizo sausage with an olive oil, balsamic vinegar and fresh oregano dressing. Follow with the duo of duck two ways: a half breast pan-seared and roasted, served medium rare, and a thigh, twice roasted with fresh figs and a vincotta (reduced red wine) dressing. Finish with the crostata: apple and blackberries encased in a thin pastry, served warm with a white chocolate and amaretto ice-cream. The monthly changing wine list comprises special editions and limited releases from Italy, Australia and New Zealand alike.

Veda Wickens