MRS HIVE'S DESSERT BAR
A truly unique addition to the restaurant is Mrs Hive's Dessert Bar, where diners can leave their table to admire the shelves adorned with homemade candies and chocolates (and perhaps sample a sweet treat or two!). The fragrant flavours of honey flow through the dessert menu. A miniature milk bottle stores an indulgent honey-flavoured chocolate milk, which is deliciously thick and topped with a handmade soft-centred chocolate truffle. The signature de-constructed bread and butter pudding is classic and made of crumbled cardamom-spiced bread and arrives with blueberry compote and a perfect cornel of white chocolate and cauliflower ice cream. The dish is light, but the spices are warming, making it perfect for the unpredictable Melbourne weather.
The bar at Mr Hive is found at the restaurant's entrance and is a great place to enjoy a cocktail or light meal. The space is separated into a casual dining area for bar snacks, and communal tables and bar stools can be found surrounding the bar for a more relaxed drink.
PROFILE BY BEST RESTAURANTS
Mr Hive Kitchen and Bar exudes an honest warmth that one usually finds in the back streets of suburbia – not in a glamorous hotel. High ceilings meet floor-to-ceiling windows, illuminating the restaurant's neutral colour palate of blonde wood, marble and cream. The connection to nature is present throughout the restaurant, seen whimsically in the faux grass that lines the dining room floor and the honeycomb shaped bar tables and dividers which section off smaller private rooms.
The menu, created by Head Chef Tom Lawson, is a tribute to Victorian produce, with over 80% of ingredients sourced from a 100km radius around Melbourne. For spring, this means clean and light flavours paired with the comforting qualities of Chef Lawson's homeland, Britain. A signature corn bread is studded with fresh, bursting kernels and served with homemade honey butter; and a plate of jicama ravioli is light and refreshing. Lawson ingeniously substitutes pasta with a thin sheet of the Spanish root vegetable jicama and fills it with avocado, vegetables and micro herbs. The seared Atlantic salmon is rare and tastes of the sea, served simply with seasoned peas and asparagus, while the crispy pork belly is more robust, arriving in a fragrant dashi stock with radish and cauliflower. In keeping with the restaurant's ethos for natural and home-made produce, the wine list at Mr Hive has a special emphasis on bio-organic wines from small selected vineyards.