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June 24, 2008
1001 Dinners reviews Vue de Monde in Melbourne
Melbourne blogger 1001 Dinners visits Vue de Monde which they regard as one of the best meals they've ever experienced.
1001 Dinners reviews Stones of the Yarra Valley in Coldstream
Melbourne blogger 1001 Dinners visits Stones of the Yarra Valley and speaks with Greg Malouf about his award winning cookbook and restaurants. More here.
1001 Dinners reviews Jacques Reymond in Prahran
Melbourne blogger Elliot from 1001 Dinners tastes the August degustation menu at Jacques Reymond in Prahran. Read his review here.
Melbourne Foodie reviews The Press Club Restaurant & Bar in Melbourne
"Things start off at The Press Club with a customary offering of bread: no less than three varieties are presented. A crusty yoghurt sourdough, pistachio honey loaf..." Click here to read the review on The Press Club.
Melbourne Foodie reviews Koko Black in Melbourne
"Well, I can hardly say that I have tasted them all but I have tried my fair share and for me, Koko Black comes out on top." Click here to read the review on Koko Black.
Melbourne Foodie reviews JIA Chadstone in Chadstone
"What attracts most visitors though are their specialty: pork dumplings. They are available steamed or grilled and a plate of 10 will set you back $8.80." Click here to read the review on JIA Chadstone.
Melbourne Foodie reviews Max Brenner Chocolate Bar in Glen Waverley
Dessert lovers paradise it seems at Max Brenner in Glen Waverley! Click here to read the review on Max Brenner.
Melbourne Foodie reviews Bistro Guillaume in Southbank
The new Bistro Guillaume as reviewed by our partnering food blogger, Melbourne Foodie (Jon). Enjoy! Click here to read the review on Bistro Guillaume
gyroscope reviews Pony Club Restaurant in Mt Lawley
Straight off the latest Big Day Out tour, we sent the Gyroscope boys off to try the funky Pony Club in Mt Lawley last Friday night. Click to read the latest review from Gyroscope.
Darren Glass reviews Restaurant Amuse in East Perth
We are very happy to have the new West Coast Eagles captain, Darren Glass onboard as our latest addition to the celebrity review crew at eatingWA. His meal at Restaurant Amuse seems to have blown him away! Click to read the first review by Darren Glass
Dennis Lillee reviews Viva Restaurant in Applecross
Dennis Lillee checks in with a new review, this time he's visited Viva Restaurant in Applecross. Click here to read the great cricketers latest review for EatingWA.
gyroscope reviews Old Swan Brewery Cafe/Restaurant Function Venue in Perth
Brad from Gyroscope has joined EatingWA as our latest guest reviewer with his review of the Old Swan Brewery on Riverside Drive.
Click here to read the review from Perth's very own Gyroscope.
Dennis Lillee reviews Cream in East Perth
Dennis Lillee joins EatingWA as our latest guest reviewer with a great review of Cream in East Perth. Click here to read the great cricketers words of praise for one of the hottest restaurants in Perth.
Celebrity Reviews
GYROSCOPE VISIT THE PONY CLUB (PERTH)
EAGLES CAPTAIN DARREN GLASS VISITS AMUSE (PERTH)
DENNIS LILLEE VISITS VIVA RESTAURANT (PERTH)
GYROSCOPE VISIT THE OLD SWAN BREWERY (PERTH)
DENNIS LILLEE VISITS CREAM (PERTH)
Click for more Celebrity Reviews
Upcoming Events
July 03rd
Peel Estate Wine Dinner
$85 per person, Thursday the 3rd of July, Peel Estate wine maker speaking on the night
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July 11th
Seafood and Shiraz
Dear Friends presents Seafood and Shiraz Degustation with Bella Ridge Estate
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July 16th
Truffle Degustation
Restaurant Amuse would like to invite you to attend a very special truffle degustation featuring produce and premium wines from The Wine & Truffle Co. in association with Grape Expectations Vintners
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August 01st
Mundaring Truffle Festival
The Mundaring Truffle Festival has been designed as a celebration of this most desirable of edible commodities, and brings together some of Australia’s finest chefs. We also have a wonderful programme of complementary events, including tastings, talks and food-related forums for those interested in learning about not just the truffle itself, but how to make use of its unique culinary qualities.
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