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My bro said that the patty could be thicker but I found it just right. Veg, patty and cheese found a comfortable spot in my tummy. Their bun was actually crisp liked a toast. Their secret sauce provided just enough sourness and spiciness to kill off any heaviness. 😋😋😋

Very affordable pricing and the food was pretty decent. I recommend to visit them for dinner and lunch for the full experience.

Because we had too many disappointing pies. However, this place blown our mind. The buttery pastry went so nice with the sesame. Creamy leek and chicken gave comfort to the soul. The reduced tomato sauce balanced the heaviness. Highly recommended if you guys going to Tasmania.

The lady boss who served us was so lovely that we went with her recommendation. Mix of two type of meat - $6. Refreshing veg and their special meat sauce. My mom loved the fried pork skin which enhanced the fragrant. It might looked simple but everything was made in house. BEST BAHN MI IN MELBOURNE.

Smooth latte and no after bitterness. The food was rather toward fusion. Our favorite was the pulled pork tacos. Savory pork with refreshing veg. The squeeze of lemon kill off any heaviness. 😋

Owned by Shanghai boss and chef from Guangzhou. They changed the taste to suit to Australia. I would only advise if you really miss Chinese food.

Esp after we saw the price. $9 for a bowl of pho, $6 for the roasted duck bahn mi. Life can’t be any better. After spending ten and ten of dollars on meals, this is really God sent. The taste was not neglected. Because of the cold weather, we couldnt skip the bowl of pho. Warm clear broth with generous amount of beef. If any Vietnamese see this post, please start making the roasted duck bahn mi. The caramelized shallot brought the savory and sweet together. 😋😋😋

First thing first, this is Texas BBQ, not the fast and furious BBQ. .
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This place is truly a hidden Gem. Beautiful char ring on the brisket was the result of the long and painful hours poured into smoking process. Everything from their mustard sauce to the pickles were made in house. .
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3 meat platter costed $45 - Brisket, pull pork and Sausage. All were incredibly tasty, esp the sausage. The hint of smokiness with spicy punch set it apart from all the other sausage we had in Australia. Some might find that their pricing was a little steep. The reason was because they use the smoking method. The meat was smoked under a low temperature for a very very long hours which ensure all the juice kept in the meat. Not only we paid for the meat, the price involved the craftsmanship of the pit master - Sethro. Turning the meat at the right moment took years of experience. .
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The work started at 3 in the morning. Started the prep, seasoned the meat and fired up the smoker. .
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I highly encourage anyone going the Great Ocean Road. Drop by this place and prepare for a hearty meal. With more people visiting this place, the food would only get better. O yes, please try their cheese cake too.

Their pricing wasn’t exactly very cheap but many visited for their frame. Even though many locals had not been there for years, as some prices were marked up by 50%. However, I do encourage you to give it a try. If there are many tourists crowded to one stall or interviewed by some tourist magazine, it had a high chance that it might fail you. But I highly recommend to try the bagel!!! It is from “Stand by me”. CHEWY bagel and savory cream. You must try their different combination.

Sourced locally and infused with imagination. With Autumn fully kicked in, the the dishes were surrounded with the idea “earth”. Every dish was cooked till perfection. Technical and execution were at the top tier. No pretentious dish. .
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However, I failed to see how this place is the top 50 in the world. Mostly was due to the lack of background stories in every dish. We could easily read the name of the dish and image the taste. Maybe we gave too little credit to the crew of the effort they spent to source for every ingredient. .
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Example: The way they presented the flathead. Maybe it was impressive to some whom they seldom fish served as a whole. But for us, Asian, it is just that. Mushroom butter with lemon or wine sauce on the side but failed to improve the flavor of the fish. My version would be the butter, soy sauce malt beer and lemon. It would taste MUCH better. .
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Chicken Liver Parfait with Yeast Crisp (AUS$5)
Honeydew Melon with Coppa (AUS$5)
Scotch Quail Egg with Sobrasada (AUS$5)
Ricotta Gundi with Wild Mushroom Broth and Poached Shiitake (AUS$22)
Wood Roasted Octopus with Pickled Currants and Smoked Macadamia (AUS$25)
Whole Flathead with Pine Mushrooms and Fermented Mushroom (AUS$35)
Grilled Quail with Persimmon, Radicchio and Charred Leek (AUS$20)
Dark Ginger Cake with Feijoa and Macadamia Sorbet (AUS$16)
Crisp Potato With Brown Butter and Salted Caramel Sorbet (AUS$16)

Served simple and classic “cafe” food but at a very reasonable price. Their scone was fluffy and a little savory. Cream and jam were their best friend. If you ever go to the Bay of Fire, you must check out this place.