Michael Harden reviewed us in March 2011 for Epicure in The Age. You can read the full review here.
Granted, Capaldi’s menu at his latest venue is simpler and less MG-centric than at his previous restaurant, Fenix, in Richmond.
Braised beef cheek with poached tongue. Photo: Eddie Jim
There are no liquid nitrogen-poached palate-cleansers to have you puffing steam from your nostrils before the entrees arrive but you’ll still find basil chlorophyll and aloe vera jelly, tahini custard and several flavours of dust in the mix (including a walnut dust sprinkled over and about the whipped butter that accompanies the bread).
But at the same time, Hare & Grace touts itself as focusing on ”seasonal, simply prepared food done with an edge and style”. Not a whisper of MG. So what’s really going on here?