SED Dinner - February

SED is the creation of Chef Ryan Flaherty - a series of monthly moving dinners which sees Ryan partner with another Chef to produce a collaborative feast. This month, Mathew Macartney from Chateau Yering is the collaborating chef.

Crab Remoulade, holy goat piccolo croquette; Sweetbread nuggets, sardine fossils

Coffee @ 30 Mill Espresso

30 Mill Espresso opened in November and is located in a prime position just opposite Tooronga Station - happily for train goers it opens at 6.30am. It gets its name from the volume of coffee found in an espresso - 30 mls.

Dinner @ Home Dining Room

We've been here for breakfast and lunch so it's about time we visit for dinner.

Grazing Plate - Chipotle Beef with Toasted Corn Bread, Grill Chilli Relish, smoked cumin oil; Smoked Lamb with Horseradish Pannacotta, aged balsamic reduction; Beetroot and Walnut Arancini with nutmeg and feta

Lunch @ Home Dining Room

We're back for a spot of lunch.

Shredded Chipotle Beef Stack with Egg, Black beans, corn bread, chilli relish

Dinner @ Cafe Vue at 401

It's the ever changing menu du jour that keeps drawing us back to Cafe Vue. You never know what's in store, there's usually something a little different and tonights menu is proof of that.

To start:

Deep Fried Tuna Ravioli with Sauce Vierge, Citrus, Dill

Dinner @ Osteria La Passione

Just before Christmas, Osteria La Passione opened in Richmond. The chef is Carmine Costantini who previously worked at the Tea Rooms of Yarck. This is an Italian eatery with a difference - there's no menu and you are basically offered whatever the chef has cooked up for that day - note that they will ask if you have any dietary conditions and cater accordingly.

There is a minimum of 6 courses for $75, though you can enjoy extra courses but it will naturally cost you more.