Experienced restaurateur and Executive Chef Andrew McConnell defers the responsibility of running the day-to-day kitchen operations of this bustling and popular Melbourne institution to Head Chef Dean Little.
Once the door opens, you are guaranteed to be enveloped by the buzz of diners stoked to have secured a table. The open kitchen is a flurry of constant activity as the orders are filled.
The menu offers a diversity of choices, starting with the simplicity of nicely caramelised haloumi with burnt butter and fennel pollen. Similarly, the tuna tartare, with goat curd and crushed green peas is uncomplicated, delivering pleasant textures and harmony. The fresh John Dory with sweetcorn, shellfish butter and basil is a popular choice, while the well-executed corn-fed chicken with smoked eggplant and black sesame is quite a generous portion. The particularly more-ish side of roasted potatoes with confit garlic and sage is a must-order with any large plates.
PSST! The kitchen menu, which features a selection of shared dishes, is a great way to enjoy the CUMULUS INC. experience with a group.