Find, Review & Book some of the best restaurants in Collingwood with our hand picked guide to dining and drinking.
Punjabi Curry Cafe has a very visible tandoor (clay oven) around which you can see the chef prepare delights such as lamb cutlets, kebabs, tandoori prawn, chicken tikka and, of course, naan bread.We can accommodate over sixty guests in our comfortable dining hall.
Located in the heart of Collingwood, Saint Crispin’s kitchen, run by chefs Joe Grbac and Scott Pickett, prepares a finely considered contemporary menu that’s amended daily according to nature’s bounty.The dining room bar serves equally mulled over cocktails, wines, ales and champagnes. We also boast Thomas Olive upstairs at 300 Smith Street where you can refresh yourself with a sit down in one of our grand chesterfield sofas, a beverage and a ‘little bite’, if you fancy, plus a beautifully furnished private dining room.
Smith Street Alimentari was established to expand on our existing and very popular take home or ‘pronto’ meals, already available from Brunswick Street Alimentari for the past 15 years.In addition to our pronto meals, we have introduced our French rotisserie and catering menu. We offer a huge larder section, fresh pasta bar, deli section and quality meats.Our pronto meals are all fresh, not frozen in order for you to have the option of enjoying your meal that evening or freeze for another day.Our aim is to provide quality meals for singles, couples and families at a reasonable price. Our belief is that take home meals shouldn’t be luxury purchase but a guilt free option that you can take advantage of a few times a week.You are also welcome to stop in on your way to work for a light breakfast and coffee or pop in for lunch and choose from our salad and panini bar.
Tasty Food, Tight Craft Beer List, Wines, and Spirits.
Guided by Chef Jarrod Hudson’s vision of an ideal meal, and heavily influenced by Asian cuisine, Easy Tiger embraces the notion of celebration dining; friends and family communing over dishes served together. The flavours working in concert with each other: rich and creamy, offset by aromatic and citrus, in turn balanced out by hot and sour.
The Meatball story can be traced back to the early 1900s when a small boy, Gemmo, began working with his father on cattle properties on the Northern tip of Italy. As a man he grew the family business into a successful empire, stretching from Southern France all the way down to Rome. He would bring home the most prized meat to his wife who would prepare the most amazing dishes in the kitchen and welcome the village into their home for a feast. The couple had a son whom they called Gemmo Chit, which means ‘Little Gemmo’ - who also started at an early age to work on the cattle properties.Like his father, Gemmo Chit started working on cattle properties at an early age. As a man, he, too, would bring only the finest meat home to his wife. To this day, Gemmo Chit lives between Italy and Australia doing the thing he loves, working the land and producing amazing quality beef. His four sons are all doing their own thing, but the love of food - particularly meat - has never been lost. The Meatball and Wine Bar is the modern day representation of what Gemmo was all about: incredible produce delivered in an uncomplicated way.
Xeoms are Vietnam’s ubiquitous motorcycle taxis, and the drivers know where to find the best food. Before work they’ll be scoffing a steaming bowl of pho. For lunch, they grab a fresh crunchy pork-filled roll. At dinner relaxing with their families, they share plates of noodles, broken rice dishes and salads. And of course, downing beers with their mates and playing bau cua ca cop, a Vietnamese dice game. If we had Xeoms in Melbourne, the drivers would be whisking you here. Loud, brave and edgy, this place not only looks good, it tastes even better.The menu at Xeom is not big but what it does, it does right. All the regular dishes are here with the emphasis on authentic flavour, freshness and integrity of ingredients as well as some modern twists options. As for our pho the base stock is based on grandma’s recipe according to Khoa, Xeom’s ebullient owner. It’s fragrant odour is redolent of old Vietnam. When playing the Vietnamese dice game, bau cua ca cop, Xeom drivers like a sure bet. At Xeom, you can bet on the pho – you will never lose.Soak in the ambience of industrial chic, watch your meal being lovingly prepared in the open kitchen, check out the motorcycle hand washing basin, viral on instagram. The authentic street food is not just authentic and cheap, it’s great. Service is fast and friendly. Grab takeaway or better still, sit enjoy the bold décor over a cheery nutritious meal. You never know, someone may ask you to join in a game of bau cua ca cop.Xeom drivers say, “We’re all work and no break but when we break we make it count and we booze up, Vietnamese way!” Sure, the Vietnamese way means conviviality, friendship and fun. At Xeom, Vietnamese beer is well represented and reasonably priced and our food is designed for sharing, so come gather with a bunch of mates, down a few, and relax into the evening. We’re open till late – see you at Xeom!Vietnamese love their rolls, light and crisp and so delicious when filled with juicy pork, crunchy soft shell crabs or tofu coleslaw, glistening white and slippery. Add the freshest vegetables, optional chilli and you have a no fuss meal fit for a king or better still, a Vietnamese Xeom motorcycle cab driver. These guys know where to find the best food and they’ll find it at this edgy Smith Street Vietnamese street food joint.Watching his grandma cook back in Vietnam, Kho dreamed of bringing real home-style Vietnamese food to Australia. Xeom is his dream come true. Serving authentic Vietnamese food in an Australian context, a place of which his grandma would be proud. Whether it be a sexy roll, a noodle soup based on an authentic home-made stock or something green, Xeom will deliver you a memorable meal.
As a multi-faceted venue, we provide a rich culinary showcase of Australian food and drink producers via our retail store, bar, eatery and in-house production facilities. We have incorporated an onsite micro-brewery, distillery, cured meats and cheese making rooms, coffee roasters. We also operate our own 40 acre site that produces grapes for wine, with future plan to grow fruit, vegetables, grain, hops and livestock for in-house food and drink products. The education side will be brought to life via an immersive program of events and classes to learn how produce is made, why they are made in that way and how to take your new skills and use them at home. Many of these events will be held in collaboration with our industry peers to give you the best knowledge and experience, so you can then share the traditions with friends and family. Our eatery reflects our passion for modern food created using traditional and contemporary techniques, dishes that highlight the integrity of each ingredient, our ability to create so many elements in-house and our industry relationships with producers and makers.
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