The food at The Smith dances between Asian to Mexican and back again – it seems to hit every trend in Melbourne. Right on trend, most dishes are designed to be shared. To start, cheek suckingly fresh oysters ($4.50 each) are topped with daikon puree and wasabi caviar.
|Soft shell crab tortilla at The Smith|
Other smaller plates include soft shell crab tortilla ($9.50) with the crunchy batter providing a textural contrast to the sweet crab meat and soft tortilla. Not so successful were the steamed buns were filled with peking duck and hoisin sauce ($5 each). They sounded brilliant but the bun was flaccid rather than light and fluffy.
While the small plates may have been hit and miss, the cocktail list was great. Despite the name I really loved the Toorak Princess ($17) with its combination of gin, winter berries and champagne. It won Drink of the Year so I’m not really alone in talking this one up.
|Yellow fin tuna at The Smith|
The more substantial dishes on the menu included squares of lolly pink coloured yellow fin tuna ($19) were teamed with long slivers of green apple and daikon which added sweetness to the dish.
Probably my favourite dish was the fajita made with slow cooked wagyu osso bucco ($18.50) and a smear of creamy avocado.
Dessert of apple and rhubarb crumble ($16) was beautifully presented and I especially loved the honeycomb it was served with. But the crumble topping was soggy and the rhubarb flavour had been lost in the dish. After our meal was over we headed back to the front of The Smith to the bar area for another cocktail where I realised that I much preferred The Smith as a bar rather than a restaurant.
Details: The Smith, 213 High Street Prahran 3181 (Ph: 03 9514 2444)
Damage: Pricey. Our bill came to $196.50 for two.