Sustainability is definitely one of the buzz words for restaurants these days, up there with “local” and “seasonal” but there is sometimes a lot of restaurants that talk the talk without walking the walk. However, Fitzroy’s Grub is a restaurant which really practises what they preach when it comes to sustainability. New head chef ,Scott Blomfield (ex Supernormal and Mighty Boy), is the newest addition to the Grub team. He is joined by chef, sustainability advocate and urban gardening expert Ben McMenamin, who has helped grow Grub’s sustainability ethos.
I was lucky enough to be invited to Grub’s Winter Solstice a few weeks ago to find out more about Grub, and of course sample their delicious cuisine.
Is it a garden? Is it a greenhouse? Or a dining room? Well, you could say, Fitzroy’s Grub is all of the above. The dining room itself is a greenhouse, with an ecletic mish mash of vintage furniture and plenty of foliage. Outside in the garden, there’s a vintage 1965 Airstream trailer in residence, which just adds to the charm of the place. It has a homely, rustic vibe and you can really tell how much love the owners have put into the place..
The all-day menu concept focuses strongly on lunch and dinner, as well as the successful weekend brunch and functions trade. Grub is all about premium produce which is specifically guided by the seasons.
To kick off the evening, foodies and members of Fitzroy’s community gathered eagerly upstairs to enjoy roving canapes including a palate popping oyster paired with sea bean wakame and ponzu, kangaroo tartare and spoonfuls of crab barley risotto.
Once well and truly settled in, we ventured downstairs and were treated to a four course feast. Blomfield and McMenamin joined us to tell us more about Grub and their sustainability ethos. McMenamin is also the founder of the Social Food Project, an enterprise dedicated to sustainable food.
We started with an entrée of artichoke volutee, teamed with sweet potato , leeks, warrigul green pesto and laver seaweed.
For the main event, a subtly spiced lamb shoulder was deliciously comforting, teamed with pomegranate, walnuts and pickled onions, followed by wild mushrooms with potato fondant, truffle and parmesan cream and pine needle powder.
Sides were also a star, consisting of a glazed witlof sald, saffron cous cous and a winter garden salad.
A definite crowd pleaser was the camembert profiterole served on a plate of foamy honey bubbles to provide a touch of sweetness.
We finished with burnt mandarin and dark chocolate shortbread of sorts teamed with bush anise and ice cream.
Grub is definitely a restaurant with a difference when it comes to sustainability. I can’t wait to return to try more of their delicious cuisine.
Grub Food Van
A 87 – 89 Moor Street Fitzroy VIC 3065
T (03) 9419 8991
W grubfoodvan.com.au
I was invited as a guest of Grub Food Van for the Winter Solstice Menu.
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