Newly opened Green Park Dining adds to the growing trend of cafes offering dinner service. Set in the location formerly known as St Ali North, Green Park seamlessly blends into the relaxing neighbourhood of North Carlton and is very easily accessible by being situated next to the 96 tram line and the Capital City bike trail. There is also street car parking out the front.
A typical bustling Melbourne cafe during the day, it transforms into an intimate dining affair at night with the main dining room being closed off leaving just the bar and booth area open.
The fare is an journey into the slightly less travelled path of modern Australian cuisine. There’s a small focus on game with dishes such as rabbit rillette, braised oxtail croquettes, fried wild rabbit and a selection of charcuterie. For the more hungry there’s a wood grill churning out Murray Grey dry aged rump, flathead and squid. One of the owners, James, mentioned that the menu is constantly changing depending on availability so expect other equally stunning dishes.
On this particular night I had an entrée of the braised oxtail croquette which is perched in a bed of aioli with a sprinkling of horseradish on top. Having never had oxtail before, this dish was an adventure into the unknown for me but a foodie can’t really call themselves a foodie without experimenting with new dishes. The flavour combination of the oxtail, horseradish and aioli blends well with an exciting bite from the horseradish. A little more horseradish would have really completed this dish, however. I also tried the other croquette on offer, the namesake Green Park croquette. Filled with goats cheese and herbs, it too was filled with flavours.
The main course was the previously mentioned Murray Grey dry aged rump steak topped with cafe de Paris butter with a side of watercress. James informed me that this breed of cow is unique in that is regarded as indigenous to Australia. Tenderly sliced with just the right amount of searing and juicy fat that melts in your mouth this was also a great dish. I’m not sure what to think of the flavours of the butter, maybe some garlic butter would have been more suited.
Dessert was one of the highlights for me with the strawberry Eton mess. A scoop strawberry sorbet topping the smooth mixture of strawberry slices, meringue and cream, this was a great end to a wonderful meal experience.
The drinks selection is equally impressive with s range of craft beers, wine and spirits. Notably, the house-made ginger beer is a must try. Made from ginger emulsion, ginger juice and a hint of chilli it packs a punch.
Green Park Dining by night is an exciting culinary adventure and definitely needs to be visited.