Well established Malt Dining adds to the growing trend of multi-level establishments with a restaurant and bar. Housed in an old market building that was built in the 1800s, the interior keeps much of the original feel, from the exposed brickwork to the timber flooring and the open peaked roof. There are three levels to Malt – the ground level bar, an upstairs restaurant that is aptly named “Attic” and the below ground cellar with a private dining room.
The historic appeal begins before you even waking in the front door with the cursive hanging sign above door. Traversing the creatively lit stairs takes you to the spacious dining room. One of the first things noticed was the live piano music quietly playing, adding to the inviting ambience. I was seated in the corner giving a full view of the dining area. The peaked roof with exposed wooden beams have an English tavern feel, with a creative touch of a row of wooden seats hanging from the wall.
Matching the ambience is a tantalising modern Australian food menu with many creative dishes of a fine dining calibre. The is also a fixed price tasting menu and set lunch menu, both available from Monday to Thursday only.
I ordered the Fennel cured salmon for an entree and the Duo of duck for a main. After ordering some complimentary bread with olive oil and balsamic vinegar was brought out. Side note, more restaurants need to do this, balsamic and bread is underrated. Cured salmon is a favourite of mine at the moment and Malt did not disappoint. Served with split snow peas, pea mayonnaise, wasabi sponge cake, citrus snow and topped with a strip of strawberry leather, it was a well balanced mix of sweet and savoury. The wasabi sponge didn’t seem contribute much, however.
The duck was an equally tasty and creative dish. It showcased two different cooking styles and parts of the duck, pan fried breast and confit leg, served on a bed of black olive and barley and a piece of sweet potato fondant on the side. A drizzling of rich orange gastrique completed the dish. The breast had a lightly crispy on the outside and a soft centre and the confit leg was succulent and tender. Both pieces of meat were de-boned. The bed of olive and grain added some depth to the dish.
My dining experience was completed with a dessert of a Carrot and mandarin panna cotta, served with cardamom crumble, honey and walnut cream. Chosen purely because the concept of mixing carrot, mandarin and walnut sounded interesting, it was a refreshing creamy mix with just the right amount of nutty finish. The dish was topped with a dried piece of mandarin and a sliver of carrot leather, adding an intriguing but pleasant fruity note. A well thought and creative dessert.
Service was on point with the friendly wait staff explaining components of each dish and how they were cooked.
Malt Dining was a fantastic dining experience, backed by its longevity in a great historic location.