Following the Good Food Guide Awards hosted by The Age last night, our wine bar, Thousand Pound, has received a lovely review this morning.
Featuring an Asian-meets-modern Australian menu, Thousand Pound showcases dishes inspired by travels abroad and the bold, striking flavours found throughout Asian cuisine. Led by Executive Chef Jack Cassidy, who also heads up our one-hatted restaurant, KIN, Thousand Pound has been described in the review as a “refreshing change” for the region, with both the menu and venue earning praise.
First published in 1979, The Age Good Food Guide remains a benchmark for dining in Victoria. To receive recognition from such a respected publication is something we’re delighted to celebrate.
The full review notes:
“It looks like a modern wine bar, but the mod-Asian menu is a refreshing change in a region stacked with detour-worthy pubs and Italian-influenced wineries. Venison shank pho topped with marrow is an inspired spin, its deep, burly broth and house-made hoisin creating a ruckus in your bowl.
Condiments are a highlight. Gently humming hot sauce coats Korean fried chicken riblets, and spring onion pancakes are swiped through meaty mushroom XO. Local oyster ‘shrooms add bite to mild, curry-like tom yum goong that’s tempered with coconut cream and splashed over crisp-skinned market fish, perhaps unmuddied baby barrmundi.
Flavours err on the side of caution, as in a chocolate and lemongrass parfait, but heron and kestrel murals are bolder, bringing Rutherglen’s silo art trail inside. Perch at tall bar stools, or a low table in the narrow adjacent space.”
To make a reservation and to view the menu, visit www.thousandpound.com.au
