Had a nice dinner out last night at The Kitchen Cat, which used to be Fifteen Melbourne. Tobie Puttock is still running the place and it's still a teaching kitchen, but as it's the one restaurant that was privately owned as part of the Fifteen chain, I have always suspected the owners wanted a bit more out of the place than it was offering.
Starters were an in-house made charcuterie medley with lemon and vingear picked vegetables, assorted breads with olive oil and balsamic to dip, and a spectacular waygu carpaccio with mustard mayonnaise which just melted in the mouth.
For mains I had charcoal rotisserie cooked pork belly with jus and baked nicola potatoes and lemon dressed rocket, Calley had a hand rolled spaghetti bolognese and mixed roast vegetables.
Dessert was baked custard and salted caramel tart and a French cheese platter with fruit jam and Italian breads.
I am definitely going to have a go at reproducing that carpaccio at home.
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