Melbourne’s mid-autumn sunshine has been uncommonly kind (knock on wood). Inevitably, as we set aside our much loved Havianas and glasses of Pimms, the team at Hobba have been hard at work tweaking their autumn menu.
Head chef, Rhys Hunter has a decade of cooking experience working across Aussie icons: Giuseppe Arnaldo and Sons, St Ali and the Iceburgs Group in Sydney. With a few international stints, Rhy’s global perspective has influenced the Hobba menu, with touches of international inspiration. There’s plenty of warmth with slow-cooked pork, chilli con corne, root vegetables and all the other classic brunch dishes. As the dreary weather and yellowing foliage starts to creep in, Melbournians can take comfort at Hobba.
Hungrycookie was fortunate to sample the Autumn menu pre-launch. Highlights were the Pan Seared Snapper and the Wild Mushrooms.
Hobba’s Vietnamese Banh Mi w/ Marinated Cooked Pork, Pork Crackling Crumb, Asian Vegetables, Chicken Liver Pate, Wombok Slaw Salad
The baguette – introduced to the Vietnamese by the French; has evolved to become a Vietnamese street-food staple. Hobba’s version is a western interpretation with scatterings of pork crackling crumb, marinated cooked pork and lemongrass in a sweet and buttery brioche bun. Abundantly fresh, spicy, vibrant and miles away from a Springvale or Footscray version, this is a Western version that I surprisingly enjoyed.
Pan Seared Snapper w/ Cauliflower Puree, Potato Gratin, Asparagus, Heirloom Beets, Purple Cauliflower
The Pan Seared Snapper draws inspiration from the colours of autumn, in a mismatch of deep reds, purples and yellows. Delicate slices of autumn veggies & florals accompany the snapper to complete the picturesque dish. The fish was a little bit over. Who would notice with the distraction of a smooth and buttery cauliflower puree and an Irish approved potato gratin?