It’s my birthday and I’ll take photos of my food if I want to

Thursday marked another notch in the timeline of my existence. Birthdays, particularly mine, are not a big deal and it always surprises me when people remember it.

So it was with much amusement when I bumped into 2 colleagues in the corridor and both wished me a happy birthday.

Ms S: “So did your hubby give you a present?”
Me: “Erm… no?”
Ms S: “… a card?”
Me: “… no.”
Ms S: “Surely breakfast in bed?”
Me: *laughs* “I wake up earlier than him! No way I’d get breakfast in bed.”

Ms S immediately hugged me and the two ladies immediately ran over from their pods to attach this to the back of my chair.

Birthday balloons on the back of my chair

Thus I spent the day giggling, surrounded by a cloud of coloured balloons that followed every twirl of my chair.

I showed the SO a photo of it and he burst out laughing over dinner. Despite his general lack of organisation skills, the SO had secretly made reservations at The Attic restaurant in Malt Dining on Market Street. It’s been on my list to-visit, so I was really pleased to have finally made it there.

However, when I had asked the SO if he had brought one of our proper cameras, he eyed me woefully and replied: “This is a birthday dinner, not a food blogging dinner.”

… *coughs* Well, it’s my birthday and I’ll take photos of my food if I want to. Albeit with my iPhone.

The SO and I couldn’t have chosen more differently with our entrees: he the Hervey Bay Scallops and I the Malt Steak Tartare. His was sweet and plump, while mine was tangy from the marinade and creamy from the sous vided egg yolk. So absolutely divine!

With my Milly Hill Sous Vide Lamb Rump, the kitchen made a substitution with broccolini instead. Not that I don’t like broccolini, but I had been looking forward to it.

Not pictured are the Kipfler Potatoes (AUD$8), which were served with rocket, raspberry vinegar and pecorino. These, I loved for arriving piping hot and crispy, and not overly covered in the sharp strong pecorino.

The SO did a little research and insisted that we should have the ‘Malt’ Brownie for dessert. This isn’t like any brownie I’ve ever had and I struggle to really call it a “brownie”. If anything, it’s a brownie sandwich with malt ice-cream and beautifully presented with a range of textures and flavours to balance the sweet and some salty.

Malt Dining - Malt Steak Tartare w/ 64°C Egg Yolk, Fennel Lavosh. AUD$18

Malt Steak Tartare w/ 64°C Egg Yolk, Fennel Lavosh. AUD$18

Malt Dining - Pan Seared Hervey Bay Scallops w/ Carrot, Dukkah, Parmesan, Coriander. AUD$20

Pan Seared Hervey Bay Scallops w/ Carrot, Dukkah, Parmesan, Coriander. AUD$20

Malt Dining - Milly Hill Sous Vide Lamb Rump w/ Jerusalem Artichoke, Toasted Cauliflower, Neck Jus. AUD$38

Milly Hill Sous Vide Lamb Rump w/ Jerusalem Artichoke, Toasted Cauliflower, Neck Jus. AUD$38

Malt Dining - Roast Wagyu Sirloin & Braised Beef Cheek w/ Smoked Potato Gnocchi, Mushroom, Malt Steak Sauce. AUD$45

Roast Wagyu Sirloin & Braised Beef Cheek w/ Smoked Potato Gnocchi, Mushroom, Malt Steak Sauce. AUD$45

Malt Dining - ‘Malt’ Brownie w/ Salted Caramel, Chocolate Textures, Peanut Brittle. AUD$15

‘Malt’ Brownie w/ Salted Caramel, Chocolate Textures, Peanut Brittle. AUD$15

 

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About Melissa Loh

Melissa likes many things other people might find a little strange. She blogs to get her love for creative expression out of her system, and spends the rest of her time either at work facilitating connections or in the kitchen monitoring chemical reactions that result in yummeh-ness. Read more about her here.