7

GourmetTravellerstafers share

their favourite plates of the moment.

What we’re

eating

CHOCOLATE, COFFEE,

HAZELNUT, MINT AND

FERNET BRANCA, Monster

Colours clash and textures collide

at Monster, the crack of chocolate

tuile meeting ganache, and the

freshness of mint meeting the

complexity of Fernet in a dish that

suits the mix-and-match restaurant

design to a tee.Monster, 25 Edinburgh

Ave, Canberra, ACT, (02) 6287 6287.

DAVID MATTHEWS, SENIOR EDITOR

SOUTH INDIAN BREAKFAST,

Aaharam at Svatma

Millet dosa is the centrepiece of

breakfast at Svatma, a heritage

hotel in Thanjavur. It’s served

with idli, sweetened yoghurt,

a Maharashtrian-style rice and

vegetable cake, puttu and

a flight of chutneys.Svatma,

4/1116, Blake Hr Sec School

Rd, Maharnonbu Chavadi,

Thanjavur, Tamil Nadu, India.

HELEN ANDERSON, TRAVEL EDITOR

SOURDOUGH FLATBREAD,

WITH SMOKED MUSSEL DIP

AND TOGARASHI, Tiny’s

Timeless design. Terrific drinking.

Tiny’s, the new opening from Perth’s

Mary Street Bakery crew, is ready for

you. The hit-rate is high across the

menu, but the champion opener,

featuring bread char-grilled to order,

zesty togarashi and a chunky dip

made with house-smoked mussels,

is essential ordering.Tiny’s, 250 St

Georges Tce, Perth, WA, (08) 6166

9188.MAX VEENHUYZEN, WA EDITOR

FOIE GRAS SKEWERS, VinPicoeur

At this kushiyaki restaurant, the

skewers of pork, and charcoal-

grilled fish and duck come with

excellent French wine. Oh, and

a whole pig in a glass cabinet that

surveys proceedings. Take a skewer

of deftly grilled foie gras, sauced

with balsamic vinegar in one hand,

a glass of something wonderful

in the other and raise a toast.

Vin Picoeur, Ginza 4-3-4, Tokyo.

EMMA BREHENY, DIGITAL WRITER PHOTOGRAPHY ANTHONY BASHEER (MONSTER), EMMA BREHENY (VIN PICOEUR) & DANICA ZUKS (TINY’S)

18 GOURMET TRAVELLER

Four dishes