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Melbourne’s HOTEL ESPLANADE, the 140-year-
old beachsideboîteinStKilda,hasbeenreborn.
Owners Sand Hill Road enlisted Techne
Architecture to extend the venue to accommodate
12 bars and two restaurants, as well as live music
spaces.HelmedbychefAshHicks,TheEspyKitchen
(above)servespolishedpubfood,whileMyaTigeris
aCantonesedinerthatnodstocookshopsfromthe
1850s gold rush. The Espy has struck gold again.DELICIOUS.COM.AU/EAT-OUTGo online for weekly restaurant news and reviews from our critics and reviewers.Hot tables, lust-have products, the latest news, trends & more.
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With dark woods, spherical pendants and
hanging plants, BOPP & TONE is a dashing
new addition to Sydney’s CBD. Design firm
Luchetti Krelle infused the space with a retro
vibethathintsatthepost-warera.Cocktails
includearaspberryspritz(above),andchef
SaVa’afusuagaisfiringupdishessuchas
chargrilled spatchcock and bistecca alla Fiorentina.3
Owner Ganeev Bains describes ISH (above right),
a vivid new eatery in Melbourne’s Fitzroy, as
“unexpected India”. That means dishes with a
subcontinental flair, including tempura eggplant with
capsicumchhonka, butter-poached scallops with
coconut curry, and saffron sago pearl pudding with
jaggery praline. The two-level eatery is arrayed with
fittings and furnishings from India. Downstairs is all
exposed brick walls and buzzy beats, while upstairs
has a more tranquil vibe and aqua-hued banquettes.TRENDING NOW
Edited by GeorgeEpaminondas
@georgeepamThesavouryfilopastries,
astapleofTurkishand
Greekcuisine,havehad
agourmetmakeover.
At Tayim, a new Middle
Eastern restaurant in
Sydney, chef Ran
Kimelfeld serves a flashy
version (right) featuring
porcinibisque.AtYagiz
in Melbourne, the borek
is enlivened with Swiss
chard, potato and
yoghurt foam.TABLETALK
BOREKS
delicious.com.au 25INSIDER.