Duchess of Spotswood
87 Hudsons Rd
Spotswood, VIC 3015
03 9391 6016
A few weeks hence, I started a curious Sunday drive across muddy green industrial waste-scapes with Willem. We went under the West Gate Bridge, my little car twisting around factories and plants, and finally into Hudson St. Waiting at the train tracks, I scanned Spotswood’s main street ahead… all the shops seemed closed. You know those cowboy films where you get tumbleweeds rolling across the street? Yeah, it was that devoid of life. But as we inched closer, a twinkle of emerald green sparkled at the corner of our eyes… there it is! We found the place!!!
Any of you play Plants VS Zombies?
I’d thought I’d become clever after eating brains, but I’d only become a bit more botanical palate-wise. Yes, the brains were lovely, but let’s steer away from any more offal for perhaps a week or so… *blush* Asian fail. But don’t get me wrong, I loved the dish.
But just to stretch conversation a little longer, Willem grabbed another coffee while I had a chai. The chai had a good balance of milkiness and spiced deliciousness, and I liked how the honey came in a runny easy pour consistency. It’s little details like this that makes a place so seamlessly pleasurable.
Just so I could discover more of the menu, I returned here with fakegf and fag stag a few Sundays later. Yes, there was quite a strong pull-back factor here. We were seated outside this time, it was a sunny but windy day. The wind blew apart my coffee’s foam art.
While I’ve not really had good coffees from St Ali, this cup was wonderful. Strong and creamy, and yet also fruity, light and floral. At one sip, I thought I could even taste grape!
Oh my heavens, chef Andrew Gale really blew us off our feet with this dish. If we were wearing skirts, our knickers would be in full display. It was so yummy! Fatty tender melt-in-the-mouth tongue cooed to perfection. (I meant to type ‘cooked’ but ‘cooed sounded like a fortuitous pun. I learn fast, O’ Duchess!)
The smoked semolina was creamy and you can actually taste the smokiness. There was also some bacon in that stack of goodness and Jo donated some of it to me. Luckybooo!
I was doubly envious to see fag stag’s dish come out just as amazingggg, Tender, delicious, succulent and wonderfully flavoured cheekiness. Fag stag quite simply said “yum, I can eat 4 more plates that”. At one point, I had another nibble and it somewhat reminded me of corned beef, lol. Fakegf queried whether the flesh was so deep flavoured because of the truffle? Again the dish was very rich, and like Idle tongues, I loved the way they seared the meat.
It’s a sad truth that a food blogger might choose an item on menu that they didn’t exactly want because they don’t want to order the same as their companions. The winter salad looked appealing, but I really wanted what fakegf and fag stag had. But guess what? My dish was again a smash hit.
Well… salad with walnuts, cheese, pear, it’s a common combination, so why did it still come out so good? I thought it was the quality of ingredients and how it’s put together. Everything looked like a jumbled mess on my plate, but the flavours and textures that came together were amazing. Sticky crunchy caramelised walnuts, fragrant pear, crispy bacon and fantastic Stilton cheese.
I had to excavate the candied walnuts from the bottom of my plate. Feeling like a culinary miner, I was really digging what I was doing for my food. Oh dear, I’m full of puns today. Also, fakegf was amazed by the crumbed and deep fried poached egg, it was still soft and runny inside.
I’ve also visited The Duchess for her dinner service, you may want to read that here.