Docklands, Melbourne | Australia

New guide to berthing at Melbourne Docklands

2009-11-02T10:16:00.000+11:00

Media Services

A new Boating Guide for Waterfront City Marina at Melbourne Docklands has been released in time for the 2009-10 summer boating season.

Following the proven formula of previous pocket-sized Docklands boating guides, it is compact, splash-proof and available free from boat clubs around Victoria.

It highlights the attractions of Waterfront City Marina as Melbourne’s boating destination in the heart of the city, with short-term public berthing from just $35 overnight.

Handy features include way-finding maps and contact details not only for Waterfront City Marina but for all four Docklands marinas, plus details of the convenient Docklands colour coding of berths.

Boating and fishing clubs are welcome to order bulk quantities for their members.
Look for your free copy of the Waterfront City Marina Boating Guide at your boating club or visit: www.melbourne.vic.gov.au/marina

For more on Docklands visit http://www.docklands-melbourne.com.au

Recipe: Salmon Roulade

2009-10-09T16:39:00.000+11:00

Serves 2

Ingredients

500g Sliced smoked salmon

200g Cream cheese

3 tbsp Sour cream

100g Capers

1 sprig Dill, large

1 Lebanese cucumber

50g Rocket

50ml Balsamic reduction

2 Lemon wedge

To taste Salt and pepper

Method

Place 8 slices of salmon in a straight line on 60cm of plastic wrap. Each piece should slightly overlap.
Blend cheese, cream, capers, dill & seasoning until smooth.
Thinly spread the blended mix onto salmon.
Slowly roll the salmon horizontally, creating a cylinder shape. Use the plastic film to tightly wrap the salmon and twist at both ends.
Chill in fridge for min 2 hours

Caper and Spanish Onion Compote

Ingredients

100g Capers

½ Spanish onion

1 tsp Garlic

2 tbsp Olive oil

To taste Salt and pepper

Method

Sauté ingredients, allow to cool

To Serve

Thinly slice cucumber lengthways and place 3 slices in the middle of the plate.
Cut salmon roll in 4cm pieces, use 3 pieces per plate.
Place salmon on top of the cucumber.
Garnish with rocket drizzled with a little olive oil.
Dot the caper and onion compote around the edge of the plate.
Drizzle balsamic reduction around the dish.
Add a lemon wedge and serve.

Recipe thanks to Bellissimo Cucina and Trattoria

Waterfront City, Docklands

More on Docklands visit http://www.docklands-melbourne.com.au/bellissimo.htm

80s Rivers Cabaret Cruise

2009-10-09T16:03:00.001+11:00

Review - Rivers Restaurant Cruises - 80s Cabaret Cruise

The best way to describe the vibe of reliving 80’s music dancing with a live band, whilst cruising along the Yarra and out into Melbourne’s twinkling bays for 3 ½ hours featuring a wonderful 3 course silver service dinner, dressed in 80’s colourful fashion, would be a floating ‘Love Shack’ itself.

Seated amongst the odd Madonna, heavy rock dudes and avid moonwalkers, once our luxury vessel departed Docklands and Captain Keith Rankin’s welcoming speech was delivered, it wasn’t long until “everybody was movin' and everybody was groovin'…baby.”

Offering the highest standards in hospitality, we enjoyed our choice of beautifully presented ‘braised leek and Pontiac potato soup for entrée, lamb shank that was slowly cooked in red wine sauce served on a base of potato and cauliflower mash for our main affair (fresh salad on the side) and beautifully presented Vanilla Panna Cotta in chocolate shortcrust with fresh berry compote and double cream. Divine!

Our 80’s Saturday night Rivers Cruise was one of many cabaret or themed nights available selected Friday and Saturday evenings across the year – All in all, like the B52’s we’re coming back so, listen out for our “Bang bang on the door.”'

Review by: Mark Richardson, 3008 Docklands Magazine

More on Rivers Restaurant Cruises

For more on Docklands visit http://www.docklands-melbourne.com.au

Yum Cha Dragon Review

2009-10-06T18:08:00.000+11:00

Yum Cha style dining has traditionally been enjoyed as a relaxed weekend brunch, however Yum Cha Dragon offers delectable diminutive dishes for lunch or dinner seven days a week.

The traditional Yum Cha trolleys still maneuver between the tables on Sundays, but the assortment of Yum Cha dishes can be ordered off the menu any time, along with a full compliment of a la Carte offerings. The wine list won’t break the bank, yet still manages to feature some reputable local wineries. An ice cold Tsingtao beer works a treat with the fare on offer, although it’s hard to beat a simple pot of Jasmine tea. You could eat extremely well sticking to the myriad of petite Yum Cha dishes, ormix and match by exploring the a la carte menu too.

My dining companion and I started proceedings with the crispy tiger prawns served on a seaweed salad with wasabi sauce, and a deliciously tender salt and pepper calamari.

We then turned our attention to the substantial Yum Cha menu, which comprises over fifty dishes categorized into standard, deluxe and supreme. The Suimai pork dumplings were plump, and the seafood and chive dumplings were translucent and delicate. The standout dish was the Shanghai chicken dumplings which featured a crisp coating and flavourful filling.

A whole ‘live from the tank’ Barramundi was steamed with soy & spring onion then expertly de-boned at the table. The sautéed sliced beef with Szechuan sauce arrived spicy as requested, and the seafood and egg white fried rice proved to be the perfect accompaniment.

For dessert, we selected the Peking toffee apples and a classic fried ice cream. Both desserts included a divine homemade vanilla ice cream, but the Peking toffee apples were extraordinarily good and a fitting finale.

Review by: Nathaniel Stockley, 3008 Docklands Magazine
Yum Cha Dragon Ph: 9329 6868 Waterfront City, Docklands
Find out more

Livebait Review in DCN

2009-10-02T13:37:00.000+10:00

Livebait was recently reviewed by Docklands Community News...

I have a confession to make. I don’t like seafood. Well, that’s not entirely true. I like it – if it doesn’t taste like fish.

Yet despite this, I continue to order it. Perhaps it’s because seafood dishes always sound so appealing.

So please bare this mind as I review Livebait, where there’s no mistaking the menu – seafood with a subtle Asian influence. Well, I enjoy Asian.

The views of Docklands don’t get much better that this and Livebait’s floor to ceiling windows and prime position take full advantage.

It’s a special occasion place with some special occasion dishes and, while some come with extremely special occasion price tags, the majority of the meals are more than reasonably priced.

The crispy Kubota pork belly with chilli plum sauce at $14.50 and tempura battered California rolls with soya wasabi sauce for $16 certainly sounded excellent value. Unfortunately, while the chilli plum sauce imparted a lovely smoky, savoury flavour as opposed to that cloying sweetness that can sometimes drag a plum sauce down, the pork belly itself was probably more chewy than crisp. Pleasant enough, but the lack of crack stopped it from being great. The California rolls were more of a success, the smoked salmon still fresh within the rice surrounds, the light crunch of the outer tempura providing a delightful contrast in texture and flavour.

And then it happened. My eyes couldn’t go past the lobster tail with crystal bay prawns, calamari and seafood in a coconut red curry, served with citrus infused jasmine rice. Even at $56 a pop, I had to have it. Even at $65, which was its actual price (mental note: always remember lobster prices are seasonal), I couldn’t say no. I blame the words “citrus infused”.

It certainly looked an impressive dish, the butterflied lobster tail sitting atop a rich, dark red soup with a couple of prawn heads poking out, their de-shelled bodies a welcome discovery beneath the surface. However the coconut red curry sauce more closely resembled a rich bisque than the light and airy Thai flavour I was expecting. And, as we all know – bisques are very … fishy.

To be fair, the texture of the calamari and prawns was perfect, however while the lobster tail meat was certainly firm and white, it wasn’t exactly succulent and whether the distinct flavour of mud came from the fish stock or lobster, it was definitely there.

My partner’s Black Angus New York strip loin however was divine. Also $65, it was ordered rare and the balance between the smoky, seared surface and the moist, flavoursome centre was spot on. Topped with a few lightly battered, crisp onion rings, the side of creamy herb polenta, béarnaise and horseradish provided a delightful creamy yet sharp lift to the char grilled 450gm slab of meat.

Livebait is very Docklands, but not very Melbourne. Perhaps due to its Sydney owner’s origins, the glossy, large space is a touch more glamour than class. And, in a trait I also tend to associate with Sydney waterfront restaurants, the quality doesn’t always match the image.

I’m not quite sure the food is worth the prices, but the experience certainly is.

And remember – if you’re a seafood fan – you’re bound to love it.

3.5 stars, Cuisine Undercover October 2009
Docklands Community News

Find out more about Livebait Seafood Restaurant at http://www.docklands-melbourne.com.au/livebait.htm

Super Tuesday 50% off

2009-08-11T02:21:00.000+10:00

Save half price off food at Docklands restaurants on Super Tuesday

http://www.supertuesdays.com.au/tuesday-specials-melbourne-vic.html

Docklands Websites

2009-08-02T23:22:00.001+10:00

There are many official and unofficial web sites dedicated to Docklands in Melbourne, Australia

Some of there are:

http://www.docklands-melbourne.com.au
http://www.southernstarobservationwheelmelbourne.com.au
http://www.discoverdocklands.com.au
http://www.docklands.com
http://www.docklandsmelbourne.com.au
http://www.discoverdocklands.com
http://www.discoverdocklands.net.au

Docklands is located 5 min from Melbourne's CBD and has waterfront restaurants, dining, shopping, retail outlets, public art and regular free events.