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Posted: 27 August 2014 By Ezard
The team at ezard are the very proud recipients of a number of major awards. Here's a quick list of the more recent bestowals...
Four Chefs Hats (2016) Gault & Millau Australia - Restaurant Guide
Renowned restaurateur Teage Ezard established not only ezard and Gingerboy in Melbourne, but also BLACK by ezard in Sydney. He is joined at ezard by Head Chef Jarrod Di Blasi, who worked at The Deck in Melbourne and The Point Albert Park before travelling to London to broaden his culinary knowledge. Their menu at ezard exudes flavour, balance and texture.
The formal, elegant dining room is nestled under the Adelphi Hotel. With a sleek ambience, ezard is perfect for a business lunch or special occasion, and it is a favourite with lovers of fine food.
Two Chefs Hats (2016) The Age Good Food Guide
ezard has turned sweet 16, equal to about 100 years in the restaurant caper. Were fine dining ever to be banished to the museums, ezard's sleek basement space could be the benchmark Melbourne exhibit, dressed in not-so-timeless lime green. Tablecloths are linen, food exquisitely plated, service exemplary, and complimentary extras abound...Desserts exhibit power and finesse: layered apple and tonka bean mousse with yuzu and pressed apples comes with a quenelle of dulce ice cream. Fine dining lives on, and how sweet it is.
Best Contemporary Australian Restaurant (2015) - Victorian/Tasmanian Restaurant & Catering Savour Awards for Excellence
The Savour Australia Hostplus Awards for Excellence is a nationally recognised, independently judged awards program that recognises exceptional service and culinary talent across Australia. The Awards have been designed to recognise and promote industry best practice.
Four Chefs Hats (2015) Gault & Millau Australia - Restaurant Guide
Chef Teage Ezard
Having been trained by Hermann Schneider, Teage Ezard later forgeed his innovative style at Guernica before opening ezard in 1999. He describes his blend of Asian and contemporary dishes at ezard as 'Australian freestyle'.
The restaurant comprises a long and narrow room with crisp white tablecloths, dim lights and sharp lines; muted colours add to the sophisticated ambience. Staff members are very professional and attentive, and the wine list is extensive.
To read the full review please purchase your copy of the wonderful Gault & Millau Guide.
Two Chefs Hats (2015) The Age Good Food Guide
Next time someone says fine dining's dead, send them to this slender subterranean room full of happy customers. There's a bona fide rock-star dish on the menu - crisp-skinned, chilli caramel pork hock with punchy beanshoot salad - that has been pulling crowds for 14 years, and there are other greatest hits too, from the rosemary and parmesan oil for dunking bread, to oyster shooters. But the headline act is the eight-course degustation - modern, funky, hopping from Asia to the Med.
Two Chefs Hats (2014) The Age Good Food Guide
Squirreled away under the Adelphi, this basement-based stayer is the epitome of smooth. From the greeting at the door to the soft-furnished dining rooms, just-so lighting and muffled steps of waiters on carpet, it's cushy and cosseting and eminently comforting to sup under Teage Ezard's below-stairs roof.
Three Glasses (2013) Gourmet Traveller Wine List of the Year Awards
This stellar restaurant has a list that suggests that those in the know believe great pinot is the exemplary choice to match the cuisine. There is also a strong emphasis on ensuring the best vintages are represented. Fabulous.
Two Chefs Hats & Diners' Choice Award (2013) The Age Good Food Guide
Teage Ezard's elegant basement bunker feels like a great spot for a foodie assignation, and users of The Age Good Food Guide app and website agree. It may be a city stalwart, but Ezard remains an innovator whose rusted-on signatures – oyster shooters and caramelised pork hock – have kept diners coming back for more since 1999.
Three Glasses (2012) Gourmet Traveller Wine List of the Year Awards
An impressive international list of established, iconic and emerging wines, and well-versed staff keen to advise.