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Posted: 07 September 2016 By Ezard
The team at ezard are the very proud recipients of a number of major awards and reviews. Here's a quick list of the more recent bestowals...
Australia's Top 500 Restaurants (2016) Australian Financial Review
"In this very sleek, very Melbourne basement restaurant, Teage Ezard serves his dramatically presented “Australian freestyle” cuisine, which can be taken either from a weekday express lunch, a pre-theatre dinner, or a full-on eight course tasting menu."
Finalist, Fine Dining (2016) Savour Industry Awards
4 Hats (2016) Gault & Millau
"The formal, elegant dining room is nestled under The Adelphi Hotel. With sleek ambience, ezard is perfect for a business lunch or special occasion, and it is a favourite with lovers of fine food.
The menu touches on a range of cuisines, leaning towards Asia. Twice-cooked pork belly with tamarind glaze, black pudding, blood plum and Chinese five-spiced salt features a perfect balance of tastes and textures, with the crisp glass-like pork skin encasing tender braised meat. The standout dish is butter-poached marron, served with superb foi gras parfait, Maderia jelly, chocolate crumbs and orange textures. The incredible exploration of flavours is a credit to Chef Di Blasi's inventiveness."
Winner, Fine Dining (2016) World Luxury Awards
'Good Food is Never Faddish' (2016) Broadsheet
"Ezard is unapologetically fine-dining. The tablecloths are white, the cutlery’s silver and the service is totally pro. Opened in 1999...there’s a reason [ezard] is still around: great food is never faddish."
One Star (2017) Gourmet Traveller Restaurant
"Within this basement lair, polished waitstaff present a familiar line-up of Teage Ezard classics. While the mood is polite, there's nothing restrained about the cuisine. There's a tile of sticky pork belly with tart apple and the musty funk of black pudding puree, or the aromatic tom kha broth ladled over crab dumplings. Main courses skip from the relative simplicity of poached ocean trout with ginger, sesame and bacon dashi to the sweet-and-spicy kick of Sichuan duck."