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We have a soft spot for Ezard, which is one of the quiet achievers among Melbourne restaurants. It’s at the base of the Adelphi Hotel, but is quite independent from it. The basement space is long and defined by a bar along one side, with soft colours and textures. The effect is calm and understated – elegant, but not at all stuffy. Ezard restaurant celebrated its ninth anniversary in September, and in the whizz-bang world of what’s hot and what’s new, it was still looking smart.
The anniversary celebrations included a dinner featuring nine dishes that have graced the menu at some point over the years. The first dish off the ranks was the oyster shooters, which have become a signature: salty, creamy oysters in a shot glass with mirin, soy and enough wasabi to wake the palate. South-East Asian flavours and textures recur throughout the menu; we love the chicken dumpling in coconut, lime and chilli broth, just as we love the Sichuan peppered duck with coconut rice. Desserts are sexy with lots of silky textures and rich sweetness. Check out the bitter chocolate torte with blood orange sorbet. Extras include degustation menus (one vegetarian), a pre-theatre tasting menu and a wide-ranging wine list which includes a number of half-bottles.
Rita Erlich, September 2008
Functions at ezard's
ezard at adelphi welcomes special functions for up to 80 guests.
Creative corporate lunches
Divine dinners
Beautiful weddings and
Happy birthdays
All become very special events with ezard at adelphi's innovative food and professional, friendly service.
At ezard they can also: 1. suggest wines to complement your chosen dishes
2. advise on format, music and flowers
3. and any other special requests you may have to make your event even more memorable.
Selected comments from restaurant reviewers & customers...
“The food is wonderful…the reason I cite ezard for service is because it was the best I encountered on my entire visit (to Australia).”
Jamie James, New York
“There is little reason to expect Americans to realise that some of the world’s finest food and wine is being produced in Australia.”
He went on to say that his favourite meals in Australia were at ezard at adelphi in Melbourne and Salt in Sydney.
Bill Rice,
The Chicago Times
“I envy any foodlover who hasn’t yet eaten at Teage Ezard’s table.”
John Lethlean
The Age Epicure
“…stunning matches of flavours and textures.”
Stephen Downes
Herald Sun
Personal Statement
"The role of a chef is similar to that of a winemaker and like any other artisan you cannot produce a great product from mediocre ingredients. Like most chefs, my philosophy is produce driven, and my relationships with suppliers are amongst the most important in my life.
I want my food to be bold and exciting not only in flavour and texture, but also visually. I want to extend the culinary boundaries, creating dishes inspired by classic food styles and enhanced by new flavours and combinations. With this continual evolution, it's difficult to put a 'label' on my style of food, but I call it Australian freestyle. The most obvious influences are the traditional dishes of the great Asian cuisines, including Chinese and Thai. Fusion may be an overworked word, but the food it describes is not.
Following my instincts each combination of ingredients is planned long before I get into the kitchen. Obviously personal preference play a part - it would be difficult to create a dish I couldn't fall in love with!
To me, presentation is also of vital importance. Perhaps I'm a frustrated artist - I love stacks and swirls and a distinct flavour drizzled on the plate. I love to use beautiful leaves, such as shiny betel leaves - which form a delicious 'frame' on a plain white plate. This is also how I incorporate many seasonings, preferring the complex flavours of a diversity of oils, vinegars and pastes to traditional sauces.
I need to work with people who share my vision of excellence, so as well as suppliers of the best raw produce, I believe in hiring the very best staff. When we won the
Best New Restaurant Award in The Age Good Food Guide 2001, the award was as much for our suppliers and staff as it was for me. And we all celebrated together!"
TEAGE EZARD
