Caboose
Editorial
Caboose’s head chef Michael Skinner has created a menu of small and large sharing dishes, with an emphasis on seasonal, high quality, imported and local produce. The grilled sardines on garlic croutons with smoked tomato chutney are a delicious standout in a ravishing compilation. Skinner’s impressive cheese list is a great way to finish this culinary experience.
Caboose’s versatile city space was inspired by French railway stations and street furniture so, while unique and modern in design, it also provides an old Europe atmosphere. The outdoor seating is set back from Swanston Street, letting Melbournians and tourists watch the hustle of the CBD from a distance, while enjoying lunch, dinner, coffee or cake. The suspended concrete beams and rough slate give the main bar area a chilled yet professional climate that is popular with after work or pre-theatre drinkers. A separate glass room juts out into the square and provides a perfect private function area for stand-up cocktail parties, wine tastings, corporate functions or intimate gatherings. For those not afraid of a little indulgence, five course degustation lunches and dinners are available.
Frank Trimboli, December 2008
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gerard anderson
March 24, 2010
The information regarding our chefs is now out of date please correct - I can be contacted gerardanderson1@bigpond.com for further information
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