Nuevo 37, Hilton Melbourne South Wharf
Editorial
Within the stylish depths of South Wharf's Hilton, the Sotano bar and the Nuevo 37 restaurant take on a decidedly Spanish twist. With modernity at the foreground, the large bar is all angles and textures, with a feature tower for cheeses and Spanish ham. The restaurant is softer but equally textural and very elegant. The menu is crafted by Michelin-starred chef Ramon Freixa who hails from Barcelona and is renowned for his technique and passion. (You'll notice his signature on the dining ware.) Quite unlike any of the more conventional city Hiltons, this hotel is bringing Barcelona to Docklands.
The bar serves traditional tapas dishes which are perfect for sharing and matching with drinks - try the flavoured olives and some razor clams, or take the opportunity to nibble on a range of Spanish hams. The restaurant menu encourages a heartier affair with degustation menus and dishes such as the reef fish with black olives, potato roast and bell pepper, and the rather interesting “big duck” hamburger with mustard ice-cream, Idiazabal cheese, red onion confit and toasted wholemeal bread. The signature dessert is an experience itself and not to be missed. Labelled “a world tour through chocolate” discover the textures, tastes and colours of no less than 72% chocolate. The wine list is considerable, and it may be useful to talk to the knowledgeable sommelier to help you find the perfect drop.
Rita Erlich, May 2009
User Feedback
emanuele
October 14, 2010
sadly I been in your restaurant since opened but I can tell you guys that the service it's still on average but the food, the menu d' the quality are going down quickly d' unreasonable!!! The last three times has been a drama having dinner in your restaurant! I think you know very well that you guys reduced the menu, changed a few dishes, disappear lot charming and destroyed a huge spanish cuisine! Even your best dish which WAS the jamons selection! unbelievable!?! I can write every your single things changed since your opening but I cannot understand why, but its up to you. I m working in hospitality for 14 years, and I traveled a lot, so I love this job but I real believe that the quality has to be put over any budget and any silly decisions. All the best!
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