Takeaway news: Grossi, Bacash, Attica Soup Project and more

Published on 28 April 2020

Photo: Yum cha comes to your door, courtesy of Shark Fin Inn

Your update on the latest restaurants to join the upper echelons of Melbourne takeaway.

This week, why not #EatAloneTogether with an order from one of these venues paired with a Zoom or FaceTime call with your favourite dining companions? The campaign to support local business is spearheaded by Restaurant & Catering Association and has the support of Karen Martini, Matt Moran and other food-lovers around the country. Find out how you can get behind it.

Grossi a Casa

You can sleep easy: the fires are burning in the Grossi kitchens once again. An extensive menu of ready-to-heat dishes launched last week, featuring beautiful pasta (and plenty of it), showstopping centrepieces including eggplant parmigiana and whole butterflied chicken roasted with chilli, plus much, much more. There’s caponata, there are cannoli, there’s focaccia, there’s torta Caprese: even away from the Grossi temple on Bourke Street, this family knows how to read your heart’s desires better than you.

Mon-Sat, 10am-5pm, pick-up or delivery ($10) within 15 kilometres of Melbourne CBD. Minimum order for delivery is $50. 80 Bourke St, Melbourne. Order online.

Rice Kitchen

Rice Kitchen is back after a short break, returning with a takeaway menu as well as meals you can reheat at home. This South Melbourne eatery flies the flag for the food of northern Vietnam, so be sure to order up on specialties like bun cha ha noi, where char-grilled pork is served in broth with vermicelli on the side, and nem ran, the lighter, rice paper-wrapped cousin to southern Vietnamese spring rolls. There’s pho too, of course, including a vegan option with mushrooms and tofu, and a pay-it-forward option on the ready-to-heat meals.

Tues-Sat, 11.30am-3.30pm, pick up or delivery, 212 Clarendon St, South Melbourne. Order online or call 0406 889 885.

March: Iso food from Ides

This brilliant new iteration of Ides brings four courses of chef Peter Gunn’s cooking to your home. The finishing touches are applied by you but that means you can say you helped create pickled mussels with lovage oil and cherry tomatoes, or even the restaurant’s signature Black Box dessert. If you want to really splash out, throw in expertly mixed Martinis, a few extra oysters or even Ides’ own peanut butter which apparently has a “cult following in Collingwood”.

Delivery only within 10km-radius of Collingwood, daily, 2pm-5pm. Order online before 12pm for same day delivery.

Attica Soup Project

With the lockdown leaving many overseas hospitality workers without employment or government support, Melbourne's restaurants have sprung into action, offering free meals, temporary work and other initiatives to try and help. Attica chef Ben Shewry and food writer Dani Valent hatched a plan to feed these workers, creating the Attica Soup Project as a side offering to the Attica At Home menu. Those of us fortunate enough to be ordering Attica are encouraged to add soup to our order – think of it as lunch for the next day – with five dollars from each sale providing a bowl of that same soup for a visa-holder in need. Baker Bleu are throwing in bread and Dani and her daughters are making fortune cookies with messages of hope inside. 

Attica Soup Project starts Tuesday 28 April. Add soup to your Attica At Home order, $25 per serve, Tues-Sat, 5pm-9pm. Register for soup if you're an overseas worker. More information.

Bacash

Simplicity is the name of the game for Bacash’s take-away menu, which puts the restaurant’s reputation for top-quality seafood to good use with a tight edit of oysters, fish, chips and salad. Choose from grilled John Dory, rock flathead that’s battered and fried or the restaurant’s signature Lebanese-style grilled snapper and, if you need something to drink, you could do worse than pick a bottle from the Bacash Wine Store.

Fri-Mon, 5pm-8.30pm, pick-up only. 175 Domain Rd, South Yarra. Order by phone (03) 9866 3566.

The Shared Table

Ballarat, there’s a new contender for your weekly takeaway allowance. Opened six months ago, The Shared Table in the Gold Rush township of Buninyong, 11 kilometres from the ’Rat, offers dishes “borne from the marriage of Asian and northern European food”. Cue milk buns filled with Sher wagyu and tonkatsu sauce, cold-smoked lamb rump with sesame-glazed beans and potato gratin, and a kids’ menu that includes teriyaki chicken wings. Get it to go and support producers and hospitality folk in the region.

Thurs-Fri, delivery to Buninyong and surrounds 2.30pm-5pm, pick-up 2pm-6pm. 317 Learmonth St, Buninyong. Order online.

Shark Fin Inn

Give it up for Shark Fin Inn, striving to make not just your Sundays but every day that little bit brighter with a delivery of yum cha. At both lunch and dinner, you can choose from crowd favourites such as barbecued pork buns, standards like siu mai and har gau, and more besides. As for the yum cha atmosphere that’s just as important as the food, we’ll leave that part to you.

Daily noon-2.30pm, 5.30pm-8.30pm, delivery via Easi, Hungry Panda or Deliveroo, pick-up at 50-52 Lt Bourke St, Melbourne.

Leonard's House of Love

Hangovers, Friday nights and everything in between just got better: Leonard's and its more-is-more menu of burgers, fried chicken, potato gems, picklebacks and all the rest is back. Guaranteed to keep you in high spirits throughout the lockdown, the bar is also delivering an extensive range of longnecks, craft brews and fun wines from Das Juice and Little Ra Ra. Get that party started.

Weds-Sun 5pm-9.30pm for delivery to surrounding suburbs, Weds-Sun noon-9.15pm for pick-up, 3 Wilson St, South Yarra. Order online.

By Emma Breheny

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