Step into any trendy converted warehouse in Fitzroy North and you’re bound to find something good, but entering the one that Ryne occupies on St Georges Road you’ll be in for a rare treat.
Ryne is Donovan Cooke’s latest creation—along with Alex Law—and features a menu that takes a contemporary spin on French cuisine. Dinner options include a 2, 3 or 7-course menu, with the 2 and 3-course option allowing menu selections by guests, and the 7-course option being selected by the chef and is a showcase of seasonal dishes.
Entrée selections include Chicken Liver Parfait with madeira, prunes, pistachio and brioche, as well as the oft-recommended Tuna Pizza that features black garlic, Iberico ham and chives. The Pork Belly with pear, baby beetroot and black pudding is also worth a shout.
On the mains side of things you can choose from delicious morsels like the Sher Wagyu Sirloin which is served with cheek, tongue, onion, watercress and red wine fumet, or the Spice Roasted Duck Breast that arrives with spring cabbage, carrots, king brown mushrooms and black olive sauce.
If you’re in the mood for dessert (which we’d definitely recommend) there is, of course, a great selection of cheeses available, but we’d have to tell you to not go past the Valhrona 70 Guanaja Soufflé, which is three wonderful takes on raspberry desserts, or the delicious Whipped Cheesecake which is one of our dessert picks for 2017.
If you’re looking for a quick bite after work then Ryne has you covered there with The Ryne Bar – Aperitif from 6pm each day. Enjoy fresh oysters and Jamon Iberico with a glass of NV Pol Roger.
Image credit: Griffin Simm