With Spritzes on tap, wood-fired pizza and a prime spot on the Yarra, Arbory Afloat is an Italo party not to be missed, writes MICHAEL HARDEN.
“Italian beach club on the Yarra” sounds like the punchline to a joke or maybe an ironic band name. But it’s also an accurate description of Arbory Afloat: a 69-metre 850-capacity pontoon that’ll be moored beside Flinders Street Station until the weather cools.
Decked out with orange-and-white and green-and-white-striped furniture and umbrellas, planters filled with citrus trees, canopied daybeds, a central bar and a constant party soundtrack played at Italian beach club volume, it’s a surprisingly successful facsimile of the sort of place you’d find on the Amalfi Coast. Sure, there’s an absence of spectacular sea cliffs, and the Yarra is not quite the same sparkling turquoise as the Mediterranean, but Arbory Afloat still manages to channel the magic. Respect.
The food from chef Nick Bennett plays a major part in its success. The quality of Arbory Afloat’s fish and chips, for example, is remarkable. Even allowing for the lowered expectations that come with its semi-permanent status, this version is outstanding.
هذه القصة مأخوذة من طبعة February 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة February 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
