I have however now made it back to dine at Ryne Restaurant Fitzroy North.
We started with the lamb croquettes and the mushroom Autumn risoni with 60 degree egg. Both were delicious and different seasonal variations of these dishes seem to frequently occur on the Ryne menu. The croquettes tasted like little crunchy morsels of a Sunday lamb roast and they were ever so moorish and comforting on a cold winter’s evening. The risoni was a masterclass in what you can achieve when you mix different food textures well and the resulting dish when the wobbling egg was stirred through was a highlight of the dinner.
Unfortunately the steak was less successful and it had difficulty with both temperature (too cool by the time it reached our table) and texture (somehow the quality of the meat was lacking despite the price). I think you can see by the photo that there is something not quite wonderful going on here.
I am happy to forgive one mistake although I am less enthused about it at this price point.
The accompanying potato rosti was straight from the school of Tiktok perfection. I could hear the knife scrape crackle that ASMR lovers are devoted to and the texture and taste was divine.
My roast cauliflower steak main was again from the school of textural criss-cross masterpieces. A little salty, a little crunchy, a little creamy and it was a very pleasing dish overall.
There is an impressive chef in the kitchen at Ryne cooking modern French cuisine in a rather moody Melbourne dining room. Our service on the night was, how to put it nicely, a bit weird. This is the Covid normal-not normal era and everyone is forgiving of less then perfect service so I will say no more on that.
Their mid week steak nights sound like great value and I wish I had attended for one of them.
As it was, there were some highs, some lows and a great sense that ain’t it great fun to be out of the house again and dining in wonderful Melbourne.
Happy Eating.
Dani
Where
Ryne
203 St Georges Rd
Fitzroy North.
3065.