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Grand Slam – Golden Fields


I was originally going to call this post ‘Holy Trinity’ but if you follow the series, you’ll find out why there was a name change.  I’ve spoken before about how I’m a big fan of Andrew McConnell’s work, both in the kitchen and in service at the table.  A working trip to gave me a not to be missed opportunity to visit all of his venues in one go and introduce to my partner in crime to some really fantastic Bite Sized Adventures in Melbourne.

Last week Golden Fields celebrated it’s first birthday.  I’ve been lucky enough to visit twice during that year.  The first time I managed to jag the last seat at the bar but I knew I wouldn’t be so lucky with two of us so instead, we opted for a lunch time booking. The restaurant doesn’t have the same vibey, busy atmosphere it does at dinner but on the other hand, there’s no one standing in the foyer, watching every mouthful and willing you to finish so they can have your table.

Considering we had booked and the restaurant wasn’t too busy, I wasn’t keen on the seats we’d been allocated.  Right beside the busy waiter’s station, waiters were constantly standing right beside us to grab cutlery and crockery and to enter orders as well as regularly brushing past the back of my seat.  We asked to be moved and our second table was much better.

We started with a couple of home made lemonades and something from ‘Raw’ – Kingfish, salmon roe, scud chilli, ginger & lime.  The sweet little pops of salmon roe were a good contrast against the nicely acidic dressing and yes, those chillis really were scuds in the heat department.


Next up was the dish I had promised myself I would have the next time I visited.  From ‘Salads & Vegetables’ –  Shredded chicken, sesame paste, house-made cold rice noodles, chilli oil.  I really enjoy sesame flavours and can sometimes be a bit heavy handed when cooking so I realise this cold salad may not be for everyone.  The mix of thick sesame dressing and spicy chilli oil with fresh coriander was perfect with the simple cold poached chicken on lovely fat rice noodles.  I’d been hanging out for this dish and we were lucky to get it. The menu changes regularly and they are no longer available, though they are certain to make a return.  I hope Steamed tofu, master stock mushrooms and pepper sauce is still on the menu the next time I visit.

Twice-cooked duck, steamed bread, vinegar and plum sauce is a poshed up version of Peking Duck Pancakes.  It’s very popular and I can see why.  The duck leg is slow cooked until it’s falling off the bone, then it’s finished off by frying until the exterior is crispy.  Served simply with some slices of cucumber and the sauces, you can fork pieces of the duck straight on to the puffy clouds of steamed bread.  The dish comes with three pieces of bread but as we were sharing, the waiter offered us a fourth so there would be no fighting at the table.  So much nicer than dull pancakes.  Put this dish on the ‘must do’ list.

Finally, a dessert to share.  It should have been something different (and next time it will be – maybe) but the siren song of Peanut butter parfait, salted caramel & soft chocolate was calling again.  Cold chewy parfait, soft creamy chocolate, salty warm caramel sauce and crunchy peanuts.  No regrets.

Except for the slight hiccup in seating, another great meal from Golden Fields.  I really like all of Andrew McConnell’s restaurants but this is far and away my favourite.  I will be back to claim those menu items I couldn’t fit in and I’m hoping it will be well before their second birthday.

Golden Fields
2/157 Fitzroy St
St Kilda  Vic

Visited:  Monday 23rd April 2012 – Lunch Service



1 comment… add one
  • GOLDEN FIELDS May 19, 2012, 12:42 am

    Thanks for the kind words TIFFIN. It's tough stable you've put us on top of, and we're honoured!

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