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Carnation Canteen

@carnationcanteen

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Lunch from 12 noon Friday-Sunday
Dinner from 5pm Wednesday-Saturday
165 Gore Street Fitzroy
[email protected]

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Rapadura crème caramel with late season blood oranges.

And making chocolate ice cream for our hot fudge sundae. This week we are serving chocolate ice cream with chocolate sauce and toasted hazelnuts. by @carnationcanteen

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a day ago

Artichoke caponata with pangrattato and a soft boiled egg.

A recipe by Judy Rodgers from the @zunicafe cook book. Served with a salad inspired by @juliaostro. We tossed gordal olives, pistachio, lemon zest and herbs treated like salad leaves, so left whole. We used mint, bronze fennel and parsley. by @carnationcanteen

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5 days ago

Pickled mussels on toast with guanciale and rouille. by @carnationcanteen

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6 days ago

On Monday we celebrated @juliaostro new cookbook Simple Pleasures with an intimate dinner for twenty guests. We cooked and ate delicious recipes from the book, drank Champagne and chatted all things Spring.

We served Paciugo for dessert, which means “mess” in Ligurian dialect. House made fior di latte gelato, soft whipped cream, strawberries macerated in Egly-Ouriet Ratafia Champenois, sour cherries and an Amarena cherry on top. We liked it so much we are serving it all week.

Thank you Julia and congratulations. by @carnationcanteen

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8 days ago

This witlof is grown biodynamically in Tasmania by @sevenspringsfarmtasmania using a heritage European practise of “forcing” the chicory purely in soil. This highly seasonal and labour intensive process takes three years for the witlof to reach the plate.

We made a salad with blood orange, toasted hazelnuts and Agour co-op brebis et chevre Tomme from the Basque Country sourced by @makerandmonger in a seeded mustard citrus dressing.

This week with boiled @spudsistersofficial pink fir potatoes, gordal olives, organic Parmigiano Reggiano, @_loafer_bread_ miche pangrattato and shallot vinaigrette. by @carnationcanteen

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13 days ago

We are thrilled to share that Audrey had the opportunity to work with the iconic @veuveclicquot on their world-first Clicquot Sun Escape at @mountmulliganlodge in Far North Queensland.

We celebrated Veuve Clicquot’s solaire spirit with the Le Picnic long lunch. It was an incredible experience to cook with local produce in such a remote and rugged landscape.

For main we served a pasta of coral trout marinated in Champagne and herbs picked straight from the kitchen garden.

#clicquotsunescape #drinkresponsibly #ad by @carnationcanteen

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15 days ago

Caponet alla Piemontese.

Cabbage rolls are back on the menu this week. White cabbage stuffed with beef, pork sausage, anchovy and sage, then baked in chicken stock. by @carnationcanteen

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a month ago

Stracciatella airfreighted from Puglia with last of the season celery and oven roasted olives.

Lovely with our guanciale on toast. It has lots of honey, a rub of garlic and some fresh thyme. We serve it with saucisson and guindilla. by @carnationcanteen

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a month ago

We made snacks for @mubianz Cinema Club’s screening of ROSEBUSH PRUNING. Yes, we did make rosewater jello-shots.

We also served yogurt panna cotta with sour cherries and pistachios, and ran it as a dessert special at the canteen. by @carnationcanteen

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a month ago

Charcoal grilled chicken with strained yogurt and spring onions. We marinate the chicken in charred jalepeno, coriander seeds and lime. The spring onions are steamed, grilled and tossed in the yogurt.

Nice with patates sto fourno or our big salad this week. Grilled new season asparagus with cos, miche pangrattato, soft boiled egg and Cantabrian anchovy. All dressed in our ranch, which has lots of dill, tarragon and chives. by @carnationcanteen

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a month ago

First of the season Victorian organic purple globe artichokes. This week alla Romana with mint and parsley. Last week in a warm salad with peas, potatoes, black olives and barrel aged feta. by @carnationcanteen

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a month ago

SOLD OUT ~ We’re delighted to welcome @juliaostro to Carnation Canteen to celebrate the release of her newest cookbook.
Join us for an evening of Simple Pleasures with Julia on Monday the 5th of October.
Tickets are available through the link in bio. by @carnationcanteen

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a month ago