Grilled beef skewers with anchovy mayonnaise, charred sourdough topped with anchovy and gribiche, creamy burrata with toasted nori, a bittersweet cocktail to start or finish. Snacks and drinks from Canberra's best bar.
Tucked into the Melbourne building, Bar Rochford has built a name as one of Australia's best watering holes, with fine wine, killer cocktails and snacks and share plates to match. Their CARTILAGE journal takes a snacks and sharing approach, with recipes built to pair with lo-fi wine and a soundtrack played on vinyl.
Their cards start with smoky grilled beef skewers, move to toasts topped with gribiche and salty anchovies, pair thin folds of persimmon with burrata and nori, and end on a cocktail that match refreshment with a jolt of bitterness.
The Bar Rochford x CARTILAGE recipe journal includes:
Beef Tongue with Anchovy Mayo
Anchovy Toast, Gribiche
Burrata, Persimmon, Nori
BONUS Club Monte
Sketches by chef Belinda Barrett and owner Nick Smith
Recipes and annotations from chefs Belinda Barrett and Josh Lundy
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