A La Bonne Franquette - New Farm

A couple of weeks ago, Dr L and I went to celebrate Chinese Valentines day. Not because we remembered it per se, but more because we decided to go on a mid week date and then only noticed on the day that it was. Anyway, I've had my eye on A La Bonne Franquette at New Farm for quite some time now, it's a small shopfront and it gets very popular, so a booking is definitely recommended, even during the mid week.

  

The vibe was super cozy and I really enjoyed the French bistro vibes. It was warm and unpretentious, the blackboard menu really added to the flair. The menu itself was brief, but covered all the classics that we wanted.

Entrees were served not long after ordering, evidently the restaurant is a well oiled machine.

This was the souffle aux fromages, with gruyere and goats cheese, it was served with a mixed leaf salad for levity. Maybe it's because I only had half a portion, but I didn't find it overly rich, rather it was light and airy. Rather than salad, It would have gone well with perhaps crackers or some crusty bread. The goats cheese was particularly intense and strong, paired with the lettuce salad, it was a very sharp and appetizing starter. 

Our other entree was the beef tartare. The seasoning was on the lighter side but that allowed for a lot of the fresh flavours of the beef to come through. It went well with the croutons and I wish I didn't need to share it with Dr L.

Mains came shortly after. Each main came with a complimentary side of choice, which I found to be a nice touch. Plating was on the simplistic side and I wondered if it would have looked nicer if the serves were presented on the same dish as main course.

First main was the Magret de Canard, a pan seared duck beast glazed with honey and balsamic reduction. The skin was not crispy but it was also not chewy. The duck was served. to a perfect pink colour, the meat was juicy and tender. I did find the sauce on the sweeter side though.

It's hardly a French dinner without a Filet de Boeuf. It was served with a shallot and red wine sauce. We levelled it up with an extra slice of seared foie gras. It was a super luxurious piece of steak. What is usually a very lean but tender cut had the extra buttery richness of the seared foie gras. The steak was on the smaller side for an eye fillet but it only served to make the foie gras look even bigger. It was cooked to a perfect rare, but like the duck, I found the sauce to be on the sweeter side.

It was interesting that there was not a fries option to go with our steak, but we got the next best thing, a gratin dauphinois. Paper thin and layered with delicious gruyere cheese, it was a decadent side dish that mopped up the sauce really well and the portion size was generous and satisfying.

Wanting some greens to balance out the meal, we also had a serve of haricots verts, warmed beans served with vinaigrette and topped with roasted almonds. These were cooked to a perfect tenderness and gave our protein heavy meal the vegetation that it drastically needed.

We originally wanted to skip dessert as we already had other plans, but after seeing other tables order the tarte tatin, I knew we had to have two desserts. This was the highlight of our already very good meal. The vanilla ice cream was smooth and rich but also had an intense flavour to it, plus a lot of vanilla bean seeds spread throughout. The tarte was sufficiently flaky and the apple was sweet but also had the right amount of tang, making for a fantastic way to round off our meal.

Dr L and I really enjoyed our time at A La Bonne Franquette, at a time when date nights are easily $200, this place provides a romantic touch in at an inexpensive cost and we would recommend a visit for casual date nights for excellent food without the matching price tag. P.S they operate a small french grocer on the side, so if you enjoy their foie gras, you can pick up a jar to go, like we did!

Price Range: $70 - $80pp

Taste: 8/10

Value: 8/10

Service: 8/10

Environment: 8/10 

Espresso & Matcha’s Twelfth Anniversary

Dear Readers, 

September 23 marks the twelfth anniversary of Espresso & Matcha. 

Twelve years is a long time. When I started this blog in 2014, I never imagined that it would still be here twelve years later. Yet somehow, despite all the changes that have taken place since then, I am still writing about food. 

Looking back, very little about my life is the same as it was when I started the blog. I've changed jobs many times, travelled extensively, moved through different stages of my life and watched the food scene around me change considerably. The blog itself has changed too. Perhaps the biggest change this year is a rather significant one. Next month, I will be getting married. 

It is interesting to consider how much can change over twelve years, and yet how some things remain remarkably consistent. One of the things I have come to appreciate more as I get older is that change is inevitable. Our circumstances change, our priorities change and, inevitably, we change with them. What is important is not necessarily remaining the same, but knowing which things are worth holding onto. 

For me, one of those things has always been integrity. I've written about this in previous anniversary posts, particularly about the importance of maintaining my independence and not compromising my opinions for the sake of popularity or commercial interests. Twelve years later, I still believe that this is what gives the blog its value. 

The way people discover and talk about food has changed considerably since 2014. Blogs have given way to Instagram, TikTok and other forms of social media, and the distinction between genuine opinion and promotion has become increasingly blurred. I have never wanted Espresso & Matcha to simply follow whatever happens to be popular. I still want it to be a place where I can write what I genuinely think, whether that opinion is positive or negative. That is something I intend to maintain. At the same time, I don't want the blog to remain frozen in 2014. 

This year I've given the website a significant revamp, and I am very pleased with how the new site has turned out. It feels like an appropriate new beginning for the blog as it enters its thirteenth year. The appearance may have changed, but the purpose hasn't. I still enjoy discovering new restaurants, trying new food and taking the time to think about what makes a meal memorable. More importantly, I still enjoy writing about it. 

I don't know what the next twelve years will bring. My life will undoubtedly continue to change, and there will inevitably be periods where other things take priority. But I don't see that as a reason to stop. If anything, reaching this milestone has made me realise how valuable it is to have something that has remained with me through so many different stages of my life. Espresso & Matcha has changed with me, but it has never really stopped being Espresso & Matcha. I hope that continues to be the case. 

Thank you, as always, for reading and supporting the blog over the past twelve years. Here's to another year of good food, honest opinions and, hopefully, many more years of Espresso & Matcha. 

 As always, thanks for reading. 

 -Hsiao Fu

DW Steakhouse - Sunnybank

Of all the new restaurants opening in 2026, none fail to capture my attention more than D.W Steakhouse which has been on my radar for the last several months. For those who remember Little Taipei back about 15-20 years ago, David's Sizzling was an incredible institution that I still fondly reminisce in current day. I was quite distraught when they closed, and equally elated when I was notified of their impending return. We made a group booking during opening week.

Although their new store still focuses on cast iron sizzling plates, their menu is notably more upmarket and their meals increased commensurably in price. Early reviews were a bit mixed but I was passionate nonetheless.

 

 

Given their popularity, a booking is highly recommended and it was a full house when we went on a work night. The menu was far more extensive than it ever used to be, offering a Taiwanese street food crossed with Western Fusion menu. Sizzling plate meals were priced starting from high $20s and went up to $50s. For an extra $25 you could make your sizzling plate into a meal, with the addition of any entree, a soup, a drink and dessert. The price point is considerably expensive for the Sunnybank average.

All of our group ordered the sets with our meals. Although there were a few interesting drinks on the menu, set meals only came with canned drinks, so we all opted for a Coke Zero.

Entrees were very exciting. This was Dr L's trio medley, to which I stole half. It came with beef tartare, prawn and tomato salsa and a Cajun chicken, served atop a crispy wanton shell. Each of them were fresh, lighlty chilled and were quite the flavour hit. As usual, I particularly enjoyed the beef tartare, but the prawn salsa was also really tangy too.

I went for the salmon tartare. This came heavily doused in mayonnaise, mixed with dill, chive and topped with ikura. It was served with wanton shells like the trio medley and some fresh lettuce. This was good but I would have liked it a bit more if it wasn't as saucy and if it had a bit more salmon content. The sauce itself really impacted my ability to enjoy the freshness and flavours of the salmon.

Corn soup came out next. I am told that as part of their set menu, you're allowed to choose from the two soups on the menu, being corn and tomato ox tail. Unfortunately they had sold out of their tomato and ox tail soup, so we all had the corn. Quality wise, it didn't stand out, but it was very homey, sweet and creamy and reminiscent of my childhood as well as various trips across Taiwan. For that alone, I rate this soup very highly.

Our mains started coming shortly after. Dr L's and mine arrived fairly promptly but one of our party did have theirs come significantly later than the rest of the group. Anyway Dr L had the wagyu eye fillet, his usual preferred cut of meat. He opted for it to be cooked to medium rare, and that was the way it was served. As a premium cut, it was a bit smaller than the others, but the slice was undoubtedly thicker than the others. He had it with pepper sauce. I sampled some and it was tender and the sauce was mellow but rich. The quality was evidently not as good as professional steak houses, but still significantly better than pub quality. Dr L really enjoyed it and did remark that it tastes very similar to home.

I opted for the wagyu rib eye cooked rare with a peppercorn sauce. It was markedly thinner than the eye fillet but a lot bigger in size. Even though it was thinner, it still managed to have a fairly pink interior which was quite satisfying. I really enjoyed the char on my steak. The residual heat from the steak, coupled with the pan ensured that the herbed butter had a chance to melt. I loved the light spicy kick of the pepper sauce. The spaghetti was store bought, topped with a light mince sauce, reminiscent of the night markets at Taipei. Overall, it was a fantastic meal, building on and being better than my childhood memories.

Our meal was rounded off with dessert. That day we all had a panna cotta with mixed berries. I really enjoyed this dessert. It was smooth and rich without being overly decadent. It had just the right amount of sugar that I liked, meaning that it was not too sweet at all. The portion size was generous and this was well received all round.

I had hinted at it earlier but even though Dr L and I got our meals served in a timely manner, one of our party had their entire meal omitted by staff at ordering. Despite multiple follow up attempts, we were still unable to get the food to come out, and it resulted in his food only starting to come out just before our desserts came. Staff were very apologetic for the mishap and ultimately we got to adopt one of their cute plushie cows for the error.

All in all, despite the minor mistakes in service, I still really enjoyed my meal at D.W. Steakhouse. It was a blast from the past and built on an already solid reputation to become even getter than before. I wouldn't hesitate to recommend it and I can't wait to come back with Dr L on another date night.

Price: $50 - $80pp

Taste: 8.5/10

Value: 8/10

Service: 6/10

Environment: 8/10

Aoi Tsuki - Melbourne

Final omakase in Melbourne was one that I had the least amount of awareness off, so went in with no expectations. Only opening in 2023 in South Yarra, it was a baby compared to Minamishima, but I had heard whispers in foodie circles that the quality of the food might be just as good. I absolutely had to investigate this claim. 

Being located on quite a busy road in South Yarra, it was slightly easier to get to than Richmond. The shopfront wasn't as refined as Minamishima, but what they lacked in pretence, they made up for with warmth and hospitality. There was a small waiting room for customers to sit at. We were individually welcomed into the seating area by the friendly manager who referred to each and every one of us by name throughout the evening. The attention to detail was very impressive. 

There were 12 diners that night, seated at the sushi counter with two chefs. Unlike my experience the previous night, both chefs were friendly, talkative and inquisitive. They made excellent conversation throughout the meal and struck just the right balance of curiosity without being invasive.

The omakase was priced at $255 per head, we were provided a drinks menu. I opted for the classic pairing at $155 per head. 

I have to start off with a shout out of the water. It has long been a pet peeve of mine for restaurants to sit you down and ask "still or sparkling?" without letting you know that both those options come at a cost. I really respect Aoi Tsuki for taking the moral high ground and just filling up each of our glasses with water, without trying to scam a couple more dollars when the meal is already priced as it is.

Our first course of the day was the very creative Blue Cheese Chawanmushi. The blue cheese was lightly whipped and not overpowering, but strong enough to give flavour to the silky smooth egg. It was unique and the flavours worked really well together.

Next was the Pomfret Nimono with Seasonal Vegetables. This was a lot more traditional with a sweet soy and dashi flavour to the simmered stock. The fish was flaky and tender and complimented the assorted veggies well.

Steamed Abalone and Liver Sauce was a highlight for me. The abalone was rich and tender, full of fresh seafood flavours that were not overly strong. The liver sauce was smooth and creamy and went with the small amount of rice really well. 

I'm not too sure about the attraction, but Braised Tako is also a regular on omakase menus. This iteration was fairly delicious with a sweet soy base, and a generous portion of tender octopus.

 

The two courses before nigiris started to come was the Shiitake Mushroom & Prawn Tempura and the Sage Infused Suimono. I love a good tempura and this was crisp with light batter. The prawn was fresh and the mushrooms were fragrant. The suimono was light and delicate with the signature woody fragrance of sage, a perfect appetizer for our sushi courses.

 

Unlike the night before, Aoi Tsuki had a strong focus on nigiri and it was the highlight of the course. Rather than being spread throughout the meal, it was centre of attention after the multiple appetizers. I have to say this is my preferred order of dining. First nigiri of the night was Aged Snapper. Lightly savoury, meaty and umami, it had an almost citrus taste which was very appetizing.

The Aged Alfonsino was richer and more buttery, coupled with a deeper umami flavour. The touch of ginger on top cut through the flavours well, providing balance to the bite.

The Aged Kingfish with Confit Garlic Oil was another highlight for me. It melted in my mouth with its intense savoury and umami flavours. This was only elevated further with confit garlic oil. It's definitely a touch that I really enjoyed and will look to recreate at home.

The Amadai Tilefish Urokoyaki Handroll was really interesting and my first time encountering this fish. Hot oil is poured over the fish with scales still in tact, making them very crispy and almost bloom into a flower. Contrasted to the intense crisp scales, it had a delicate sweet flavour with a very clean profile.

  

The Aged King George Whiting with Grated Sesame was sweet and had a much firmer texture than the fresh iteration. It was more savoury than usual and the added char gave it much more depth. Paradise Prawn is never my favourite nigiri, but this was still probably the best version I've had. Plump and sweet, it was delicious.

The Swordfish was rich and meaty with a texture that tasted almost like a steak but had a silky smooth texture.

Our next course was the optional extra Hokkaido Sea Urchin. This was the only faux pas of my experience at Aoi Tsuki, because we were offered the extra course but were not told of the price. I also would have ordered it anyway, but I could definitely feel that when everyone is asked about it openly in front of the rest of the diners, there was a level of pressure to just say yes. Price wise, it was far more reasonable than minamishima's additions, at $25, but I feel that the experience would have been a lot more enjoyable if they had just made the menu $280 and included this as a standard inclusion instead. Taste wise, you can't go wrong with fresh short spine sea urchin and it was a delightful morsel.

Our next piece was the Akami Bluefin Tuna Shoyuzuke. Even though it was called akami, I think quite a few other stores would pass this off as a chutoro given its fatty right side. I loved the added soy marinade the tuna was soaked in.

Final piece is always the most decadent Otoro Tuna with Caviar. It was as good as the ones I've had in Japan and the caviar added an extra umami burst to the piece. This was definitely a highlight of the meal.

After the sushi, we had a mini Negitoro Tuna Chirashi with Ikura. It was only a couple of mouthfuls and it left me wanting more. The tuna was decadent rich, but balanced out by the mini chives and wasabi. I loved the added ikura pearls.

The Japanese A5 Kumamoto Wagyu with Foie Gras Snow was a classic pairing but I really enjoyed the creativity of freezing a foie gras and then grating it so it came out with a light but silky smooth texture.

Futomaki combined quite a few elements of the fish we had earlier into a generously filled roll, allowing me to re-experience the joys of each fish again.

Grilled Saba Mackerel Ochazuke was warm and wholesome. I am enjoying mackerel more and more these days with its strong flavour and dense meaty flesh. This was lightly charred to perfection, served on top of rice in a light seafood broth and it rounded the meal out very well.

The Tamagoyaki was expertly created. It was silky smooth without too many oversized air bubbles and tasted like a sponge cake. 

Dessert was a Red Bean Cream Cheese Monaka. It was surprisingly flavourful with the powdery texture of red bean coupled with its fragrant scent. I liked the contrast with the crisp monaka.

 

 

 

Throughout the night, I was served six generous pours of various sake. I am by no means a sake connoisseur but really appreciated the manager coming around each time to explain to me what the next glass was and why it was selected at this point in the meal, I learned a lot and was able to appreciate the pairing considerably more. I particularly enjoyed the Shinpaku for it's crisp fruity flavours, making it a stand out for me.

Overall, was my experience at Aoi Tsuki perfect? No. There were a few things that they could have improved on, but overall it was the best meal I've had in Melbourne. The omakase is reasonably priced, service was unparalleled and this will be a place I come back to every time I go to Melbourne.

Price Range: $280pp including the premium add on

Taste: 9.5/10

Value: 9/10

Service: 10/10

Environment: 8/10