Comments on: What’s The Point? http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: Sonny http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-40460 Sonny Sat, 13 Sep 2008 08:54:42 +0000 http://www.tomatom.com/?p=795#comment-40460 One of the most underated restaurant in town. It does have the total package and yes the steak is much better than vlado's, rockpool or even wilson's rustic steak at botanical. The beef tasting plate is deeevine. I do like the mellow atmos and have brought countless dates because of it ;p The clandestine media conspiracy that is so aptly mentioned may have something to do with the fact this place, in my humble opinion as a somewhat regular, has been robbed on a deserving of a 15/20 one hatter. One of the most underated restaurant in town. It does have the total package and yes the steak is much better than vlado’s, rockpool or even wilson’s rustic steak at botanical. The beef tasting plate is deeevine. I do like the mellow atmos and have brought countless dates because of it ;p

The clandestine media conspiracy that is so aptly mentioned may have something to do with the fact this place, in my humble opinion as a somewhat regular, has been robbed on a deserving of a 15/20 one hatter.

]]> By: Ed http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-40007 Ed Mon, 08 Sep 2008 09:11:56 +0000 http://www.tomatom.com/?p=795#comment-40007 Niki, right now St Kilda is a long way. I'm in Dubai. Neil, i won't comment because of Murphry's (as opposed to Murphy's)Law which states if you pull some one up for some grammatical, typo or other mistake that you can guarantee that one will make another mistake oneself. Niki, right now St Kilda is a long way. I’m in Dubai.

Neil, i won’t comment because of Murphry’s (as opposed to Murphy’s)Law which states if you pull some one up for some grammatical, typo or other mistake that you can guarantee that one will make another mistake oneself.

]]> By: Neil http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-39816 Neil Sat, 06 Sep 2008 08:06:53 +0000 http://www.tomatom.com/?p=795#comment-39816 ? ?

]]> By: Neil http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-39814 Neil Sat, 06 Sep 2008 08:05:58 +0000 http://www.tomatom.com/?p=795#comment-39814 .....and the second "too" should have been "to". Almost sloppy enough to get a gig with GT. Waddyafink Ed. Neil …..and the second “too” should have been “to”.

Almost sloppy enough to get a gig with GT. Waddyafink Ed.

Neil

]]> By: Neil http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-39805 Neil Sat, 06 Sep 2008 07:08:39 +0000 http://www.tomatom.com/?p=795#comment-39805 Sorry - "you" should have been "young" Sorry – “you” should have been “young”

]]> By: Neil http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-39804 Neil Sat, 06 Sep 2008 07:07:32 +0000 http://www.tomatom.com/?p=795#comment-39804 I'd still sooner drink vinegar than Sauvignon Blanc. You're probably too you too remember "Kool" cigarettes, but same same. If you still don't get it let me know and I'll spell it out more clearly. Neil I’d still sooner drink vinegar than Sauvignon Blanc.

You’re probably too you too remember “Kool” cigarettes, but same same. If you still don’t get it let me know and I’ll spell it out more clearly.

Neil

]]> By: Niki http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-39777 Niki Sat, 06 Sep 2008 04:13:40 +0000 http://www.tomatom.com/?p=795#comment-39777 PS - It's not *really* that far to Alphington, but I can understand the feeling because it's what I feel whenever I have to head St Kilda way. I make the trek to Attica fairly often and have learnt that I only need to allocate ~25 minutes to get there, so I imagine it'd be about the same for you. Straight down Punt Rd. PS – It’s not *really* that far to Alphington, but I can understand the feeling because it’s what I feel whenever I have to head St Kilda way. I make the trek to Attica fairly often and have learnt that I only need to allocate ~25 minutes to get there, so I imagine it’d be about the same for you. Straight down Punt Rd.

]]> By: Niki http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-39776 Niki Sat, 06 Sep 2008 04:11:14 +0000 http://www.tomatom.com/?p=795#comment-39776 E - thanks for the reply, but do I have to add again, It was not wine that had gone off, but vinegar - as in acetic acid. I don't believe it was the sort used for finishing foods, but quite possibly a cooking vinegar to deglaze pans etc. I've tasted wines that have gone vinegary before and this was not vinegary wine, but actual vinegar such as the type you can buy on the shelves of a supermarket or delicatessen (or your woggy grandfather can make in the backyard using a 50 year old mother brought over on the migrant ship). It was 100% acid and a long, long, long way distanced from vinegary wine. In essence, it was a mistake and instead of serving us an item from the drinks section of the menu, they served us an item used in the preparation of items in the food menu. I hope this clears up the matter, because I am aware of the difference between oxidised and vinegary wine and actual cooking vinegar! Paladarr Thai Issan is quite close to where we live, and we had also not paid much attention to it, for fear it would be in the same league as so many Thai restaurants we've tried, but we were very pleasantly surprised. Everything we tasted was at least a couple of degrees better than what we've tasted before, and the ambience and decor of the room was not at all what we expected (large dark brown leather squishy banquettes - a legacy from the game restaurant it was before the owner went bankrupt and they bought the business). The story of how they started up there is quite interesting, and no doubt, the owner will tell you the whole story if you give him the slightest opportunity ; essentially they used to run a Thai restaurant in Trentham, not far from Daylesford but decided to come to Melbourne. One owner used to be Catholic monk and now does work as a theatre director and the other owner (also the chef) used to be a Buddhist monk; I would love to know how their paths met. E – thanks for the reply, but do I have to add again, It was not wine that had gone off, but vinegar – as in acetic acid. I don’t believe it was the sort used for finishing foods, but quite possibly a cooking vinegar to deglaze pans etc. I’ve tasted wines that have gone vinegary before and this was not vinegary wine, but actual vinegar such as the type you can buy on the shelves of a supermarket or delicatessen (or your woggy grandfather can make in the backyard using a 50 year old mother brought over on the migrant ship). It was 100% acid and a long, long, long way distanced from vinegary wine. In essence, it was a mistake and instead of serving us an item from the drinks section of the menu, they served us an item used in the preparation of items in the food menu. I hope this clears up the matter, because I am aware of the difference between oxidised and vinegary wine and actual cooking vinegar!
Paladarr Thai Issan is quite close to where we live, and we had also not paid much attention to it, for fear it would be in the same league as so many Thai restaurants we’ve tried, but we were very pleasantly surprised. Everything we tasted was at least a couple of degrees better than what we’ve tasted before, and the ambience and decor of the room was not at all what we expected (large dark brown leather squishy banquettes – a legacy from the game restaurant it was before the owner went bankrupt and they bought the business). The story of how they started up there is quite interesting, and no doubt, the owner will tell you the whole story if you give him the slightest opportunity ; essentially they used to run a Thai restaurant in Trentham, not far from Daylesford but decided to come to Melbourne. One owner used to be Catholic monk and now does work as a theatre director and the other owner (also the chef) used to be a Buddhist monk; I would love to know how their paths met.

]]> By: Ed http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-39763 Ed Sat, 06 Sep 2008 02:19:52 +0000 http://www.tomatom.com/?p=795#comment-39763 Oh yes, I just remembered. Restaurant & Catering made The Point Best Steak Restaurant for 2008 through a particularly rigorous judging process. Oh yes, I just remembered. Restaurant & Catering made The Point Best Steak Restaurant for 2008 through a particularly rigorous judging process.

]]> By: Ed http://www.tomatom.com/2008/09/what%e2%80%99s-the-point/comment-page-1/#comment-39698 Ed Fri, 05 Sep 2008 06:19:22 +0000 http://www.tomatom.com/?p=795#comment-39698 You know the one thing I really miss from living in Sydney is the Thai food, even the lesser versions. I was tempted to try Paladarr Thai Issan but can't be bothered to drive to Alphington to only be possibly disappointed. I guess I'll have to drop in on David Thompson next week although the blog generated guide Opinionated About Dining ranked him among the most overrated in the city. You know the one thing I really miss from living in Sydney is the Thai food, even the lesser versions. I was tempted to try Paladarr Thai Issan but can’t be bothered to drive to Alphington to only be possibly disappointed. I guess I’ll have to drop in on David Thompson next week although the blog generated guide Opinionated About Dining ranked him among the most overrated in the city.

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