By entering Josie Bones we were directly asked if we are celebrating that we got rid of the kids or if we are celebrating that we do not have any kids yet. We lifted our glasses filled with a local stout to the last assumption. The questions was not that odd as it was father’s day and we got invited by our friends from Ulm on one of their last days in Melbourne.
Josie Bones is randomly named after the mother of the best friend of founder Chris Badenoch, whose philosophy is driven “by the respect for the whole beast and his passion for beer”. Therefore there are always 8 different beers on the tap (we generously got offered a small amount to taste before we decided what to order) and up to 260 different beers by bottle. The menu is dominated by pork dishes using all parts of the animal but other meat dishes as well as some vegetarian options can also be found. The menu is divided into 6 sections, namely Bites, Charcuterie, Seafood, Vegetables (and sides), Meat, BIG Meat and Sweets. All dishes are intended to be shared. We picked “Crackling with rhubarb sauce”, “Lamb scrumpet with mint hollandaise”, “Kangaroo carpaccio with bone marrow croquettes, pine nuts and truffle oil”, “grilled hop-smoked ox tongue with picallilli” and “crumbed rolled pigs head with radish and sauce charcuterie”. As sides we ordered the “French fries with smoked salt and chipotle aioli” and “Grilled zucchini with pine nuts, mint and yoghurt dressing.
The crackling was really crunchy and delicious but our highlights were the kangaroo carpaccio and the ox tongue.
As we were still hungry we ordered all three deserts on the menu as well:
“Sticky date pudding with butterscotch sauce and clotted cream”, “Rice pudding with apple compote and calvados ice cream” and “quince crumble with coconut sorbet”.
Our favourite was definitely the sticky date pudding, especially in combination with the addicting butterscotch sauce.
Also the service was not the quickest this was a very nice and delicious evening and we enjoyed the unique dishes and especially the innovative great sauces, aiolis and dips are remarkable.
98 Smith Street Collingwood Melbourne