The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

The European
European
  • 161 Spring St,
    Melbourne, VIC
  • (03) 9654 0811,
    theeuropean.com.au/
  • Mon-Thu 7am-11pm, Fri 7am-midnight, Sat 7.30am-midnight, Sun 7.30am-11pm

The European
-37.810884,144.972584

Want a European vacation sans the jet lag and queues at customs? Simple. Duck into The European, where assured, accented waitstaff, a sexily under-lit, intimate, wood-lined interior, a bicep-trembler of a Eurocentric wine list and deft seasonal menu will instantly transport you. Cherry-pick a few small plates to start - haloumi with fig, gazpacho with crab, a weighty medallion of smoked hock and baby leek terrine served with snappy pickled vegetables or zucchini flowers given a sultry twist with smoked tomatoes and glistening honey. Pasta showcases the seasons - pan-fried gnocchi smothered in the day's greens and torn mozzarella or Lakes Entrance stargazer (a lovely fish, firm as a new couch), an island in a rich, bouillabaisse-like sea. Classics aren't bypassed - the beef Wellington and chateaubriand are made for two. And since Europe is known for its art, order a sculptural bombe Alaska, piped and torched to resemble a porcupine with a heart of rhubarb gelato.


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At a glance

  • Wine:
  • Three glasses
  • Price:
  • E $14-$25

    M $27-$40

    D $14-$18

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Peter Sheldon & Ian Curley

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