“Striking” is a good way to describe more than one aspect of Monster Kitchen and Bar. In a way, it is aptly named because it is an absolute beast. It is not unlike stepping off the Millennium Falcon into a combination of the woods of Endor and one of the modern space cities.
It is impossible not to think of Jenga looking at the jumble of wood that is a theme throughout this new precinct that includes Hotel Hotel and its lobby restaurant, Monster. The reference to fun and youth continues, with our rhombus shaped table, which is surprisingly functional.
It is at this stage as we are seated that the enormity of the space hits me. It is not the sole blame for slightly distracted service, but it must be a root cause. Floorstaff are not gliding as you often see in a restaurant of this calibre, but are almost trying to not loiter in any of the vast spaces. There were certainly some nice touches, but there were instances of amateur mistakes that you wouldn’t expect. Those mistakes had little impact on the meal as a whole.
We were eating as a group of four and eager to try a good number of dishes. Alice is a proper vegetarian, so it was important to select wisely, and she had done her research. One nice pick-up by our waitperson was the fact that one of the dishes with tofu actually contained a bonito (fish) based sauce, which was elegantly swapped with mirim.
Having ordered a serious selection of the menu, we were presented with our first taste, which was memorable. Michael, Catherine and I tried the 38 hour pork neck bao with cucumber kimchi, and it was seriously good. Then came a flurry of dishes containing a list of ingredients any farmer’s market would be satisfied with.
Of the vegetarian dishes (tofu included), my easy favourite, and one of the better dishes I’ve tried this year, was the honey roasted carrots with moghrabieh, harissa, and almonds. The large cous cous style moghrabieh was so delightfully flavoured with harissa, and textured with almonds, that the carrots took a back seat. As often is the case with a lot of shared dishes, there are some left at the table never to be seen to again, but with this dish I went back for more until there was nothing left!
The tofu dish was well constructed and pleasant; the heirloom tomatoes adequate; and the eggplant very good. The fact we had been discussing eggplant earlier at our friend’s house prior to dinner, and how difficult it could be, gave even more merit to this wonderful dish, accompanied by smoked goat’s cheese, katsuobushi, and sesame. It was about at this point where we had finished off a bottle of local Canberra chardonnay made by Mount Madura which was beautifully made, and paired well with the earlier dishes.
Going on to a bottle of local Sangiovese from Lark Hill we began our journey of the non-vegetarian dishes, deciding after a lot of friendly debate on the octopus and duck. While the octopus was uninspiring, taking a back seat to the chorizo and blackened corn; the duck was very nicely cooked, bonding with the guanciale, fresh fig, and caremalised onion, to make for a terrific final savoury dish.
It was at this point that a cleansing ale was needed, and the Moo Brew dark ale did a great job at that task, and worked fine with dessert too. We really didn’t need dessert, but after such a nice meal, we wanted to try! Michael and Alice shared the ”chocolate, sea salt, peanut, burnt butter ice cream” and we shared the “pear, olive oil, lemon, thyme”.
The first thing that showed was the technique of the pastry chefs was clearly of a high quality. While I felt a bit of menu envy at the chocolate dish that had won praise, especially for the peanut caramel, I enjoyed the lighter tones of the pear and lemon.
Monster really hits you in a good way. Even the trip to the toilet is an adventure in design. It wasn’t until we left through a different entrance that we even realized we were eating in an open hotel lobby. There is nothing hotel-y in the feel at all and it is a quality package that is being offered in this unusual restaurant.