8th at 8

This month 8th at 8 launched with their first event being held at the beautiful Rokkbank & co in South Melbourne. We were treated to 8 wonderful, one of a kind dishes from chef Brendan McQueen, paired with matching wines and fabulous company. 

8th at 8 will now become a monthly event, held on (you guessed it) the 8th of each month, at 8pm. The restaurant offering will grow and change over time but it will always be the same concept: 8 people only, 8 courses.

Whether all 8 seats are filled with you and your closest friends or 8 people meet for the first time for a delicious dinner, it’s a once in a lifetime dining experience with no two months being the same. While you may see restaurants taking part more than once, with total free reign for the chef you may never see the same dish twice.

Not restricted to fine dining, you can expect to see everything from burger bars to brunch popping up on their list of offerings, but you’ll need to get in quick. Tickets will go on sale on the 9th of each month, and of course there’s only 8 available so make sure you register here to get the chance to be a part of it.

The first 8th at 8 was held at South Melbourne’s, Rokkbank & co. This beautiful eatery combines modern Australian fine dining with comfortable casual eatery for a delicious meal centred solely around the exquisite food. Being the restaurant that helped start it all, I’m sure you can expect to see Rokkbank & co’s name popping up on the list again, so here’s a few details of what we enjoyed to give you a taste of what to expect. 

Menu:

Tasmanian oyster shot with mirin & sake.

Hiramasa kingfish sashimi, prawn remoulade
Petuna ocean trout tataki, oroshi grated daikon radish.
Teriyaki glazed smoked eel, tofu, pickled plum & bonito mayonnaise.

Blue swimmer crab wonton ravioli, chilli salted calamari, chilli crab sauce.

Toasted brioche charlotte filled with mushrooms, water spinach, truffled poached quail egg, porcini sauce.

Chinese roasted duck breast, soya beans, chickpeas & lup cheong cavalo nero, hoisin duck sauce.

Grilled wagyu beef skirt steak, mushroom puree, bamboo funghi, ‘corn on the cob’, yakiniku bbq sauce.

Coconut milk gelato, pistachio floss with Frangelico and spiced rum.
Soy milk crisp, parsley cheesecake, verjuice & yukari.

Vanilla, yuzu & yoghurt panna cotta with seasonal fruits & pistachio.

Dishes were paired with matching wines (optional), including local tipples such as a 2018 Bellvale Pinot Noir or some great international offerings like a 2018 Tenuta Ulisse Terre di Chieti Pecorino IGT. While the menu is set, there is some flexibility for dietary requirements and these can be ironed out with individual venues prior to your visit.

Of course, every dish was stunning and showed off just what Rokkbank & co. is all about. Our favourite dish of the night was probably the roasted duck. We love the richness of the hoisin sauce, the texture from the chickpeas and of course the beautifully cooked duck. The Frangelico dessert was also a lot of fun, feeling more like a pre-dessert cocktail than a typical dessert. It’s a special experience, you feel lucky to be a part of such an intimate event and trying dishes you know no one else may ever sample. For any true foodie 8th at 8 should be a must try.

Find out more:  www.8that8.com
Instagram: https://www.instagram.com/8that8/
Rokkbank & co.: https://www.rokkbank.com/