A fresh venture
Finally able to put their stamp on their own space, Hop and Spice’s new Ascot Vale restaurant is a step up from their original venue (still open, read about it here) in Braybrook. Their newest venture is warmly lit with orange undertones throughout, and a simple brick facade completes the clean new fit out. They’ve definitely perfected the upmarket casual dining vibe.
Open less than two months, the venue is already gaining popularity and while it’s not packed to the rafters yet, there was certainly a steady stream of customers throughout our visit.
Authentic Sri Lankan dishes
The menu is extensive with many old favourites you’ll recognise from the Braybrook restaurant. With so many options to choose from, we handed our menu choices over to the friendly and knowledgeable staff. Their website proudly claims, ‘let’s get spicy” but the dishes here aren’t seeking to blow your head off with chilli heat, it’s more a subtle blend of flavours that gives a deep rich taste to their dishes.
We were started out with the chicken pan rolls which were a great choice for an entree. They’re filling, but with a lightness to them that won’t spoil you for your meal and were the perfect set up to the rich, heavier mains to come.
The lamb shank biryani was just mouth watering. The 8 hour slow cooked lamb just fell of the bone and with undertones of a subtle smokeyness from the rice, it’s difficult to pace yourself with this one. Much of the heat for the dish is in the gravy provided on the side so you can control the spice level easily if needed.
A house speciality
The mud crab curry – a Hop and Spice specialty – brought a beautiful blend of spices to our meal. Not only did it look fab, it was carefully constructed so the curry sauce did not overwhelm the delicate crab whilst still packing a punch with its flavour. It’s a careful balance and is done very well! The bread served on the side is perfect to mop up and make the most of the extra sauce.
Squeezing in dessert
Finally we saved enough space for dessert and squeezed in their Watalapam and buffalo curd with treacle. Watalapam is a creamy coconut and palm sugar pudding topped with crushed cashew nuts and it has a delicious blend of spices and sweetness that give it a lovely warming flavour.
The buffalo curd was a more unusual dessert. It’s creamy with a sour flavour. The treacle sauce can be drizzled over to add sweetness. If you like your desserts sweet this one probably isn’t for you, but if you’re keen to try new things this has a yummy flavour and it’s a nice light way to end your meal.
Finally, to drink you can’t overlook their in-house-made mango lassi. Fondly remembered from our past visit several years ago I was thrilled it lived up to my memories and you would definitely be missing out if you don’t grab one to complement your delicious meal!
Check out Hop and Spice here.
(Invite)