Hobba has launched its new autumn 2016 menu, featuring an array of exciting dishes including spicy Korean-inspired twist on baked beans, a hearty smoked fish pie and house made sausages to warm you up ahead of Melbourne’s cooler months.
New head chef, Josh Green says the new autumn menu is moving away from lighter, leaner dishes with raw elements and instead focusing on slow cooked meats with more deeper and robust flavours using seasonal produce.
“I love cooking in winter. It’s when we can go foraging for wild mushrooms and root vegetables, and open up our pickled goods. The new menu features heartier dishes like our Pulled Brisket Baguette will warm you to the bones,” says Green.
The new autumn menu features Smoked Fish Pie, with smoked market fish, béchamel sauce, leek, silverbeet and flaky puff pastry served with pea and pinenut pesto. Another favourite, Korean-inspired Spicy Housemade Kimchi Baked Beans are served with twice-cooked pork belly, sesame crumbed egg and crispy wonton skins.
New sides also include house made sausages. “We’re really excited about making our own sausages. It’s something that no one is really doing at the moment. We’ve been experimenting with different meats, spices and herbs to bring a smokey and rustic flavour to the dishes,” says Green.
Hobba is located at 428 Malvern Road, Prahran. Hobba is open 7 days a week from 8am until 4pm Monday–Friday and from 7am until 4pm on weekends and public holidays. For more information please visit www.hobba.com.au.
