Melbourne is home to some of the best food and food culture anywhere in the world, so it can be hard to find new experiences to take your food obsession to that next level. But we’ve found you a little slice of food paradise, 8th at 8 is a new dining experience aiming to bring back excitement, experimentation and new indulgences into your next dining experience.
8th at 8, is a new dining concept that aims to create one of a kind dining experiences – happening once a month on the 8th, in select restaurants around Melbourne. For a select group of eight people to come and experience a unique eight course degustation menu curated and prepared especially for 8th at 8 guests.
Each dinner is unique to the restaurant and the chef preparing it. No menu is repeated – chefs and restaurants are encouraged to experiment with their menus to create new and fun dining experiences for their guests.
Fortunate enough to attend the very first of these dining experiences, presented by rokkbank & Co, on the 8th of September. We sat with seven other invited guests to take part in an eight-course degustation of deliciously crafted food that showcased the talent and culinary ability of the team at rokkbank & co.
Our evening began at 8pm set amongst the beautiful décor of rokkbank & co. What followed was nothing short of an exclusive dining experience. Sharing the evening with seven relative strangers can sometimes be a little uncomfortable but this only added to the excitement and over exquisite food and wine, a beautiful atmosphere and exceptional service what started as a group of strangers definitely ended with a new group of foodie friends. As conversation flowed, we were treated to course after course of delicately crafted flavours that came together to create a truly satisfying meal.
8th at 8
Presented by rokkbank & co
Tasmanian oyster shot with mirin & sake.
NV Ruggeri Prosecco ‘Argeo’ FOC Brut Treviso Italy
Hiramasa kingfish sashimi, prawn remoulade.
Petuna ocean trout tataki, oroshi grated daikon radish.
Teriyaki glazed smoked eel, tofu, pickled plum & bonito mayonnaise.
2018 Quartier Pinot Gris, Mornington Peninsula Vic
Blue swimmer crab wonton ravioli, chilli salted calamari, chilli crab sauce.
2018 Tenuta Ulisse Terre di Chieti Pecorino IGT, Abruzzo Italy
Toasted brioche charlotte filled with mushrooms, water spinach, truffled poached quail egg, porcini sauce.
2018 Bellvale Pinot Noir, Gippsland Vic
Chinese roasted duck breast, soya beans, chickpeas & lup cheong cavalo nero, hoisin duck sauce.
2018 Henrietta Tempranillo, Heathcote Vic
Grilled wagyu beef skirt steak, mushroom puree, bamboo funghi, ‘corn on the cob’, yakiniku bbq sauce.
2018 Vigna Cantina Sangiovese, Barossa Valley SA
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.
2017 Spring Vale ‘Louisa’ Gewurztraminer, Freycinet Coast Tas
The degustation offered was flawless and even more enjoyable knowing the menu was created just for us.
If you want to attend one of these spectacular dining events, head to www.8that8.com and register. New tables are released for bookings on the 9th of each month but the only way to find out what restaurants are participating is to get the email by registering. The menu and costs for will vary depending on the restaurant and what they are serving up so expect a range of options to choose from. And whether your booking for a few friends or grabbing a seat for yourself, you will surely have a great time, 8th at 8 Is an experience not to be missed!
Photography by Mark Fitzgerald
8th at 8