Toasted

Overview

As far as winter grub goes, the humble toastie is certainly up there with the best. So it's only fitting that the hot sandwich has made its way onto this year's White Night Reimagined bill. And in a very big way.

Just as White Night itself has been reworked, so too will the sandwich offering of 13 Melbourne restaurants and bars. The chefs behind these CBD establishments have reimagined the toastie and will be popping them on their menus during the citywide event — that is, this Thursday, Friday and Saturday night.

And these are just the sort of cosy bites you'll be craving in amongst the weekend's late-night wanderings and installation hopping. Perhaps you'll find yourself with the spicy pork and spring onion pancake concoction from Lee Ho Fook's Victor Liong, or maybe Whisky and Alement's decadent fusion of black pudding, smoky whisky bechamel and hot buttery bread. Or, there's the imaginative moussaka-inspired number you'll find flying hot out of the kitchen at Press Club Projects.

To wash them down, each venue is also whipping up its own riff on the classic Hot Toddy to match. We suggest you throw away all regular food programming for the weekend and fill do a temporary toastie diet so you can try as many as possible as you tick off all of White Night's must-see many installations and parties.

Here's where you can get your Toasted fix from 7pm this Thursday, August 22, Friday, August 23 and Saturday, August 24.

WHITE NIGHT REIMAGINED TOASTED MENU

Arlechin — prosciutto, bitto cheese and truffle
Bar Tini — pork belly, onion and crispy sage
Boilermaker House — sherry-braised beef cheek with béchamal
Bomba — tuna and guindilla pepper
Chin Chin — Thai-style bolognese and vegetarian yellow curry
Cumulus Up
Fancy Hank's and Good Heavens — North Carolina hash and pimento cheese
Lee Ho Fook — deep-fried spring onion pancake toastie filled with pork and cheese
Madame Brussels — apple and caramel jaffle
Magic Mountain Saloon — braised lamb, lime and chilli chicken with smashed potato, tamarind and hot sauce
Mamasita — slow-roasted pork, ox tongue and swiss cheese with pickled jalapeño
Press Club Projects — slow-cooked lamb shoulder, kefalograviera cheese and pickled eggplant
Whisky and Alement — black pudding and smoky whicky béchamel

First image: Leiticia Almeida. Other images: Simon Shiff.