Five Dishes to Try and What to Drink with Them at this Neighbourhood Eatery in Alexandria
Start with housemade pickles, finish with a gin and berry sour.
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A converted warehouse that's both a bar and restaurant, dog-friendly and offers live music — yep, No. 5 Restaurant & Bar sure ticks a lot of boxes. While many in Alexandria already call this their local, for most, this hidden warehouse space has been flying under the radar. But with an updated menu that has moved from low-key, burger-type fare to sophisticated and experimental dishes from chef Emrys Jones that hero local produce, now's the perfect time to drop by this inner-city gem.
KINGFISH CEVICHE AND A LIVELY COCKTAIL
It's clear from the outset that the McCauley Street venue has fun with its dishes and decor. Entering No. 5, you're greeted with an industrial bar that runs half the length of the warehouse — a throwback to the space's previous life as an old gem factory — and a collection of colourful armchairs. The area is at once eclectic and inviting — it asks you to sink in to savour a cocktail and a couple of snacks. To oblige, nibble house-made pickles and a creamy chickpea and gremolata dip. Then, sip something fresh, like the Lively Up Yourself with white rum, elderflower liqueur, lychee, lime and mint ($19) and shake of the day that was.
BEEF TARTARE AND BEER
Creamier than most, No. 5's beef tartare ($18) features rich, chunky pieces of lean Australian beef, a generous handful of herbs and pretty little dollops of cured egg yolk. While the dish comes with herb-infused crackers, we think the fluffy sliced white bloomer ($5) with cultured butter — both made in-house — is great for mopping up the final bits of beefy juice left on the plate. The bar has a couple of Fremantle-made Gage Road brews on tap. We'd recommend the classic US-style Atomic pale ale — it's refreshing yet punchy, countering the richness of the tartare perfectly.
POACHED LING WITH A GLASS OF PINOT GRIS
When No. 5 made the call to revamp its offering and move away from pub grub staples, the new chef set his sights on a menu that made quality local produce the centrepiece. These top-notch ingredients shine in bigger plates, like the blue cheese risotto or charred lamb ribs, which can be tackled solo or shared with friends. If you're looking for something a little left of centre, tuck into the poached ling with a light and creamy lemon thyme velouté ($28). The dish, which is described as having 'sea flavours', pairs well with a crisp and acidic drop. We suggest the 2017 Black Estate Circuit pinot gris from New Zealand; it's extremely drinkable and cuts through the creaminess of the velouté with ease.
FLANK STEAK AND A BOTTLE OF RED
A prime example of letting good produce do the legwork, the 300-gram Riverine flank steak ($36) is moist, delicate and speaks for itself. (The chimichurri and accompanying roast baby capsicums are an added, but non-essential, bonus.) The dish deserves a bold red to accompany it and the 2014 Tumblong Hills 'J Block' syrah from Gundagai fits the brief. This tasty drop is one of only two Aussie reds on the list — so while the food hails from Australia's outback, the vino takes you further abroad to France, Spain, NZ and Italy.
ROSEMARY MOUSSE AND A FRUITY COCKTAIL
No. 5 is all about marrying high-quality food with booze — and that doesn't stop at dessert. To finish the night on a high, treat yourself to this dreamy duo of creamy mousse and tart sour. The rosemary yoghurt mousse with fresh fig and sable cookie goes swimmingly with the subtle Fox Is Berry Sour, made with gin, ruby rose, elderberry, lemon, sugar and egg white ($19). Cheers, sweet teeth.
Grab some mates, or a date, and check out the new summer menu at Bar No. 5 in Alexandria.
