Maris

3rd May 2012


After doing running training for my upcoming marathon run, i headed back to the office to pick up my stuff and decided i couldn't be bothered cooking dinner and would head to a restaurant near work. Having walked past it a few times and it being in the Good Food Guide (13.5), i decided to go to Maris for diner. Located just near the corner of glenferrie road and dandenong road, a busy intersection but the restaurant itself feels a world away from the busy traffic.

The staff were very helpful, friendly and suggestive. Offered a quieter table at the back as i came in with work stuff. After taking a seat unloading my bags and other items i was offered a decent wine menu and choose a glass of pinot gris.

After the wine i was offered menu with about 5-6 options under entree, main and desert. Whilst i was selecting the food they placed a plate serving bread that was dusted with spices. The bread was served cold but was excellent. It was offered with excellent quality butter, topped with rock salt. The only problem was that both butter and bread were served cold which made spreading the butter difficult. I was also offered additional bread after entree (which i did decline).

The first course i choose was a delicious, delicately balanced dish of crisp fried calamari, chorizo, chick peas fennel and saffron sauce. Wonderfully presented and the fresh flavours of of the salad combined well with the meaty chorizo and slightly salted crisp crumbed calamari.

For main course i went with one of the signature dishes, the western plains suckling pig with crispy skin (which was extremely crisp) combined with a pumpkin cream, apple puree and balsamic dressing. I loved this dish. Crisp skin combined with dense rich flesh meat and combined well with the other ingredients.

For desert my original choice of chocolate crumble, choc mousse and honeycomb ice cream had run out, so i was forced to go for the signature dish of Vin Santo (desert wine) pannacotta, macerated figs and apricots and almond biscuit ice cream with a almond crisp. This was touted as the best desert by far by the waiter and it was very good. (Given my preference i still feel the chocolate would have been my personal favourite). Subtle but nicely flavoured pannacotta with a heap of sweet macerated fruit and a nice dollop of ice cream on top and a crisp to dip in. Very good quality.

Overall it was very decent food and the highs were quite high especially the pig. Reasonable prices and quality of food meant a good evening out. Overall probably a step off being a hat restaurant.