The Victorian terrace building that houses Epocha is simply beautiful with high ceilings, oak floorboards and wooden furnishings. Upon entering the restaurant, you get the feeling of having stepped into someone’s house, one that oozes character and old world charm.
The sharing-style menu consists of honest, uncomplicated dishes and the produce is extremely fresh. All these factors, in addition to the warm service, makes Epocha a distinct player in Melbourne’s dining scene and creates a wonderful dining experience.
Complimentary warm bread and house made butter
House stored meats and Chicken liver pate
The cured meats comprised of the following: Prosciutto di Parma, Sopressa, Felino, Syrahmi salami and Pork rilletes.
Pork Rillettes
Cured swordfish
Tangy, light and refreshing. The kingfish was sliced very thinly and was a perfect follow up to the charcuterie platter.
Quail
Perfectly cooked quail, though I would have preferred a crispy skin and a bit more flavour. The grapes worked well.
The fish of the day
The fish of the day was an oven baked barramundi in butter and dill and finished with some salt flakes and lemon. This was carefully deboned in front of us and a delight to watch, without doubt the best dish of the night.
Slow cooked lamb shoulder
One of the specials of the day. The lamb was tender, full of flavour and the only thing that was missing from this dish was some bread to soak up the sauce.
Charred broccoli with roast garlic
This is an example of how amazing dishes only require the most ordinary and minimal ingredients. The soft, lightly salted garlic was delicious when paired with the crunchy broccoli.
Orange and Cardamom creme brûlée, Raspberry and basil panna cotta
Passionfruit curd tart, Chocolate tart
A sample of the desserts were brought out on a dessert tray and we decided to try all four. These were all equally fantastic, however the texture of the panna cotta could have been a bit firmer.
Epocha
No 49 Rathdowne Street
Carlton, Victoria 3053
