No. 8 is one of those restaurants I have always walked past at Crown, wondering what it was like inside. My parents had been there a few years ago and raved about how good it was, which made me want to go even more…
Executive Chef, John Lawson uses traditional cooking techniques, contemporary combinations of flavours and brings together some very unique, specially grown ingredients to the restaurant. With Milawa free range poultry and Barwon River lamb being specially farmed just for him, you can guarantee when you dine at No. 8, you won’t be getting the same dish elsewhere. Sunflower micro greens from Flowerdale farms, and specially crafted artisan breads baked daily from EDS breads, make for a truly unique dining experience.
I dined as a guest as part of a special blogger night put on by the great team at Media Moguls. We were treated to a full dinner, with matching wines, as well as a loaf of my new favourite bread to take home.
Read more: www.ironchefshellie.com