Already gaining popularity for its bottomless brunch offering (including that award-winning banana bread sandwich), Timmy Green is an all-day Australian restaurant located in the swanky new Nova Food complex in Victoria.
If you haven’t been to Victoria for a while, prepare to be amazed. Timmy Green is just one of the fab new restaurants settling into the area (alongside Hai Centro, Aster, Franco Manco and more). Well overdue, it’s given the area a whole new lease of life and is now a genuine foodie destination.
The upbeat restaurant is arranged over two floors and also has plenty of outdoor seating to maximise the last of the summer ray’s. We sipped on huge Champagne Coolers with Veuve Clicquot no less, as well as Belvedere vodka, apricot jam, and a sprinkle of pomegranate jewels.
Whilst not overtly healthy, the menu does have a handy ‘Clean’ label which announces certain dishes have no added refined sugar or refined / simple carbs. We obviously ignored all of those and started with bitesize tuna tostadas with spicy avocado and yuzu cream. So delicious, we could have polished off a whole plate of these tasty morsels.
Never knowingly overlooking cheese if it’s on the menu, we went for the halloumi fries which are served on the prettiest of plates with a refreshing pomegranate yogurt with lemon & mint. Starters are more of a sharing affair so we probably should have balanced the fries with the Pacific tiger prawn & watermelon salad with feta, mint, candied chilli and pickled watermelon rind but instead opted for more deep fried goodness, this time in the form of tempura softshell crab. We appreciated the little pickled cucumber side salad with shavings of lemon rind. There are also more ‘Aussie’ starters such as a selection of snags (sausages to you and me) and barbeque lamb cutlets.
Now when it comes to the main course, Timmy Green are big on their steak. Cooked to order on their custom-made Josper charcoal grill (which fires at over 500°C) it protects the meat’s natural moisture and flavour. Supplied by renowned butcher (and fellow Aussie) Nathan Mills of The Butchery, the native-breed free-range and pasture-fed beef is sourced from small farms on the South of England. It is butchered “nose to tail” in the traditional manner in Bermondsey, then dry-aged for 28-75 days for optimal flavour. Aside from the steak you’ll find tuna steak, and fire roasted aubergine.
Very hungover and therefore starving, we were advised to try the GIANT chicken parmigiana. They weren’t lying. A butterflied panko crusted chicken schnitzel had been wrapped in prosciutto, doused in crushed tomatoes and topped with plenty of bubbling golden Burrata. Served with garden salad and duck fat fries, we had to add a little side table to make room for it all.
If you do manage all of that and still have an appetite for dessert, we salute you! But we could only manage an affogato – made with vanilla ice cream and the single origin Beany Green Espresso blend, hand roasted by fellow Aussies, The Roasting Party.
With great cocktails, brunch and steak, Timmy Green gave us plenty of reasons to return…
