Miss Fitzy’s

EveLovelle was invited to dine as guest at Miss Fitzy’s


Miss Fitzy’s took its name from Fitzroy Street, just a few minutes walk away from St Kilda beach. I thought Fitzy fits its persona, its a name of glitz and glam. During old times, St Kilda was an area where a lot of parties and festivals took place. The masterminds behind Miss Fitzy wish to bring all that back now that the area has quieten down. This place would be one of the very few that opens up till late and still serving drinks, bar snacks, and proper, proper food. The theme of Miss Fitzy is a reminiscent of the 1920s, where flapper girls with their bob hairs and dashing short dresses were once the talk of the town. Think pearls, feathers, cigars and cocktails, think The Great Gatsby. The theme is glamorous, but the vibe of the restaurant is more casual, anyone wearing shorts and a surfboard or a fun dress from an after party are all welcome. The idea is to have a supper place that opens till late in the am.

Everything from the kitchen is made sourced from local farms and nothing is imported. All the items on the menu is made in house, meats personally cured and smoked, even the dressings were personally blended and made from scratch. You can ensure the highest quality of foods.


Now that the summer is kicking in, we are going to experience more light of day. What better than to have icy cold drinks, cocktail by the bar, slurp on martinis, or just downing a glass of crisp fine wine. I am not one of a heavy drinker, but the idea of having mild champagne or mocktails on a hot summer night would totally be in my checklist.


Monica’s Melting Majik – Liquid Desire, 18AUD

We were first served with a glass of Miss Fitzy’s signature cocktail, a van gough coconut vodka with strega liquore. It had a consistent coconut flavour after being vigorously shaken with coconut water. Jan said the cherry infused with coconut and vodka was a divine concoction.


Minced Smoked Quail, Parsley, Mustard Fruits On Rye

While having our cocktails, an Italian waiter hands us a finger sized cold canapé. We both loved the quail made salad on rye, it was refreshing and light.


Being a huge fan of the fashion and lifestyle of the French in the 1920s, I am immediately drawn towards the wallpaper showcasing a stereotype vision of what it would be like almost a century worth ago. Rebellious women in skimpy clothes and haughty men in business suits are my idea of scandalous fun.


These is the other side of the wall which were planned to be painted over soon and covering the same theme. I can’t wait to see what Miss Fitzy’s has got planned out.


Crispy Fried School Prawns, Smoked Garlic Aioli

Another finger bite came along and we tasted fresh prawns with rice paper crisps, just perfect with aioli.


Here is Paul and chef Lachy Cashman introducing us on what’s on the plate tonight. The kitchen runs with the executive chef, a sous chef and chef de partie, just three figures who oversee the operations of the entire kitchen. Once you scroll over and see the food selection below, you’ll know these names are to be remembered for.


Our seats tonight laid out beautifully. It was nice to mingle and make new friends from the digital media world.


Jan said I was dressed more for a baby shower than for dinner.. Ha ha funny.


And so it begins..


Organic Tomato, Buffalo, Mozzarella, Herbs, 15AUD

We started out with a cold salad. Everyone was crazy madly in love with the salad, and that includes Jan who is not a salad person. Even up till our 5th to 6th course, my neighbours in crime murmured, ‘ah, I wished there were more of the tomato salad.’ Not just one person or two, there were three. There’s medium sized tomatoes and baby cherry tomatoes mixed with creamy mozzarella. I was pretty impressed with the thinly sliced tomatoes on how it was cut, did the chef really? Perhaps a tool.


Roasted Squid, Chorizo, Parsley, Pickled Onion, 16AUD

The squid was cooked perfectly and cut beautifully. The chorizo was bursting in flavour with the texture nailed. And who needs cherry on top when we have caviar on top?


Smoked Chicken Wings, Pork Belly, Mustard Fruits, 16AUD

The wings were boneless and it was decent, but the pork beats the chicken out of the barn. It was sweet, crispy, totally sultry.


Grilled Robbins Island Wagyu Bavette Steak, Herbs, Potato, Egg, 20AUD

Wagyu is one of my favourite breed of beef and I love how its cooked to medium rare and topped with quail eggs. This dish was skillfully executed, cracking a quail sized egg is not easy, especially when its not fully cooked. You couldn’t get any more Japanese than this. I say, its worth spiking up your cholesterol.


Grilled Goats’ Cheese, Beetroot, Quinoa, Hazelnut, 14.50AUD

And for one of the best dishes of the night, it was the Grilled Goats’ Cheese! It was sweet, creamy and somewhat fruity. The grilling resulted in a slight caramelization and man, it was.. oh goat almighty.


Scallops, Bacon, Truffle, Watercress, 19.50AUD

This dish was another favourite of mine, because scallop is unequivocally one of my favourite seafood item. It was rather a thrilling opportunity to eat bacon cubes as I am used to having them sliced. This dish was particularly delicious because it had the taste of truffle. The watercress puree was surprisingly a nice dip for the scallops and bacon. Both the bacon and scallops were amazing, but I prefer the latter.


We were drinking glass after glass of wines. I chose the mild white wine, Weemala Pinot Gris, 10AUD/glass. It was really light that even I am into it. It paired well with all the starters that I had. Jan went for a red Robert Oatley Carbenet Finisterre Sauvignon, 20AUD/glass. It didn’t had much oak taste and it was really fruity. He said it paired so well with the all the red meats we were having. He regretted having to watch his alcohol limit because he’s always the one having to take the drive home or else he will perhaps drink more than he should. I think the word amazing was repeated over and over, over the next couple of days.


Whole 1kg Crispy Fried Snapper, Asparagus, Sauce Grenobloise, 75AUD

And after all of that sharing starters, comes a beautiful snapper, very crispy but tamed down with some wet ingredients. I wished there was more grenobloise. I needed more of that browned butter flavour.


Roasted Cos & Bacon Salad, Sherry Vinaigrette, 9.50AUD

I have never been so happy eating lettuce like this. Everything was caramelised just enough to get that sweet flavour out. And more bacon.. chef, you got me there.


Smoked Saskia Beer Corn Fed Chicken, Roasted Celeriac, Brussel Sprouts, (Half:35AUD/Whole:70AUD)

This is one tasty half of a chicken. Though the meat is ordinary, the flavour of the skin stood out the most. The exterior of the chicken meat had a strong smoky flavour and I am really impressed with the way Miss Fitzy’s chefs were able to cure and smoke meats like that.


Cape Grim Black Angus 2+ Tri Tip, Charred Onions, Roasted Carrots, Duck Fat Potato, (500gm:40AUD/1kg:80AUD)

And for my favourite main platter of the night, it was easily the Black Angus cooked till medium rare. I am blown away with the truffle taste from the Angus’s skin, a great outer layer for the most tender meat. I am also fond of the overcooked roasted carrots as it was very soft and again, the caramelization from all that roasting made it impeccable. The duck fat potato fries was fried several times to a get moist center and golden brown crisp texture outside.


Asparagus & Snow Peas, Parmesan & Egg, 10AUD

We received another greens on the side. Asparagus, I love. Snow peas on the other hand I do not fancy because of its bland flavour. However, when paired with parmesan and a poached egg, it was an interesting burst of mixed flavour, and definitely delicious.


Dessert Tasting Plate, 15AUDpp

And to my strongest weakness.. was sugar, starch, and everything nectarous. You have to have a minimum of two persons to order this platter, or you could order it for yourself if you have two stomachs. In the case of us ladies, we have a separate stomach for main courses and desserts. Do you agree?

There are three separate components. To the far left was everyone’s favourite part, it consist of Bitter Chocolate Olive Oil, Peanut Brittle & Brown Butter Sherbet. Such artsy mess would still require finesse to deconstruct. And you know me, I love different textures and flavours in my dessert, crumbs and creams could not go wrong. The middle portion is Cinnamon Doughnut Custard, With Chocolate, Coffee And Shortbread. The doughnut was more spongey instead of a bread-like texture. The dark and thick chocolate cream was to die for. The third and final one on the right has Rhubarb & Pear Jelly, Puff Pastry, Prune And Armagnac Ice Cream. This was my least favourite out of the three that we had. It had a tangy flavour which I thought was weird.

We were served with another round of sparkling champagne to pair desserts with. We were all definitely in for a great night.


By the end of the day, we were over the moon, just like Miss Fitzy here. In summation, this place would transport you back to the 1920s. Its a cozy place with excellent menu varieties. And one of its more appealing aspect was that it plays soft background oldies and quiet conversations was possible. We were simply charmed.

Miss Fitzy’s

23 Fitzroy Street, St Kilda
Melbourne, Victoria 3182
Tel: +(61) 03 9537 1653

Mon: Closed
Tue to Wed: 4pm-1am
Thu to Sun: 12pm-3am
Miss Fitzy's on Urbanspoon
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