Christmas & New Year Trading19th Dec, 2017
Wishing you a very Merry Christmas & a Happy New Year from all of us at Cumulus Inc.
24.12.17 – OPEN Breakfast from 8am, Lunch & Dinner from 12pm
25.12.17 – Christmas Day – CLOSED
26.12.17 – Boxing Day – CLOSED
27.12.17 – OPEN Breakfast from 8am, Lunch & Dinner from 12pm
28.12.17 – OPEN Breakfast from 7am, Lunch & Dinner from 12pm
29.12.17 – OPEN Breakfast from 7am, Lunch & Dinner from 12pm
30.12.17 – OPEN Breakfast from 8am, Lunch & Dinner from 12pm
31.12.17 – New Year’s Eve
- Breakfast 8am – 11:30am
- Lunch from 12pm
- Dinner from 6pm – special NYE menu, please call us on 03 9650 1445 or send us an email for more details and to book
01.01.18 – New Year’s Day – CLOSED
02.01.18 – OPEN
Put some Spring on your plate!27th Sep, 2017
The arrival of spring brings a brand new dish on the Cumulus Inc menu, featuring light and bright sprouting broccoli, tahini & black barley, the recipe for which our talented chefs are happy to share below. To be enjoyed in good company over a glass of rose whilst you welcome in some long awaited sunshine!
Serves 4 delicious entrée size portions.
2 x bunches of sprouting broccoli, woody ends removed
100g Black barley
1 Punnet Sprouting legumes (Mung beans, peas, lentils & chickpeas)
2tbs Nigella seeds
50g Salted smoked ricotta
250g Greek natural yoghurt
Juice of 1 x lemon
2tbs Extra virgin olive oil
Pinch of salt
Preserved Lemon Dressing
100ml Extra virgin olive oil
Half of a preserved lemon
Half of a garlic clove
One quarter of an apple (any variety)
Juice of one lemon
1 x Pickled Onion
2 x Cornichons
10mls Chardonnay Vinegar
Cover black barley with cold water and bring to a boil, then turn down heat to simmer for approximately 30 minutes or until just tender. When ready, strain and lay out on a tray to cool.
Bring a large pot of salted water to the boil and blanch trimmed sprouting broccoli until just cooked but still crunchy. Have a bowl of ice cold water ready to plunge the broccoli into as soon as they are just right in order to stop the cooking process. Set aside.
Next, make the preserved lemon dressing by blending all of the ingredients except for the olive oil in a food processor. Whilst blending, very slowly add the oil until the dressing is emulsified. Taste for seasoning and adjust if necessary. Set aside.
For the tahini dressing, mix all of the ingredients together and adjust seasoning as required. Set aside.
Warm a pan until hot using 1tbs of oil and add the sprouting legumes with a pinch of salt until warm. Add 1tbs of water to help them cook, take off the heat and mix with the black barley.
Roast the sprouting broccoli on a separate hot pan with a little bit of oil until just lightly charred. Dress with extra virgin olive oil and salt, then set aside.
Now it’s time to assemble!
On each of the 4 plates, place a half bunch of the sprouting broccoli and sprinkle with barberries. Equally divide the tahini dressing across each of the four plates and top with nigella seeds.
In a small mixing bowl, dress the barley and legumes with the preserved lemon dressing and scatter equally across each of the four plates, on top of the broccoli.
Grate or microplane equal amounts of the salted ricotta across each of the four plates. Enjoy!
Winter Warmer Recipes21st Jun, 2017
Roast spatchcock, Jerusalem artichokes, garlic & parsley puree
Our Spatchcock with Jerusalem artichokes and garlic and parsley puree is a real winter favourite among staff and guests. Tender roast chicken matched with sweet, crispy artichokes, balances wonderfully with the earthy tones from the garlic and parsley puree.
We purchase our spatchcock from specialty butchers Meatsmith on Smith Street, Fitzroy. They’re happy little free-range chickens from a farm in northern NSW near Byron Bay. Ask Troy the butcher or one of his team to butterfly the spatchcock for you and bring a piece of Cumulus Inc. home with you.
Spatchcock and brine
1 spatchcock, butterflied
1 litre water
25g caster sugar
2 cloves garlic
1 bay leaf
2 tsp all spice
1 tsp black peppercorns
1 cinnamon quill
8 large Jerusalem artichokes
300g rock salt
Vegetable oil for frying
Salt and freshly ground black pepper for seasoning
Garlic and parsley puree
7 cloves garlic, peeled
3 Tbsp chicken stock
1 large handful flat leaf parsley leaves, chopped
Salt and freshly ground black pepper to season
In a large pot, combine all the ingredients for the brine and bring to the boil. Remove from the heat and allow to cool to room temperature. Submerge the bird in the brine and leave it for one hour in the fridge. This process not only seasons the meat, but keeps it moist during the cooking process.
For the artichokes, on a heavy-based roasting tray, spread rock salt in an even layer. Place washed artichokes on top of the salt then roast at 170C for 30-40 minutes or until spongy in texture. The salt will be extremely hot at this stage and will retain heat. Leave artichokes to cool on top of rock salt for 20 minutes while you prepare the garlic and parsley puree.
Cover the garlic in cold water in a small saucepan. Bring to a simmer, then drain. Repeat this process twice more. Return the blanched garlic to the pan and add the stock. Bring to a simmer and cook gently until the stock has reduced by half. Remove from the heat and allow to cool slightly. Add the parsley to the garlic mixture and puree together, season with salt and pepper.
For the roast chicken, pre-heat oven to 220C . Remove the bird from the brine solution after one hour. Pat the skin dry with paper towel to remove excess moisture. A quick and easy way to get a crispy finish on the skin is to treat the chicken almost like you would when roasting a piece of beef or pork.
Heat a heavy-based frying pan for 10 minutes over a gas burner. Add the vegetable oil noting that it should show signs of smoking. Place the chicken skin-side-down in the pan and begin to fry for a few minutes. This will kick start the roasted skin without overcooking the breast. Transfer the pan into an oven and cook for 8-10 minutes. Remove from the pan and rest the meat in a warm spot for another 10 minutes.
To finish the artichokes, remove them from the salt and slice them in half. Heat another heavy-based pan for a few minutes and pour enough vegetable oil in the pan to shallow fry (roughly 1cm). Fry the artichokes on a medium heat until nicely golden brown.
To serve, carve spatchcock in half along the breastbone or into quarters, if preferred. Spoon a generous amount of the puree onto a warmed plate, followed by the artichokes, and then the chicken. Ladle over any cooking juices that have left the chicken while roasting.
– from Mark Williams, Cumulus Inc. wine buyer
2013 Vinea Marson Pinot Bianco blend ‘Grazi’, Alpine Valley, Australia
This textural white made up of Italian varieties is a perfect match with the baby chicken. It carries enough richness to accompany the artichokes featured in the dish. White stone fruit and pear lift the aromatics of this wine and the medium to full body with crunchy acidity keeps the wine focused and fresh.
2014 Provenance Pinot Gris, Tarrington, Australia
This Pinot Gris from western Victoria has a nice bit of body to be able to match up with the chicken. Not one of these whimsy light Gris, it displays some nuances of Alsace in France. Aromatics on this wine such as pink grapefruit and green herbs intertwine with pot-roasted pears. More body than the run-of-the-mill aromatic whites going around.