Last night I went for dinner at FRONT Cooking School. Don’t be mistaken, it is not the student chefs that prepare your meals. All the food is prepared by one chef, a Japanese man that has spent time as an Iron Chef, he can handle the pressure.
The restaurant is elegant and classy, contrary to ones belief on the location. It is nestled amongst the hustle and bustle of Lygon street. The outside dining area sits off the front off the street, allowing you to stroll up to the front door.
Once inside, FRONT feels as if you have stepped into a modern day wine cellar. The walls are comprised of a mixture of materials. Red bricks, dark grey walls and wooden shelves, the room captures your interest immediately. In the middle of the room there is a large, long, communal table. As you sit at the centerpiece, you can look onto the chef working his magic.
If you would prefer, there are also tables for smaller, exclusive parties.
The food and service was impeccable, matched with a comforting atmosphere. With a little help from the waiter helping me to decide, I dined on the following.
Craiglee Chardonnay 2009
Coban Ridge Lagrein 2005
Entree: Tuna & Avocado Tartar on Witlof
Main: Spice Crushed BBQ Lamb Fillets with Green Lentils Dahl & Tomato Chutney
Desert: Kumquat, Riesling & Honey Souffle with Peach Sorbet
The chef didn’t put a foot wrong with my meals, and you could have floated on the souffle, it was whisked into a cloud. I highly recommend FRONT Restaurant, for a dinner party, exclusive dinner or a function suited to the space upstairs.