RESTAURANT REVIEW || Camus, Northcote

Melbourne newcomer, Camus combines Moorish spice and classic French technique with a big dose of heart.

Front bar at Camus. IMAGE: supplied

Front bar at Camus. IMAGE: supplied

Twentieth Century philosopher, Albert Camus, once penned an existential essay, The Myth of Sisyphus, about a man’s futile exercise of pushing a boulder up a mountain over and over just to see it roll back down (over and over).

In High Street, Northcote, there’s a big hill (Rucker’s Hill), but no such wearying challenges for the strip’s prospering flock of cafe owners and restaurateurs. The place is positively buzzing – on both sides of the slope, and the Algerian-French accented Camus is one of the strip's brightest new stars. 

I recently donned my hat and wig to check it out for Australian Traveller magazine. In true North African style, the food was aromatic, generous and super tasty. If you love Moorish flavours you should totally get over and give it a try.

Camus' Turkish delight shuffle with pistachio baklava and halva ice-cream. IMAGE: supplied.

Camus' Turkish delight shuffle with pistachio baklava and halva ice-cream. IMAGE: supplied.

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CAMUS

61 High Street

Northcote. Vic.

 

HOURS: Dinner Wed-Sun, 6pm–late; Lunch Fri-Sun, midday-3pm.

w: camusrestaurant.com.au

Circa Through the Ages

Earlier this week I was lucky enough to be invited along to Circa Through the Ages at Circa The Prince. The five-course degustation dinner brought together some of Circa's most memorable past chefs, including Matt Wilkinson (Pope Joan), Philippa Sibley (Prix Fixe), Jake Nicolson (Blackbird, QLD), David Moyle (Stackings, TAS) as well as Circa's current chefs, Ashly Hicks and Stephen Burke. Wines were chosen by past Circa sommelier, Sally Humble.

Here's a little look at Phillippa Sibley's gorgeous dessert of rose geranium pannacotta with blackberries, caramelised figs, rose petals and meringue.