SPEAK EASY

Andouille Sausage

(An-do-eee) A smoked pork sausage originating in France. Brought to Louisiana by French immigrants and Acadian exiles. These people would merge to create the Creole culture.

Bacon Praline

(Praw-lean) Dean’s house bacon coated in brown sugar and crushed pecans, secret spice and then caramelised in the oven until golden, crispy and crunchy.

Beignets

(Ben-yay) Light but crispy fried pastry made form choux paste. Think round donuts with no hole.

Bombe Alaska

A dessert named at a New Orleans restaurant Antoine’s in 1867 to honour the acquisition by the United States of Alaska from the Russian empire. Our creation is made from sweet tea & rose sponge cake with peach sorbet inside and topped with browned meringue.

Buffalo Wings

The Buffalo wing was invented in 1964 at the Anchor Bar in Buffalo, New York. We fry our
tasty chicken wings and coat them in cayenne, hot sauce and melted butter prior to serving.

Brabant Potatoes

(Bra-bant) Fried potatoes that are tossed with butter, garlic and parsley.

Burnt Ends

When barbecuing brisket pit masters would set aside tougher, dryer and oddly shaped end pieces as they prepped and sliced. The Burnt Ends became a dish in its own right. These delicious morsels of meat are Nuggets of BBQ Gold.

Cajun Bloody Mary

Okay, we made this one up. Smoked tomato juice and our Cajun spice infused vodka, Tabasco and the obligatory celery stalk.

Cobb Salad

An American classic favoured by the ladies. Often a nightmare for the kitchen as everyone always has an aversion to at least one ingredient. Lettuce, soft-boiled eggs, bacon, chicken, tomato, onion and avocado with a blue cheese ranch dressing.

Collard Greens

Collards are a family of vegetables. Think kale, spinach, broccoli, cabbage and silver beet. In New Orleans the greens are long stewed with stock, often ham hock and onion. We have decided to stick with the healthy vibrant greens of our local region. They will be very bright, crunchy and lightly seasoned. The perfect fixed to serve with a robust steak, sticky BBQ meats and heavy food.

Cornbread

Considered the third rail of Southern food. Many a fighting word has been delivered over grandmothers recipes, the addition or denial of sugar and inferiority. It must be made on the day it is served. We are baking daily. Made from yellow corn meal, buttermilk and soda. This staple of the South is started on the stove in a heavy pan doused with smoking bacon dripping then finished in the oven and serve as a fixin'.

Fixin's

Accompaniments to meals Southern style.

Grits

May sound scary but its actually very similar to polenta made from white corn. A creamy soft dish that absorbs 6 times it weight in water and is flavoured generously with butter and salt.

Gumbo

Essentially a stew. Thought to have West African origins. Perhaps when Gumbo hit the French quarter it was redefined as it is made with a roux and a well loved stock. The ingredients are varied, many contain seafood, Creole spice or Cajun spice. Nouvelle Orleans Gumbo is made with poached chicken, Dean’s Andouille sausages, okra, The Holy Trinity and is served with rice.

The Holy Trinity

The base ingredients for many NOLA favourites including Gumbo and Jambalaya. Bell peppers (capsicum), brown onions and celery.

Hush Puppy

A small savoury deep fried dumpling made with corn meal, buttermilk and creamed corn. served with a Haberero chilli & lime mayonaise.

Jambalaya

(Jum-be-lay-a) A very bad song and a dish of Louisiana origin. We think its a bit of a cross between Paella and Risotto. Its definitely comfort food. Ours is a light Summer Jamba with Sustainable Fished Australian Seafood.

Jalapeño Poppers

(hell-a-pino) Fresh jalapeño peppers or bull horn peppers are stuffed with soft cheese and Creole spice. Ours are rolled in bacon and roasted in a hot oven.

Knickerbocker Glory

A layered ice cream sundae, a childhood favourite since the 1920's.

Natural Shucked

A la minute, served as nature intended with lemon.

Oysters Rockefeller

Possibly the most praised dish in American history and the name impromptu, when a customer proclaimed “This dish is as rich as Rockefeller." A delicious butter is made with spinach, watercress, herbs, Pernod and chilli. Toasted garlic bread crumbs are added and warmed until golden, buttery and oh so good.

Red Eye Gravy

This is the gravy of the South, it is made with bacon and onion, slow cooked until brown and then finished with strong coffee, Worcestershire sauce, ketchup and cream.

Summer Succotash

(Suck-oh-tash) Apart from being the opening track on Herbie Hancock’s 1963 album Inventions and Dimensions (epic jazz icon) this is a salad. Made from sweet corn, red peppers, asparagus, cherry tomatoes and butter beans. Also check out Herbie Hancock Watermelon Man, a classic.

Andouille Sausage

(An-do-eee) A smoked pork sausage originating in France. Brought to Louisiana by French immigrants and Acadian exiles. These people would merge to create the Creole culture.

Bacon Praline

(Praw-lean) Dean’s house bacon coated in brown sugar and crushed pecans, secret spice and then caramelised in the oven until golden, crispy and crunchy.

Beignets

(Ben-yay) The French term for a pastry made from a yeast dough. Yep think round donuts with no hole. Ours are served with salted caramel sauce.

Brabant Potatoes

(Bra-bant) Fried potatoes that are tossed with butter, garlic and parsley.

Brick Chicken

Free range chicken that is dusted in Cajun spice and cooked on the grill under a hot brick.

Burnt Ends

When barbecuing brisket pit masters would set aside tougher, dryer and oddly shaped end pieces as they prepped and sliced. The Burnt Ends became a dish in its own right. These delicious morsels of meat are Nuggets of BBQ Gold.

Cajun Bloody Mary

Okay, we made this one up. Smoked tomato juice and our Cajun spice infused vodka, Tabasco and the obligatory celery stalk.

Cobb Salad

An American classic favoured by the ladies. Often a nightmare for the kitchen as everyone always has an aversion to at least one ingredient. Lettuce, soft-boiled eggs, bacon, chicken, tomato, onion and avocado with a blue cheese ranch dressing.

Collard Greens

Collards are a family of vegetables. Think kale, spinach, broccoli, cabbage and silver beet. In New Orleans the greens are long stewed with stock, often ham hock and onion. We have decided to stick with the healthy vibrant greens of our local region. They will be very bright, crunchy and lightly seasoned. The perfect fixed to serve with a robust steak, sticky BBQ meats and heavy food.

Cornbread

Considered the third rail of Southern food. Many a fighting word has been delivered over grandmothers recipes, the addition or denial of sugar and inferiority. It must be made on the day it is served. We are baking daily. Made from yellow corn meal, buttermilk and soda. This staple of the South is started on the stove in a heavy pan doused with smoking bacon dripping then finished in the oven and serve as a fixin'.

Fixin's

Accompaniments to meals Southern style.

Grits

May sound scary but its actually very similar to polenta made from white corn. A creamy soft dish that absorbs 6 times it weight in water and is flavoured generously with butter and salt.

Gumbo

Essentially a stew. Thought to have West African origins. Perhaps when Gumbo hit the French quarter it was redefined as it is made with a roux and a well loved stock. The ingredients are varied, many contain seafood, Creole spice or Cajun spice. Nouvelle Orleans Gumbo is made with poached chicken, Dean’s Andouille sausages, okra, The Holy Trinity and is served with rice.

The Holy Trinity

The base ingredients for many NOLA favourites including Gumbo and Jambalaya. Bell peppers (capsicum), brown onions and celery.

Hush Puppy

A small savoury deep fried dumpling made with corn meal, buttermilk and creamed corn. served with a Haberero chilli & lime mayonaise.

Jambalaya

(Jum-be-lay-a) A very bad song and a dish of Louisiana origin. We think its a bit of a cross between Paella and Risotto. Its definitely comfort food. Ours has Cajun spice, prawns, Andouille sausage, chicken, thyme and tomato.

Jalapeño Poppers

(hell-a-pino) Fresh jalapeño peppers are stuffed with soft cheese and Creole spice. Ours are rolled in bacon and roasted in a hot oven.

Natural Shucked

A la minute, served as nature intended with lemon.

Oysters Rockefeller

Possibly the most praised dish in American history and the name impromptu, when a customer proclaimed “This dish is as rich as Rockefeller." A delicious butter is made with spinach, watercress, herbs, Pernod and chilli. Toasted garlic bread crumbs are added and warmed until golden, buttery and oh so good.

Red Eye Gravy

This is the gravy of the South, it is made with bacon and onion, slow cooked until brown and then finished with strong coffee, Worcestershire sauce, ketchup and cream.

Summer Succotash

(Suck-oh-tash) Apart from being the opening track on Herbie Hancock’s 1963 album Inventions and Dimensions (epic jazz icon) this is a salad. Made from sweet corn, red peppers, asparagus, cherry tomatoes and butter beans. Also check out Herbie Hancock Watermelon Man, a classic.

Monday - Thursday 5pm - late, Friday 4:30pm - late, Saturday 8am - 1pm & 5pm - late

• 28 MAIN ROAD BALLARAT VICTORIA AUSTRALIA •
(Depending on who you ask.)
Telephone 0401 316 063

 

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