Upon acquiring The Brix on Brunswick Street, Hammer & Tong 412 left the striking fit-out of former small but sophisticated eatery as it was – large windows, open kitchen, hanging plants, even the crockery.
The difference is that the new venue owners – Dennis Ferreira and chef Simon Ward – bring years of hospitality experience to the table. Ferreira has worked front of house at many of Melbourne’s best restaurants, from Di Stasio, Caffe e Cucina and il Bacaro to France Soir, Momo, Vue de Monde and Jacques Reymond, clocking up some serious hours in the process.
But it was at Vue de Monde where Ferreira and Ward met, pairing years of service with exceptional kitchen experience – a classic combination. Think of their new eatery as inhabiting a space a few notches from their fine dining past.
Open for breakfast and lunch from Tuesday to Sunday, and dinner from Thursday to Saturday, you can start your day off with a selection of dishes including coconut black rice pudding with mango; buttermilk pancakes sprinkled with popping candy; and coffee (by Dukes). Come nighttime, meals get a little more fancy with options such as soft-shell crab sliders, with shredded cabbage, sriracha mayo and coriander; the 500g wagyu round steak, served with kim chi hollandaise and watercress; and the purple grape jelly doughnut, with peanut butter and crumble.
Hammer & Tong also runs a food truck, check hammerandtongfoodtruck.com.au to find out more.
Hammer and Tong is now hiring. Find out more on Scout, Broadsheet's new employment website.