Melbourne has an intimate relationship with dumplings. Well, we know we do. And now there’s a new kid on the dumpling block to cosy up to. Meet Charlie’s Dumplings.
Tucked into High Street Prahran, the tight space has been designed by renowned architects DC Group & Newline Design. Executive Chef Dylan Roberts, who we remember well formerly Claremont Tonic, Ezard, and Cutler & Co, is the main man behind this venture.
More traditional dishes like the steamed Pork Dumplings and Prawn Har Gow will be served along side newer incarnations of the round morsel in the likes of the Snapper, chilli, lime and blackbean dumpling and Peking Duck dumpling with spiced plum sauce with a layer of duck on the outside of the dumpling skin. Small bites like the Salmon Tartare and the Sticky Grilled Barramundi Skewers take care of the non-dumpling part of the evening.
Too much of a good thing, is never enough. So, the dumplings don’t stop with the savoury side of the menu. Desserts include the milk chocolate dumplings and the seriously good lemon tart version.
When it comes to the drinks list, go for a cocktail with the Mr C Sheen, a mix of gin, watermelon, lime, and agave or if beer is more your thing try a glass of Japanese Draught beer Orion.
End the night with a tongue in cheek fortune cookie. Charlie would want you to.
Charlie’s Dumplings
184 High Street, Prahran
(03) 9510 4213
