OB真人视讯

THE VERDICT

Morgan Hipworth was just 15 years-old when he opened his now widely successful bakehouse, Bistro Morgan, quickly making a name for himself as the doughnut kid. Fast forward to today, and Hipworth has starred on MasterChef’s Dessert Masters, had his name splashed across his very own cookbook, opened a second Bistro Morgan site, and now Hipworth made his debut into the restaurant world with at the age of 22.

Taking over what was once Rustica, the space was given a full makeover after a demolition and a fresh new look designed by Studio Esteta (Lune, Via Porta Melbourne, Sensory Lab).

Getting stuck into the menu, crafted by Hipworth and co-head chef Columbian-born Daniel Neytha, the shared-style dinner menu embraces a modern European approach.

“Daniel has amazing experience overseas. Colombian roots  and well-versed in Italian, Spanish and Peruvian styles of cooking, so we’re leaning on that to achieve something in the middle for Maven,” says Hipworth.

Maven opened early February, and several dishes that have flown off the menu since day one, including the daily baked focaccia with whipped spanish garlic butter, halloumi churros with plum chutney, the slow roast lamb shoulder with a salsa verde and smoked eggplants, and the giant 500 grams Porterhouse steak.

Of course, sweet is Hipworth’s wheelhouse, and the dessert menu is nothing short of tantalising. We’ve got a biscoff tiramisu served tableside, roasted fig and apple tart with shortcrust pastry and jasmine mousse, and burnt basque cheesecake with plum and creme fraiche.

The wine list went through a stringent process to get it perfect, developed by ex-Vue de Monde and master sommelier, Carlos Simoes Santos. The signature cocktails also embrace the sweeter side of life with twists on the classic tipples. If there’s one to try, it’s the Davidson plum sgroppino—plum sorbet made in-house, served tableside with prosecco.

Maven By Morgan is now open Tuesday to Saturday from 5:30pm.

Image credit: Supplied