As part of Melbourne Food and Wine festival.
As part of Bupa's best blog competition for 2015
RNIS was invited to this event and did not have to pay the $55. Other bloggers that were invited were Snow Crab Nebula, Foodscrazy (Andrew Turner) and Sharking for Chips with drinks (Julia). But customers had to book online for this intimate event.
It was at Baget where the new tapas menu is being trialled. These dishes are meant to be shared.
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| The ingredients for the rice paper roll |
Here we were at one long table where there was lots of intimate conversations going on. We talked about food, food and more food. The most favourite dish of the night would have to be the rice paper rolls where you can make it yourself. It was always so fun to do it. It really should be on the menu.
Duy showed us the device that wets the paper for you. You have to dunk it and then pick it up and then dunk it on the other side so that it is wet all around.
Other things we enjoyed were the prawn twist, sweet potato chips, pomme frites, calamari, Vietnamese cold chicken salad, spring rolls and the whitebait. All the seafood is fresh and everything Duy the owner makes it himself. It is a really good belief that Vietnamese food is always (and should be) fresh. Food is a way of connecting people at the dinner table and Duy likes these type of food events.
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| Grilled Meat skewers |
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| Sweet Potato fries |
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| Twisted Prawn sticks |
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| Pomme frites |
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| Vietnamese chicken salad |
We really liked everything and the chicken salad and pork and taro spring rolls had not much meat in there and more vegetables. For the chicken salad you are meant to spoon the salad into a prawn cracker.
In other news though there is another two stores opening; one in Watergardens and the other is in Weribee.
Meanwhile whilst this was all going on there were customers being served their dinner.
Baget does give RMIT students 10% discount for the food.
RNIS was invited to this event and did not have to pay the $55. Other bloggers that were invited were Snow Crab Nebula, Foodscrazy (Andrew Turner) and Sharking for Chips with drinks (Julia). But customers had to book online for this intimate event.
Other things we enjoyed were the prawn twist, sweet potato chips, pomme frites, calamari, Vietnamese cold chicken salad, spring rolls and the whitebait. All the seafood is fresh and everything Duy the owner makes it himself. It is a really good belief that Vietnamese food is always (and should be) fresh. Food is a way of connecting people at the dinner table and Duy likes these type of food events.
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