Mother Dough (Invited)

Wednesday, July 26, 2017 Sharon Halim 1 Comments

Mother Dough begin with head chef Adel. Adel leave his hometown,Cairo at the age of fourteen to developed his skills in Italy. His journey and love for food, took him to many countries including England, France and Germany. Then finally to Australia. He has owned restaurants in Southbank, Hardware lane, Flinders lane and Collins Street then opened Mother Dough.

We came pretty early and served by the friendly wait staffs and chefs. The restaurant had spacious place as downstairs, upstairs as well as the outdoor / beer garden. The interior design was great and showing the original country of this restaurant.  

For entrΓ©e, we were given Pizza Bruschetta diced tomato, parmesan and basil with a balsamic reduction served on a homemade focaccia mother dough style. Simple, light and delicious starter.
We had 3 different traditional wood fire pizzas Valtelina *bresaola (cured beef), fresh buffalo mozzarella, lemon zest, rocket, Napoli fior di latter, Il Porcino *truffle paste, porcini mushrooms, speck, smoked scamorza, “signature gourmet pizza” La Sfiziosa *Napoli, pesto, parmesan, San Daniele prosciutto, buffalo mozzarella. Pizzas served were really fresh and came straight from the wood fire oven. We loved Il Porcino as it had very appetizing smell and taste of truffle oil served with fresh mushroom. Apparently this pizza was the only one pizza finished and taken away where the other pizzas were still on the table. The second favorite one was La Sfiziosa which was had really great taste although it has similar combination with Valtelina, but the pesto paste really distinct the two.

The pizza dough I think it’s their speciality since all the pizza based regardless the toppings was really great - using imported Italian flour to make mother of all doughs.For Valtelina, some people might find the cheese put on the top of pizza was little bit strong and the pizza was pretty standard tomato based pizza.
The next dish were Antipasto board *a range of seasonal Italian cured meats with a centre of burrata formaggi and Homemade Black Angus Wagyu Meatballs served in Napoli sauce with homemade focaccia. The meats served in Antipasto board were fresh and had great quality, unfortunately the dish was pretty standard. The Homemade Black Angus Wagyu was really delicious, we enjoyed the meatballs. The sauce really blends well with the beef.

We were spoiled by the host by serving us 2 different pastas: Beetroot Filled Ravioli *cooked in a thick gorgonzola, with parmesan, scamorza and asiago and Ragu Pasta - Pappardelle Venison *marinated in a double malt beer, bay leaves and clove blend. Ragu Pasta was the winner of the day as everyone loved it and we couldn’t stop eating this. We’d love to ask more Ragu Pasta unfortunately we had to reserve some space to try few other dishes. The meat in the pasta was slow cooked for more than 10 hours and was so soft and kind of melt in your mouth.

The last main dish was Seafood Hotpot *variety of seasonal fresh fillet seafood with homemade focaccia sculpted to the bowl and risen in the wood fire oven. Get your mobile ready - since the server will cut the sculpted focaccia as he served to you. The portion was pretty generous and served really fresh. There were salmon fish, barramundi fish, clam and squid inside the hotpot with the homemade sauce. The seafood was cooked perfectly in addition to the sauce inside the hotpot that made this dish became the star.

And of course desserts. We sampled Nutella Calzone, white chocolate pizza, tiramisu and panna cotta. My eyes were totally into the Panna cotta - simply beautiful plating and tasted great. I am not really a chocolatey desserts kind of person so I was really into the tiramisu simply delicious and with just right amount of espresso -totally can finish one by myself. I thoroughly enjoyed the meal in Mother Dough.

Mother Dough Menu, Reviews, Photos, Location and Info - Zomato

Mother Dough
+6139819 9000
86 Burwood Rd
Hawthorn VIC 3122
Mon, Wed-Thursday, Sat-Sun: 5pm-10pm
Tues: Closed
Friday:12pm-3pm & 5pm-10pm

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