Hello Steemians!
Dinner is an event and when in Melbourne, one must dine. Leaving the santurary of the hotel, 
The dark roads carried us. Tram tracks embedded in their path. The journey smooth, cold and bare. Light flickered in the distance from red to green, we were nearly there.
Alighting from out ride, the cobblestone back alley struck our soles. The collection of stagnant pools filled the crevices creating and magical reflection to the artist visual.
Dangling from the heavens a kaleidoscope of runners entwined with lonely lights forming a ceiling of fashion and stars.
For around the corner of this dazzling winter wonderland was a little known eatery, filled with warmth, laughter and infused delectable delights. Siagon Sally was what they named it.
As we were escorted to the best seats in the house it was clear to see atmosphere was the most popular dish served. Ambient warm filaments projected the surrounds, their black painted bottoms masking the tables below.
A mixture of millennials crowded the rectangular central bar. They watched the magic of cascading concoctions filtrate the shaved ice, dive with a speared olive or float an aromatic coffee bean or fragrant frangipani flower.
Without further ado a thick handcrafted menu was brought before us. The list of speciality cocktails was extensive. It didn't take long before our watering taste buds grew tired of our salivating imaginations.
We were granted our wishes and they couldn't have been more different from each other.
The Gal 'N’ Gal Lychee Martini mixed with Belvedere Vodka, Triple Sec, Galangal, Lychee, Yuzu and Orgeat was presented in a delicate cocktail glass that begged a photo from my camera
My selection of a Toddy’s Coat was delivered in a teapot accompanied by a traditional Chinese cup. The warm liquid Glenmorangie Whisky, Lemon, Honey, Ginger, Rancho Relaxo Tea and Orange Bitters mix tasted exceptional and was a perfect pick for the season.
After a few sips from each other's drinks, the waitress pointed us to the one page menu fit for a royal banquet. She politely recommended we select some asian fusion dishes consisting of two small, two medium and a large selection.
After much consideration we chose the following dishes.
Kingfish Ceviche - Pamelo, green papaya, shallots & chilli on betel leaf
Fried Chicken Ribs - Sticky chilli sauce, crispy garlic and lime
Wagyu Tartare - Young coconut, viet mint, perilla & puffed rice paper
Followed by,
Grilled Quail - Sticky rice, pork, wood ear, fried egg and lemongrass
To wash it all down we got another cocktail called, 'Something Sassy' which was a blend of Mancino Sweet Vermouth, West Winds Cutlass Gin, toasted coconut Campari and chocolate bitters.
After some time had passed the final selection came out from the kitchen. What a sight it was!
Braised Beef Cheeks - Pho spices, Jerusalem artichoke purée, carrot & kohirabi
By now we were both full but the food was just so good we had to have some dessert! Fortunately we did decide to share!
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I'm Leigh, from Sydney Australia and through 
All photographs appearing in this post were captured by me.