Thinking of the good food in Melbourne whilst surviving on below average food along the coast :-(

Red Cabbage cooled sous vide for 8 hours and then into the oven with apples, prunes and coated with Parmesan. Crusty and juicy, savory and sweet all at once.

I remember eating here quite a few years back with @mr.thiel and am pleasantly surprised to see how popular this humble shop has become; Timeout rates this #27 of the top 50 restaurants in Melbourne.