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Who is Mr. Hive?
Executive Chef John Lawson has applied his traditional French cooking techniques in a modern context and has created a menu reflective of his love of comforting dishes that burst with 'big flavours'. Renowned for letting the produce be the hero on the plate, John was short-listed as one of The Age's Young Chefs of the Year in 2011. At just 28, he is an accomplished chef with an enviable pedigree and list of credentials that includes stints working with Raymond Blanc and Gary Jones.
Signature dishes include a modern twist on nursery favourite of boiled egg and toasted soldiers, remodelled for the discerning diner as duck egg with sourdough soldiers, roasted Canadian scallops on cauliflower puree with toasted wild rice and spice and Saltbush lamb belly served with peas and mint.
Daniel Fletcher's dessert menu is divided into two categories: classic and new. As a tribute to one of his most important teachers, Raymond Blanc, Daniel has added one of the world's best-loved desserts, a raspberry soufflé complete with a decadent scoop of freshly made sorbet. In addition, the Mrs Hive Dessert Bar features a number of home made candies including soft mint pastilles, fresh fruit jellies, salted caramels and even berry gob-stoppers reminiscent from childhood.
Mr. Hive Kitchen & Bar features a warm, rustic dining area complete with inviting communal tables and a lively bar area serving a world-class selection of cocktails and irresistible snacks and shared platters.
To make a booking phone +61 3 9292 8300 or email mrhive@crownmetropol.com.au
Location:
Level 1, Crown Metropol
8 Whiteman Street, Southbank, 3006
Opening Hours:
Breakfast daily from 6.30am - 10.30am
Lunch from noon until 2.30pm
Dinner from 6.00pm - 10.30pm
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