Red Spice Road

They say Asian food is all about sharing and it’s no more apparent than at Red Spice Road.

The cavernous interior features dark wood, nouveau Asian artwork and large tables, perfect for large groups to share Chef John McLeay’s fresh take on modern Asian cuisine.

All the dishes here are generously proportioned and intended to be shared…and you had better bring an appetite. Betel leaves, topped with salmon, lemongrass, chilli and kaffir lime make fresh starters, particularly with a cold, crisp beer, while the much lauded pork belly with chilli caramel, black vinegar, cabbage, mint is tender, unctuous and a beautiful balance of sweet, sour, salt and spice (make sure you order enough rice to soak up the jiup/jus/gravy/good stuff).

Expect to taste pan-Asian flavours running the gamut from Chinese to more fresh and fragrant Thai and Vietnamese; all of it conceived with great produce and the smarts regarding what makes good Asian food tick.

The bar manager, Larissa is an efficient fount of knowledge when it comes to the business of the booze; there are post-work cocktails aplenty as well as a succinct wine list and beers for days.

A perfectly situated location for chic business lunches, and loosen-the-tie after work playtime; in Melbourne, all roads lead here.

Hint: Look out for Chef John McLeay’s new cookbook with a collection of 70+ closely-guarded recipes due out in August.