Nuevo37
Nuevo37
Hilton Melbourne South Wharf
2 Convention Centre Pl
South Wharf VIC 3006
Phone: (03) 90272126
From Catalonia with love, Michelin-starred chef Ramon Freixa is a perfect fit for Nuevo37, a top-class modern Spanish venture lodged in the lavish Hilton Melbourne South Wharf. Bringing innovation and style to this sublime fine dining restaurant, Freixa sources quality local and international ingredients to deliver a slice of Barcelona with a distinctly Melbourne finish. One of his key delicacies is the compellingly named "big duck": a duck burger with green mustard ice cream, Idiazabal cheese and poached red onion. Diners can settle into intimate booths and watch the action unfold in the open kitchen, or glimpse the bright city lights and water views through transparent-curtained windows. Last but not least, the extensive wine list offers ample whites and reds to please connoisseurs and true romantics.
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Cost Entree Min : $22.00
- Cost Entree Max : $28.00
- Cost Main Min : $38.00
- Cost Main Max : $45.00
- Cost Dessert Min : $19.00
- Cost Dessert Max : $22.00
- Setmenu Courses : 3
- Setmenu Price : $70.00
- Degustation Courses : 7
- Degustation Price : $150.00
- Seats : 100
- Bookings Accept
- Bookings Essential
- Bookings Advisable
- Bookings Group
- Function Room Seats 1 : 8
- Alcohol Wine By Glass
- Alcohol Bar
- Menu Vegetarian Count : 6
- Cc Mastercard
- Cc Visa
- Cc Diners
- Cc Amex
- Pay Eftpos
- Parking
- Wheelchair Access
- Wheelchair Toilets
- Outside Area
- Function Rooms
- Alcohol Licensed
- Date Modified : 2013-05-02 01:02:53
Copyright © [2013] HWW Pty Limited.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy

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