Platform 270 Restaurant Bar - Melbourne

Despite having numerous bottles on shelves. First, second, ad third choice of wines were not available chilled... staff suitably embarassed...

I probably eat here 3-4 times a month as I stay at the hotel every other week for work. The service is typically very good, friendly and prompt from the female staff, the young guy waiting tables here last Wednesday after 9pm seemed determined to find tasks to do setting up for breakfast the next morning to avoid serving customers. As I usually order the exact same meal most visits I feel I am qualified to say the restaurant must be in cost-cutting mode as the steak I was old was NOT a 300g Grass-fed scotch fillet worthy of the $45 price tag, but a much smaller and cheaper cut of steak, the pearled potatoes were a third of the size normally served and the chocolate mousse cut in half compared to previous visits. That was my Wednesday night dinner. Thursday night, the usual waitstaff and level of service was back, the ribs delish. Sadly though the mousse was half the size again. Had I not been feeling somewhat unwell Thursday night, I had sworn never to eat at Platform 270 again after my experience Wednesday evening but Thursday went some of the way to redeeming it. You’re on notice Platform 270, another poor experience and we’re over.

We had visited Platform 270 for dinner and here’s what we had!<br/ <br/ Small bites:<br/ <br/ Pan seared scallops blood orange reduction, prosciutto, finger lime, braised fennel and wild rice puff! The scallops were cooked to perfection and the addition of the prosciutto and braised fennel was pretty clever as it added more flavors to the dish!<br/ <br/ Sisig twice cooked pork, garlic yoghurt emulsion, tomato salsa, fresh lime and tostada! This was like a taco in a form of chip carrying all the elements on top of it. The flavors were good with the savories of the pork and the tanginess of the tomato salsa!<br/ <br/ Pressed beetroot served with apple, pork floss, pea tendril, calamansi and horseradish dressing, and pickled target beets! Not only was this dish unique, it was pretty creative for a beetroot dish! The beetroot flavors were not overpowering and it went well together with the pork floss!<br/ <br/ Large plates:<br/ <br/ Pan seared hapuka tamarind infused sofrito, sautéed green beans, house made chili garlic and eggplant chip! What made this dish standout was the yummy chili garlic which gave the fish a yummy flavor to it! The seared hapuka was just right and the meat was fresh!<br/ <br/ Filipino style grilled half chicken BBQ banana ketchup glaze, roasted brussel sprouts and corn purée! Another outstanding dish with the corn purée as it’s base to sweeten up the chicken and the banana ketchup glaze to give it an extra kick! All the elements on the plate were fabulous hence making this my favorite main of the evening!<br/ <br/ Dessert:<br/ <br/ Single origin Filipino chocolate torte cocoa nibs, mountain pepper ice cream, roasted white chocolate and beetroot powder! All I can say about this dessert was wow, wow and wow! The torte was put together perfectly and each spoonful would give you a melting sensation! The mountain pepper ice cream was an excellent addition giving this dessert a peppery kick!<br/ <br/ Citrus, berries, white chocolate, calamansi curd, macerated strawberries, meringue, green rhubarb sorbet! Where do I start? This was such a unique looking dessert and not only that... there were flavors flying all over my mouth! From the sweetness of the rhubarb sorbet to the sourness of the calamansi curd and citrus! This was my fave to end the night!<br/ <br/ We had a exceptional time at Platform 270 and would love to visit again to try the rest of their wonderful dishes! Well done guys and keep up the good work!

Invited for dinner, Platform 270 offers modern Australian with a Filipino twist. You can find Platform 270 inside the Hilton's Double Tree hotel. We started with pan seared scallops and sisig which is twice cooked pork jowl with a garlic yoghurt emulsion, fresh tomato salsa on tostada. An absolutely winner and a must order. The scallops were also perfectly cooked and paired perfectly with a blood orange reduction and prosciutto. The mains we tried were the slow cooked beef brisket and a pan fried hapuka . The brisket was so flavoursome and melted in your mouth. Hapuka is one of my favourite fish to eat and this ranks up there as one of the best I've tried. We finally finished with a decadent chocolate torte with a very interesting pepper flavoured ice cream.Overall our experience was perfect and would highly recommend Platform 270.

Really impressed with the food here, every dish we had was top quality. For starters, we had the grilled prawns and roasted cauliflowers. The oil on the prawn was just amazing. For mains, we had 300g scotch fillet and pork ribs, which on their special. Both were amazing.