FOUR DISHES

Our favourite plates this month.

CHOCOLATE, COFFEE, HAZELNUT, MINT AND FERNET BRANCA, Monster

Colours clash and textures collide at Monster, the crack of chocolate tuile meeting ganache, and the freshness of mint meeting the complexity of Fernet in a dish that suits the mix-and-match restaurant design to a tee. Monster, 25 Edinburgh Ave, Canberra, ACT, (02) 6287 6287. DAVID MATTHEWS, SENIOR EDITOR

SOURDOUGH FLATBREAD, WITH SMOKED MUSSEL DIP AND TOGARASHI, Tiny’s

Timeless design. Terrific drinking. Tiny’s, the new opening from Perth’s Mary Street Bakery crew, is ready for you. The hit-rate is high across the menu, but the champion opener, featuring bread char-grilled to order, zesty togarashi and a chunky dip made with house-smoked mussels, is essential ordering. Tiny’s, 250 St Georges Tce, Perth, WA, (08) 6166 9188. MAX VEENHUYZEN, WA EDITOR

FOIE GRAS SKEWERS, Vin Picoeur

At this kushiyaki restaurant, the skewers of pork, and charcoalgrilled fish and duck come with excellent French wine. Oh, and a whole pig in a glass cabinet that surveys proceedings. Take a skewer of deftly grilled foie gras, sauced with balsamic vinegar in one hand, a glass of something wonderful in the other and raise a toast. Vin Picoeur, Ginza 4-3-4, Tokyo. EMMA BREHENY, DIGITAL WRITER

SOUTH INDIAN BREAKFAST, Aaharam at Svatma

Millet dosa is the centrepiece of breakfast at Svatma, a heritage hotel in Thanjavur. It’s served with idli, sweetened yoghurt, a Maharashtrian-style rice and vegetable cake, puttu and a flight of chutneys. Svatma, 4/1116, Blake Hr Sec School Rd, Maharnonbu Chavadi, Thanjavur, Tamil Nadu, India. HELEN ANDERSON, TRAVEL EDITOR