Iron Chef Shellie

No. 8 By John Lawson

No. 8 is one of those restaurants I have always walked past at Crown, wondering what it was like inside. Executive Chef, John Lawson uses traditional cooking techniques, contemporary combinations of flavours and brings together some very unique, specially grown ingredients to the restaurant.

Travel & Dining

No. 8 By John Lawson
November 11, 2013

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No. 8 By John Lawson

No. 8 is one of those restaurants I have always walked past at Crown, wondering what it was like inside. My parents had been there a few years ago and raved about how good it was, which made me want to go even more.

Executive Chef, John Lawson uses traditional cooking techniques, contemporary combinations of flavours and brings together some very unique, specially grown ingredients to the restaurant. With Milawa free range poultry and Barwon River lamb being specially farmed just for him, you can guarantee when you dine at No. 8, you won’t be getting the same dish elsewhere. Sunflower micro greens from Flowerdale farms, and specially crafted artisan breads baked daily from EDS breads, make for a truly unique dining experience.  

I dined as a guest as part of a special blogger night put on by the great team at Media Moguls. We were treated to a full dinner, with matching wines, as well as a loaf of my new favourite bread to take home. 

Potato, Honey & Rosemary Bread
Served with Seaweed Butter
This bread had me swooning. Just ask anyone at the table. Caryn had confessed to eating a whole loaf in one sitting (sorry for publicly naming and shaming you!)… and I tell you what, I could have eaten a whole loaf in one sitting too. The texture of the bread was so incredibly soft and fluffy, with an excellent aroma. Slather on the seaweed butter onto a warm piece of bread and slip off into a happy place. Something about the potato reacts with the yeast to make it so unbelievably good. SO good!!

Ok, enough about the bread. Although I could write a short novel on it…

Flowerdale Farm Spring Salad
Wheat berries, topped with baby carrots, sunflower shoots and almond mushrooms.
We started with this Flowerdale Farm salad. The wheat berries were something I’ve never had before, being sort of al dente to chew on, with the mushrooms having an almond flavour to them. I must admit I didn’t really notice the almond flavour, but I think it was purely because I was too busy gasbagging. Others noticed the distinct almond flavour. 

Portland Black & Blue Tuna
With black garlic, yuzu jam and fermented aged soy
The tuna is the signature dish at No. 8. It’s a play on words; one side of the tuna is charred, whilst the other side is left raw. 

It was a well balanced dish with the yuzu, black garlic and aged soy all working in harmony to complete the dish. 

Barwon River Lamb Shoulder with quinoa & sheep’s yoghurt
Milawa Duck Breast with shallot puree, asparagus & peas
The lamb and the duck are farmed specially for John, and not available for purchase by the public, only served at the restaurant. I chose the duck, but actually preferred the lamb. Both dishes were perfectly seasoned and worked well. Meat was cooked to perfection and just melted in the mouth. Just looking at that lamb photo makes me want to dive into my computer screen and eat it again.

Lots of pouring going on throughout the evening.

Before long it was time for dessert. The plates arrived to the table, but we were polite and waited till everyone had theirs, but all gushed with excitement that there would be a pourable element, a lovely syurp! Cameras were at the ready:

Honey & Yoghurt Mousse
Served with lychees, berries and mango
Nothing like freeze dried raspberries, fresh mango, grapefruit and berries to go with your yoghurt at the end of a meal is there?

Banana Split with rum caramel and toasted hazelnuts
Petit Four white chocolate truffle – coconut and strawberry jam
There was also the choice of a take on the old school banana split, which was AH-MAZING! Then we finished with coffee, tea and a petit four, before rolling out the door!

The Age Good Food Month Special Event – Thursday 14 November 2013, Coldstream Hills Wine Dinner with special guest James Halliday
Join us for this exclusive food and wine dinner at Crown’s newest riverside restaurant No.8 by John Lawson.  Enjoy a five course, Victorian produce inspired menu paired with wines from the Yarra Valleys Coldstream Hills. Featuring a special appearance from Australian
Wine industry icon James Halliday.

For more information click here, or to book please call (03) 9292 5777.

Lunch Indulgence Offer – Available until 24 November 2013
Enjoy an indulgent lunch at No. 8 by John Lawson for only $45 for two courses and $55 for three courses*.

Available seven days a week.

For reservations please call (03) 9292 5777 or book online.

*Terms and conditions apply. Price is per person only. Offer available from restricted menu only and subject to availability. Available until 24 November 2013 and not valid with any other offer. 

Iron Chef Shellie dined as a guest of No. 8 by John Lawson thanks to Media Moguls and No. 8. 


11 comments on “No. 8 By John Lawson
  1. Helen (Grab Your Fork)

    Love the idea of the black and blue tuna. Such a clever twist!

    November 11, 2013 at 12:16 pm
  2. msihua (@msihua)

    Mmm I can’t wait to go back!

    November 11, 2013 at 8:35 pm
  3. msihua (@msihua)

    Loved this event and such pretty pictures! Amazing!

    November 11, 2013 at 8:41 pm
  4. Lianne

    Your pictures are amazing!! (: hehe Had so much fun that night! hehe Thank you for saving me a seat next to you! xx

    November 11, 2013 at 8:42 pm
  5. milkteaxx

    that honey and yoghurt mousse is so pretty!

    November 11, 2013 at 10:30 pm
  6. eddie

    Glad you loved the bread the whole review is fabulous for No8 by John Lawson, and the photos are great

    November 12, 2013 at 5:21 pm
  7. Maureen | Orgasmic Chef

    The bread is filling me with envy. What a great time!

    November 12, 2013 at 11:33 pm
  8. Krissie - Pearls of Style

    Yum! I’ve been wanting to try this restaurant too and now I’m just busting at the seams after seeing this. Great review and lovely pictures.

    November 13, 2013 at 2:20 pm
  9. Daisy@Nevertoosweet

    I’ve already booked for lunchie with Mr Ricky Lau 🙂 Everything looks awesome and will need to try some of that bread hehehe

    November 14, 2013 at 12:17 am

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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