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Review: This restaurant was one of Melbourne’s most hyped openings of the year. It is also its worst

Summary by Ground News
Dolly features accents of dusty rose velvet, white walls and caramel leather. The venison tartare was wildly acidic and plated atop a gritty macadamia paste. Duck breast, cooked sous vide and then seared, had a texture like meaty bubblegum.

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The AgeThe Age
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Review: This restaurant was one of Melbourne’s most hyped openings of the year. It is also its worst

Dolly has the looks and the city location. As for the food? It’s baffling, to put it kindly, reviews Besha Rodell.

·Australia
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  • 100% of the sources lean Left
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The Age broke the news in Australia on Monday, October 9, 2023.
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