Brisbane Times
·general
·1 hour ago
Ecuadorian Corner
Chef Leo Bravo expanded his underground Ecuadorian supper club from his Melbourne apartment to a stall at Il Mercato Centrale on Collins Street. Hornado, featuring whole roast pork with crisp chicharron rinds and potato pancakes, anchors the menu alongside bolon, a fried plantain ball filled with pork and cheese. Ceviche and lighter dishes round out the offering.
Summary by Glance · Brisbane Times
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