Pre-Theatre or Sporting Event Dining
Located in Melbourne's CBD, Supernormal is located close to the MCG, Rod Laver Arena and several city theatres including the Princess, Regent and Forum.
With our kitchen open all day from 11am we can accommodate late lunch and early dinner dining, 7 days a week.
Walk-ins are always welcome and whether you have a reservation or not, we'll always get you in and out in time for curtain or the first serve.
Supernormal x Dinesmart
During the 2018 festive season, Supernormal proudly supported Dinesmart, with voluntary contributions from our staff and customers.
Thanks to everyone's generosity, we are excited to announce that we raised a total of $14,000.
Donations help fund smaller, grassroots organisations in the local community, delivering critical services and promoting empowerment and sustainable change for people who are homeless.
Since 2003, Dinesmart supporters have raised over $4 million to fund essential and innovative responses to homelessness.
SUPERNORMAL NATSU RETURNS IN 2019 SERVING AN ALL-VEGETABLE MENU
WE ARE EXCITED TO WELCOME SUPERNORMAL NATSU BACK THIS JANUARY FOR TWO WEEKS ONLY (15 - 27 JANUARY).
FOLLOWING THE SUCCESS OF THE 2018 RESIDENCY AT THE NGV, NATSU 2019 FINDS ITS HOME AT SUPERNORMAL CANTEEN AND WILL OFFER AN ELEGANT AND PLAYFUL MENU OF VEGETABLES THAT IS NOURISHING, VIBRANT AND ULTIMATELY DELICIOUS.
A FAMILIAR ‘SUMMER HOLIDAY’ FEELING OF SPONTANEITY AND FUN WILL BE TRANSLATED THROUGHOUT THE MENU - NOT ONLY ARE INSPIRATIONS DRAWN FROM OUR FAVOURITE ASIAN FOOD ADVENTURES, BUT THE TECHNIQUE AND FLAVOURS OF ITALY, FRANCE AND BEYOND WILL ALSO PLAY THEIR PART.
LOCAL, ORGANIC GROWERS ARE ALREADY PLANTING IN PREPARATION, EXPECTING AN ABUNDANT HARVEST OF FLAVOURFUL SUMMER PRODUCE. MEANWHILE, THE TEAM is BUSY DEVELOPING DISHES USING WILD SEAWEEDS, FORAGED NATIVE INGREDIENTS AND AUSTRALIAN MISO. SILKEN TOFU WILL BE MADE DAILY IN-HOUSE AND HAND ROLLED UDON WILL BE SERVED WITH COLD DASHI AND HERB-INFUSED SOY.
DRINKS AT NATSU 2019 WILL ALSO CELEBRATE THE SEASON. THINK EFFERVESCENT HOUSE-MADE CHERRY KEFIR, ARTISAN TEAS SERVED HOT OR COLD, AGILE WINES FROM FAVOURITE MAKERS, REJUVENATING COCKTAILS AND VERY, VERY COLD BEERS.
LIKE A GOOD SUMMER FLING, NATSU CELEBRATES THE UNEXPECTED IN A SHORT-LIVED 14-DAY AFFAIR.
RECIPE: CANTEEN’S CHAR SIU PORK WITH GARLIC CHIVE FLOWERS
600 g pork neck deboned and sliced lengthways, 3 cm thick
100 g light soy sauce
150 g oyster sauce
70 g yellow bean paste
40 g red fermented bean curd
60 g Shao Xing wine
30 g black bean paste
10 g salt
50 g sugar
100 g honey
5 g five spice powder
20 g garlic powder
10 g Chinese black vinegar
50 tbsp. water
2 tbsp. honey
1 bunch of garlic chive flowers
1 tsp. sesame oil
Supernormal Canteen - is open in St Kilda!
“The most fun I have ever had working in a restaurant” – Andrew McConnell
Supernormal Canteen is now open in St Kilda. No carbon copy of its big city sister, this is Supernormal Tokyo-style: faster, louder and livelier. A smoking yakitori at the central bar informs a playful menu comprising of new dishes as well as some old favourites.
“The summer of Supernormal Canteen was the most fun that we’ve ever had working in a restaurant. It was a special time and place, and an experience that I’ve wanted to revisit for some time now, but we just had to wait for the right moment, the right fit,’ says McConnell.
Running the show are seasoned Supernormal city veterans Zoë Rubino as restaurant manager and Tim Goegan as head chef. The food is punchy in flavour and minimalist in approach, with more dishes destined to achieve the kind of cult status the lobster roll has. There are typhoon shelter prawns, pig’s head bao, char siu pork, and kakigori.
Accompanying these super-tasty Asian eats is a streamlined selection of wines by the glass, sake, cocktails, Japanese beers & soft drinks, curated by Wine Buyer, Leanne Altmann. Guests also have the option of selecting from our ‘trophy cabinet’ containing the good and the rare.
‘We want Supernormal Canteen to be a fun, approachable local, bursting with people,’ says McConnell. ‘The kind of place that is just as much loved for the good times as it is for the food and drink. Think izakaya style with a twist.’
Supernormal Canteen is open for dinner from 5.00pm to 11.00pm Monday to Sunday, and will be open for lunch on Fridays starting the 1st of September.
Broadsheet’s video series ‘Made Like This’ - New England Lobster Roll
Give someone a New England lobster roll and they'll eat for 30 seconds. Teach them how to make a New England lobster roll and they'll eat for life.
Follow step by step to Broadsheet Melbourne's video series 'Made Like This' and make your very own lobster rolls at home.
Peanut & sesame cookies
Makes 20 cookies
200 g (7 oz) butter, at room temperature
120 g (4½ oz) caster (superfine) sugar
120 g (4½ oz) brown sugar
200 g (7 oz) smooth peanut butter
320 g (11½ oz) plain (all-purpose) flour, sifted, plus extra for dusting
8 g (¼ oz) baking powder
40 g (1½ oz/¼ cup) sesame seeds
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
In the bowl of a stand mixer, cream the butter and sugars together. Add the peanut butter and mix well. Finally, add the flour and baking powder, stirring until just combined.
Put the sesame seeds on a plate or a sheet of baking paper.
Turn the cookie mixture out onto a work surface, roll it into a 4 cm (1½ in) diameter log and then roll it in the sesame seeds. Wrap the dough in plastic wrap and place it in the refrigerator to firm up.
Once firm, slice the dough into 5 mm (¼ in) discs. Place the cookies on the lined baking tray and bake for 12-14 minutes or until golden.