The Black Toro first opened in July of 2012 where it was spearheaded by Glen Waverley locals Garen Maskal, Aret Arzadian and Sasoon Arzadian and provided Kingsway with an exciting new experience from the diverse cuisine of Latin America. Since then they have opened another restaurant in the heart of Melbourne's CBD which offers a modern approach to Armenian cooking techniques and flavours, which they describe as New Armenian.
We were lucky enough to be invited to share in celebrating their 4th anniversary with their dynamic new Hispanic menu. As I am always dining around Glen Waverley I jumped at the chance to dine at The Black Toro, as I have heard great things about them from many people.
Glen Waverley's Kingsway
Bar and kitchen area
The Black Toro
Miguel's Angel
Great wine recommendation
Spanner crab tostada / yuzu, smashed avocado & wasabi tobiko
Our entrees started off with the spanner crab tostada with yuzu, smashed avocado and wasabi tobiko. This dish was perfect as a starter to the banquet as it was full of light and refreshing flavours which aided in getting our appetites ready. The wasabi tobiko was a great touch as it provided a counter note to the otherwise light flavours.
Potato, jalapeno & cheddar croquette / whipped goats cheese
Usually when I try croquettes at other restaurants they are one dimensional in flavour, so the prospect of trying croquettes does not particularly excite me. This was not the case for the croquettes at The Black Toro. The wonderfully crisp outer layer was a great contrast of textures with the fluffy potato, just as the potato and cheese proved to be a great contrast for the jalapeno kick, which elevated the dish above any croquette I have tried before.
Coconut kingfish ceviche / young coconut, tomato, cucumber & chilli
The coconut kingfish ceviche was the standout dish of the night. Ceviche is a popular dish in the coastal regions of Latin America. The dish is typically made from raw fish which is cured in citrus juices with different toppings. The coconut kingfish ceviche at The Black Toro chooses to forgo this preparation method and instead uses a broth of young coconut as the base to the dish, which proved to be an amazing change, as the broth imparted a lovely fragrance throughout the entire dish. Aside from the broth, the rest of the elements were very fresh and vibrant in both flavour and colour. The only thing I disagreed with on the dish was the angel hair chilli placed on top of the dish as it did not have any particular flavour profile but instead had a strange texture.
Although a tasty treat, the wagyu beef sliders did not have as much of an impact as the dishes that were served before it. We felt that although the wagyu beef was well cooked and seasoned, it did not stand out among the other supportive ingredients so it ended up lacking the flavours that a dish should be based upon.
Spicy pulled pork taco / soft corn tortilla, shredded cabbage, onion & sour cream
I absolutely love both pulled pork and soft tacos, so I was very excited for this dish. The pulled pork in the tacos was very tender and the spiciness of the sauce danced on my tongue while the sour cream mellowed out the overall taste of the dish. A memorable way to finish off the entrees as we moved on to the main course.
Crispy pork hock / masterstock braised pork, guajilo chilli caramel, green apple salsa verde & butter lettuce
The main dish of the banquet was the crispy pork hock with guajilo chilli caramel. When the dish arrived at the table it was quite imposing. The large chunk of pork which was served on top of a glistening pool of the guajilo chilli caramel and topped with the apple salsa verde proved to be a quite a feast on its own and the two of us had trouble finishing it. The butter lettuce served with it as an accessory to the meat was very necessary as the pork was a little overwhelming when consumed on its own.
Dessert tasting plate
After the main course of the banquet we chose to take a break while enjoying our drinks, as we were both ready to burst at the seams. When the dessert arrived though we were instantly ready for more.
The beautiful arrangement of The Black Toro's dessert menu which lay before us on a board was almost mesmerising. It included a deconstructed peanut butter cheesecake with chocolate ice cream and honeycomb, a passionfruit tart with toasted meringue and berries, a chocolate parfait with hazelnut caramel, salted caramel popcorn and vanilla bean ice cream and finally the arroz con leche which was a coconut rice pudding with saffron spiced pear, cinnamon and walnut. Each of the desserts had their own unique combination of flavours which made them stand out from one another. My favourite dessert of the arrangement would have to be the chocolate parfait as I love the combination of chocolate and hazelnut, however we felt that some of the desserts while just a little too sweet for our tastes.
The entire evening from the moment we entered the door was an absolutely lovely experience. The banquet displayed masterful skill in showcasing a wonderful range of flavours and textures in different dishes, while the service made us feel welcome while imparting knowledge about the different dishes throughout the night. The Black Toro showed us a wonderful dining experience and I would definitely love to visit them again!
We were invited and dined courtesy of The Black Toro.
Food Rating 9/10
Overall Rating 9.5/10