Eva's Restaurant & Bar in Melbourne, Victoria, Australia | Cocktail bar

Eva's Restaurant & Bar

Locality: Melbourne, Victoria, Australia

Phone: +61 3 8662 1376

Address: Mezzanine, 195 Swanston Street 3000 Melbourne, VIC, Australia

Website: http://www.evasrestaurant.com.au/

Likes: 66

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• Restaurant
• Bar
• Cocktail bar

25.01.2022 Start your week off right with breakfast at Eva's. Open daily from 7am

25.01.2022 A French delicacy: Pear Tarte Tatin Definitive autumn pudding topped with vanilla ice cream and walnut crumbs... "Bon appétit!"

23.01.2022 HAPPY HOUR FRIDAYS THE LIBERTINE A citrus twist on a old fashioned. 60ml Bourbon whiskey, we use @makersmark... 30ml Lemon juice, fresh 1 tsp Orange Marmalade 1 tsp Maple syrup 30ml Orange juice, fresh 1 Egg white Add all ingredients into a cocktail shaker and dry shake without ice. Then add ice and shake again. Strain into a ice filled rocks glass and ENJOY #responsibly!

23.01.2022 HAPPY HOUR FRIDAYS On Friday's we prefer our espressos in a Martini glass and today we creating the classic ESPRESSO MARTINI. 30ml Vodka 30ml Kahlua... 7.5ml Frangelico 30ml Espresso Add all ingredients into a cocktail shaker (or protein shaker if you dont have one) and shake with ice and strain into chilled coupette / martini glass (or any glass available) and ENJOY #responsibly! See more

22.01.2022 Bathroom goals with @fibonaccistone and @bondtheory

22.01.2022 Hump day is rump day at Eva's. Book your table at https://www.evasrestaurant.com.au/

20.01.2022 Discreetly located in the heart of Melbourne's Swanston Street. Only the best have discovered Eva's.

19.01.2022 Although crowds may not be able to attend the AFL this season, you can catch all the action in Eva's Restaurant & Bar. Enjoy daily happy hour from 4:00pm to 6:00pm.

18.01.2022 Throw back to when @gastrology.co stopped in to try our Roast Duck Breast, crispy leg croquette with cherrie. Head to their website to read the full review! http://www.gastrology.co/article/evas-restaurant-bar

18.01.2022 EVAS AT HOME Today we are sharing a family staple recipe, Veal Schnitzels with Kohlrabi & Apple Slaw. Now if veal isnt your thing, you can replace the protein with pork or chicken. 1 pkt Panko Breadcrumbs 1 tsp Dried Oregano... 1 tbsp Parsley, chopped 4 tbsp Parmesan Cheese 2 tbsp Lemon rind Salt & Pepper Plain Flour for dusting 2 Eggs, lightly beaten Oil of choice for frying 8 Veal thinly cut steaks Kohlrabi & Apple Slaw 1 Kohlrabi 1 Red Apple, Cored Lemon, juiced 2 tbsp Parsley 1 tbsp Olive Oil Salt & Pepper 1. Make the crumb by mixing panko breadcrumbs, dried oregano, parsley, salt, pepper, lemon rind and parmesan. 2. Make Kohlrabi & Apple Slaw, grate both into matchsticks or finely slice. Once chopped, toss through lemon juice, parsley, olive oil and season to taste. Set aside. 3. Dust the veal steaks in flour then dip in beaten egg and press into crumb mixture 4. Heat 1cm of oil in frying pan and shallow fry the schnitzels for 1 minute on each side until golden crisp. Note: depending on the thickness of the veal you may need to cook for longer until cooked through. 5. Drain on paper towel and serve with side salad and wedge of lemon Our Serving Notes: Create your own lemon parsley butter. Whip room temperature unsalted butter with one lemon juiced, handful of chopped parsley and season to taste. Place on cling wrap and roll into log and keep frozen until ready to use and future uses. Chefs Notes: These can be premade and frozen for an easy and convenient future dinner. Line with baking paper if freezing in an airtight container. Allow to completely defrost before frying. Share your recreation by tagging #evasathome

18.01.2022 We've been working hard to create a takeaway menu so you can continue to enjoy Eva's from the safety of your home. Watch this space and help #savehospo

17.01.2022 Today's #evasathome is a simple and light pappardelle dish. What you’ll need: 100g Pappardelle pasta... 200g Mushroom medley 3 Asparagus chopped into inch pieces Handful of Broad beans Handful of Peas Shallot 2 tbsp Olive Oil 30g Butter 2 tbsp Lemon juice Handful of Parsley Parmesan to your liking Salt & Pepper to season Instructions: 1. Cook pasta as per package directions. 2. Meanwhile, combine butter and olive oil over a medium- high heat and sauté shallots and mushrooms, asparagus, broad beans and peas for approximately 4 minutes or until asparagus is crisp-tender. 3. Add the pasta to the pan, add lemon juice and herbs and reduce heat to medium and continue to toss pasta until well coated. 4. Plate up immediately, season to taste, top with as much parmesan as your heart desires and a flick of extra virgin olive oil. Chef’s Notes: Serves one. See more

17.01.2022 Happy Easter from the team at Eva's Restaurant & Bar. Although it wasn't the Easter we all had planned, our thoughts are with you all and we cannot wait to see you all on the other side. #happyeaster

16.01.2022 We are in LOVE with our custom @domgauci_designs illustration of our leading lady Eva. Known for her welcoming nature, elegant flair and appreciation of a good martini, Eva Erdi and husband Les moved from Hungary to Melbourne in the 1950s to build a new life later becoming leaders in the hospitality scene.

14.01.2022 Tender, juicy and flavourful... Our ribeye steak speaks to all three viral points of your taste.

14.01.2022 Thanks for popping in during your staycation, @brodieholland & @Saritaholland

12.01.2022 May joy and tenderness be with you today... Happy Valentines Day.

12.01.2022 It's hard in times like this not to overindulge! Detox starts next month

11.01.2022 Named after the Russian ballerina Anna Pavlova, pavlova is an infusion of taste and dance of flavours. Come and beat the Mondayitis with a tasty dessert.

09.01.2022 A closer look at the different textures of Eva's, brought to life by @bondtheory

09.01.2022 Dreaming of a customer filled restaurant, doing what we do best and the light at the end of the tunnel...

08.01.2022 Cherish your Friday night with an old favourite: veal schnitzel.

06.01.2022 "It was 10:42pm exactly when I met love, and love's name was Eva, It still is" - Les Erdi

06.01.2022 Breakfast inspo: Smashed avocado on sourdough with poached eggs and feta.

06.01.2022 Today's #evasathome is a simple and light pappardelle dish. What youll need: 100g Pappardelle pasta... 200g Mushroom medley 3 Asparagus chopped into inch pieces Handful of Broad beans Handful of Peas Shallot 2 tbsp Olive Oil 30g Butter 2 tbsp Lemon juice Handful of Parsley Parmesan to your liking Salt & Pepper to season Instructions: 1. Cook pasta as per package directions. 2. Meanwhile, combine butter and olive oil over a medium- high heat and sauté shallots and mushrooms, asparagus, broad beans and peas for approximately 4 minutes or until asparagus is crisp-tender. 3. Add the pasta to the pan, add lemon juice and herbs and reduce heat to medium and continue to toss pasta until well coated. 4. Plate up immediately, season to taste, top with as much parmesan as your heart desires and a flick of extra virgin olive oil. Chefs Notes: Serves one. See more

06.01.2022 HAPPY HOUR FRIDAYS Today we are sharing THE LIBERTINE, and this is for the bourbon whiskey lovers. 60ml Bourbon Whiskey, we use @makersmark 30ml Fresh Lemon... 1 tsp Orange Marmalade 1 tsp Maple Syrup 30ml Orange Juice 1 Egg White Add all ingredients into a cocktail shaker (or protein shaker if you dont have one) and shake without ice, add ice and shake again, and strain into a glass with ice and ENJOY #responsibly!

05.01.2022 EVAS AT HOME Today we are sharing our Beetroot Cured Ocean Trout recipe. This recipe requires overnight prep but is surprising easy to make and will impress your house mate, partner or family. 1 Ocean Trout Fillet, pin boned, skin on ... 1 lrg Beetroot, grated 4 tbsp Sugar 4 tbsp Salt 50ml Vodka 1 tbsp Crushed Fennel Seeds 1 tsp Chopped Fennel Leaves or Dill 1 Lemon Rind 1. Combine grated beetroot, sugar, salt, vodka, fennel seeds, leaves and lemon rind. 2. Rub all over ocean trout fillet and leave skin side down for 3 hours in the fridge 3. Once 3 hours have passed, turn fillet over and leave skin side up overnight in refrigerator to cure 4. Remove trout from cure and brush off any remaining cure mix, carefully rinse with running water and pat dry. 5. Remove skin and slice when ready to serve. Our Serving Suggestion: Serve as an entrée or add to your favourite salad, sandwich or platter. We served with crisp sliced radish, shaved fennel, crème fraiche, dill, squeeze of lemon and salt and pepper. Chefs Notes: Serves 2-4 as entree. Eat once plated. Share your recreation by tagging #evasathome

05.01.2022 EVA’S AT HOME Today we are sharing a family staple recipe, Veal Schnitzels with Kohlrabi & Apple Slaw. Now if veal isn’t your thing, you can replace the protein with pork or chicken. 1 pkt Panko Breadcrumbs 1 tsp Dried Oregano... 1 tbsp Parsley, chopped 4 tbsp Parmesan Cheese 2 tbsp Lemon rind Salt & Pepper Plain Flour for dusting 2 Eggs, lightly beaten Oil of choice for frying 8 Veal thinly cut steaks Kohlrabi & Apple Slaw 1 Kohlrabi 1 Red Apple, Cored Lemon, juiced 2 tbsp Parsley 1 tbsp Olive Oil Salt & Pepper 1. Make the crumb by mixing panko breadcrumbs, dried oregano, parsley, salt, pepper, lemon rind and parmesan. 2. Make Kohlrabi & Apple Slaw, grate both into matchsticks or finely slice. Once chopped, toss through lemon juice, parsley, olive oil and season to taste. Set aside. 3. Dust the veal steaks in flour then dip in beaten egg and press into crumb mixture 4. Heat 1cm of oil in frying pan and shallow fry the schnitzels for 1 minute on each side until golden crisp. Note: depending on the thickness of the veal you may need to cook for longer until cooked through. 5. Drain on paper towel and serve with side salad and wedge of lemon Our Serving Notes: Create your own lemon parsley butter. Whip room temperature unsalted butter with one lemon juiced, handful of chopped parsley and season to taste. Place on cling wrap and roll into log and keep frozen until ready to use and future uses. Chef’s Notes: These can be premade and frozen for an easy and convenient future dinner. Line with baking paper if freezing in an airtight container. Allow to completely defrost before frying. Share your recreation by tagging #evasathome

04.01.2022 Have a great start to the weekend with the inspiring shared platters of Eva's.

04.01.2022 Under the direction of the State and Federal Government, Eva's Restaurant & Bar will be closed from today until further notice. Stay tuned for any further announcements. #evasrestaurant

03.01.2022 HAPPY HOUR FRIDAYS Who said you had to leave home to enjoy cocktails from the comfort of your home? Each Friday at 3:00pm, we will be sharing our cocktail of the day for you to recreate a taste of Evas at home. RHUBARB FIZZ Now there are two steps to make this delicious cocktail, first you need to make the Rhubarb Shrub before you can enjoy the cocktail, but it is worth all the effort.... -- Rhubarb Shrub Mix two cups of diced rhubarb with 1 cup of sugar and 1 cup of white or apple cider vinegar in a bowl and allow to sit covered with plastic wrap in the fridge for 4 to 5 days, stirring every 12 hours. Strain the liquid into a jar and discard of the fruit. Rhubarb Shrub will last in a lidded jar for up to a year. Mix into cocktails or sparkling water. -- Rhubarb Fizz Cocktail 60ml Gin, we use @melbourneginco 45 ml Rhubarb Shrub 15 ml Lime Juice Add all ingredients into a tall glass, add ice and top with soda, then stir. Garnish with Rhubarb ribbons and ENJOY #responsibly!

03.01.2022 Still haven't booked your Valentine's Day dinner table? We have limited spots available for a dreamy night in the heart of Melbourne. https://www.evasrestaurant.com.au/

02.01.2022 Do as Eva would... it doesn't have to be the weekend to enjoy a dry Martini

02.01.2022 INTRODUCING EVA'S AT HOME! Each Tuesday, we will be sharing a taste of Eva's for you to recreate and keep you busy whilst isolating at home. First up, our Crushed Edamame Dip with Crispy Wontons. This recipe is a great dip you can whip together in seconds, using only 4 ingredients and it's vegan! 500 g Edamame Beans ... 2 tbsp Lemon Juice 1/2 cup Coriander 1 splash Olive Oil 1 pkt Wonton Pastry Salt & Pepper to season 1. Deep fry wonton skins in oil of choice, set aside 2. Combine edamame, coriander and lemon juice in food processor and pulse to chop. You want to create a course creamy texture, so easy on the processor! 3. On the lowest setting, slowly add the olive oil and season to your liking. Make sure to check your seasoning. 4. Serve up and enjoy on the crispy wonton crackers Chefs Notes: Serves 2 to 4. Dip will last for a couple of days in the fridge. Wontons are best stored in an airtight container. Wonton wrappers can be picked up from your local supermarket in the frozen section. Share your recreation by tagging #evasathome

02.01.2022 Who said vegetarian was boring? Today's #evasathome is our popular Whole Roasted Baby Cauliflower. Not only is it vegetarian, it's also vegan. Ingredients 1 x Baby cauliflower Water for boiling... 1 tbsp Olive oil 1/2 cup Harissa paste 1 cup Freekeh 2 Shallots 2 tbsp Parsley, chopped 1 tbsp Lemon juice 1 tbsp Olive oil 2 tbsp Currants, dried 1 tbsp Pomegranate seeds 1 tbsp Chickpeas, roasted Salt & pepper 2 tbsp Romesco sauce Tahini Dressing 1 Garlic clove 2 x Shallots, thinly diced 4 tbsp Lemon juice 4 tbsp Olive oil 3 tbsp Tahini Water Recipe (Serves One) 1. Preheat oven at 180 degrees (fan forced) 2. Heat water in a large pot, add pinch of salt and boil whole cauliflower head for 5 to 7 minutes. 3. Drain cauliflower and allow to cool to room temperature. Rub harissa paste, olive oil and season with salt and bake for 12 to 15 minutes. 4. One another tray, roast the garlic and shallots for Tahini dressing. 5. To make the freekeh salad, cook one cup of freekeh as per packet directions and once cooled, mix through the fried chickpeas, currants, chopped parsley and season with lemon juice and olive oil. 6. Blend roasted garlic and shallots with olive oil, lemon juice, tahini and add water until desired consistency. 7. To assemble dish. Place romesco sauce on the bottom to the plate. Top with the freekeh salad and whole roasted baby cauliflower and drizzle the tahini dressing. 8. ENJOY! Chefs Notes: For a Gluten Free option, replace the freekeh with quinoa. See more

02.01.2022 Feast your eyes on our favourite vegetarian dishes... Harrisa roasted whole cauliflower and Asparagus and bean pappardelle, with a side of broccolini and a negroni!

02.01.2022 Have a blissful start to Sunday at Eva's Restaurant and Bar. Our doors are open from 7 A.M. tomorrow.

01.01.2022 HAPPY HOUR FRIDAYS Today we are sharing our PEACH BLOSSOM MARTINI, a refreshingly bitter and citrus cocktail with a bitter undertone. 40ml Gin, we use @tanqueraygin 20ml Peach Schnapps ... 7.5ml Aperol Spritz 20ml Egg White 15ml Lemon Juice 10ml Sugar Syrup Dash of Peach Bitters to garnish Add all ingredients into a cocktail shaker (or protein shaker if you dont have one) and shake without ice, add ice and shake again, and strain into chilled coupette / martini glass (or any glass available) and ENJOY #responsibly!