A General Note: Everyone in Melbourne eats out so there is no need to pretend that we can re invent the dining wheel. That would seem a tad patronising (and stupendously unrealistic). However, we feel that it is important to state that we want diners at Easy Tiger to have an exceptional time. To have an experience removed from their daily hum drum. We have made choices in the venue - culinary, service, design, beverage related - that make sense to us in achieving our goals. If we take food for example; Each rice dish has a natural pair on the menu. There are plenty of combinations that will work fine but to really get the most from dinner ask the waiter (or even better - a chef) to select a combination for you. Let them know any dietary needs and then divest yourself of that responsibility and re invest in your companions and your experience.
As we are not open during the day, we're more than happy to offer private lunches to any and all. We require 12 or more of your nearest and dearest to attend a delicious Easy Tiger Banquet. No room hire or service fee, simply a minimum $80 per head.
Maximum numbers:
- the dining room-18
- the courtyard-24 undercover (or 32 weather permitting.)
Whilst we do not have an exclusively private space, we can accommodate larger parties (8-24 people) in our heated and covered courtyard (it's a fancy shed really!) All nights except friday and saturday. Minimum $80 per head. Some conditions apply.
Taking over the world? book out the venue for an entire night. ask us how.
as with our normal service, most dietary requirements can be accommodated with some notice. for more information on any of these options please phone 03 94172373
lounge bar - coming soon.
Jarrod Hudson - Chef
Suzanne Tyzack - Manager
Simon Hall - Manager
Jarrod Hudson, Simon Hall & Suzanne Tyzack met in 2006 while working together at Giant Steps & Innocent Bystander Winery in Healesville. Jarrod and Suzie lived near the winery and Simon in Melbourne. When a double shift was required Simon would stay at ‘Chateau Montpellier’ with Jarrod and Suzie. There may have been one or two post work sessions snuggling up to a Little Creatures Pint and arguing over the recipe for a fulfilling dining experience. From this heady miasma an idea formed. Guided by Jarrod's vision of an ideal meal - and heavily influenced by his work in Modern Chinese, Japanese and Thai cooking - Easy Tiger embraces the notion of a celebratory meal; friends and family communing over dishes served together. The dining table is a place for all to fawn & indulge. A few seasonal street dishes to begin such as betel leaves, oysters and soft shell crab. Then once the appetite is piqued a curry, a relish and a stirfry arrive. Eaten on the plate together with mounds of jasmine rice the flavours work in concert with one other.
Please leave room for dessert.
Jarrod Hudson: Chef/Owner
It is fair to say that moving to Healesville from Sydney to cook pizza and bake artisan bread was something of a culinary shift for Jarrod. Rustic pizza, Giant Steps style, was a fish-out-of-water experience for Jarrod, who had spent the previous 15 years swimming in the ponds of Sydney restaurant luminaries such as Christine Manfield at Paramount, Tim Pak Poy and Aaron Ross at Claude’s and The Wharf, before finding his calling with Max Mullins at Oceanic Thai. Still, within 2 years Giant Steps was named best winery restaurant by the Age and Jarrod’s degustation Thai nights had become a Healesville icon - akin to the Blues Brothers at the Valhalla in Richmond on a Friday night. But after a time, Jarrod decided to break the surface and climb out of the organic flour and poppy seeds, to stand on the creamy, sweet and tangy shores of aromatic east-asian cuisine with a little bit of other stuff sprayed in too. Sit down to a feast; dishes arrive together - rice as the backbone - each dish contrasting with the others. A mouthful of this, a nibble of that. Light and lithe, Jarrod’s food is for feeling sated not engorged.
Suzanne Tyzack: Quality Assurance
Suzie ditched the tiger balm and swiss ball training of physiotherapy to become a Commercial Restaurant Manager in Perth at E Cucina and Balthazar. Drawn to the burgeoning Independent Brewing scene, she embraced the yeast to become Sales and Marketing Manager of Little Creatures Brewery. Here she met Phil Sexton, Master Brewer and Winemaker. After several years of aiding Little Creatures’ east coast domination, Phil wooed Suzanne to Giant Steps & Innocent Bystander in the Yarra Valley to become Sales and Marketing Director. When the Restaurant and Cellar Door opened four years ago, Suzanne piled the role of General Manager on her plate.
Simon Hall: Manager/Owner
Simon first job was working the hots section of the Jacques St Christmas party as a 7 year old. This involved basting and turning a pig on a spit from 5am until eating time around 1pm. He had this job for 5 years thereabouts. As a first taste, things didn't come any sweeter. By 12 he was making and selling his own lemonade at the street party and pretty soon was being hired out as an illegal waiter to many a neighborhood dinner party. Lemonade became Gin Fizz at Gin Palace (8 years)and pig became Jamon en croute with The Big Group(10 years). Simon started running small bars at Theatre events and large fundraising parties for the Arts community in Melbourne. He specialised in setting up a venue from scratch, running it for a time before tearing it down. This introduced him to many fantastic artists, designers, chefs and winemakers. It was through such providence that he met the team from Giant Steps & Innocent Bystander and dove into work at the amazing cellar door in healesville.
96 Smith Street
Collingwood 3066 VIC
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| Open: | ||
| Tue | 6pm - late | |
| Wed | 6pm - late | |
| Thu | 6pm - late | |
| Fri | 6pm - late | |
| Sat | 6pm - late | |
| Sun | 6pm - late | |
For bookings
Tel: 03 9417 2373
Email booking request
Click here
Write to us: mail@easytiger.co
Email booking request
- Bookings will be confirmed by phone
- 8 or more people is set banquet only
- Sunday is set banquet only
- Happy to take late bookings for post theatre or movies
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