When West Yorkshire–born Michael Slade arrived in Australia twelve years ago, fellow chef and now long-time friend James Wilkinson gave him the nickname Northern Git. Ten years later, when Michael was opening his British-influenced restaurant, there was only one name for it.
Opening its doors in 2014, Northern Git brings fare from northern England to the northern suburbs of Melbourne, providing a ‘no bollocks’ dining and drinking experience. It is Michael and wife, Karine’s, first owned and operated venue, having given everything they have into getting it off the ground.
However, it’s not their first time in the hospitality business. As a chef, Michael has a lifetime of culinary skills behind him. He studied hospitality and catering management at Huddersfield Technical College before moving to London to work at Le Pont de la Tour. His next stop was Coq d’Argent, where he really started to immerse himself in the kitchen life. His expertise translates to a menu full of house-made products using local and seasonal produce. The grass-fed, free-range beef comes from Seymour and Euroa in Victoria’s countryside, while game, such as ducks, rabbits and goats, all come from the Gippsland.
Joined by Head Chef, Carl Johnson, Michael and his team capture the best of British cooking and deliver it to you with every dish. Start your culinary journey with some snacks, including pork crackling – made in-house – or the spicy chicken wings served with celery and blue cheese. Next up is the English version of charcuterie. Choose from duck liver parfait with red onion jam, calabrese salami with balsamic shallots or beef bresaola with cornichons. If it all sounds too good, try them all.
Sharing is optional at Northern Git; with such exciting combinations coming o the pass, you may not want to give any of your meal away. The four-cheese soufflé will have your taste buds tingling, while the sautéed gnocchi is a feast for the eyes as well as the mouth. Carnivores will face the hard choice of the confit duck leg or herb crusted lamb – and that’s before you spot the steaks. Meat lovers will salivate over the dedicated menu: every cut has been aged in-house for a minimum of 40 days and is served with mushrooms, roasted onions, garlic, parsley and a choice of sauce. Pick between the rib-eye, rump, porterhouse and let mignon.
What do you have with a large cut of beautifully cooked steak? In England, it’d be a pint of hand-pumped beer. At Northern Git, it’s no different. The rotating tap currently features 3 Ravens English Ale but there’s also a selection of local and imported brews on tap and in bottles. Wine aficionados will appreciate the local-leaning list, with showings from Yarra Valley, Adelaide Hills and McLaren Vale.
Northern Git brings the north of England to the north of Melbourne, offering visitors the very best in British cooking using the very best Australian ingredients. It’s a match made in culinary heaven.