Secret restaurant adds a not-so-hard-to-find bar (and it’s serving ‘my new favourite chip’)

Secret restaurant adds a not-so-hard-to-find bar (and it’s serving ‘my new favourite chip’)

Helly Raichura of fine diner Enter Via Laundry could have named this spin-off Enter Via The Very Normal Door.

If ever a restaurant was going to open a hard-to-find bar, you’d think it would be Enter Via Laundry. After all, this regional Indian dining experience has specialised in secrets since it launched. In 2018, self-taught chef Helly Raichura turned her Box Hill South lounge room into a Saturday supper club for 10 diners, who passed the washing machine on arrival.

Then, as now, the project was to showcase lesser known Indian food and Australian native flavours in an intimate setting. Understandably, the address of this domestic pop-up was kept quiet.

In 2021, the concept moved to Monbulk in the Dandenong Ranges and the address was only revealed upon booking. The following year, Enter Via Laundry found a permanent location in Carlton North but there was no signage and the entrance was hidden down a rear laneway. Again, the exact location was divulged after making a reservation.

Leading Melbourne bar guy Tom McHugh (Caretakers Cottage) has designed the cocktails, which riff on classic drinks with Indian and native flavours. I love them.

There’s a dangerously easy-to-drink lassi with mango gin, lemon myrtle syrup and yoghurt foam. The house spritz reads as an upcycled sugarcane juice, with ginger, rum and jasmine tea. The wintry winner is an Old Fashioned with cardamom whisky and a theatrical infusion of smoking paperbark.

Prawn patra poda.
Prawn patra poda.Simon Schluter

Bar snacks include beloved dishes from Enter Via Laundry’s main menus that have had their day in the restaurant but deserve a longer life. Some have transferred unchanged, such as the patra poda, prawn marinated with coconut and mustard and wrapped in a nasturtium leaf before grilling.

Others have been simplified. A dainty crumbed quail egg from a previous Mughlai-focused menu is now a chicken egg wrapped in spiced chicken mince, crumbed, fried and served with spicy onions in a raunchy riot of flavours.

Some dishes are nostalgic street food riffs. Bataka na bhajiya sees sliced potatoes coated in chickpea flour batter, crisp-fried, and served with pineapple ketchup. They are my new favourite chip and a good reason to visit Enter Via The Very Normal Door.

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