Mrs Parma's (Melbourne CBD). The Parma yardstick?

(degusted 15^th July 2011)  

 If you want a decent, well cooked parma, with a range of toppings choices (and even if you’re a vegetarian), you'd be mad not to go to Mrs Parma's at least once if you’re out and about in the Melbourne CBD. We have a lot of faith in Melbourne's food scene, so we would not rule out the possibility that there are better parmas to be had elsewhere, but those on offer at Mrs Parma's were pretty damn good.

The Parmageddon - Chicken Parma with chilli sauce.

The humble “Parma”. It's a relatively simple concept: take a slab of chicken or other meat or equivalent substitute, flatten it, cover it with crumbs, cook and smother in sauce and cheese. Bake until cheese melts and goes a little brownish. Serve with chips on the side (do NOT place the chips under said slab of crumbed meat or equivalent). Salad is optional and probably won't be eaten by a true “parma-phile”.

The concept is straightforward – and mastered comprehensively by Mrs Parma's – a little gem at the top end of Little Bourke street. With it's neighbours being some fine-dining heavyweights, like the Flower Drum, Grossi Florentino's, Longrain, & Gingerboy to name a few at this end of town, Mrs Parma's holds its own by doing one thing extremely well – consistently good parmas. Just as well, given the name (which for some reason whenever I hear it I can only think of “Mrs palmer and her 5 daughters”)…

Dining area at the back - looking forward to the bar.

On our visit on a Friday night, we were welcomed into what is essentially a typical pub-style scene: post-work beers flowing around the bar, and a cluster of tables beyond for the super-early or those with bookings.

The bar stocks a selection of craft/ micro-brews and has a good range of both permanent and special items. I tried a ‘limited time only’ dry hopped topaz from Hargreaves Hill  – of which they only had a single keg.  It was really nice, had a slightly fruity nose and a refreshing flavour with a good hit with a sharp hopsy finish that lingers, in a good way. A very pleasant drop to start off the evening.

Build your Parma

There are lots of options  - chicken, weiner schnitzel, or eggplant as the base – then 10 different topping suggestions – including vego options. You can of course also modify the toppings to suit. Next time, we will give some chorizo and jalopenos a try.
A re-visit to try out some new combinations are already scheduled to happen - updates soon!!

Our companions  on the night (regulars at Mrs Parmas) modified
their parma with a good scattering of Jalopenos. Thumbs up from them..

Menu has non-parma options, too

Toppings options for your parma.. You can mix and match if you like ;-)

Vegetarian

Yes indeed, there are vegetarian options here. The eggplant parmagiana with the pumpkin, feta and basil was a really good, solid alternative if you’re “that way” inclined. Even the obligate carnivours were impressed and would happily substitute this for a meat version. The eggplant was not ‘gooey’ as such, so some might say this was undercooked – however this slight resistance to the tooth was actually what made it so good as a parma.

Eggplant Parma with pumpkin, feta and basil.
Even meat-eaters would be happy with this one!

Parmageddon

As soon as The Degusters see anything advertised as “the hottest '<insert dish>' in Melbourne”, we consider it a challenge. Such was the case with the Parmageddon – apparently the hottest parma in Melbourne. This may indeed be true, but perhaps is just a reflection on the general low level of chili tolerance in this city. For us, the chilli sauce (with FOUR different types of chillies, no less) did not pose much of a challenge... It did not even elicit as much as a mild brow sweat - more of a Bunsen burner than the raging inferno we were expecting.. We should have asked for the kitchen to load up the Parmageddon with a few handfuls of jalapeños to warm it up some more (which they do supply either as a side dish to allow you to add your own as you go, or they will add it to your parma when they make it).

The chicken was real chicken – clearly a good quality fillet (not a processed mash of offcuts a-la Maccas nuggets), and the size of the feed was sensible – and realistic. We've seen monstrous schnitzels elsewhere in the past, which are more comical than anything else – where do chickens grow so big as to be able to supply a breast fillet 50cm in diameter!? The meat was moist inside, the crumb was crispy (both keys to a well-cooked parma), and there was the right amount of sauce and cheese topping off the schnitzel. The quality of the servings across all plates at our table of 8 settings was consistent; everyone at the table was impressed with their food.

Chips. Don’t forget the chips.

For the table, we were served only two bowls of community chips. When they were placed on our table we were all channelling Oliver Twist – “please sir…” … you know the rest. These two bowls, however, held some really good chips – not the best I've ever had, but still pretty good chips (the best chips we had ever degusted were served at Raze Gourmet Burgers in Mooloolabah QLD - unfortunately we believe they are no longer open – big sadface). After all the fuss, we didn’t actually finish the chips, so I reckon they’ve titrated the optimal quantity per person.

Drinks:

Cheeky Rascal Cider. We tried the Cheeky Rascal strawberry and apple cider. It was a nice, sweet cider that had a delightful stawberry flavour. Very refreshing and we have already recommended this drink to others who like a sweet drop. A top-notch effort from this Mornington Peninsula winemaker, Robello Wines.

Beer: As mentioned above, we had the dry hopped topaz from Hargreaves Hill. Much enjoyed, and it impressed us greatly.

Special thanks to K & J (Tza Tza!) for organising this visit. You guys rock.

A final thought:

Chicken Parmas... on paper they are a simple dish. Why then all the fuss about finding a good one? The question should be why do some restaurants get the parma so wrong? Perhaps because their cooks have never eaten a truly excellent parma and so, don't know how bad their own offerings are (I'm thinking of Just Degusting's experience at the pub on crown (blecgh) and a recent re-visit to Hoo Hah kitchen). We reckon Mrs Parma's could be the yard-stick against which others should reference their own efforts.

Rating:  Nom(x3)

Meh                      It’ll Do                   Nom(x3)                              Must go back!

Done and Degusted @ Mrs Parmas

-Chicken Parmageddon (Melbourne's hottest parma - according to Mrs Parmas)
-Eggplantwith roasted pumpkin, feta and basil.