31st March 2013
With a 10pm flight to Egypt and having not been on an International flight since the renovation to Melbourne Airport, I decided to try one of the Airport versions of some well known Melbourne restaurants. After trying to decide between The Movida and Shannon Bennett (Vue Du Monde, Bistro Vue & Cafe Vue) outposts, i decided on Bar Pulpo by Movida.
The menu followed some of the same patterns and elements of the regular MoVida experience, with a selection of tapa and raciones. They also had a selection of sandwiches to eat in or takeaway. The decor and aestheticwas built to replicate the style of the original with wooden chairs, a main bar with stools and separate tables. Obviously it had less of a dark and clubby feel being in a brightly lit airport terminal but the concept was similar.
After taking a seat at one of the high tables, i decided on a mix of old favourites and new items for my dinner. I decided on 4 different tapas with 3 being old favourites from previous Movida visits and one being a new item i hadn't tried before.
The first was the chicken escabache on a crisp crouton. Slightly spiced chicken in a creamy spicy mayo between two crisp croutons. Delicious and as good as remembered.
The next was the new dish called Viera. It consisted of a Oven baked scallop served inside on the half shell with Jamon and Potato foam. Unfortunately this will not be added to the list of favourites from Movida although i can appreciate the attempt of the dish. However the potato foam was too dense and would really not be classes as a foam whilst the other elements were too salty for my taste.
The next was the Bocadillo De Calamares, fried calamari served inside a warm roll with peppers and lemon. Again very good and a fair effort compared to the original Movida.
The last item was The Bomba and this is where it was a let down compared to the original. Something was just off and whilst nice was nowhere near the taster explosion of the original. A potato bombe that was still crisp on the outside and filled with chorizo which lacked punch and the sauce brava also was a bit on the plain side. Normally a stunning dish but a bit of a letdown at this venue.
I decided to skip desert due to the likely high amount of sweet and fatty foods i would have whilst on holiday. Whilst not as good as the cooking at the original restaurant it was a very nice meal and much better than the usual airport and airplane food that you normally have to endure. Coming in at less than $50 with a couple of drinks was decent value as well and the service was fair especially given the location.
Monday, May 27, 2013
The Point
30th March 2013
With both me and my father having gone to this restaurant previously and my dad having a relationship with the owner and the fantastic views (and photo opportunities), my brother and his now wife decided to head to the Point for their Wedding Reception. We ended up with the downstairs private dining area with its own outdoor are and opportunity before for photos on the upstairs balcony, it was an excellent venue for a function just based on the location.
However the obviously most important part of any dining experience out is of course the food and in that regard The Point also did not disappoint.
After welcome drinks and canapes we were seated at one long table with fine white linen and fancy cutlery. Given its was our private area the service was good and the service pleasant and efficient (after falling short of the minimum spend James and Alexia received some takeaway Champagne).
Given that it was a function we had a limited menu but still had a selection of 3 different dishes for each of entree, main and desert.
The first course i choose was a variation on a dish i had previously had at The Point. A classic combination of Pork and Apple with a delicious brick of Pork belly combined with various textures of apple and some pistachio crumbs. A first rate entree.
For main course i decided to forgo the usual specialty of Steak (i had the Beef Tasting plate last time which was excellent) and went for the confit duck leg, sweetcorn puree, freekeh and barberry salad. Duck was cooked expertly and the combination of rich gamey duck meat, sweet puree, nutty freekeh and sour barberry was an interesting but pleasant combo and the individual elements were great.
The mains were accompanied by two different sides which were both excellent. A side of baby cos lettuce and Roquefort dressing and a cauliflower gratin and truffled breadcrumbs. I do often find it odd when sides accompany all dishes but these were we very good and matched reasonably well with the dishes.
For desert i went back to my favourite ingredient of chocolate and went for the Chocolate Silk Tart. Rich, chocolaty and delicious it was accompanied by a simple dollop of King Island double cream. Simple food but of good quality.
Again The Point didn't disappoint and a glorious occasion was met in quality by the food, service and location.
With both me and my father having gone to this restaurant previously and my dad having a relationship with the owner and the fantastic views (and photo opportunities), my brother and his now wife decided to head to the Point for their Wedding Reception. We ended up with the downstairs private dining area with its own outdoor are and opportunity before for photos on the upstairs balcony, it was an excellent venue for a function just based on the location.
However the obviously most important part of any dining experience out is of course the food and in that regard The Point also did not disappoint.
After welcome drinks and canapes we were seated at one long table with fine white linen and fancy cutlery. Given its was our private area the service was good and the service pleasant and efficient (after falling short of the minimum spend James and Alexia received some takeaway Champagne).
Given that it was a function we had a limited menu but still had a selection of 3 different dishes for each of entree, main and desert.
The first course i choose was a variation on a dish i had previously had at The Point. A classic combination of Pork and Apple with a delicious brick of Pork belly combined with various textures of apple and some pistachio crumbs. A first rate entree.
For main course i decided to forgo the usual specialty of Steak (i had the Beef Tasting plate last time which was excellent) and went for the confit duck leg, sweetcorn puree, freekeh and barberry salad. Duck was cooked expertly and the combination of rich gamey duck meat, sweet puree, nutty freekeh and sour barberry was an interesting but pleasant combo and the individual elements were great.
The mains were accompanied by two different sides which were both excellent. A side of baby cos lettuce and Roquefort dressing and a cauliflower gratin and truffled breadcrumbs. I do often find it odd when sides accompany all dishes but these were we very good and matched reasonably well with the dishes.
For desert i went back to my favourite ingredient of chocolate and went for the Chocolate Silk Tart. Rich, chocolaty and delicious it was accompanied by a simple dollop of King Island double cream. Simple food but of good quality.
Again The Point didn't disappoint and a glorious occasion was met in quality by the food, service and location.
Sunday, May 12, 2013
Indego by Vineet (Dubai)
10th April 2013
After organising a trip to Dubai for a work conference, i looked at a variety of different restaurants for the first night when i arrived and had spare time on my own. After some research i found a restaurant that intrigued me, Indego by Vineet, opened in Dubai by the only Indian man (Vineet Bhatia) to acquire 2 Michellin stars. I was intrigued about how much better Indian food could be than regular local Indian curries.
Located in a fancy hotel (Grosvenor House) in the Dubai Marina area, i walked to the reception area and was greeted by a host dressed in traditional Indian attire. The reception was beautifully furnished with a small fountain filled with Indian flowers which opened up to a spacious dining room with tables set far apart and with traditional and elegant furnishing. I was led to a table with fine dining linens and cutlery before being offered a hot hand towel to refresh and the extensive drinks and food menus.
As i was on holiday i decided to go full out with the 5 course tasting menu. I was also offered 3 types of spice level, mild, medium and hot. I went for medium but was also provided a side of hot sauce for added spice. As a rule the food didn't shy away from a hit of spice or flavour.
Before the first course they provided some roasted papadams with 3 types of dips. Crisp tasty papadams with amazingly flavoursome dips, Beetroot raita, Mango Chutney and Mint & Coriander chutney. The dips, especially the Mint & Coriander which had a little bit of kick, were truly amazing.
The first course was a Crab and Lentil soup with a crab fritter on the side. Served piping hot with a very decent spicy hit filled with chunks of crab meat and the crab fritter was crisp and full of flavour. A great starter.
The second course was a two part dish served side by side on a slate tile and is one of the signature dishes of this restaurant and of Vineet Bhatia in general. The first part was a gigantic (possibly on steroids) prawn flavoured with lemon and tandoori spices and the second being a Home smoked tandoori salmon. Both were steeped in a grainy mustard and honey marinade. Both were perfectly cooked and balanced of flavour with the prawn being so juicy and fresh and the Salmon fall apart delicate. Well worthy of being a signature dish and my favourite dish of the dinner. Ridiculously good.
We then moved onto the first of the main courses and a very classic Indian dish interpreted into a magical dish. A classic tandoori chicken breast, cooked sous vide until it was amazingly soft and moist and then simmered in a rich and buttery tomato sauce. It was served on top of a saffron pulao that was perfectly cooked. Better quality ingredients, cooking and flavour than you usual corner Indian restaurant could ever make a Butter chicken.
The second main course was a pot roasted ginger lamb chop served with corn and morel korma laced with truffle oil. The first thing i noticed was the beautiful aroma of truffle oil that wafted from the dish. The next was the amazing cooking of the meat and it just fell from the bone. The korma was a little small but was excellent and the lamb had a nice ginger flavour and the meat was so good.
Before desert i was offered a palate cleanser of an orange and rose petal sorbet that was topped off with champagne. An excellent contrast to the heat of previous dishes that refreshed and took away the spice and was a tasty and delicious dish on its own.
The final dish was desert and was broken into 3 parts. A mini chocolate samosa which was crisp and filled with a rich dark chocolate. The samosa was sitting on a bed of white chocolate soil which was perfect. The second part was a steamed yoghurt topped with a red currant jelly. The final part was my favourite, an amazing combo of pistachio and mint ice cream, subtle but full of flavour and the combo of pistachio and mint was a surprising winner.
A mix of old school service dining room and service and new innovative cooking techniques and ideas that has ruined all other Indian restaurants for me. Amazing mix of flavour, heat and technical cooking. Combined with exemplary service and very decent value (less than $180 for the tasting menu at a Michellin star restaurant compares with the top restaurants in Australia).
After organising a trip to Dubai for a work conference, i looked at a variety of different restaurants for the first night when i arrived and had spare time on my own. After some research i found a restaurant that intrigued me, Indego by Vineet, opened in Dubai by the only Indian man (Vineet Bhatia) to acquire 2 Michellin stars. I was intrigued about how much better Indian food could be than regular local Indian curries.
Located in a fancy hotel (Grosvenor House) in the Dubai Marina area, i walked to the reception area and was greeted by a host dressed in traditional Indian attire. The reception was beautifully furnished with a small fountain filled with Indian flowers which opened up to a spacious dining room with tables set far apart and with traditional and elegant furnishing. I was led to a table with fine dining linens and cutlery before being offered a hot hand towel to refresh and the extensive drinks and food menus.
As i was on holiday i decided to go full out with the 5 course tasting menu. I was also offered 3 types of spice level, mild, medium and hot. I went for medium but was also provided a side of hot sauce for added spice. As a rule the food didn't shy away from a hit of spice or flavour.
Before the first course they provided some roasted papadams with 3 types of dips. Crisp tasty papadams with amazingly flavoursome dips, Beetroot raita, Mango Chutney and Mint & Coriander chutney. The dips, especially the Mint & Coriander which had a little bit of kick, were truly amazing.
The first course was a Crab and Lentil soup with a crab fritter on the side. Served piping hot with a very decent spicy hit filled with chunks of crab meat and the crab fritter was crisp and full of flavour. A great starter.
The second course was a two part dish served side by side on a slate tile and is one of the signature dishes of this restaurant and of Vineet Bhatia in general. The first part was a gigantic (possibly on steroids) prawn flavoured with lemon and tandoori spices and the second being a Home smoked tandoori salmon. Both were steeped in a grainy mustard and honey marinade. Both were perfectly cooked and balanced of flavour with the prawn being so juicy and fresh and the Salmon fall apart delicate. Well worthy of being a signature dish and my favourite dish of the dinner. Ridiculously good.
We then moved onto the first of the main courses and a very classic Indian dish interpreted into a magical dish. A classic tandoori chicken breast, cooked sous vide until it was amazingly soft and moist and then simmered in a rich and buttery tomato sauce. It was served on top of a saffron pulao that was perfectly cooked. Better quality ingredients, cooking and flavour than you usual corner Indian restaurant could ever make a Butter chicken.
The second main course was a pot roasted ginger lamb chop served with corn and morel korma laced with truffle oil. The first thing i noticed was the beautiful aroma of truffle oil that wafted from the dish. The next was the amazing cooking of the meat and it just fell from the bone. The korma was a little small but was excellent and the lamb had a nice ginger flavour and the meat was so good.
Before desert i was offered a palate cleanser of an orange and rose petal sorbet that was topped off with champagne. An excellent contrast to the heat of previous dishes that refreshed and took away the spice and was a tasty and delicious dish on its own.
The final dish was desert and was broken into 3 parts. A mini chocolate samosa which was crisp and filled with a rich dark chocolate. The samosa was sitting on a bed of white chocolate soil which was perfect. The second part was a steamed yoghurt topped with a red currant jelly. The final part was my favourite, an amazing combo of pistachio and mint ice cream, subtle but full of flavour and the combo of pistachio and mint was a surprising winner.
A mix of old school service dining room and service and new innovative cooking techniques and ideas that has ruined all other Indian restaurants for me. Amazing mix of flavour, heat and technical cooking. Combined with exemplary service and very decent value (less than $180 for the tasting menu at a Michellin star restaurant compares with the top restaurants in Australia).
Monday, May 6, 2013
France-Soir
27th March 2013
With the whole family in town for James' wedding, we decided to head to an old favorite in France-Soir (one of our first fancy restaurants visited in Melbourne). Located in Toorak in a small, thin building it was as usual a bustling busy and loud dining room where a booking doesn't mean your table will be ready at that time.
After finally being seated, we were offered drinks from the extensive drinks list featuring both french and Australian wines ranging from reasonable to extreme on the price range. The waiter also explained the specials (only written in French) and we selected our three courses.
With our first drinks we were given some traditional french bread served in a basket. Served with rich french butter, it was very good and a good start.
For first course i went with the Quail, Kipfler potatoes and parsley. Quail, deboned and cooked well and combined with small square blocks of potato and cooked in a mountain of butter and parsley. A solid, rustic and homely dish that offered little subtlety but was a quality and comforting dish.
For main course i settled on the special of the Rabbit of the day - Lapin de Andalusian (much . A saddle of amazingly soft rabbit combined with a ragu of white wine, peppers and tomato. A great combo with the rabbit being the real standout.
For desert i choose was the Crepes Suzette. Served hot and smelling amazing with a strong Grand Marnier tone. Cooked perfectly and full of flavour a simple but classic mix of crepes with orange Grand Marnier sauce and a few slivers of candied orange peel. Classic french cooking.
Overall a meal worth going back for with simple classic french cooking and classic french service (not a compliment). But having been there for ages you are well aware of its faults and heights and it is well worth a visit every time.
With the whole family in town for James' wedding, we decided to head to an old favorite in France-Soir (one of our first fancy restaurants visited in Melbourne). Located in Toorak in a small, thin building it was as usual a bustling busy and loud dining room where a booking doesn't mean your table will be ready at that time.
After finally being seated, we were offered drinks from the extensive drinks list featuring both french and Australian wines ranging from reasonable to extreme on the price range. The waiter also explained the specials (only written in French) and we selected our three courses.
With our first drinks we were given some traditional french bread served in a basket. Served with rich french butter, it was very good and a good start.
For first course i went with the Quail, Kipfler potatoes and parsley. Quail, deboned and cooked well and combined with small square blocks of potato and cooked in a mountain of butter and parsley. A solid, rustic and homely dish that offered little subtlety but was a quality and comforting dish.
For main course i settled on the special of the Rabbit of the day - Lapin de Andalusian (much . A saddle of amazingly soft rabbit combined with a ragu of white wine, peppers and tomato. A great combo with the rabbit being the real standout.
For desert i choose was the Crepes Suzette. Served hot and smelling amazing with a strong Grand Marnier tone. Cooked perfectly and full of flavour a simple but classic mix of crepes with orange Grand Marnier sauce and a few slivers of candied orange peel. Classic french cooking.
Overall a meal worth going back for with simple classic french cooking and classic french service (not a compliment). But having been there for ages you are well aware of its faults and heights and it is well worth a visit every time.
Subscribe to:
Posts (Atom)