27th October 2011
As i was going to be in the city anyway for a 4km diabetes charity walk, i decided to complete another one from the list and go to Yu-u for number 49 on my list. Located on flinders lane through a single non descript door that you would believe would house a restaurant and would walk by without noticing if you didn't know it was there. However the word must have gotten out given the week long wait list and numerous people being turned away whilst i was eating.
Located in a downstairs basement the non descript outside belied the very Japanese and classy setting inside. Clean lines of wood and silver and grey along with some Japanese art and dim lighting and jazz music with some 4-6 ppl tables on the side and a private dining room but mostly there were chairs set around the grill with a tray and paper napkin in front of each.
The drinks menu was a decent selection of beers, wine and sake and the food menu consisted of 3 paper pages, one with specials, one with a series of hot and cold dishes and a yakitori menu (grilled skewers). I choose 1 cold dish and 3 hot dishes from the main menu and 2 chicken skewers.
The first dish to come out was the cold dish of king fish sashimi. Quality dense but light and fresh fish served with wasabi and a soy sauce. Great fresh tastes and a great opener to the meal.
The next to come out were the chicken skewers. One with a traditional sauce and the other with spring onion and salt. Moist chicken cooked well on the grill and good flavours.
This was followed shortly after by the fish cake tempura. A series of 10 lightly and delicately battered pieces of fish, they were exquisitely light and balanced and had great flavour.
The next dish was the most interesting combination but it did work very well. Braised pork belly smothered in melted cheese and sitting in a mirin and sweet soy broth. The cheese worked well with the pork belly and the slightly sweet broth cut the rich dense pork belly well.
The final course was a wagyu beef rolled around spring onion with a teriyaki marinade served on a bed of fresh Asian salad. The teriyaki beef was excellently complemented by the fresh salad. Excellent flavours and a great way to finish.
After inspecting the deserts, which consisted in true Japanese tradition of just black sesame and green tea ice creams, i choose to go somewhere else for desert. However the savoury courses were excellent and provided a chance to have a great mix of dishes at very reasonable prices. A much more authentic Japanese experience than Ocha and a slight improvement on the quality of the dishes.
Saturday, October 29, 2011
Bonus Item - Number 8
27th October 2011
As a congratulations for completing my advanced diploma of financial service, my boss took me for lunch. As we were in the city for a work presentation, we decided to go to a place in South bank and decided on number 8.
After being offered some warm bread accompanied by one carrot and one eggplant puree and given the reasonably extensive wine list, we given a food menu featuring two options. There was the full al a carte menu and the lunch special which offered excellent value with 2 course and a side for less than $50.
For entree i went with the ocean trout orechiette. Well cooked fish sitting on a bed of pasta with some melted butter running through it and a great sauce.
For main i went with a veal rib eye steak sitting on a bed of vegetables with a jus and my chosen side of whipped mash. The mash was great with smooth buttery texture and flavour and the veal rib eye was a nice cut of meat and cooked reasonably well.
A good value lunch special (even better value for me given being treated by my boss) and a solid amount and quality of options on offer. It did fall short of the level of cooking and service shown at the majority of the Italian restaurants on my list but was still an great meal and a good way to celebrate.
As a congratulations for completing my advanced diploma of financial service, my boss took me for lunch. As we were in the city for a work presentation, we decided to go to a place in South bank and decided on number 8.
After being offered some warm bread accompanied by one carrot and one eggplant puree and given the reasonably extensive wine list, we given a food menu featuring two options. There was the full al a carte menu and the lunch special which offered excellent value with 2 course and a side for less than $50.
For entree i went with the ocean trout orechiette. Well cooked fish sitting on a bed of pasta with some melted butter running through it and a great sauce.
For main i went with a veal rib eye steak sitting on a bed of vegetables with a jus and my chosen side of whipped mash. The mash was great with smooth buttery texture and flavour and the veal rib eye was a nice cut of meat and cooked reasonably well.
A good value lunch special (even better value for me given being treated by my boss) and a solid amount and quality of options on offer. It did fall short of the level of cooking and service shown at the majority of the Italian restaurants on my list but was still an great meal and a good way to celebrate.
Sunday, October 23, 2011
Cicciolina
23rd October 2011
On a very sunny and busy day in St. Kilda i headed out for lunch with an old friend to Cicciolina and to complete number 48 on my list (An even dozen to go now). With a no bookings policy i turned up at 1pm and was told there would be a 15 minute wait for a table and was asked to leave a name and return then.
After having a walk around Acland Street, we came back 15 minutes later. After entering a room with very rushed and frantic service, close tables, noisy and old school interior we were given our bread and menus. The overall service was very quick and efficient but kind of sloppy and rushed. Despite it being a Modern European restaurant the first course i choose was a very modern take on a Asian course, Chili fish cakes with a pesto mayo and slices of lemon. Served as three small balls of fishy cakes with a hint of chili and a pesto mayo sitting on a bed of lettuce and the lemon added a freshness to the dish. Basic, simplistic presentation but quality flavours.
The main course was a lamb loin with a juniper crust. Perfectly cooked lamb with a nice crust edge and very pink centre. Combined with mash and spinach and shaved beans with a sherry and bone marrow jus. After the recent high end dining experiences, the presentation and type of food was fairly basic but the flavours were good and the food didn't pretend to be anything that it wasn't. Great wholesome food with quality flavours.
The desert i choose was a bit of a sloppy mess with peanut and popcorn toffee cluster embedded into a mix of salted caramel ice cream and a valrhona chocolate sauce. The desert looked anything but pleasant but tasted amazing. The contrast of slightly salted caramel and popcorn contrasted with sweet flavours of the toffee and chocolate sauce and the mix of soft and smooth flavours matched well with the crunchy toffee.
I finished off the meal with a chocolate, almond and orange truffle. Rich and dense, the dark chocolate was slightly flavoured with a hint of almond and orange flavour. Very intense dark chocolate flavour, the truffle was great.
Good flavours, simple dishes done well with rich, bold flavours. Some of the presentation and service left a little to be desired but the food was great. The value was pretty good as well with three courses, a truffle and a glass of wine for less than $75.
On a very sunny and busy day in St. Kilda i headed out for lunch with an old friend to Cicciolina and to complete number 48 on my list (An even dozen to go now). With a no bookings policy i turned up at 1pm and was told there would be a 15 minute wait for a table and was asked to leave a name and return then.
After having a walk around Acland Street, we came back 15 minutes later. After entering a room with very rushed and frantic service, close tables, noisy and old school interior we were given our bread and menus. The overall service was very quick and efficient but kind of sloppy and rushed. Despite it being a Modern European restaurant the first course i choose was a very modern take on a Asian course, Chili fish cakes with a pesto mayo and slices of lemon. Served as three small balls of fishy cakes with a hint of chili and a pesto mayo sitting on a bed of lettuce and the lemon added a freshness to the dish. Basic, simplistic presentation but quality flavours.
The main course was a lamb loin with a juniper crust. Perfectly cooked lamb with a nice crust edge and very pink centre. Combined with mash and spinach and shaved beans with a sherry and bone marrow jus. After the recent high end dining experiences, the presentation and type of food was fairly basic but the flavours were good and the food didn't pretend to be anything that it wasn't. Great wholesome food with quality flavours.
The desert i choose was a bit of a sloppy mess with peanut and popcorn toffee cluster embedded into a mix of salted caramel ice cream and a valrhona chocolate sauce. The desert looked anything but pleasant but tasted amazing. The contrast of slightly salted caramel and popcorn contrasted with sweet flavours of the toffee and chocolate sauce and the mix of soft and smooth flavours matched well with the crunchy toffee.
I finished off the meal with a chocolate, almond and orange truffle. Rich and dense, the dark chocolate was slightly flavoured with a hint of almond and orange flavour. Very intense dark chocolate flavour, the truffle was great.
Good flavours, simple dishes done well with rich, bold flavours. Some of the presentation and service left a little to be desired but the food was great. The value was pretty good as well with three courses, a truffle and a glass of wine for less than $75.
Wednesday, October 19, 2011
Grossi Florentino
17th October 2011
After a work presentation in the afternoon featuring Bear Grylls, i was going to be in the city anyway and decided to take that opportunity to head out for dinner at Grossi Florentino. After being let in through the big main doors and going up the stairs, we were greeted by a plethora of Italian waiters with a series of buongiornos. The upstairs dining area was filled of Italian murals on the wall, old school Italian music and the full Italian experience that screamed decadence and opulence and could have been overlooking the Tiber river or Piazza San Marco.
The service was very pleasant, punctual and efficient but was obviously designed to be old school and being there to serve you rather than interacting on a personal level. However this type of service was consistent with the type of place Grossi Florentino sets out to be.
After being seated and offered an extensive and wide ranging wine list that offered wines various sections and choices. Slightly on the pricier side that most restaurants it still offered some lower end options. After selecting a Leffe Blonde beer and a Primosic to accompany the main course (bold flavoured wine similar to a chardonnay) we were presented with the two menus (a la carte and the degustation - 8 course, 5 course and vegetarian). I went for the 5 course degustation but given my lack of enthusiasm about Tuna the wait staff allowed me to change the tuna dish for any other antipasto or first course on the menu.
However before the first course arrived we were treated to a series of pre dinner entrees. The first up was a cigar of flaky pastry filled with a pistachio, feta and balsamic paste. Amazingly bold flavours and the crispy pastry worked well with the smooth feta in the middle.
After the first mini entree we were offered grisini and olives as well as a selection of 4 different types of breads accompanied by french butter, lardo (cured pork fat) and olive oil. They were all amazing even if i could feel my arteries clogging from this dish alone.
These were followed by another complementary dish. A chicken terrine, topped with a single quail egg and adorned with a flattened, caramelised pig cheek. The pig cheek was exquisite whilst the other two items were very good if not amazing.
The last complementary dish was a veal mousse wrapped in ox tongue, topped with black sea salt and served on a stick. Wonderfully smooth veal mousse and packed with flavour and the black sea salt lifted the flavours.
Ah we have arrived at the first course. Meant to be the Tuna Carpaccio i made the switch and choose the Black Pudding. Served as a breakfast dish at dinner the combo of the black pudding, veloute of eggs, foie gras cigar, hazelnut and bacon powder was a delightful version of the old breakfast classic and was delicious.
The second course took a slightly different tone to the previous dishes with this being light and fresh as opposed to the rich and heavy food of the rest of the meal. An octopus salad with pickled vegetables and a goat's cheese croquette. The salad was light and fresh and balanced the pickled vegetables with the perfectly cooked octopus, however the goat's cheese croquette was the real star with a crisp batter and soft goat's cheese centre with a slightly lemony flavour.
The third course went back to the rich and decadent ways of the previous dishes with a Lobster ravioli, pea puree, caviar and a burnt butter sauce. Bold partnership of rich flavours that worked brilliantly and the smell and taste of the Lobster Ravioli was sublime.
The 4th course and last savoury course was a wagyu beef rum cap (an quality cut of meat perfectly cooked with a very pink centre and darkened edge) sitting on a bed of diced potatoes and two long thin slices of pickled veal tongue and served with salsa Verde and a fennel soil. They also poured on a beef jus at the table. This was Italian cooking at its best. Simple, bold and powerful flavours done in an amazing way that made you feel warm and happy inside.
Before the final course and the desert, there was a slight delay as they prepared the Chocolate Souffle. Unfortunately this meant i had to listen to the obnoxious, bitchy and loud conversation of two men on the far side of the dining room who were rude to the staff and were irritating and discourteous to everyone else in the room, which as we had a 8pm booking was very few people apart from us at this stage.
The Souffle arrived and was accompanied with a small pot of dark chocolate and a malt ice cream. Unfortunately having been to Vue Du Monde 2 days earlier and having been served a chocolate souffle there, this one had a lot to live up to. This souffle was not as light as the one at Vue Du Monde and was more dense. The light malt ice cream did contrast the rich heavy chocolate flavours and its was very good but not on the same level as the one from Vue Du Monde (although nowhere else has come close either).
A final touch was the presentation of a printed and bound copy of the menu i had been served including the changes i had made. A nice little touch that they went to the trouble of as i was eating. The meal was great and the best Italian food eaten in Melbourne. Bold rich flavours and the 5 courses (plus extras) were more than enough to leave us full. The food, decor and service spoke of an opulence of times past and was very professional and well done. The price ($185 for me) was too much for everyday (and with this food that may be a good thing for my waist as well) but it screamed of big occasion dinner.
After a work presentation in the afternoon featuring Bear Grylls, i was going to be in the city anyway and decided to take that opportunity to head out for dinner at Grossi Florentino. After being let in through the big main doors and going up the stairs, we were greeted by a plethora of Italian waiters with a series of buongiornos. The upstairs dining area was filled of Italian murals on the wall, old school Italian music and the full Italian experience that screamed decadence and opulence and could have been overlooking the Tiber river or Piazza San Marco.
The service was very pleasant, punctual and efficient but was obviously designed to be old school and being there to serve you rather than interacting on a personal level. However this type of service was consistent with the type of place Grossi Florentino sets out to be.
After being seated and offered an extensive and wide ranging wine list that offered wines various sections and choices. Slightly on the pricier side that most restaurants it still offered some lower end options. After selecting a Leffe Blonde beer and a Primosic to accompany the main course (bold flavoured wine similar to a chardonnay) we were presented with the two menus (a la carte and the degustation - 8 course, 5 course and vegetarian). I went for the 5 course degustation but given my lack of enthusiasm about Tuna the wait staff allowed me to change the tuna dish for any other antipasto or first course on the menu.
However before the first course arrived we were treated to a series of pre dinner entrees. The first up was a cigar of flaky pastry filled with a pistachio, feta and balsamic paste. Amazingly bold flavours and the crispy pastry worked well with the smooth feta in the middle.
After the first mini entree we were offered grisini and olives as well as a selection of 4 different types of breads accompanied by french butter, lardo (cured pork fat) and olive oil. They were all amazing even if i could feel my arteries clogging from this dish alone.
These were followed by another complementary dish. A chicken terrine, topped with a single quail egg and adorned with a flattened, caramelised pig cheek. The pig cheek was exquisite whilst the other two items were very good if not amazing.
The last complementary dish was a veal mousse wrapped in ox tongue, topped with black sea salt and served on a stick. Wonderfully smooth veal mousse and packed with flavour and the black sea salt lifted the flavours.
Ah we have arrived at the first course. Meant to be the Tuna Carpaccio i made the switch and choose the Black Pudding. Served as a breakfast dish at dinner the combo of the black pudding, veloute of eggs, foie gras cigar, hazelnut and bacon powder was a delightful version of the old breakfast classic and was delicious.
The second course took a slightly different tone to the previous dishes with this being light and fresh as opposed to the rich and heavy food of the rest of the meal. An octopus salad with pickled vegetables and a goat's cheese croquette. The salad was light and fresh and balanced the pickled vegetables with the perfectly cooked octopus, however the goat's cheese croquette was the real star with a crisp batter and soft goat's cheese centre with a slightly lemony flavour.
The third course went back to the rich and decadent ways of the previous dishes with a Lobster ravioli, pea puree, caviar and a burnt butter sauce. Bold partnership of rich flavours that worked brilliantly and the smell and taste of the Lobster Ravioli was sublime.
The 4th course and last savoury course was a wagyu beef rum cap (an quality cut of meat perfectly cooked with a very pink centre and darkened edge) sitting on a bed of diced potatoes and two long thin slices of pickled veal tongue and served with salsa Verde and a fennel soil. They also poured on a beef jus at the table. This was Italian cooking at its best. Simple, bold and powerful flavours done in an amazing way that made you feel warm and happy inside.
Before the final course and the desert, there was a slight delay as they prepared the Chocolate Souffle. Unfortunately this meant i had to listen to the obnoxious, bitchy and loud conversation of two men on the far side of the dining room who were rude to the staff and were irritating and discourteous to everyone else in the room, which as we had a 8pm booking was very few people apart from us at this stage.
The Souffle arrived and was accompanied with a small pot of dark chocolate and a malt ice cream. Unfortunately having been to Vue Du Monde 2 days earlier and having been served a chocolate souffle there, this one had a lot to live up to. This souffle was not as light as the one at Vue Du Monde and was more dense. The light malt ice cream did contrast the rich heavy chocolate flavours and its was very good but not on the same level as the one from Vue Du Monde (although nowhere else has come close either).
A final touch was the presentation of a printed and bound copy of the menu i had been served including the changes i had made. A nice little touch that they went to the trouble of as i was eating. The meal was great and the best Italian food eaten in Melbourne. Bold rich flavours and the 5 courses (plus extras) were more than enough to leave us full. The food, decor and service spoke of an opulence of times past and was very professional and well done. The price ($185 for me) was too much for everyday (and with this food that may be a good thing for my waist as well) but it screamed of big occasion dinner.
Vue Du Monde
15th October 2011
Having planned and organised this night for my birthday for 4 months in advance the night was finally here for our trip to Vue Du Monde (and to finish number 46 off my list). After arriving early i checked into the downstairs reception area and was shown to the elevator. The elevator was operated by the reception person by remote. This was an indication of the level of detail and intricacy beyond anything seen at a restaurant in Melbourne before. Every detail and part of the restaurant, menu service had been customized to a vision devised by Shannon Bennett.
The clarity of this vision and the confidence in it also allowed the staff to really excel and go beyond the normal level of service and really interact with the guests. After being shown upstairs given i was early i headed to the Liu Bar attached to the restaurant. With great views over the city and out to sea and Albert park and amazingly decor the bar was equally impressive as everything about the restaurant and was very comfy.
I choose the Macadamia Martini. Macadamia infused Vodka with sugar cane, vermouth and a side of smashed macadamia praline. Beautiful, exquisite and decadent. After everyone had arrived and settled in for one drink in the bar and Clare eventually turned up we were moved into our dining area and they carried our drink through.
Given the special occasion and the size of our party (14 people), we were shown through to our private dining room. A reasonably blank dining area with our own bar in the corner and a long beautifully crafted table. Adorned with various wooden pieces that turned into cutlery holders and with wooden light fixtures. We also had our own balcony that was lit up with red heaters and light.
I started off with a glass of very expensive and very smooth and the most delicious glass of Dom Perignon 2002 vintage champagne.
After we had all been seated our personal chef, Florent, came out and enquired about dietary requirements, matching wines and explained the format of the evening. (the only down point was that these had been organised beforehand). Florent and our personal host and Waitress were all amazing, charming, engaging and genuinely seemed to be enjoying themselves nearly as much as we were (even if the Waitress did seem to be in the room for the most inappropriate points - various weird conversations, Anja talking about stealing cutlery and Speed and I fighting with the wooden place block).
Florent or one of the other chefs (including some first year apprentices) would come out and explain each dish in detail and present it. This started with a combo of amuse bouche with a thin strip of pumpkin topped with pumpkin seeds, a oyster and lime puree wrapped in an edible cellophane ravioli and a extremely crispy slice of eel covered in white chocolate and caviar. Served on fancy slates and the eel was my favourite the crispiness and balanced flavour between the eel and the chocolate and caviar was excellent.
The final amuse bouche was a thin slice of venison served on a warm slab of salt rock that cured the venison as it was sitting on the rock. Rolled at the table and full of flavour and slightly salted . It was great.
The first proper course was a subtle mix of 4 sections of spanner crab topped with avocado, shaved kohlrabi (German turnip) and some caviar. A lime was shaved over the meal at the table. Fresh and quality flavour beautifully topped off with the hit of lime.
The next course was many people's favourite savory dish. A walnut puree already on the plate and a variety of different mushrooms served on a wood log and poured into the main dish before a cona infusion (distilled through a old school coffee making technique). A bold and beautiful infusion and the mushroom flavour was rich and bold. Great strong flavours and a great mix of the broth and raw, semi cooked and cooked mushrooms. Amazing innovation, technique and taste.
With this course we were served a beautiful bread roll and rich french butter that was scooped like ice cream from a big container and put onto a serving block of granite.
The next course was probably my favourite savoury course. A perfectly poached fat and juicy WA marron tail served with a rich luxurious brown butter emulsion that was truly decadent and you could feel the future heart attack but didn't care (as Maya exclaimed that she wanted to eat so much that it would replace her blood). It was accompanied with a beef tongue sandwich which was also fantastic. Eaten with your fingers it gave the impression of old school decadence and extravagance.
The next dish was probably one of the more expensive and decadent dishes. A slow cooked duck egg yolk and a celeriac puree replacing the yolk. mixed with lamb sweetbreads, pickled onions and a generous shaving of white truffles done at the table. The duck egg was slow cooked and amazing with the yolk that burst and was a bright orange. The white truffles smelled great as they were being shaved and added a rich woody flavour to the dish.
In between the entree courses and the mains, we were treated to a palate cleanser. This was the most fun and interactive dish. A mix of mini herbs served with a small bowl. The herbs were covered in liquid nitrogen until it become frozen and we were instructed to crush the herbs with the provided pestle. Once they had been sufficiently smashed we were provided a scoop of cucumber sorbet and told to mix the herbs and sorbet until it formed a paste. The modern technique and molecular gastronomy was outstanding but the flavour matched this dazzling display of theatre and technique.
The first main course was a dish of rabbit cooked in a variety of different ways using a variety of cuts of the rabbit. Served with a white asparagus stalk covered in a batter and a smoked potato puree. It was a great dish and delicious different types of rabbit perfectly cooked and the asparagus spear covered in batter was amazing.
The next main course was the fish course. A firm piece of Trumpeter fish (or Strumpet fish for Lyd) served with a herb emulsion, shaved prawn and a foam and tiny flowers. It was also accompanied with a smoked bone marrow stock that was served at the table by owner Shannon Bennett in a special guest appearance.
The final savour course was an amazing combo of wagyu beef in four small cubes that was perfectly cooked to medium rare, maybe slightly closer to rare. Melting and full beef flavour with perfect Wagyu marbling. Combined with a sliver of chestnut, wild garlic and a tiny piece of glace cherry, it was a simple dish that was presented elegantly and allowed the flavours to shine through.
We were then served the first desert course - a deconstructed lemon meringue pie. Having tried a deconstructed lemon meringue pie at the Summit the week before the contrast in presentation, technique and flavour was very noticeable. (I still loved the dish at the Summit). Blobs of meringue lightly toasted, with lemon curd and biscuit and white chocolate crumble. Amazingly bold and great flavours. Loved It!!
The next dish was an unusual combo of blobs of carrot, pineapple and a sorbet of carrot top. This was probably my least favourite dish but still had great flavours and technique. But there was something missing from this dish that would elevate it to the level of the other dishes.
The final dish was actually my favourite dish overall and was so simple but so perfectly done that it was incredible. A chocolate souffle that was so light that it felt like air, topped with a dark chocolate sauce and a creme anglais. Retained perfect form once cut and the creme poured through the dish and the taste was amazing.
The meal was finished off with petit fours and i choose to have some tea to finish the meal and possibly keep me awake for the journey home. Four different small dishes consisting of a lemon sherbet jelly, a peppermint marshmallow, frozen ice cream with a crumb topping on a stick and a lamington with a cherry blob on top. I had a special treat for my birthday with the petit fours being served on a plate with a birthday message written in white chocolate. Great flavours especially the lemon sherbet and a great way to finish the meal.
12 Courses of fantastic food, service that exceeded the high expectation i had and a quality fit out and amazing views of Melbourne. Given the price it is definitely not for everyday but with the amount of time taken, food and alcohol consumed and the opulence and decadence of the evening you probably wouldn't want to. But a memorable big occasion decision and a great night out celebrating my birthday with friends. Amazing quality of food and the whole experience, especially the private dining and private chef, wait staff and host, is enough to lift this restaurant to this top of my list.
Having planned and organised this night for my birthday for 4 months in advance the night was finally here for our trip to Vue Du Monde (and to finish number 46 off my list). After arriving early i checked into the downstairs reception area and was shown to the elevator. The elevator was operated by the reception person by remote. This was an indication of the level of detail and intricacy beyond anything seen at a restaurant in Melbourne before. Every detail and part of the restaurant, menu service had been customized to a vision devised by Shannon Bennett.
The clarity of this vision and the confidence in it also allowed the staff to really excel and go beyond the normal level of service and really interact with the guests. After being shown upstairs given i was early i headed to the Liu Bar attached to the restaurant. With great views over the city and out to sea and Albert park and amazingly decor the bar was equally impressive as everything about the restaurant and was very comfy.
I choose the Macadamia Martini. Macadamia infused Vodka with sugar cane, vermouth and a side of smashed macadamia praline. Beautiful, exquisite and decadent. After everyone had arrived and settled in for one drink in the bar and Clare eventually turned up we were moved into our dining area and they carried our drink through.
Given the special occasion and the size of our party (14 people), we were shown through to our private dining room. A reasonably blank dining area with our own bar in the corner and a long beautifully crafted table. Adorned with various wooden pieces that turned into cutlery holders and with wooden light fixtures. We also had our own balcony that was lit up with red heaters and light.
After we had all been seated our personal chef, Florent, came out and enquired about dietary requirements, matching wines and explained the format of the evening. (the only down point was that these had been organised beforehand). Florent and our personal host and Waitress were all amazing, charming, engaging and genuinely seemed to be enjoying themselves nearly as much as we were (even if the Waitress did seem to be in the room for the most inappropriate points - various weird conversations, Anja talking about stealing cutlery and Speed and I fighting with the wooden place block).
Florent or one of the other chefs (including some first year apprentices) would come out and explain each dish in detail and present it. This started with a combo of amuse bouche with a thin strip of pumpkin topped with pumpkin seeds, a oyster and lime puree wrapped in an edible cellophane ravioli and a extremely crispy slice of eel covered in white chocolate and caviar. Served on fancy slates and the eel was my favourite the crispiness and balanced flavour between the eel and the chocolate and caviar was excellent.
The final amuse bouche was a thin slice of venison served on a warm slab of salt rock that cured the venison as it was sitting on the rock. Rolled at the table and full of flavour and slightly salted . It was great.
The first proper course was a subtle mix of 4 sections of spanner crab topped with avocado, shaved kohlrabi (German turnip) and some caviar. A lime was shaved over the meal at the table. Fresh and quality flavour beautifully topped off with the hit of lime.
The next course was many people's favourite savory dish. A walnut puree already on the plate and a variety of different mushrooms served on a wood log and poured into the main dish before a cona infusion (distilled through a old school coffee making technique). A bold and beautiful infusion and the mushroom flavour was rich and bold. Great strong flavours and a great mix of the broth and raw, semi cooked and cooked mushrooms. Amazing innovation, technique and taste.
With this course we were served a beautiful bread roll and rich french butter that was scooped like ice cream from a big container and put onto a serving block of granite.
The next course was probably my favourite savoury course. A perfectly poached fat and juicy WA marron tail served with a rich luxurious brown butter emulsion that was truly decadent and you could feel the future heart attack but didn't care (as Maya exclaimed that she wanted to eat so much that it would replace her blood). It was accompanied with a beef tongue sandwich which was also fantastic. Eaten with your fingers it gave the impression of old school decadence and extravagance.
The next dish was probably one of the more expensive and decadent dishes. A slow cooked duck egg yolk and a celeriac puree replacing the yolk. mixed with lamb sweetbreads, pickled onions and a generous shaving of white truffles done at the table. The duck egg was slow cooked and amazing with the yolk that burst and was a bright orange. The white truffles smelled great as they were being shaved and added a rich woody flavour to the dish.
In between the entree courses and the mains, we were treated to a palate cleanser. This was the most fun and interactive dish. A mix of mini herbs served with a small bowl. The herbs were covered in liquid nitrogen until it become frozen and we were instructed to crush the herbs with the provided pestle. Once they had been sufficiently smashed we were provided a scoop of cucumber sorbet and told to mix the herbs and sorbet until it formed a paste. The modern technique and molecular gastronomy was outstanding but the flavour matched this dazzling display of theatre and technique.
The first main course was a dish of rabbit cooked in a variety of different ways using a variety of cuts of the rabbit. Served with a white asparagus stalk covered in a batter and a smoked potato puree. It was a great dish and delicious different types of rabbit perfectly cooked and the asparagus spear covered in batter was amazing.
After a small break after the main course, we were served some white chocolate and coconut balls. Smooth and creamy with a generous servce of coconut on top, they were bitesize mouthfuls of awesomeness.
We were then served the first desert course - a deconstructed lemon meringue pie. Having tried a deconstructed lemon meringue pie at the Summit the week before the contrast in presentation, technique and flavour was very noticeable. (I still loved the dish at the Summit). Blobs of meringue lightly toasted, with lemon curd and biscuit and white chocolate crumble. Amazingly bold and great flavours. Loved It!!
12 Courses of fantastic food, service that exceeded the high expectation i had and a quality fit out and amazing views of Melbourne. Given the price it is definitely not for everyday but with the amount of time taken, food and alcohol consumed and the opulence and decadence of the evening you probably wouldn't want to. But a memorable big occasion decision and a great night out celebrating my birthday with friends. Amazing quality of food and the whole experience, especially the private dining and private chef, wait staff and host, is enough to lift this restaurant to this top of my list.
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