Valrhona chocolate cigar filled with smoked chocolate, rolled in puff pastry ‘cigar’ leaves
Vue de Monde is one of Melbourne’s top-rated restaurants. Britnie joked that the dinner probably costs a leg and she was right. However, you can’t put a price on experience so I was all for it. I went with Beth and got a weeknight reservation (last Wednesday) as it was the only available spot until January. Can you believe it? !
We went early and everyone in the restaurant’s so friendly and courteous. They take your coat, your bags get special treatment (they have special hooks for them) and offer you a drink as soon as you sit down. The restaurant area has high ceilings and decor was less stuffy than Ezard.
We had a good view of the plating station, which was set up with a mirror atop of the table (similar to a cooking school set up). They don’t have menus and change dishes often, but explained that there are two options for the dining experience. First option is the degustation menu, wherein you start with 5 courses and can choose to go further as far as 40. The second option (and the one that we chose) is the chef’s menu, which our host described as ‘balanced’ as far as the palate experience is concerned–with 6 savory courses + a cheese course + 2 desserts. They also offered to match each course with a specific wine meant to complement the flavors but we decided against it. We settled for a bottle of voignier wine as I loved the one that I bought from Swan Valley and Beth hasn’t tried it and was curious.
We had truffles and foie gras in the line up and it was my first time to try them. I loved both of them, but I reckon when it comes to these ‘premium’ ingredients, better not be a glutton and enjoy them in small quantities.
Would I come back? Yes….because the experience was so lovely and there’s promise of new food creations. They can tailor the line up according to your preferences on the spot and we did take note that no 2 tables were served the same set of dishes.
To our surprise, our host even gave us boxes of handmade chocolates at the end of the 4 hour dinner and today, they sent an email to ‘document’ the menu that we had that evening. It was a lovely touch; I do want to remember what we had and have the courses described properly!
Here’s the menu–
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AMUSE BOUCHE
Petite Clair-de-Lune oyster served with seaweed consommé and grapefruit air
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TACO DE CRABE
Spanner crab, sautéed with Calvados, set in a sweet corn taco, crispy pork belly, avocado purée
and fresh nutmeg
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RISOTTO AUX TRUFFES D’ALBA
Classically inspired white truffle risotto
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TERRINE DE LANGUE DE BOEUF
Terrine of ox tongue, foie gras and Puy lentils with Pedro Ximenez jelly and eight spice powder
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FILET DE MERLAN
King George whiting, seared with a sourdough skin, shimeji mushrooms, white asparagus
and preserved lemon noodle
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JUS AU VERJUS
Liquid verjus at – 8°C
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CANARD À LA CANNELLE
Roast duck breast and confit leg with cinnamon and baby turnips
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ASSIETTE DE VEAU
Veal assiette with black bean sauce, served with bread and almond purée
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FROMAGE
Goat’s curd with sugared rose petal and goat’s curd ice cream
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SALADE DE FRUITS
Fruit salad
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‘CHEESECAKE’ AUX FRUITS DE LA PASSION
Passionfruit cream with frangipane sand and passionfruit soufflé
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CIGARE AU CHOCOLAT
Valrhona chocolate cigar filled with smoked chocolate, rolled in puff pastry ‘cigar’ leaves
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NOTRE SÉLECTION DE CAFÉS, THÉS, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and petits-fours
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CHOCOLATS POUR SAVOURER A LA MAISON
Handmade chocolates to take home -
WINE
2007 Petaluma Viognier Adelaide Hills, South Australia
