Tuesday, August 04, 2015

Vue again! (Melbourne CBD) July 19, 2015

Here's the menu and the pic's. As good as ever.
Truffle marshmallow

 
Burnham Beeches quail egg, shelled and dusted with mushroom powder

Oyster, an oyster is an oyster one doesn't need a pic but it had a nice dressing

Broccolini


What is one of them? Broccolina perhaps


Served with a light dressing surrounded by kale,

 
Prawn, cauliflower, almond, light and lovely

2014 Grosset ‘Polish Hill’ Riesling, Clare Valley, South Australia
Salt and pepper were not needed

~
Kingfish, kale, black radish

2012 Huber Weißer Burgunder, Baden, German

Duck yolk, pear, macadamia, truffle, for an extra fee you can have lots more truffles

 

 
2006 Louis Roederer Cristal, Reims, Champagne AOC, France
Sandra didn't care for barely cooked duck egg (it was delicious) and got a mushroom porridge with mixed mushrooms instead.

~

Cucumber, wood sorrel, a regular palate cleanser,

 
 complete with liquid nitrogen and a pestle.

Chefs work very hard at plating


 

Marron, mudcrab, fennel

2013 Patrick Piuze ‘Terroir de Chichee’, Chablis, Burgundy, France

Spanish mackerel, cabbage, red wine

2011 Cristom ‘Eileen’ Pinot Noir, Oregon, United States of America
Flinders Island lamb, leek, apple - don't know where the pic got to!


2010 Les Grands Maréchaux Côtes de Blaye, Bordeaux, France
Blackmore Wagyu, variations of turnips


2003 Yarra Yering ‘Dry Red Wine #1’, Yarra Valley, Victoria

Butternut squash, sunflower seeds, passionfruit


~Pear, celeriac, lemon myrtle


2012 Dry River ‘Late Harvest’ Riesling, Martinborough, New Zealand

Chocolate soufflé


You can't make them better than this


1986 Toro Albalá ‘Don’ Pedro Ximenez, Montilla-Moriles, Spain
Assortment of cheeses, bread, jams,

which we had in the bar





 
2013 Eric Bordelet Poiré Granit, Normandy, France
 
A selection of petit-fours. See previous posts for pic's of these.

2014 Grosset ‘Polish Hill’ Riesling, Clare Valley, South Australia

1986 Toro Albalá ‘Don’ Pedro Ximenez, Montilla-Moriles, Spain
 Yet anothe outstanding meal
Score: 18.5/20

Friday, July 31, 2015

Mediterraneo (Albert Park) 07/2015

 
 Still looking in!
 
Although it's sign announces that it is a charcoal restaurant it struck us as being a pretty normal sort of all round place. Inside there are a couple of large bull fight themed modern murals. 
 
A small bar is surrounded by plain wooden tables. No BS about this place.
Although the glasses do carry a symbol of the restaurant. (Does this reduce theft?) 
 
Food is uncomplicated
The menu included a couple of soups
A grilled marinated quail on wilted spinach, portabella mushroom with a butternut pumpkin puree.
A variety of steaks and venison, cooked more or less as requested, with lots variety in sauces and mustards.
Venison Involtini Espanola
Hahndorf venison fillets stuffed with pan-fried tomato, olive and chorizo,
wrapped in prosciutto and served on potato mash. Rather dry and disappointing - no flavour of venison at all.
The also offer grilled sea food.

There is plenty to choose from but we're not likely to try it again.
 Score: 13.5/20

The Flower Drum (Melbourne CBD) July 2015

We wrote not long ago about The Flower Drum, once a shining example of the best products, well prepared and served by impeccable staff in lovely surroundings. It still has many of those attributes which made its reputation but the culinary world has changed in 25 years.
We did enjoy an eight course banquet. The products were as fresh and fine as one could ever want and the service continues to be as good as ever. despite some renovation the venue still has a tired feel about it but excellent cooking would make that irrelevant.

Steamed crab meat dumplings were pleasant, pastry was indifferent and the overall result ordinary.
Spring onion cake had butter almost dripping from the puff pastry. The filing was meagre and did not do the dish justice. It could have been much better.
Saute pearl meat was, and always is, completely bland. A little sauce doesn't quite fill the bill for flavour. Texture is unusual and I like it but others certainly do not.

An adjacent table had a whole suckling pig ($650) which serves about 12 and looked fantastic.

Baked scallops with tumeric sauce was the best dish of the night. Delicate and perfectly cooked. The tumeric added a special touch to it.

Saute crayfish with ginger and spring onion is a traditional preparation. In this dish the lobster was more cooked than I would have preferred. Flavours were bland.
but presentation of a second serve was cute and vegetables were tops.
Peking duck another traditional favourite
with some encouragement it was also served in a striking manner.
Special (but not very special) fried rice with some crustaceans added
was served with grain fed Black Angus eye fillet with black pepper sauce and seasonal vegetables.
Top ingredients, a pleasant dish but lacked anything to make it 'special'
A delicious fruit platter including sweet rock melon, golden kiwi fruit and mangosteen ended the meal.
The whole lot was lubricated with an NV Bollinger 'Special Cuvee' champagne and a 2003 Petaluma Cab/sav from Coonawarra.
Finally gorgeous almond cookies came with the hot beverages.
In all it was a very good meal but seasoning was dull and the overall effect too bland.
Score 15.5/20