After an unusual and very pleasing Amuse Bouche there followed 12 extraordinary courses, beverage and petit-fours. I have never had any of these dishes before and each was a delight to the senses.
Of all the great restaurants that I have experienced only The Fat Duck, regarded by international reviewers as either the best or second best restaurant in the world, was superior to this meal. That Vue du Monde is currently rated 74th only means they haven’t been here enough.
Better than Thomas Kellers’ The French Laundry, clearly better than Joel Roubillards’ three star Vegas restaurant, The Manor, and at least the equal to Kellers’ Per se Shannon Bennett has created something very very special.
This was a new menu demonstrating, in dish after dish, imagination and flair in presentation, taste and textural combinations – visually and orally exciting. Vue has also had a new set of very attractive double blown tumblers made specially for them by Reidel to replace their somewhat cumbersome predecessors.
What next – sound effects?
Service was unobtrusive and Raoul, our sommellier, particularly sensitive to our needs in choosing a couple of wines to accompany the menu.
A remarkable meal
This was the menu
Pea and jamon soup with a jamon tartare served with a confit quail yolk on a lettuce raft. This miniature san chao bao with it's lightly cooked quail yolk over a super tasty pea soup makes my mouth water even now a week later!
King crab, sautéed, with a crab emulsion, Sterling caviar and potato tuile. Note the peeled grapes between the brick of claw meat on the right and the head meet on the left. A sweet dish good to look at and even better to eat. LINGUINI AUX TRUFFES
Linguini cooked in cep stock served with freshly shaved Manjimup truffle. These Western Australian truffles are geneticly identical to those from France but have the advantage of getting to the table much more quickly - only 3or 4 days after they were harvested and the difference is very apparent in the taste. I did not take a photo of this dish
CARPACCIO DE FOIE GRAS
Carpaccio of foie gras with fennel, pear and verjus sauce. Contrasting texture and taste made this an interesting, and very good, way of eating foie gras, or pears if you like. Much better than the pot or slab I usually get
Poached coral trout, with spring onion, parsley purée and spices. Cooked to a delicate pefection with a consomme added at the table. The papparadelle on the left is actually a very long thin strip of apple
ÉCREVISSE À L’ORANGE
Marron, poached in an orange saffron sauce with smoked clams and fennel
JUS AU VERJUS
Liquid frozen verjus. I always wondered what I might do with verjus to impress my dinner guests - now I know
POULET AUX CHAMPIGNONS
Poached breast and confit leg of chicken with handmade Brussels sprouts and mushroom reduction. The brussel sprouts were a surprise package wrapped around a ball of herb cheese. The chicken might look ordinary but it was exceptionally tasty
Poached loin of hare with a garlic purée, chestnut, yeast air and bread lattice. Another exceptional combination of tastes and textures beautifull presented
Goats curd served with sugared rose petal, rose jelly topped with goats curd ice cream. Yet another beautifully executed dish. It's hard not to be boring about how good this all was.
SALADE DE FRUITS
Fruit salad. Frozen slices of Kiwi fruit atop a pomegranite infused yoghurt fruit salad.
SOUFFLÉ À LA PISTACHE
Pistachio soufflé with triple sec custard. Yummy
BOULE DE CARAMEL FOURRÉE À LA MOUSSE DE COING
Quince foam set into a caramel sphere with white chocolate cage and frozen white chocolate soil.
An amazing dessert. Surrounded by a white chocolate filligree sphere, like one of those Chinese hand carved ivory balls there is a thin red sphere, like a X'mas tree decoration, made of sugar and containing ice cream.
NOTRE SÉLECTION DE CAFÉS, THÉS, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and petits-fours
There are pic's of these on my other reviews
CHOCOLATS POUR SAVOURER A LA MAISON
Handmade chocolates to take home. A small box of four special chocolates for each of us that remind us of another great dinner
I don't feel comfortable commenting on wine and asked Raoul to choose a couple of wines to go with the dinner. The Spanish white reminded me of New Zealand Savignon Semillion Blanc with a clean finish and low acidity. The Greek red was somehow different in character to Australian wines - but I like ours better!!
By the glass Champagne, Gardet brut $24/ glass
2006 L’Olivera Missenyora Maccabeu Costers Del Segre, Spain $16/ glass
2004 Gaia Estate Agiorgitiko Nemea, Peloponnese, Greece $20/ glass The food was $$250/ person.