Friday, November 27, 2009

Vue de Monde (Melbourne) 11/09

Before anything else I want to say that it is a mystery as to how this computer varies font sizes. Despite fiddling around nothing seems to make it consistent for which I apologise. On the preview it looks consistent but not so when published!

The chefs 10 course menu at VdM has been an unfailing trium
ph for us over the last decade or more and last week was no exception. Dish after dish from the exceptional amuse bouche to the lemon souffle was a joy to the palate and the eye. As always, although there have been some staff changes the service was impeccable. Part way through the meal when I mentioned that we had particularly enjoyed a lobster dish Gareth, who was looking after us, arranged for an extra dish a marron on a rock which I will speak about after the photo of it.
This is what we were served.

AMUSE BOUCHE

Confit egg with white asparagus and wood sorrel.

Cooked at 62 degrees for 12 minutes, the egg white separated and replaced at the base of the shell, served with Panku (bread crumbs), a lightly battered asparagus and a tarragon emulsion. Like a variation of a coddled egg the crunchy bread crumbs and tarragon emulsion added an extra dimension to the endless appealing ways that eggs can be served. This was an exquisite start for the meal.


DÉCLINAISON D’ASPERGES

Asparagus textures

2000 Moët & Chandon Cuvée Dom Pérignon Champagne Épernay, France

An unusual presentation of a variety of cuts of asparagus with a light warm mayonnaise finished with an asparagus juice. A fine, multi textured gently flavoured dish.


RISOTTO AUX TRUFFES D’ALBA

Classically inspired white truffle risotto

NV Barbadillo Oloroso Dulce 30yo Jerez, Spain

This risotto, cooked to perfection was enormously enhanced by the white truffles which had been harvested only 36 hours ago and retained superb taste, texture and aroma - to die for!


PAIN PERDU ACCOMPAGNÉ DE FOIE GRAS

French toast, green apple purée and foie gras with eight spice and jamón Joselito ibérico

2007 François Chidaine Montlouis ‘Les Tuffeaux’ Loire Valley, France

Another outstanding dish, the 'Pain perdu' a sweet French toast topped with a great Iberica jambon matched and contrasted with the puree and the eight spice for added flavour.

MERLAN ET BASIL BALLOTINE

Whiting and basil ballotine, tomato infusion and mozzarella noodle

2007 Adegas Valmiñor ‘Davila’ Galicia, Spain

Served with a tomato stock infused through herbs in a Cona coffee percolator this is a dish of balanced gentle flavours eaten slowly to enjoy all its variation.


ÉCREVISSE RÔTIE

Roasted marron with bisque glaze and radish served on hot river stone

1998 Domaine Long-Depaquit Chablis Grand Cru 'La Moutonne' Burgundy, France

The marron sat on a bed of marron mousse and was accompanied by dollops of homogenized sea urchin which, while retaining the distinct flavour of the sea urchin, were not over whelming. The rock, from the Yarra river bed near Heidi Gallery, had been thoroughly sterilized by being roasted at high temperature before being accepted for table service. The baby turnips, also from the Heidi gardens were a crisp delight and the lightly cooked marron as good as it gets.


JUS AU VERJUS

Liquid verjus at - 8°C

Prepared at the table the addition of this super cooled verjus resulted in the formation of a little iceberg in the glass. A favourite at Vue for good reason.


PORC AUX SAVEURS DE LA TERRE

Western plains pork with flavours of earth

2007 Kanonkop Pinotage Simonsberg, South Africa

A rack, in this case one small pork chop, a piece of loin, like belly but not as fatty, and pork neck were a fine trio with a slice of crisp bacon and cep mushroom powder added to this dish completed with an excellent sauce.

AGNEAU RÔTI ET RIS D’agneau

Poached loin and rillette of lamb with Pedro Ximenez reduction

2002 Raymond Cabernet Sauvignon Reserve ‘Rutherford’ Napa Valley, United States of America

If the previous dish was excellent, and it was, this was even better. It might have been called lamb three ways with a rillette flanked by a delicate piece of loin and some sweetbreads. Tender and juicy, with a collar of potato it was a carnivores delight.


FROMAGE

Le Napoleon, almond toast, fennel and cherry salad, cherry ‘pâte de fruit’

2008 Albino Rocca Moscato d’Asti Piedmont, Italy

A firm tasty cheese enhanced by the cherry jelly.


ENTREMET SUCRÉ

This was a total surprise. you open the carton and this is what you see.

Egg shells filled with super rich flavoured mousses and foams. A dessert for the taste conscious not the health conscious. I loved it.

Lemon meringue soufflé

1993 Domaine Disznókó Tokaji Aszú’5 Puttonyos’ Takaj, Hungary

Although there were still a variety of petit fours to come with tea or coffe we made this magnificent lemon souffle our last dessert. As with the rest of the meal this was beyond criticism with a disinct, but not overwhelming lemony taste and perfect texture for the souffle.

There were a few tiny imperfections. It always irritates me when I put a piece of cutlery on the edge of a plate and it slides down into the centre of the plate, specially if it has soup in it!
To some extent taking matched wines, presuming some person with superior taste and judgment will chose wines that will not only match the food you are eating but also your taste is high risk and almost certain to fail to please at times. On the two occasions where the wines did not satisfy the response was an instantaneous offer of a replacement. The timing of the delivery of the wines was often well before the food arrived thus it was almost finished before it could be enjoyed with the dish which it was matched.

The distinguishing features of meals at VdM are the use of the finest ingredients prepared with imagination and finesse to express the flavours of the foods in balanced combination. Dishes are presented like art on a plate by staff who go out of their way to please their clients. Seasoning is discreet. It is rare to find one flavour dominating a dish

Score:19 /20

1 comment:

Anonymous said...

To fix up your font problems you need to remove lines that look like this from your post - you find them in edit html mode when editing the post:

font-size:180%;
font-weight: bold;

this first line is increasing the font size, the second is making it bold.

Your posts are littered with these as well as changes to the font family, these all have to be removed if you want a consistent posting style.