PM 24 (Melbourne)

There is an old advertisement that has the tag "When your on a good thing stick to it." We enjoyed PM 24 so much a couple of weeks ago that we came back to try some other dishes and we were not disappointed.This time we tried French onion soup, a very filling, winters dish with plenty of taste.
The caramelized onion and cheese on a bread base were as good as it gets.
The degustation charcuterie ($25) was first class, absolutely the best,
with superb chicken liver pate surrounded by a few slices of spicy sausage, jambon, some duck breast, a pork rillette and outstanding foie gras and pork terrine served with toasted brioche. Tiny pickled gherkins, or cornichons, were served in a separate container so one could have as many as one wished.
We could watch the rotisserie from where we sat and wondered if we should choose the one and a half kilo line caught Snapper, for two,
but settled for two pork dishes.
A pork duo was yet another excellent choice. ($36) Braised trotter and pork belly with a lentils ragout in natural jus was matchless.
There is a magnificent double rotisserie which stands out as a feature in the kitchen. The rotisseried pork loin ($37.5)
was accompanied by a superb braised red cabbage, which is hidden by the meat here, and sage jus.
Very large serves and very filling we could not manage a dessert!
After Louis Roderer to start ($24/glass) we drank a very pleasant Gamay, Beaujolais, ($42 the half bottle served in a carafe).
Yet another triumph for Phillipe Mouchel who supervised every dish before it was served to a customer.
Returnabilty factor 10/10