An utterly superb chef’s offering of seared lamb loin on shredded cabbage on the thinnest possible venison carpaccio flavoured with maple syrup, and accompanied by a little mayonnaise and a seed mustard presaged the meal that was to come. Dishes were presented at a reasonable pace. The first course, foie gras infused ice cream rested on a jellied green apple puree surrounded with brioche crumbs. A column of Italian meringue with a cover of apple jelly lay beside another of smoked eel. Each of these elements carried distinct tastes, the most delicate being the foie gras and the strongest the eel. I found it a most beautiful but an odd though not offensive combination.
Tasmanian ocean trout on a bed of sea weed with citrus fruit powder was a slender fillet which looked slightly more cooked than I would have liked. The chef kindly acceded to my request that my salmon be replaced with maron because it is not available fresh in Melbourne. Like the salmon it was also a little over cooked.Preparing to serve the maron served on a sea weed salad. Macaroni, black truffle, foie gras, parmesan, veal jus was another attractive presentation. Richly flavoured it was slightly dominated by the parmesan. For main course there was a choice of partridge, which I chose, or pork loin. The partridge was delicate and moist, perfectly prepared, accompanied by spinach, Jerusalem artichoke with an orange lemon chutney sauce.This was an absolutely first class dish. It was followed by a consommé with a spray of cognac covered by a chocolate chip which retained a cloud of smoke in the glass.