Wednesday, July 27, 2016

Vue for the 32nd time (Melbourne CBD) 07/2016

I guess we're easily surprised. It turns out that this is the 32nd time we've been to Vue de monde. Probably nearly as often as we've been to KFC or McDonald's. Considering the price there has to be a very good reason to keep coming back and there is. It's everything about the place. In brief its the venue, the ambiance, the service, the cutlery, crockery and glassware, the food, the inventiveness and the theatre. They're tops in every division, not that they don't have a few misses along the way.
We had a birthday and an anniversary, not ours, to celebrate and asked for some variation of the menu but wanted some of the fantastic dishes from last week and this is what we got:

SUNDAY 24TH July 2016

Chefs Tasting menu

 “Chiko Roll”, fermented buckwheat, charred cabbage

Raw wallaby, enoki mushroom and chive cream

Rusty wire oyster and rhubarb
See Last Weeks Pics
Port Phillip scallop with wood sorrel and horseradish

Beer and fennel bread with cultured butter
Dangerous as ever
Black lip abalone, hen’s egg yolk and fumet blanc

The elements are more obvious in this pic, the truffle did not even get a mention on the menu!
Marron served BBQ, raw and cured with citrus
Same as last week and just as desirable.
Marron snag sizzle

In a toasted Brioche, 

With accouterments.
Red Snapper with black sauce

The black sauce was over reduced, heavy and too salty overwhelming the fish which was otherwise excellent.
Davidson plum with flowers and herbs
A palate cleanser.
Quail, bunya bunya nuts and celeriac

Another heavily reduced sauce was added to this dish.
Lamb with Cauliflower and native spices

Anothe heavily reduced and salty sauce added.

David Blackmore Striploin grilled and brussel sprouts

There was a lot of salt in these protein dishes.
Trolley of cheese


Rhubarb with Quandong and Ginger

The rhubarb was too tart for my taste, still a nice walk through the garden.
Jerusalem artichoke with pear and white chocolate
See last week.
Passionfruit Soufflé

They are masters of Soufflé but make sure you like passion fruit.
Then came a surprise for us.

and for our friends.

A little postprandial delight
Comments: Perhaps you can have too much of a good thing. The distinguishing delicacy of the cooking here was somewhat diminished by the sauces with the meat dishes but in all it was still an excellent meal although some of our colleagues needed extra stimulation by the end of the meal!
Score:17 /20

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