Yet Another Vue Melbourne CBD) 10/20

Words fail me. This was one of the most outstanding meals we have ever eaten. The emphasis is now on the food. The menu is extremely creative, original and interesting. Local products are used in original ways. Tastes and flavours are matched and we were continually and very positively stimulated. The theatrical aspects that characterized meals here have been dropped in favour of concentrated quality. 
As far as I can recall this is what we had. Everything was excellent but what stood out, for me, was the sea urchin, a dish I would normally avoid like the plague - it was actually served with kohlrabi linguini. It is a brilliant innovation.

SUNDAY 23TH October 2016

Chefs Tasting menu

Pickled quail egg and wild garlic

Grilled heirloom carrots basted with native lemon aspen

Flinders Island wallaby with rock melon and fennel

Moonlight flat rusty wire oyster with lemon myrtle,

Mooloolaba saucer scallops with nashi pear and lime,

Blue mussels with wild sorrel and apple

Sea Urchin with spring purple cauliflower and lavender

King green prawns with coriander, spring onion and a jasmine flower vinaigrette

King green snag sizzle with seaweed mustard and onions

King green prawn head with spicy lime butter

Mark Eather squid glazed in nettles with white asparagus and dill

Jonella farm asparagus cooked in paperbark with Tasmania mountain pepper and a egg yolk puree

Flinders Island milk-fed lamb with macadamia nut and sour onions

Kingfish with wood sorrel, roses and a roasted crocodile broth

Lots of truffles on this dish too!

Followed by a palate cleanser

Davidson plum sorbet with sorrel and flowers

David Blackmore wagyu with broad beans and radishes

Trolley of cheese

Chocolate soufflé with crème analgise, we also had a choice of raspberry soufflé

Lamington

We also drank a little champagne,

and light wine.

Score: 19/20