Vue de Monde - Why go Again? (CBD Melbourne) 02/2017

So here's the menu and the dishes, 

Sunday 5th. February 2017

Chefs Tasting menu

Quail egg and rocket

Summer vegetable pickles with brown butter and tarragon vinaigrette

Ume plum, kumato, parmesan snow

Flinders Island wallaby with rock melon and fennel

Mussels with sorrel and apple,
 Mooloolaba saucer scallops with nashi pear and lime
Rusty wire oysters with lemon myrtle

Beer and fennel bread with cultured butter was served through the meal
Kohlrabi noodles with salmon pearls, yes truffles too.

Western Australian marron with almond and lemon verbena

Marron snag sizzle with seaweed mustard and onions

Onion jam

Mustard

One with the lot! 

Dried zucchini flowers with pickled & charred stems, powdered vinegar, crème fraise and leatherwood honey

Red hair kangaroo served raw with native fruit pickles and spicy spring greens

This was served with thin sheets of 'bread' cooked at the table.

If you think you don't like kangaroo this is a dish that might change your mind!
Striped black Grouper with baby cucumber, sea grapes and kombu oil

Davidson plum sorbet with sorrel and flowers

The flowers are frozen and crushed at the table.
Flinders Island milk-fed lamb with macadamia nut and sour onions

David Blackmore wagyu tenderloin with carrot heart and leek ash

and more.

Trolley of cheese

Gumnuts

Barbequed mango with ginger and lime

Chocolate soufflé with 

crème anglaise

Lamington

We also drank some wine!
NV Ruinart Rosé, Reims, Champagne, France
Also 2014 Joh Jos Prüm Graacher Himmelreich Gold Kapsel Auslese (Riesling), Mosel-Saar-Ruwer, Germany

2015 Bindi Vue de Monde (Pinot Noir), Macedon Ranges, Australia- not the whole bottle of course and 2013 Ca' d'Gal Vigna Vecchia Moscato d'Asti DOCG, Piedmont, Italy.

What is there to say about this meal.
Firstly, not a bad thing. Everything was excellent. 
The venue is of course unmatched in Melbourne.
The service is close to impeccable. There was an occasional problem with understanding accents but explanations were readily repeated.
The food was beyond criticism. A few dishes were finished at the table, usually with sauces but sometimes unexpectedly with truffles.
Although this is a large menu it was quite well balanced.
Vue has a new head chef, Nobu, who created the red hair kangaroo served raw with native fruit pickles and spicy spring greens which was served for the first time that day. He also visited us and discussed some culinary matters.
All that is fine but for the price we could have had 50 pizza's or 100 hamburgers or donated to whoever so is it reasonable to go to Vue de Monde? This is a philosophical question but for us, 
in a word yes. We would rather have one incredible meal than x number of hamburgers.
It's an experience with unique qualities - a feast for all the senses but, in the end, it's a personal decision.
Perhaps a sneak preview here might help you make up your mind. 
Comments: It's not possible to get much better

Score:19/20