Vue de Monde (Melbourne) July 09

Last Saturday the Australian Magazine featured a scathing description of a meal at The Grange, supposely one of Adelaide's leading restaurants. At the end of that review John Lethlean gave a nod of acknowledgement to a few restaurants like Quay and Vue. How right he is. We have, in Shannon Bennett, the person I regard as the most innovative and imaginative chef in Australia. A meal at Vue is an exciting adventure in gastronomy. Nothing else in Melbourne really comes near it. That is not to detract from some excellent restaurants and first class chefs but Vue is special. It strives for the very best and gets closer than any other. From the moment you enter the place it speaks of style. Front of house staff, presentation, crockery, cutlery the table settings, glasses, lighting it's all good or much better than that, and then there's the food. It's best to sit where you can see the meals being plated up by a team of chefs working under a large mirror, as used in some cooking schools. Not everyone gets the same dishes because of personal choices but everything is very good or excellent.

This is what we had the other night:

AMUSE BOUCHE
Jicama salad
NV Ruinart Rosé Reims Champagne, France











~TRUITE FUMÉE Delightful

OCEAN TROUT with horseradish and baby beetroot, smoked at the table. Out of this world really fantastic.
2006 Gilles Barge Condrieu La Solaris Rhône Valley, France
&
TARTARE DE KANGOUROU









Tartare of kangaroo with pickled navet, quail egg, pecorino and pear. Kangaroo 4 ways you might say- interesting
~SALADE DE FRUITS DE MER ET FOIE GRAS







Waldorf salad with yabby, abalone and king crab accompanied by foie gras yoghurt. A beaut dish
2006 Bodegas Cal Raspallet Penedes Nun Vinya Dels Tauss Catalunya, Spain

~RAVIOLI AUX TRUFFES

Potato ravioli with cep sauce and shaved Manjimup truffle
1956 Château Cornella Rivesaltes South West, France
~BOUILLON DE THON INFUSÉ EN CINQ MINUTES before the bouillon
Five minute infusion of blue fin tuna stock with kaffir lime, fennel and tarragon flowers served with tuna tartare, rillette and seaweed salt
2000 Dom Pérignon Champagne Épernay, France And after the bouillon




~JUS AU VERJUS
Liquid verjus at - 8°C

BOEUF et RAVIOLI au ROQUEFORT Superb

Beef with Roquefort ravioli and swede, horseradish purée with beetroot oil
2004 Antonio Argiolas Korem, Sardinia, Italy
RÔTI de PORC
Roast Kurobuta pork belly with pork rillette pancake and panada stuffed baby apple Mouth watering.
2006 Domaine du Vissoux Brouilly Beaujolais, France
&
CANNELONI À LA BOLOGNAISE ET LIÈVRE POCHÉ An incredible architectural construction good taste and texture to.
Hare bolognaise filled cannelloni served with poached loin and pea purée

~FROMAGES
Epoisses Berthaut
Pont L’Eveque
Langres
NV Larmandier Bernier Brut Tradition Vertus, Champagne

~SALADE DE FRUITS
Fruit salad
~CHEESECAKE À LA RHUBARBE
Poached Rhubarb with cheesecake foam and raspberry bubbles
2006 Inniskillin Icewine Cabernet Franc, Niagara Peninsula, Ontario, Canada
~TARTARE DE FRAISE ET CHOCOLAT BLANC CHAUD
Tartare of strawberry with white chocolate and mascarpone mousse, finished with basil oil
2006 Charles Hours Jurançon Uroulat, Jurançon, South-West, France
&
SOUFFLÉ AUX POMMES
Calvados soufflé served with green apple and prune and armagnac ice cream

~NOTRE SÉLECTION DE CAFÉS, THÉS, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and petits-fours
CHOCOLATS POUR SAVOURER A LA MAISON
Handmade chocolates to take home

Score 19/20