Sunday 5th. February 2017
Chefs Tasting menu
Quail egg and rocket
Summer vegetable pickles with brown butter and tarragon vinaigrette
Mussels with sorrel and apple,
Mooloolaba saucer scallops with nashi pear and lime
Rusty wire oysters with lemon myrtle
Kohlrabi noodles with salmon pearls, yes truffles too.
Western Australian marron with almond and lemon verbena
Marron snag sizzle with seaweed mustard and onions
Red hair kangaroo served raw with native fruit pickles and spicy spring greens
Striped black Grouper with baby cucumber, sea grapes and kombu oil
Davidson plum sorbet with sorrel and flowers
Flinders Island milk-fed lamb with macadamia nut and sour onions
Barbequed mango with ginger and lime
NV Ruinart Rosé, Reims, Champagne, France
Also 2014 Joh Jos Prüm Graacher Himmelreich Gold Kapsel Auslese (Riesling), Mosel-Saar-Ruwer, Germany
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