 |
| Open Kitchen @ Vue de Monde |
|
 |
| Salt and Vinegar Crisps, Macadamia, Apple |
 |
| Truffle marshmallow |
 |
| Pine smoked salmon pearls |
 |
| Tableware |
 |
| BBQ Lamb Hearts |
 |
| Salt Cured Wallaby |
 |
| Salt Cured Wallaby |
 |
| Salt Cured Wallaby |
 |
| Smoked eel, white chocolate, caviar |
 |
| Kangaroo, charcoal, onion |
 |
| Kangaroo, charcoal, onion |
 |
| Blackmore Wagyu, Smoked bone marrow, saltbush |
 |
| Barramundi, potato, chicken, caviar |
 |
| Barramundi, potato, chicken, caviar |
 |
| Tableware |
 |
| Duck yolk, pear, truffle |
 |
| Duck yolk, pear, truffle |
 |
| Complimentary bread |
 |
| Marron, marzipan, brown butter |
 |
| Asparagus, Walnut, Apple |
 |
| Kingfish, Kale, Buttermilk |
 |
| Celery, coconut, lemon |
 |
| Goats' milk, blueberries, fennel |
 |
| Goats' milk, blueberries, fennel |
 |
Chocolate Soufflé
|
 |
Assortment of cheeses, bread, jams
|
 |
| Assortments of cheeses, bread, jams |
 |
| Assortments of cheeses, bread, jams |
 |
| Assortments of cheeses, bread, jams |
 |
| Orange and Bourbon Jelly/Pork Crackling with White Chocolate/White Chocolate Shells |
 |
| Raspberry Lamingtons |
 |
| Eucalyptus Ice Cream |
To put short, Vue de Monde was the finest dining experience of 2014 or in our words,
the bomb. They say a picture speaks a thousand words and we've got... quite a few. Moreover, the 10 course degustation was a rather long journey (5 hours to be exact) where they first entertain with some fancy snacks before introducing the starters. Every course appeared gastronomy like, as expected. Meat were cooked perfectly and smoky at the same time, ingredients fresh and each plate looked immaculate.
Not going to lie, it felt like twenty different plates
were served that night and it became a blur as time went by (unexpected on our part). Hence, we
will only mention a few of the memorable ones and our dining experience as one.
The
complimentary snacks had us anticipating for the actual meal as it was
already out of ordinarily good. The crisps served with the velvety sauce
made of apple and macadamia was amazing texture and flavour wise. The truffled marshmallow was light and
foamy and the salmon pearls were every bit of fresh.
The
eel of the appetizer was coated in white chocolate, almost like it was
caramelized by it. The fish itself went well with the caviar on top and
tasted as good as it sounds. The salt cured wallaby was brought to the
table on a salt plate, where they wrapped each piece up with chopsticks
to place it on a stone dish. Presentation points added.
The marron was faultless. It was cooked to perfection and juicy. Already divine to have on its own
with it's intense natural taste, the buttery, almost toffee like sauce was an added accompaniment.
A personal favourite dish
of the whole night was the cucumber, wood sorrel. To be very honest,
although each course were bite sized, they are fully flavoured and rich.
The cucumber, wood sorrel was served between the course, refreshing us
from the previous plates. Moreover, being a sucker for gimmicks, the
dish required nitrogen and a little pestle. Giving a tiny effort to
grind the ingredients together made me feel so
chuffed. Like I
contributed to this masterpiece. It was a cold, savoury sorbet and I had
two. My friend was wrinkling her nose at it and gave her share to me
(The one pounded by me was soooooo much better though. Just saying.)
The goat's milk, blueberry and fennel pannacotta was a nice finish to the
savoury courses we had. It was creamy and sweet but the sharpness of the
blueberry cut in to balance it. As a sweet tooth, dessert can't really
go wrong in my book but a few of my friends found the goat's milk gamy.
The waitress was really sweet about it and changed her dessert into
something more tropical. By the time the Chocolate Souffle came I was
stuffed. It was soft and rich in chocolate, a well praised dessert by
people around me. My appetite did wake up though when the cheese
arrived. Their selection was just beyond fine. I'm no cheese expert but
if you are just looking for a place with cheese and wine-
Vue. de. Monde.
The view was spectacular, Melbourne's best skyscraper lighting up right beneath you. We caught the sun setting during our meal, which despite the classy environment Vue de Monde presents, it gave us, the diners, a feeling of relaxation and warmth. Perfect spot for not only couples but families and friends as well. That being said, the decor of the restaurant was the definition of class. The lighting, theme, artworks and table decoration worked in harmony. Where wood and rocks seem to be the main theme of the decor, black or dark colours in general, contributed to the elegance and sophistication the restaurant brings. Tableware were laid upon stones and leather blanketed the tables. Each spoon, knife and fork had such intricate designs carved on them, I wished I could own at least that one teaspoon at home. Meals were also presented in stones, salt plates and bamboo. The tables were generously set apart so privacy was assured, each table were carefully attended.
On to the service. Impeccable. What could beat waiters and waitresses setting each meal in sync, making sure to pull the chair in and out for when you need a quick run to the bathroom? Oh wait. Chefs and kitchen hands were included with servicing. Mmmhmm. Service was no horsing around in Vue de Monde.
The whole dining journey was truly a refined one and the restaurant made sure you get what you pay for. Keep in mind that some of the courses are truly flavoured and some diners may not find it acceptable. So when making a booking, it's best to let them know what you would like to avoid in the meal. The restaurant is definitely not somewhere you would keep returning to due to the price but it is an once in a lifetime experience. Now we've just ticked off one thing in our bucket list. Thank you Vue de Monde!
VUE DE MONDE
Level
55, Rialto525
Collins Street, Melbourne VIC 3000T: +61 3
9691 3888E: vuedemonde@vuedemonde.com.au
OPENING HOURS
Lunch:
Thursday to Sunday from midday
Reservations from 12pm
Dinner:
Monday to Sunday
Reservations from 6pm to 9pm
No comments:
Post a Comment