Eat (almost) Anything at Least Once

Lunch @ Montalto Restaurant

2009-07-11T22:53:00.008+10:00

After a bit of back and forth we eventually decided to try our luck at Montalto Restaurant, located at the Montalto Vineyard and Olive Grove in Red Hill South.

It may be cold and rainy but that certainly stopped the punters turning up and without a booking, we are indeed lucky to get a seat.

On weekends, lunch is offered at a set price of $65 for 2 courses and $75 for 3 courses.

~To begin~

Pure flavours served in a smooth creamy soup.

~Starters~

A good combination - only negative was that the scallops had been cooked a fraction too long for my liking.

A very generous portion, in some places this would be classed as a main but we are in the country do different rules apply.

~Mains~

Tender lamb, sweet fennel, well cooked veg

Loved the skin with its toffee like character. Very tender belly.

~Sides~

~Dessert~

Although it looked very rich and heavy, it's actually quite light, mostly due to the dacquoise.

I've never seen a brulee "naked" so to speak. Thick toffee crust, vanilla seed speckled custard.

The details:

Montalto Restaurant
@ Montalto Vineyard and Olive Grove

33 Shoreham Road
Red Hill South
Melways Ref 256 B2

Phone: +61 3 5989 8412

Restaurant Open:
Lunch - Daily 12 to 3pm
Dinner - Friday and Saturday 6.30pm to 11pm

web

Red Hill Cheese

2009-07-11T11:26:00.002+10:00

Having enjoyed quite a bit of their cheese in the past and since we're in the area, we decided to drop in.

If you're one of these types that expect free food, you're in the wrong place. Sample plates are available at $5 or $10 and this is what you can expect for $10

Going clockwise from the arrow, we tasted

Portsea Picnic (goat) & Sorrento Picnic (cow) - both are semi-hard cheese, the Sorrento Picnic is more mature
Misty Valley (goat) & Merricks Mist (cow) - both are Normandy styled soft white mould cheese
Flinders Fetish (goat), Somers Soft (goat) & Coolart Soft (cow) - these are feta styles, sold in jars filled with oils and various spice/herbs
Arthurs Peak (goat) - farmhouse style, pyramid shape, rolled in dried winter savory
Mountain Goat Blue (goat) & Granny's Blue (cow) - the mountain goat had a really unusual tang and spice that seemed to just keep developing, both are creamy styles.

What you'll get on your sample plate will depend on the season and availability.

The details:

Red Hill Cheese
81 William Road (Off Arthurs Seat Road)
Red Hill

Melways Ref 190 C4

Phone: 03 5989 2427

Cellar Door Open:
Weekends & Public Holidays - 12 to 5pm

web

Lunch @ Church Street Enoteca

2009-07-10T17:28:00.003+10:00

If you follow Ron's tweets you'd know that he'd just got a delivery of Blackmores 9+ Wagyu T-bones and with only 20 18 available we headed off to snag a couple!

With all good things, there's no point in rushing, plenty of time to try a couple of the new dishes from the Market Menu.

I know it's strange especially with my love of game birds but it was Paalo that ordered this dish and his verdict was that "this was a Wellington a Frenchman would love"

Crisp flaky pastry, still pink and moist pieces of Pigeon, mingled with the earthy taste of mushrooms and liver.

I was intrigued by this combination and it proved to be a winning one. Oxtail is quite lush but somehow the parsley risotto takes the edge off that richness and rounds out the flavours.

To drink: 2006 Portsea Estate Pinot Noir

~A little extra~

As I mentioned we had come here for the T-bones but on reading the menu, Paalo was sorely tempted by a new dish of Sous Vide Venison. Over-hearing our plight, the kitchen kindly sent out the dish for us to share.

The combination of venison, cabbage, apple and chocolate sauce is classic but this has all those great elements presented in a new way. If the T-bones are gone, order this instead!

~The Main Event~

From the first bite you'll notice that this is considerably more moist than it's counterparts. An excellent cut of meat that you just don't see too often, served simple with a red wine jus and sautéed mushrooms.

To drink: 2003 Yarra Yarra Cabernets

The details:

Church St Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

European Vacation - Italy

2009-07-07T22:53:00.010+10:00

We're heading back out again with Al and Elle to Matteo's where tonight the first of four dinners titled, European Vacation with Raymond Capaldi takes place - each dinner features the cuisine of a different country and this week, it begins with Italy.

While it's a 3 course set menu there are a few options in the form of wine matching, antipasto and "Insalate e Contorni." Naturally we've gone the full option route!

This plate shows a serving for two.

While it probably made sense to eat these from left to right, none of us could resist those amazing candied globe artichokes. The gorgonzola cream was the definition of subtle balance. It's the type of sauce you keep looking for things to dip into it.

~Primo~

To drink: 2008 Pieropan Soave

This is a type of dish that when you read the description you're left thinking "okay, sounds interesting" but mere words fail to convey the depth of flavour and beauty of this offering.
The crustacean sauce had us wishing we hadn't been dipping quite so much of our bread into that gorgonzola cream. The agnolotti were quite large in size but perfectly cooked and filled with a chestnut puree.

~Principale~

To drink: 2006 Grove Estate Reserve Nebbiolo

Bollito Misto is basically a mix of boiled meats and vegetables and usually tends to be presented in various shades of grey but this was something special. The vibrancy and colour was incredible. A very generous serve but isn't that part of the beauty and generosity of Italian cuisine?

~Insalate e Contorni~

~Dolce~

To drink: 2006 Pellegrino Passito di Pantelleria DOC

A grilled wedge of Pannetone lightly drizzled with the reduced syrup from the poached quinces coupled with a boozy hit of marsala zabaglione. A lovely way to end the evening.

The details:

Matteo's
533 Brunswick Street, Nth Fitzroy
Phone: 9481 1177

Open:
Lunch: Sunday-Friday from noon
Dinner: 7 days from 6pm

web:
www.matteos.com.au

Breakfast @ Home Dining Room

2009-07-04T13:51:00.002+10:00

We've popped back to HDR for breakfast after an early morning slog at the farmers' market.

A man sized serve! Not really a sandwich you could eat as is but will certainly hit the spot.

Poached eggs are exactly as I like them - soft and runny and roasted baby roma tomatoes are a very enjoyable twist on the regulation grilled tomato.

The details:

Home Dining Room
601 Burwood Road
Hawthorn
Phone: 03 9819 5555

Open:
Breakfast and Lunch - 7 days
Dinner - Tuesday to Saturday
Fully Licensed but offer BYO wine Tuesday to Thursday

Lunch @ Bistro Vue

2009-06-27T17:51:00.002+10:00

It's coming up to the end of the financial year, so we're in the city to take advantage of all those sales and for lucky me, it means a brand new iMac. Deciding on which model to get will be made over lunch at Bistro Vue.

For starters:

Prawn Cocktail

Paalo was interested to see Bistro Vue's take on a prawn cocktail. It's served on a plate, 3 or 4 good sized prawns, crisp whole leaves of baby cos lettuce, avocado and a scattering of ficelle croutons.

Soft shell crabs with ginger sauce

Very meaty with crisp shells - the ginger sauce also carried subtle curry notes

For mains:

Braise of the Week - underneat that cheesy mash is a hearty braise.

Gratin of Pork with three cheese crust and vichy carrots

The crackling couldn't be better - presented as a neat rectangle, it is crisp and crunchy. The pork belly is coated with an almost sponge like cheese crust, the pork itself parts at just a touch of the knife.

For dessert:

Tarte Tatin aux Poires with creme anglaise

However many times we visit here, we never seem to get past ordering this and no wonder, it is fantastic.

The details:

Bistro Vue
430 Little Collins Street
Entrance via New Chancery Laneway

Phone: 9691 3838

Open:
Monday-Saturday: 11am until Late

Dinner @ Home Dining Room

2009-06-23T17:54:00.003+10:00

It used to be called Siblings and before that Balloons but now you'll find that it's "home" to Home Dining Room. While there hasn't been a great change to the externals, they have been noticeable changes within.

For starters:

olive bread, pumpkin dip, grilled haloumi, crispy japanese chicken with sesame mayo, braised pork belly with caramelised onion and braising reduction, zucchini and mint fritters; in the center fennel & radish salad

This was washed down with a rather pleasant and very easy to drink 2006 Fonterutoli Chianti Classico.

For mains:

Lamb with beetroot on creamy polenta

Mini Beef Roast with Roasted Vegetables, horseradish cream stuffed Yorkshire pudding

We moved from Italy to Spain for our next choice - 2006 Callejo Tempranillo. It proved an excellent drop to enjoy with the cheese too.

For dessert:

Poached quince, pistachio crumble, cinnamon Crème fraîche

a sort of Berry Mess

The details:
Home Dining Room
601 Burwood Road
Hawthorn
Phone: 03 9819 5555

Open:
Breakfast & Lunch - 7 days
Dinner - Tuesday to Saturday
Fully Licensed but offer BYO wine Tuesday to Thursday

Lunch @ Les Boucheries Parisiennes

2009-06-20T17:57:00.002+10:00

There's a new menu at Les Boucheries Parisiennes and we're having a difficult time deciding on what to eat. Having managed to select soup to begin, Paalo decided he had made enough decisions and left the rest of the meal in the capable hands of the Chef.

First Course:

Cauliflower soup, cod brandade, herb oil, caviar

Cauliflower and salt cod, this obviously is my selection. The intense flavour of the brandade is softened by sweet creaminess of the soup

French Onion Soup

A simple presentation but the flavours ring true.

2nd Course:

Beef carpaccio, frisee lettuce, asparagus, parmesan cheese, truffle dressing

Meltingly soft beef, clean well-defined flavours.

3rd course:

leek and fennel tart, caramelised scallops, sweet corn puree

so delicious it deserves a close up!

The use of fennel seeds in the pastry was a brilliant touch to bring in the flavour of aniseed. As always the scallops were picture perfect - plump and sweet and just cooked.

For mains:

Duck breast, zucchini fritter with oxtail ravioli, eggplant salad

Beautifully pink duck breast served on a warm salad of sautéed eggplant pieces.

Rabbit pie with wild mushrooms, goats cheese mashed potato, baby asparagus

Underneath that puffed lid sits the rabbit pie. Adding goat cheese to the potato is a clever idea, it brings a touch of sharpness to the rich buttery puree.

Cheese:

No dessert but who really needs it when you have such a fantastic array of cheese on offer.

The details:

Les Boucheries Parisiennes
268 Toorak Road, South Yarra

Phone: (03) 8256 1636

Open:
Lunch - Tuesday to Sunday: 12pm to 2.30pm
Dinner - Tuesday to Saturday: 6pm to late

Web:
www.lesboucheries.com.au

Dinner @ Matteo's

2009-06-07T23:50:00.003+10:00

Once again we're off to dinner with Elle and Al but this time we've gone for a reliable favourite, Matteo's.

As always we've opted for the degustation.

From left to right:
Teriyaki glazed baby squid stuffed with sea eel, rice crusted tofu, pickled plum and bonito mayonnaise
Petuna ocean trout tataki, yuzu miso sauce, Yarra Valley salmon roe
Carpaccio of Hiramasa Kingfish, prawn remoulade, shiso sauce

To Drink: 2008 Clonakilla Riesling, 2008 Babich Black Label Sauvignon Blanc

The first course is usually some type of variation on this grouping of flavours which is such a great way to begin. It's clean and refreshing and the Hiramasa Kingfish would go down as one of our all time favourites.

From left to right:
Pan-fried rice noodle raviolo of grilled eggplant and smoky baba ghanoush, soya bean salad, red miso sauce
Baked Asian pie of minced chicken, pork belly and eggplant

To Drink: 2007 Quealy Independence Pinot Gris, 2005 Knight Granite Hills Pinot Noir

From left to right:
Seared wagyu beef,
Peking cabbage and bamboo shoot okonomiyaki pancake, bbq sauce
Grilled gyu-tan ox-tongue, pan fried saganaki cheese, red raisin and seeded mustard dressing

Drink: 2003 Parker Terra Rossa Cabernet Sauvignon, 2004 Brini Estate Shiraz Grenache

Warm dark chocolate fondant pudding
Caramelised banana ice cream
crepe roulade with ricotta and pistachio nougat

Drink: 2006 Cookoothama Darling Point Botrytis Semillon

The details:

Matteo's
533 Brunswick Street, Nth Fitzroy
Phone: 9481 1177

Open:
Lunch: Sunday-Friday from noon
Dinner: 7 days from 6pm

web:
www.matteos.com.au

Lunch @ Il Bacaro

2009-05-30T23:08:00.001+10:00

A trip to the city is a good excuse to make time to visit Il Bacaro.

We begin with the bruschetta of the day:

Bruschetta with pumpkin goat cheese and walnuts

Toasted bread topped with a creamy puree of sweet pumpkin, topped with crisp roasted walnuts and goat cheese.

For starters:

Quail broth with quail stuffed cannelloni

A rather fuzzy photo of a rather good dish - clear quail broth, served simply with micro herbs and a quail stuffed cannelloni

Wagyu carpaccio, Sicilian anchovies and parmesan

We've enjoyed variations of this dish in the past and as usual, a tasty example of carpaccio

For mains:

Pork cutlet and belly

Orecchietti with buffalo ragu

For desserts:

Rhubarb ricotta crumble with prickly pear sorbet

It's a welcome return to the crumble, this time it is partnered with prickly pear sorbet

Peanut semifreddo, caramel poached pear, aerated chocolate

With this combination of flavours and textures you can't go wrong.

Details:

Il Bàcaro
168 Little Collins Street, Melbourne

Phone: 9654 6778

Open:
Monday-Saturday: Noon - 3pm
Monday-Thursday: 6pm - 10.30pm
Friday-Saturday: 6pm - 11pm

Web:
www.ilbacaro.com.au

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Lunch @ Wildflower

2009-05-23T23:28:00.006+10:00

It's almost been a year and half since we last visited Wildflower, unbelievable how quickly time has passed - time to correct that situation.

When we discovered that Degustation is available for lunch our choice was simple.

To begin:

An amuse of a seafood bisque with Spanish rice - the fresh flavour of lemon provides a cleansing appeal

Grilled Pont l'Évêque tart with bacon, crispy pancetta and balsamic shallots

Crystal Bay Prawns, lemongrass, chinese cabbage salad, marinated cuttlefish, thai basil, crispy shallots

Cassoulet of Duck, duck sausage and pork belly

Pan fried Hapuka, braised peas and mushrooms

Yoghurt Sorbet

Squab - stuffed leg and braised breast

Dessert comes as plate to share:

Passion fruit sorbet, Sweetened condensed milk ice cream, Coconut baked Alaska, Mandarin tart, Soft-centered chocolate and hazelnut pudding, White chocolate mousse

The details:

Wildflower
1 Theatre Place
Canterbury

Phone: 03 9888 6662

Open:
Tuesday - Saturday: noon-2.30pm and 6.30-9.30pm;
Sunday: 9am+

web

Dinner @ The Deanery

2009-05-20T10:48:00.004+10:00

As soon as I received the mail that Pierre and Robin were together again at The Deanery and doing degustation, my first reaction was to pick up the phone and make an immediate booking.

The Deanery is located at the end of a little lane off Flinders lane. The ground floor is home to the wine bar while the upper level houses the restaurant - large windows give you views of the wine storage area. It shares a similar problem to The Undertaker - the noise from lively patrons travels unimpeded into the dining area somewhat diminishing the dining environment.

We begin our meal with bread

we are offered a generous selection, pumpkin & saffron, mixed grain, sage & pancetta

First Course:

Minestrone Soup

This comes to the table without the broth. At the centre of the plate is a striped pillow stuffed with the finest dice of vegetables I've ever seen. As the broth is poured, the heat dissolves the pillow, leaving just the white strips behind.

Second Course:

scallops, herb risotto, violet

Those crisp fingers atop the dish are caramelised endive if my memory serves me right. The combination of violet foam, sweet scallops and creamy risotto is thoroughly enjoyable.

Third Course:

squab, chestnut, pear, rosemary

The texture of the squab was striking - it had an almost pâté like feel. I don't think you could actually improve it, it was sublime.

Fourth course:

mutton, parsnip, tonka beans, balsamic, salsify

When I think of mutton I think of something old and tough with an unpleasant odour. It's not something I would order but the reason I enjoy degustation so much is that it forces us to try things outside of our norm.
My thoughts on mutton have to be reconsidered - the aroma is gone, the meat is tender and I'd call it, delicately flavoured.

Fifth Course:

blackberry, eucalyptus, yoghurt

this is the type of dessert where you a take a bite and discover a new flavour or texture or temperature, there's always something going on.

There are soft jellies and chewable jellies, tiny violet flavour rocks, berry flavoured sponges and a hint of eucalyptus that cleans and clears.

Sixth Course:

coffee, treacle, basil, banana

To finish:

salted caramel, griottines, roasted almond

Since we've visited a Desert Degustation has been added (3 courses/$35pp or 5 courses/$50pp) and I'm sure we'll soon be returning.

The details:

The Deanery
13 Bligh Place
Melbourne

Phone: 9629 5599

Open:
Monday-Friday from 12pm
Saturday from 6pm
Sunday closed

web

Dinner @ Momo Restaurant

2009-05-14T23:27:00.006+10:00

We have finally managed to snag a booking. After months of trying, a spur of a moment phone call and we are in.

What strikes me at first is a sense of generosity - a generosity of space, from the large tables and very comfortable chairs to the fact that they have resisted the temptation to cram as many people as physically possible into the space. You can enjoy the luxury of feeling at ease and that sense of generosity continues with the food.

Menu wise there are three degustation options - a la carte is only available from Tuesday to Thursday so keep that in mind.

First degustation is $100 which allows you to choose two entrée dishes, two main dishes and two sides, desserts are also included.

The second degustation is $140 and you get all four entrée dishes, two main dishes, all sides and desserts. There is also a third degustation that requires 72 hours notice, it begins at $140 and will be designed for you by Greg Malouf.

We decided on the second degustation and began with glasses of Perrier-Jouët Champagne

An interesting way to begin - a selection of fantastically fresh and crisp vegetables and herbs, sprinkled with a little sumac and served with olive oil dashed with pomegranate molasses and tiny round flatbreads. You can't pull this off without having impeccable produce.

First course:

The two dishes are silver served (as are all subsequent savoury courses) at the table which I think is really a lovely touch.

On the left: Ras el Hanout King Prawns with orzo pasta alla carbonara, crab and preserved lime
On the right: Avocado fattouche with very rare salmon, cooked gently with olive oil and fragrant spices

Every bit of the prawn is delicious, perfectly cooked so that all the shell can be enjoyed.
The salmon is so tender that it slices with the faintest amount of pressure.

Second Course:

Left: Musakhan, spicy quail baked in mountain bread, with chickpeas and melting shallots
Right: An entree special of the day - Cotechino stuffed pig trotter served with a fine salad

The quail comes to the table as a whole pie - inside it's been generously stuffed with succulent quail.

The trotter is served as a thick slice - stuffed simply with Cotechino.

Third Course:

Our first main selection is a special of the day - stuffed garfish in parmesan crust

and it's served with two of the side dishes:
left: young romaine and radicchio salad with preserved lime-Caesar dressing
right: chilled vine tomato salad with tarragon, shankleesh, sumac and lemon dressing

Fourth Course:

Our next main is the Pigeon Bistayeea with Lebanese-style white cabbage salad

and it is served with
left: nicola potatoes, baby beets and zucchini gratinéed with cumin Gruyere
right: creamed feta spinach with Turkish pepper

Dessert:

meringue chimney filled with white chocolate mousse on red wine/plum jelly - date crème brûlée with mastic toffee - pear baklava

fresh and dried autumn fruits with prickly pear sorbet

Petit-Fours:

We're both in agreement, we are seriously impressed with tonight's meal - from the food to the wine to the service you couldn't really ask for more. All we have to do now is try to get another booking!

The details:

Momo Restaurant
Lower Plaza Level
123 Collins Street
Melbourne

Phone: 9650 0660

Open: Dinner Only - Tuesday to Saturday

web

Lunch @ Sotano Wine and Tapas Bar

2009-05-09T20:40:00.009+10:00

With Mother's Day tomorrow, we can pretty much forget about going anywhere for lunch so we've gone out today.

Our first choice was booked out so we took a chance on some place different - the very new Hilton South Wharf and their Spanish Tapas and Wine Bar called Sotano.

We decided to book, though considering we were two of only a handful of diners I think you can chance your luck.

The area surrounding the hotel is still a work in progress with roads disappearing into nothing. If you are driving here, park in Jeff's Shed near entrance 10 - it's then only a very short walk to the hotel.

It is a rather stunning room.

While there are some dining tables and chairs, the majority of the seating is more casual - these banquettes and sofas with what are ostensibly coffee tables.

4 meter high larder - ogle some of the food you're about to eat here.

Looking at the menu, you really can't go past ordering the cured meat and cheese platters.

Cured Meat Platter ($34 for selection of 7 cured meats)
Left to Right:
Top - Serrano de Trevelez - Serrano Aragon - 36 month Jomondul Iberico de Bellota
Bottom: Capocollo, Prosciutto (local), Mojama (cured Tuna), 40 month Iberico Joselito Jamon

You can select the meats yourself if you like or leave it to the staff and there are smaller sizes available (I think 4 and 6 piece options).The meats as well as the cheese are served with a large plate of breads.

Quality wise, this is spankingly fresh, sliced to order on one of those fabulous hand slicers. You'll be seriously troubled to find something better than this here in Melbourne. I must add that I think it's exceptional value.

Cheese Platter ($34 for selection of 7 cheeses)
Buffalo Mozzarella - Goat Cheese - Mimolette
Camebert - Washed Rind
Roquefort - Cromwell Bishop Stilton

Once again you can select your own cheese and smaller platters are available - you also have the option for mixed meat and cheese platters.

To drink, we indulged in a jug of Sangria - these are rather large but will certainly quench that thirst.

While we really didn't need to order anything else we thought we'd sample a few dishes from the tapas menu.

Patatas bravas (2.50 each)

These aren't the patatas bravas you're used to seeing. Small potatoes, hollowed out and filled with half aioli, half tomato. Very easy to eat and delicious.

Gambas Ajillo/Garlic Prawns ($15)

One serving consists of 3 prawns.

Razor Clams ($21)

These were pickled razor clams - served cold and served with breadsticks.

Compared to the platters, the tapas dishes didn't really impress and you'd find better dishes and much more choice elsewhere in Melbourne. I certainly wouldn't call it a "solid list".

To finish:

Churros with Hot Chocolate

It's a truly beautiful space and I think once all the ancillary building is finished all the pieces will come together. While you can't fault the cured meats and cheese, the tapas section is a bit disappointing.

The details:

Sotano Wine and Tapas Bar
Hilton South Wharf
2 Convention Centre Place
South Wharf

Phone: 9027 2000

Open: Daily (Noon - 1am)

web

Lunch @ Church St Enoteca

2009-05-05T20:47:00.002+10:00

One of the good things about Church Street Enoteco is that whether it's something from the daily Market specials or the weekly Special Lunch menu there's usually something new or different to try.

For starters:

Crisp fried soft shell crab, Avocado creme and cucumber salsa (from Daily Market Specials)

Excellent fleshy crab, moist flesh surrounded with a lovely crisp skin.

Fried Whitebait with aioli (from Lunch Special Menu)

For mains:

Lamb Rack, white bean and taleggio puree, confit garlic, grilled radicchio (from daily Market Specials)

Wild Barramundi - pan roasted fillet, sweet corn puree, autumn mushrooms, corn and tarragon salsa (from a la carte menu)

the sweet corn puree is silky smooth and works so well with the earthy mushrooms - the fish is also quite morish, crisp skin, juicy flesh that breaks easily into shards.

For dessert:

Semifreddo - chocolate semifreddo, pistachio, cocoa nib puree, chocolate dentelles, pistachio gelato

Pudding - white chocolate and hazelnut with a liquid centre, banana mousse, bitter chocolate sorbetto

The details:

Church St Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

Lunch @ Les Boucheries Parisiennes

2009-05-02T20:50:00.004+10:00

We've returned for another leisurely lunch. There's a bit more of a chill in the air so we foresake the usual bubble and begin with glasses of Henriques & Henriques Madeira.

For starters:

Duck Liver Parfait toasted brioche, blood orange reduction

lovely smooth texture with well developed flavour

as usual, Paalo can't resist the appetiser plate

Next is a special treat from the kitchen:

Tuna Carpaccio pink peppercorn, spring onion, chive & lime dressing

We've not had this before but we'd happily have it again. Melt in the mouth tuna offsest with a pleasant crunch from the peppercorns, acidity is well balanced in the chive and lime dressing. Light and refreshing it certainly enlivens the tastebuds.

For mains:

Homemade Fish & Chips tartare sauce, lemon wedge (From Express Lunch Menu)

An absolute bargain at $14 - juicy fish encased in a wonderfully crisp batter, a tangy tartare and pomme frittes.

Wagyu Beef Sirloin, served with confit shallots, oven-roasted cherry tomatoes, red wine sauce (Speciality Menu)

You can never go wrong when ordering the beef here, this is no exception. Rich flavour, tender meat cooked perfectly.

Sautéed Spinach ($6)

We decide to round off the afternoon with a cheese platter

From top right, Comte Gruyere - Pave D'affinois (cow) - Chevre Cremeux Fromage D'Affinois - Rouzaire Fromage de Meaux - Sainte Maure - Truffle Brie - Papillon Black Label Roquefort - Saint Agure

The details:

Les Boucheries Parisiennes
268 Toorak Road, South Yarra

Phone: (03) 8256 1636

Open:
Lunch - Tuesday to Sunday: 12pm to 2.30pm
Dinner - Tuesday to Saturday: 6pm to late

Web:
www.lesboucheries.com.au

Lunch @ Church St Enoteca

2009-04-29T22:02:00.000+10:00

Time to de-stress with a long lunch at Church Street Enoteca.

For starters:

mixed mushrooms, 60º egg yolk, parsley puree

This is always a good option from the menu - flavourful but not too heavy and that egg yolk is perfectly runny

quail and mushroom pie on pea puree

How pretty is that? Fact is that it tastes even better than it looks. Inside that beautiful pastry case is a mix of good sized quail pieces and mushrooms. The pie sits on a base of tasty pea puree and a rich and thick jus.

For mains:

We both opted for the same dish from the Day's Special Menu

Wagyu sirloin, horseradish cream, ox tail ragu sauce

A generously sized wagyu ribeye - oh so incredibly tender. Easily one of the best pieces of meat we've enjoyed.

The details:

Church St Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

Dinner @ Koots Salle A Manger

2009-04-23T21:28:00.002+10:00

It's a last minute decision but we've managed to snare a booking at Koots Salle à Manger.

As usual we begin with a couple of glasses of 1999 Pol Roger - which proves to be an excellent match to the amuse

of Oyster with vodka, ginger and lime granita and salmon roe.

For starters:

Black angus beef tartare with condiments & a fried quail egg

Unlike the previous version Paalo enjoyed here, this one comes with the accompaniments mixed into the beef and is served as a large, flattish disc - for a change it is topped with a barely fried quail egg. It certainly gets those taste buds going.

Slow-cooked green lip abalone served with and crispy confit pork belly, raspberry vinegar glaze

My turn to enjoy this dish. Last time I didn't get to try the pork as it was Ash Wednesday so I didn't know what I was missing out on. This has to be one of the best examples of pork belly I've had in quite a while - the skin almost caramel like while the flesh just fell apart. While the abalone are fabulous, the pork is certainly just as good.

For mains:

Roasted Golden Plains pork fillet with braised Mt Zero green lentils, pomme fondante & stuffed pig’s trotter

The stuffed pig trotter is presented at the far right of the plate - a compact cylinder, the trotter skin is wrapped around the meat based stuffing. A wonderfully lickable, dense and sticky sauce is drizzled over the components.

Free range chicken leg cooked two ways with “poule au pot” vegetables

A rather plump leg stands in the center of the plate, underneath are thick slices of a stuffed chicken leg. A very honest dish where the quality of ingredients and their natural flavours are allowed to speak for themselves.

Cheese:

Pont l'Eveque at the front, Comté Gruyere to the right and at the back, a french goat cheese

Dessert:

Dessert Plate to share:
white chocolate sponge with strawberry salad; creme brulee; madeleine, chocolate ganache; panna cotta, sorbet

The details:

Koots Salle à Manger
479 Glenferrie Road
Kooyong

Phone: 9822 3809

Open:
Lunch - Tuesday to Friday
Dinner - Tuesday to Saturday

web:
www.koots.com.au

Lunch @ Church St Enoteca

2009-04-20T16:07:00.000+10:00

For starters:

Niçoise Salad (Daily Market Special Menu)

I love those circles of tuna - browned on one side only and those soft runny yolks, a really great version of Niçoise.

Octopus, slow cooked in olive oil, warm salad of chorizo and kipflers, parsley, garlic, lemon

For mains:

House made potato gnocchi, ragu of braised ox cheek, peas, gremolata

Very impressive gnocchi, pillowy soft with a great potato flavour. The ox cheek ragu is beautifully rich, the cheek as tender as the gnocchi.

Stuffed duck breast, parsnip puree (Daily Market Special Menu)

The details:

Church St Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

Dinner @ Vue de Monde

2009-04-15T23:03:00.005+10:00

It's my birthday and we're off to celebrate at Vue de Monde. Normally this would be an absolute highlight but unfortunately as it happens, the cold and eye infection that I've been trying to hold off has begun to take charge. I suppose I could have stayed home and go out next week but that would be a rather miserable way to spend your birthday. So even though my sense of taste has been affected, I'd rather go out to dinner.

Because of this reduction of taste I'm not going to say too much about the dishes on offer.

We begin with glasses of an incredibly rare 1996 Yarra Yering Late Disgorged Blanc de Noir. It was recently discovered at the winery and has spent 12 years on lees!

Amuse Bouche:
Cold Pressed heirloom tomato consommé served with a tomato tart, cured Spanish mackerel, topped with baby basil

Crabe Sauté accompagné de Caviar
King Crab, sautéed, served with clear bisque ravioli, Osetra caviar and noodle
Drink: 2007 Wittman Riesling Morstein Grosses Gewachs

It's the first of several dishes where distillation plays a part. There are various textures and preparation of crab, the clear jelly of the ravioli are formed from a bisque distillation, the darker jelly noddle formed from the liquid remaining after distillation.

Linquine et Risoni Aux Champignons
Linguine and Risoni cooked in cep stock served with shimejji mushrooms
Drink: NV Barbeito Madeira Sercial

The linguine are coloured and infused with flavour from their cooking in cep stock.

Textures of Tuna

Foie Gras en Cigare
Foie Gras cigar and edible charcoal
Drink: 2006 Franz Hass Traminer Aromatico

This is a dish that had as all confused. You see, this looks exactly like one the desserts we've had here before - a smoking chocolate cigar served with edible charcoal and it's too early for dessert

This "cigare" is filled with a foie gras mousse!

Filet de Saint-Pierre aux Douze Epices
Fillet of John Dory crusted with potato scales served with vegetable carpaccio and twelve spice sauce
Drink: 2005 Chestnut Hill Chardonnay

Jus au verjus - Liquid Verjus at -8ºC

This is a dish you have to watch closely. When the glasses are set before you, there's a frozen ball of pomegranate at the bottom of the glass - when they pour over the liquid verjus over it, the ice crystals start to grow, magically forming a tall pyramid in the glass. Hard to describe, really intriguing to watch

Déclinaison de Boeuf
Four textures of beef, chequerboard of white polenta and beef shin, crispy chilli intercostal, confit of sirloin and flank, with pumpkin and yuzu stuffed baby squash
Drink: 2006 S C Panell Nebbiolo

Quite the impressive dish - I loved the way the white polenta and beef shin shared the same texture, the intercostal counters with crispness and spice.

Canneloni a la Bolognaise et Lievre Poché
Hare bolognaise filled cannelloni served with poached loin and pea purée
Drink: 2004 Yarden Cabernet Sauvignon

Roti de Porc
Roast Kurobuta Pork Belly with pork rillette pancake and panada stuffed baby apple
Drink: 2004 Kanonkop Paul Saurer

Fromage
Chevrot goat's cheese served with mushroom soil and baby beetroot
Drink: 2007 Santa Rita Late Harvest Moscatel

The baby beetroot are in the pot and are skewered on liquorice bark

Salade de Fruits
Orange Raspberry snow crystals topped with Marsala Zabaglione

Sago au Cassis et Fruits des Bois
Deconstructed cassis sago pudding with berries and bubblegum ice cream
Drink: 2006 Bella Ridge Estate Kyoho

Tartare de Figues et Chocolate Blanc Chaud
Tartare of figs with white chocolate and marscarpone mousse, finished with warmed honey oil
Drink: 2006 Rivera Moscato di Trani

Finally I get to try this dessert! It comes to the table with a white chocolate lid - the warmed honey oil is then poured over, melting the chocolate virtually on contact.

The details:

Vue de Monde
Normanby Chambers
430 Little Collins Street
Melbourne
Phone: 03 9691 3888

Open:
Lunch: Tuesday - Friday Bookings:12.00pm-2.00pm
Dinner: Tuesday - Saturday Bookings:6.30pm-9.30pm

web:
www.vuedemonde.com.au

Lunch @ Church St Enoteca

2009-04-08T22:58:00.003+10:00

There's quite a few new dishes on the a la carte menu and naturally we can't resist trying them.

For starters:

Quail - boned and filled with pork, chestnuts and shiitakes, steamed in cavolo nero, quail consommé

This is quite a delicate offering, the consomme is very light and soothing

Octopus - slow cooked in olive oil, warm salad of chorizo and kipflers, parsley, garlic, lemon

The octopus has just the most amazing texture, I don't think we've enjoyed one this tender. The octopus and kipflers have been sliced into discs and you'll be hard pressed to decide which is more tender. Make sure you have plenty of bread - you'll want to mop up those lovely juices.

For mains:

Pork and Fennel Sausage Risotto with Lentils

Duck breast & mushrooms

Cheese:

Ironstone Cheddar, Lochleilan Kaarimba and Strzelecki Blue

The details:

Church St Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

Lunch @ Les Boucheries Parisiennes

2009-04-04T22:54:00.006+11:00

It's been a little while between visits so it's time to redress the situation.

For starters:

Cheese Soufflé, pineapple & ginger chutney, parmesan tuile (from Lunch Menu)

You really can't go wrong when you order the soufflé - the interior is deliciously soft and creamy

Appetiser Plate - top row - Cheese Soufflé - Oysters with Salmon Roe - Caramelized Scallops potato blini, mushroom duxelle, horseradish foam
bottom row - Duck Liver Parfait toasted brioche, blood orange reduction - Escargots de Bourgogne gently cooked in garlic butter - Atlantic Salmon basil & tomato spaetzle, olive tapenade

I did manage to nibble on a few of these - Paalo generously handing over one of those fantastic scallops.

As a treat, the kitchen very kindly sends out this next dish for us to share

Soft Shell Crab zucchini & lemon spaghetti, smoked tomato gazpacho

I just love soft shell crab and this was an exceptionally good specimen - a great combination of crisped shell and fleshy interior, the smoked tomato gazpacho is quite special.

For mains:

Chicken Breast parma ham, forestierre mushrooms, pomme rosti , truffle jus (from Lunch Menu)

The fantastic presentation is equalled by the taste. The chicken breast is stuffed and rolled, served in thirds that sit on small potato roesti rounds.

Merguez Sausage Diced beef and lamb, cracked pepper & sea salt, Red paprika (from Speciality Menu )
This comes served with pommes frittes and scissors to cut through those excellent meaty sausages.

The details:

Les Boucheries Parisiennes
268 Toorak Road, South Yarra

Phone: (03) 8256 1636

Open:
Lunch - Tuesday to Sunday: 12pm to 2.30pm
Dinner - Tuesday to Saturday: 6pm to late

Web:
www.lesboucheries.com.au

Lunch @ Il Bacaro

2009-03-28T22:48:00.003+11:00

We're back at Il Bacaro for our Italian Fix.

Appetiser:

This was offered as a special starter of the day - it sounded too good we decided to share one - Prosciutto San Daniele with cows' milk mozzarella and fresh figs.

Starters:

Thistle Quadretti with Wagyu Beef Cheek ragu and baby carrots

Paalo couldn't resist reordering this and it was as good as the last time.

Cornmeal Spaghetti with Spanner Crab & heirloom tomatoes

Mains:

Bistecca (Steak) with roasted beetroot, beetroot jus

Quinea Fowl served two ways - one roasted, one braised served on polenta taragna - Polenta Taragna is a blend of course ground corn flour and buckwheat and it is served here deliciously whipped and creamy.

Dessert:

Coconut semifreddo and chocolate aero

Pistachio Cannoli, fresh figs and mascarapone ice-cream

The details:

Il Bàcaro
168 Little Collins Street, Melbourne

Phone: 9654 6778

Open:
Monday-Saturday: Noon - 3pm
Monday-Thursday: 6pm - 10.30pm
Friday-Saturday: 6pm - 11pm

Web
www.ilbacaro.com.au

Event @ Vue de Monde

2009-03-23T23:48:00.002+11:00

Part of the Melbourne Food and Wine Festival, we're at Vue de Monde for the Master and Apprentice Dinner - Shane Osborn from Pied à Terre and Marcus Eaves from L'Autre Pied.

The dinner will provide an opportunity to explore how this Michelin-starred chef and his protégé have learnt from and inspired each other. The menu will be influenced by local produce, and wines will be provided from Pyrenees vineyards Dalwhinnie and Taltarni.

While we wait for the dinner to begin, we are struck by just how much tension seems to be in the air. It's a sensation we hadn't felt here at least before. We later find out that there has been some last minute changes - the first of which is in the presentation of the canapés. Initially they were to be served as people arrived but instead were served when all were present.

Canapés:

Top row - left to right
Crisp polenta, quail egg, tomato fondue, lardo di colanatta and sage
Sauteed snail, celeriac fondant, sweet potato and balsamic crumb
Bottom row - left to right
Pumpkin and ginger foam, crisp ginger and crystalised sunflower seeds
Beignet of smoked bacon and shitake mushrooms and black truffle
To drink: 2004 Clover Hill

Lucky me, I got two slices of truffle! While Paalo quite enjoyed the pumpkin item, I thought it was somewhat lacking, falling short when compared to its companions.

Oh look, there he is.

Amuse:

Tartare of scallop, avocado, tzatziki and coriander

Another dish that caused some (understandable) tension - it was only added that day to the menu!

Starter:

Caille Rôtie
Roasted breast of quail with clams, peas, broad beans and smoked butter emulsion
To drink: 2008 Lalla Gully Riesling

Middle:

Truite Pochée
Poached Ocean Trout with fennel cream, green olive, vanilla sauce and olive tuile
To Drink: 2004 Dalwhinnie Chardonnay

Main course:

Râble de Lapin
Saddle of rabbit and thyme-crusted leg, roasted carrot oil, braised baby gem and pickled carrot
To drink: 2005 Dalwhinnie Cabernet Sauvignon

Towels are laid over the bench and vast amounts of ice were dumped on it - all to cool down the bench for the dessert

Shane says: Cock-a-doodle doo

Pre-desert:

Ananas et Chocolate au Lait
Pineapple, star anise and milk chocolate

Desert:

Mousse au Caramel
Caramel mousse with roasted banana, beurre noisette and passionfruit
To drink: 2007 Taltarni Brut Taché

The details:
Vue de Monde
Normanby Chambers
430 Little Collins Street
Melbourne
Phone: 03 9691 3888

Open:
Lunch: Tuesday - Friday Bookings:12.00pm-2.00pm
Dinner: Tuesday - Saturday Bookings:6.30pm-9.30pm

web:
www.vuedemonde.com.au

Dinner @ Eleonore's Restaurant

2009-03-21T22:36:00.000+11:00

Unlike our previous visits here, we're ordering from the a la carte menu rather than take the degustation option.

We begin with the amuse - Jerusalem Artichoke velouté with Jerusalem artichoke chips

For starters:

Slow-Cooked Rabbit and Jamón
apple purée, confit of celery and apple, smoked eel and rye toast

This was quite a spectacular dish and not what you immediately picture from its description. The slow cooked rabbit and jamon have been layered, mille-feuille style to form a terrine of sorts. This terrine was then sliced and topped with a good piece of incredibly moist and delicately smoked eel.

Poached Loin of Veal
studded with yellow fin tuna and anchovies, salsa verde, tomato and basil terrine

In this dish the veal loin has been stuffed with a yellow fin tuna roll which it in turn has been studded with anchovies - salsa verde rests between the tuna and veal.

For mains:

Roasted Suckling Pig
seared scallops, brawn croquette, celeriac rémoulade, candied grapes

The brawn croquette sits on the left side of the plate and to the right a good thick slice of roasted suckling pig.

Olive-Crusted Lamb Loin
ratatouille tart, roast garlic and sheep’s milk pudding, rosemary jus

The ratatouille tart is freefrom - the ratatouille mix sits between two shards of crisp filo.

Dessert-amuse:

Pomegranate jelly with gold leaf and soured cream

For dessert:

Mango and Coconut Jelly
lemongrass custard wrapped in crisp brik pastry, guava sorbet, tropical fruit salsa

mango and coconut is always a great flavour combination but those brik pastry cigars filled with lemongrass custard where fantastic. They were like the ultimate cannoli.

Apple and Lime Chiboust
cassis ripple ice-cream, cinnamon doughnuts, baby toffee apple

The chiboust is presented as that artistic curve that runs through the plate.

Every time we eat here we leave more impressed than before. The chef has really found his style and groove and the desserts are now as interesting as the savoury dishes on offer.

The details:

Eleonore's Restaurant at Chateau Yering
42 Melba Highway, Yering
Phone: +61 3 9237 3333

Open:
Dinner - every evening from 6.30pm
Lunch - Saturday and Sunday from 12pm - 3pm

Web:
Eleonore's Restaurant