We had every intention to opt for the fixed course lunch menu but we couldn't resist Vue's charm and went for the decadent alternative of a degustation instead. It's just far simpler to put the decisions into the hands of the professionals and just sit back and enjoy the experience.
Once again we begin with a bubble - A slight change to the norm comes in the form of Champagne Jacquesson No.730 - No.729 was the subject of last month's Wine Blogging Wednesday. In comparison this had more golden hues and slightly more pronounced flavours.
COQUILLE SAINT-JACQUES ‘A LA FRANÇAISE’
Seared Spring Bay scallop with black pudding ‘a la française’
On the side of the plate you'll find dried roe wafer - a seared scallop has been sliced in half and sandwiches a slice of black pudding. It's then topped with smoked streaky bacon and sits in a pool of split peas and lettuce broth.
Wine Match: Champagne Jacquesson No.730
RISOTTO AUX CÈPES
Ferron Arborio risotto infused with cèpes
A cèpe foam sits atop the cèpe risotto and a sautéed slice of cèpe teases up from the side of the plate - cèpe dust and oil circles the plate.
Wine Match: 2003 Josmeyer Fromenteau (Pinot Gris)
CRÊPES DE FOIE GRAS AUX POMMES
Foie gras pancakes with sweet and sour apple
2 light as air apple scented pancakes encase slices of foie gras - the pancakes are so good that they would be enjoyed even without the foie gras. There's a generous serve of vivid apple green puree and the sweet & sour apple peel is crispy and dusted in cinnamon and sugar
Wine Match: 1995 Domaine Pichot Collection Moelleaux Vouvray (Chenin Blanc)
Olive paste marinated King George Whiting, crab salad, olive paste oil
After being marinated in an olive paste the whiting then gets a fine coating of dried tomato paste which is then topped with a parmesan crust. You'd think that the whiting would be overwhelmed by these intense flavours but surprisingly the fish comes through - the other flavours are there but it's a delicate touch. The crab is unbelievable sweet, there's no excess water, just pure flesh. This is a classy dish and speaks to the skills at work in the kitchen.
Wine Match: Domaine A.-F. Gros Chambolle-Musigny (Pinot Noir)
Cleanser: Clear Tomato Consommé with dry ice
POITRINE DE PORC SERVIE AVEC UNE SOUPE À L’OIGNON
Kurobuta pork belly & pork rillette quenelle served with French onion consommé and cider foam
The consommé sets to a jelly under the presence of the cider foam. The pork rillette sits to the far left of the plate - it's rich and smooth.
Wine Match: 2003 Mongeard Vosne
AGNEAU RÔTI ET RIS DE AGNEAU AU POT
Roast scotch fillet of autumn lamb with pot roasted lamb sweetbreads, topped with frisee and almonds and served with potato tuille and a Pedro Ximinez reduction
Wine Match: 2002 Cullen Diana Madeline
Beaufort with carrot and chive salad
Wine Match: Vinoptima Gewurtztraminer
Cleanser: Mandarin and Mint Icypole
CIGARE AU CHOCOLAT
Valrhona chocolate roll filled with smoked chocolate, gold leaf garnish, coconut dust
It's a fun dish - the fake cigar complete with fake ash in the form of coconut dust. The smoking seems to dull the richness of the chocolate which actually makes it easier to eat.
Wine Match: Fonseca Port
Cherry Cream Cones, Italian Meringue with Poppy Seed Wafers, Valrhona chocolate bars, Florentines, Mini-Pandoro
Vue de Monde
430 Little Collins Street
Phone: 03 9691 3888
Lunch: Tuesday - Friday Bookings:12.00pm-2.00pm
Dinner: Tuesday - Saturday Bookings:6.30pm-9.30pm