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.
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.
Tartare of scallop, avocado, tzatziki and coriander
Another dish that caused some (understandable) tension - it was only added that day to the menu!
Roasted breast of quail with clams, peas, broad beans and smoked butter emulsion
To drink: 2008 Lalla Gully Riesling
Poached Ocean Trout with fennel cream, green olive, vanilla sauce and olive tuile
To Drink: 2004 Dalwhinnie Chardonnay
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
Ananas et Chocolate au Lait
Pineapple, star anise and milk chocolate
Mousse au Caramel
Caramel mousse with roasted banana, beurre noisette and passionfruit
To drink: 2007 Taltarni Brut Taché
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