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.
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.
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.
Pont l'Eveque at the front, Comté Gruyere to the right and at the back, a french goat cheese
Dessert Plate to share:
white chocolate sponge with strawberry salad; creme brulee; madeleine, chocolate ganache; panna cotta, sorbet
Koots Salle à Manger
479 Glenferrie Road
Phone: 9822 3809
Lunch - Tuesday to Friday
Dinner - Tuesday to Saturday