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!
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
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.
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