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
Church St Enoteca
527 Church Street, Richmond
Phone: 9428 7898
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late