Dinner @ Vue de Monde

"Don't cook dinner" was the first thing I heard as I picked up the phone.

A little confused by this request, Paalo then managed to fill in the details "We're going to Vue de Monde tonight, 7.30"

It has been a little while coming - we had intended to have lunch there yesterday but alas, it wasn't to be though Pearl was a fantastic choice.


Quail Scotch Egg


Egg and Bacon Duck Egg



Braised Abalone with seasonal baby shoots, melon foam



Canadian Scallop over sweet potato puree with jus, topped with herbs and popcorn.



Risotto with Truffles



Foie gras and yoghurt mousse set with fig jelly, ox tongue rillete & fig foam, lemon breadcrumbs and cube of foie gras.



Salmon, Broad Beans and Lotus Root



Marron and Truffles


Veal, Black pudding, Roasted Hazelnuts


Wagyu beef with tobacco onions, lemon ketchup and chickpea fries



cheese



Melon Lollypops





Strawberry Soufflé


Petit Fours

The Details:
Vue de Monde
Normanby Chambers
430 Little Collins Street, Melbourne
Phone:(03) 9691 3888
Lunch: Tuesday - Friday
Dinner: Tuesday - Saturday

Lunch @ Pearl

A last minute booking for five, which at this time of year isn't easy, saw the staff at Pearl pull off a miracle with the aid of some table re-arrangements

12:45 saw us seated and offered the usual still or sparkling option along with a substantial wine list. A 2001 Clover Hill sparkling was dutifully chosen.

When the remainder of our party arrived we were offered the menus, where after great diliberation we selected


Tartare of Beef - a fine mound of Hopkins River beef coated with beetroot shoots accompained by a vessel full of buttery toast soldiers; delicated spiced, the beef was paired with quail egg


Quail and Shitake Dumpling in Broth - the dumpling was perched on a disc of rice sausage and bathed in a spicy broth


Sauteed Pearl meat - sliced pearl meat lightly sauteed offered upon a half shell


Coddled Egg Toastie with scallops and salmon caviar - a classic dish from Pearl

Main courses are as follows:


Whole Baby Snapper with coconut caramel


Roast Red Duck Curry with fried egg and rice
- fragrant and sweet, not too hot, moist tender duck


Steamed Red Emperor, rice noodles, baby corn


Yellowfin tuna seared on one side only


Pork coated in herb crumbs, served with saffron butter and a dice of roasted red and yellow capsicums


Thai-flavoured green salad

Desserts


Chocolate Souffle with caramel tart and coffee ice cream


Banana Tart Tartine with sesame wafer





The details:
Pearl Restaurant
631-633 Church Street, Richmond
Dinner: Sunday-Friday 6.30pm-11.00pm and Saturday 6.00pm-11.00pm
Lunch: Sunday-Friday 12.00pm-3.00pm
Phone: 03 9421 4599