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Friday, August 25, 2006

Dinner @ Vue de Monde

As usual we begin the night with a glass of Jacquesson champagne.

Amuse Bouche
Moules Frites

A playful way to begin - a twist on traditional Moules Frites (mussels and fries). Plump and succulent warm mussels coated with finely cut fries

Vitello Tonnato
Thyme skewers of sliced Veal topped with Sterling Caviar and deep fried tuna mayonnaise

Tuna mayonnaise is crumbed and deep fried creating a package of contrasts - crisp and crunchy outside, runny inside. The caviar is quite a large sized black egg - just like the mayonnaise cubes burst in your mouth so too does the caviar. The veal is cooked pink and tender.

Ormeau servi dans une Coquille de Taco de Maïs
Seared abalone set into a sweet corn taco shell with an avocado purée topped with deep fried shredded pork

Risotto aux Truffes
White Truffle Risotto

Foie Gras au Caviar
Foie gras powder with earl grey flavoured salmon caviar.

Truite de Mer au Crabe
Hot smoked ocean trout with beetroot, celeriac ribbons bound with crab meat and grapefruit dressing

Marron en Meringue épicée au safran
Turmeric spiced meringe encasing Manjimup Marron, backed and dressed with vergetable carbon and sorrel leaf

Limonade à la Verveine -
Lemon Verbena Lemonade with dry ice

Magret de Canard mariné à l'anis -
Roast Duck breasts marinated in liquorice, duck farci kiev and mandarine foam encased in roasted onion ring

Veal & Seared Potato Gnocchi

Lièvre sauvage avec sa rillette
Wild hare rack and marinated loin with blackcurant eucalyptus and wattleseed

Filet de Chevreuil au Polenta
Venison sirloin on twice cooked white polenta, herb and mushroom salad and finished with it's own essence

Fromage - Brie de Nangis

Sundae à la Banane épicée
Banana split "inspired by the original" enhanced with schezwan pepper and a touch of theatre

This comes out in a clear tube that is then removed at the table to create this melange of ingredients.

Petite Fours

Vue de Monde can be found at
Normanby Chambers
430 Little Collins Street, Melbourne
(03) 9691 3888
Lunch: Tuesday - Friday
Dinner: Tuesday - Saturday


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