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Saturday, March 22, 2008

Dinner @ Matteo's

It's Easter Saturday and we've joined Al and Elle for dinner at Matteo's. It's no surprise but we opt for the Tasting Menu.

First course:

first

From Left to Right:
Teriyaki glazed smoked eel, rice crusted tofu, pickled plum and bonito mayonnaise
Petuna ocean trout tataki, yuzu miso sauce with yarra valley salmon roe
Semi-cured hiramasa kingfish, prawn remoulade, shiso japanese basil sauce

To drink:
2005 Christmont Riesling and 2007 Hoddles Creek Pinot Gris

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We're told to eat this from right to left and the general consensus was that the semi-cured harimasa kingfish was a stand out - that's not to diminish the quality of the other two.

Good sized pieces of prawn are found in the remoulade that sits under the kingfish slices.

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The smoked eel is soft and juicy with an enticing smoky aroma and flavour.


Second Course:

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From Left to Right:
Scallop Tortelone and Seared Scallop, sweet ginger and carrot sauce
Tempura Zucchini Flower filled with fetta, watermelon, radish and coriander salad, tamarind vinaigrette

To drink:
2005 Chatto Semillon and 2007 Dog Point Sauvignon Blanc

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The watermelon works really well here and is a great partner to the fetta filled zucchini flower - it makes a most refreshing change to the more typical tomato pairing.

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Quite a densely filled tortelone but it is surprisingly light.


Third Course:

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From Left to Right:
Seared peppered venison loin, peking cabbage and bamboo shoot okonomiyaki, teriyaki glazed field mushroom, pickled red radish
Pork Kakuni master stock braised pork belly, zucchini, crushed soya bean and shiso paper cannelloni

To Drink:
2002 Brini Estate Grenache Shiraz and 2001 Summerfield Reserve Cabernet Sauvignon

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It's good to see venison on the menu and here it is presented beautifully pink - tender and juicy. The Okonomiyaki more than pulls it's weight and is an equal in the dish.

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Paalo described this as "liquid fat"- he was referring to the way the layer of fat under the skin had turned jelly-like. The meat itself was meltingly tender - this is truly decadent.


Dessert:

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From Left to Right:
Traditional Tiramisu with chocolate coated coffee bean
cinnamon ice cream
warm crepe roulade with pistachio nougat ricotta

To drink:
2004 Serrat Late Harvest Viognier

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Underneath the pistachio fairy floss is a rolled crepe filled with a pistachio flavoured ricotta.
The tiramisu and the ice-cream were both excellent.

By the end of the meal we're all completely satisfied - excellent food and wine with service to match and I must add, it is excellent value considering the quality.

The tasting menu is $98 a head or $145 with wine matches.

Details:
Matteo's
533 Brunswick Street, Nth Fitzroy
Phone: 9481 1177

Open:
Lunch: Sunday-Friday from noon
Dinner: 7 days from 6pm

web:
www.matteos.com.au

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