Dinner @ Matteo's

It hasn't been that long since our last visit here with Al and Elle so an amended version of the tasting menu has been arranged for our enjoyment.

First course:



in the centre, steamed shellfish chawanmushi custard


Left: sesame glazed balmain bug tail, seared scallop and veal sweetbreads in a yakitori sauce, asian coleslaw with shredded pork and jellyfish
Right: Coorong mullet, crisp fried with nori and avocado hollandaise sauce with yuzu japanese citrus

The first course eases you in with those Japanese influenced flavours - the chawanmushi had a spectacularly silky texture.


Second Course:



Left: grilled, pickled Gyutan ox-tongue, saganaki grilled cheese, seeded mustard dressing
Right: Braised duck tortellone, mushroom ragu, porcini cream sauce
To drink: Curly Flat 2007 Rosé and 2002 Del Rio's Reserve Pinot Noir

Elle was a bit nervous about eating ox-tongue but this definitely met with her approval. It was almost pate like in texutre and served as a thin slice. The tortellone was rich and luxurious as you can imagine by just reading the ingredient list.


Third Course:


2004 Grand Burge Nebuchadnezzar
2007 Pindarie Tempranillo Sangiovese Shiraz





Left: Red roasted, master stock braised chicken roll filled with sweetcorn and smoked bacon, coconut rice, cucumber and ginger salad
Right: Crumbed braised beef rib, potato mash with caramelised onion, bell pepper piperade, red wine sauce

The braised beef rib was so tender it just fell apart with a touch of your fork.

Fourth Course:


To drink: Alvear Pedro Ximenez 1927 and 2006 Delas Frères La Pastourelle Muscat de Beaumes-de Venise



Left to right:
Warm Crepe roulade with pistachio nougat ricotta & pistachio fairy floss - cinnamon icecream - caramelised apple confit with marsala zabaglione sauce.

The 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