First course:
Cured yellow-fin tuna 'pastrami', wasabi sour cream, toasted rye crisp - petuna ocean trout tataki, yuzu miso sauce, Yarra Valley Salmon roe - Carpaccio of Hiramasa kingfish, prawn remoulade, shiso basil sauce
To drink:
2008 Quealy Senza Nome Tocai Friulano
2008 Babich Black Label Sauvignon Blanc
The wasabi sour cream had just the right about of wasabi - enough to give you a hit of heat but not enough to leave your eyes watering. There's always some kind of variation of the theme for the first course of the degustation but what variation they try, it's always a dish that is guaranteed to please.
Second Course:
Seared sea scallop, braised leek tortellone, sweet and sour xo dried scallop and shrimp sauce - Pithivier: puff pastry pie filled with pork belly, chicken and lup cheong sausage
To drink:
2007 Paza San Mauro Albarino
2005 Craiglee Unoaked Chardonnay
The Pithivier was the stand-out of this course but its strong flavours seem to overwhelm the mild flavours of the tortellone. It's best to eat the left side first before moving to the pie.
Third Course:
Five spiced, Chinese Style, roast duck breast, stir fried choi sum, hoi-sin plum sauce - Pan fried rice noodle raviolo of grilled eggplant and smoky baba ghanoush; Seared Wagyu beef, crushed wasabi peas, black bean sauce
To drink:
2007 Stonier Pinot Noir
2004 Brini Estate Grenache Shiraz
In this dish the rice noodle raviolo provides a good companion to both sides of the plate.
Fourth Course:
The dessert offering is a change from that listed on the degustation menu. We were given the following:
berries between shortbread stacks; coffee ice cream and chocolate fondant.
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
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