We begin, as always with champagne, which is soon joined by the Amuse
A much different form and presentation when compared to previous offerings - the oyster is a clair de lune and it sits under an apple gel
To drink: 2007 Dveri-Pax Sivi Pinot Pinot Gris (Slovenia)
4 exceptional bites - the ideal mix of meat and flavourings, each mouthful needing to be savoured. I left the quail egg topped one for last - just bliss.
To drink: 2006 Prophet's Rock Riesling (New Zealand)
Foie gras yoghurt was very interesting, the tang from the yoghurt really evident and works well against the richness of the foie. Waldorf is crunchingly fresh, adorned with succulent bites of yabby and crab.
To drink: 1948 Primustivo Quiles Fondillon (Spain)
The ravioli skins are made from buffalo mozzarella skin and it virtually dissolves in the heat of your mouth - the rich earthiness of the cep is the major flavour of the dish, the truffle providing an exclamation point to a great dish.
To drink: 2006 Bodegas Cal Raspallet Pemedes Nun Vinya Del Taus (Spain)
A twist on pain perdu and we see foie again, this time, simply presented as a pan fried slice. A sweetness to the bread works so well with the nutty fat of the Jamon with the apple puree providing a cleansing finish.
To drink: 1999 Meerea Park Semillion (Australia)
The XO sauce is made in house - the dory still beautifully juicy and the prawn and sesame toast are superb.
Liquid Verjus at -8•C
To drink: 1994 Cepparello Isole e Olena Sangiovese (Italy)
An architectural delight is the first of our mains - the corregated millefeuille made from brik pastry. Within this structure you'll find the segments of hare loin and a hare ragu as well as ribs of hare. The taste is easily equal to its appearance.
To drink: 2004 Printhie Swift Family Heritage Cabernet Sauvignon (Australia)
These little "UFO's" are roquerfort filled ravioli.
To drink: NV Adrien Camut 6 years Calvados Pays D'Auge (France)
The quince chips are quite the revelation.
Salade de Fruits
To drink: 2006 Inniskillin Icewine Cabernet Franc (Canada)
The rhubarb has a really unusual texture that is hard to describe and I'm sure it's not as straightforward as simple poaching. The cheesecake foam tastes exactly as the name implies - it's feather light but still with that unmistakable cheesecake flavour.
To drink: NV Chamberes Grand Muscat (Australia)
Four textures of chocolate - a rather decadent way to end the evening.
Except it doesn't really end as you still have these!
When I look back on the meal we've just had I am reminded of Anthony Bourdain's thoughts on one of the meals he enjoyed in Chicago, that it was a meal that moved beyond simple nourishment, that is was about the sensation and the pleasure and I think that exactly defines this experience.
The details:
Vue de Monde
Normanby Chambers
430 Little Collins Street
Melbourne
Phone: 03 9691 3888
Open:
Lunch: Tuesday - Friday Bookings:12.00pm-2.00pm
Dinner: Tuesday - Saturday Bookings:6.30pm-9.30pm
web:
www.vuedemonde.com.au
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