Once again there is a 3 course set menu - options include a Soup and Side dishes as well as wine matches. We've once again opted for the whole experience.
~Soupe~
Ignore the horrid colour shift in the photo, the soup was more brown in colour. Quite a different texture from what we'd expected due to the inclusion of lentils - as velvety as you'd expect but with more body. Seared rounds of langoustine adorned the center of the bowl.
~Hors d'oeuvre~
To drink: 2007 Reverdy La Reine Blache Sancerre
What a clever dish - all the ingredients of cassoulet presented as a terrine. Even the cassoulet crust was represented by those garlic croutons and scattering of loose beans. You can't see it in the photo but I especially loved that beans were also in the terrine, located at the very top in the corner.
~Plat Principal~
To drink: 2003 Parker Terra Rossa Cabernet Sauvignon
According to the menu the braise took 14 hours, 19 minutes and 12 seconds, I also have a bridge in Sydney I'd like to sell.
However long it took, the end product is divine, fork tender, meltingly beautiful. Sweet carrots and a cloud-like mousseline.
~Side Dishes~
~Dessert~
To drink: 2005 Le Tertre du Lys d'Or
Chausson aux pommes translates to Apple Slipper, it's a type of apple turnover. Sorrel crème had a refreshing green apple taste.
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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