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Tuesday, August 24, 2010

Dinner @ Vue de Monde

Five years ago we started this site with dinner on the chef's table at Vue de Monde so we're very much completing the circle by returned to that same spot for this anniversary.

It's been a time of reflection and while there has been lots of changes in the food blogging scene, I can't say that all of it has been positive but tonight I'd rather focus on what matters, enjoying a great meal.

Vue de Monde© by Haalo
One of the reasons that we keep returning to Vue de Monde is that it is always evolving - we've seldom had repeat dishes. We remain amazed at the variety and the quantity of dishes that this kitchen is able to produce - let alone the quality.

Our meal begins with the Amuse Bouche, which is presented in three parts.

Vue de Monde© by Haalo

Muesli bar - a iced combination of nuts and seeds - that gel pack you see sitting on the rock isn't edible, it's keeps the mixture cold.

Vue de Monde© by Haalo


Blue fin tuna - those odd shapes aren't edible - that's the tuna spine and inside the hollow there is tuna marrow topped with caviar
On the spoons are blue fin tuna, seaweed caviar and seafoam.

Vue de Monde© by Haalo

Fresh vegetables, pickled rose petal - simple with clean flavours.

Onto the first course:

Vue de Monde© by Haalo

To drink: 2008 Domain Georges Vernay Condrieu

Looking at it from this direction you really understand why they call it their interpretation of a prawn cocktail. The thing that looks like a prawn tail, that is actually carrot. It also contains, prawn, crab and avocado. I could have easily had another.


Vue de Monde© by Haalo

To drink: Asabi Sbuzo Junmai-Daiginjo Dassai 23

Garfish is one of our favourites fishes, much under-rated so I've awfully glad to see it here. A revelation in taste were the swede chips, they sit on either side of the garfish. Naturally enough they aren't quite as straightforward to make as I had hoped so I won't be going home and repeating the process.


Vue de Monde© by Haalo

The truffle is shaved at the table.

Vue de Monde© by Haalo

So here's a better look at that lovely yolk that was smothered in truffle. Egg, truffle, onion, how can that not just be sublime? Just looking at the photo makes my mouth water.

Vue de Monde© by Haalo
To drink: 2008 Grace Chardonnay Yamanashi Honshu

From our vantage point on the Chef's table we're been to able to see this dish come together through the night.  It may look like a sausage but it simply rolled whiting fillets - those two scallop looking objects at either side are actually potato, they bring new meaning to the dish scalloped potatoes.


Vue de Monde© by Haalo


Cleanser:

Vue de Monde© by Haalo

I absolutely love the cucumber sorbet, it is so wonderfully creamy, but then you have the contrast of these small balls of frozen lime that refresh.


Vue de Monde© by Haalo
To drink: 2008 Savaterre Pinot Noir

Another dish we've been able to watch closely - there's a lovely buttery taste to the marron. The little surprise packets are the duck tongues, oh so crisp, they give pork crackling a run for its money.

Vue de Monde© by Haalo



Vue de Monde© by Haalo
To drink: 2008 Domaine de la Charbonniere Chateauneuf-du-Pape

The skin on the duck was as close to perfect as it comes - gorgeously crisp it's almost like lacquer. The breast meat still very pink, tender and moist.


Vue de Monde© by Haalo

Those hands belong to chef Cody - and it's been presented under glass because this is a smoked dish.

Vue de Monde© by Haalo

Once again, the kangaroo has been beautifully cooked and the rosella enhances the sweet quality of the meat.

Vue de Monde© by Haalo

This dish is presented in two parts

Vue de Monde© by Haalo

part two, shown above, is the wagyu shortrib. The shortrib does have an almost spongy characteristic, it is moist and packs so much flavour, it really is an incredible piece of meat.

Time for cheese:

Vue de Monde© by Haalo
To drink: Bodega Familia Schroeder Desseado

A good stinky washed rind, very creamy.

Another cleanser:

Vue de Monde© by Haalo

The popping candy is fun and weird all in the same time while the lemonade is nicely sharp and tangy.


Vue de Monde© by Haalo
To drink: 2008 Domaine de Bernardinur Muscat de Beaumes de Venise

Creamy and dreamy.


Vue de Monde© by Haalo

To drink: 2009 Hobbs White Frontinganc

A homage to the Picnic chocolate bar - hazelnut, chocolate, caramel - it's simply delicious. I know the pastry chef is looking to turn other confections into dessert and we came up with one - Chokito.

To finish:

The amuse appeared in three parts and so does the petit fours

Vue de Monde© by Haalo


Vue de Monde© by Haalo

Vue de Monde© by Haalo

We both agree that we probably had one the best nights out - and one of the best meals. Our special occasion was made extra special.


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

Vue De Monde on Urbanspoon

5 comments:

  1. I am in awe of the presentation! Each and every dish, presented in such a manner that draws the eye in and makes one wish they were there in person to taste each and every morsel.

    Such beauty, thank you for capturing and sharing it!

    ReplyDelete
  2. Our visit left us a little under-whelmed, but I think perhaps it deserves a return visit from what I have seen above.

    ReplyDelete
  3. Anonymous20:14

    http://cookingissues.wordpress.com/2009/10/02/tuna-spinal-jelly/

    ReplyDelete
  4. Anonymous15:21

    Probably the best visual post on this blog (and VDM menu) since I began following you guys many years ago...

    Great stuff, congrats and thanks!

    Bryce

    ReplyDelete
  5. wow guys,once again vue de monde just shows how they can continue to evolve and blow our minds. I cannot wait untill i return. I dont think my life is complete untill i try that wagu oxtail.

    ReplyDelete

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