Dinner @ Matteos

We're back for another degustation at Matteo's - most of the menu is fairly similar to our last dinner though there has been some tweaking.




From left to right:
Carpaccio of Hiramasa Kingfish, Prawn Remoulade, shiso sauce
Petuna ocean trout tataki, yuzu miso sauce, yarra valley salmon roe
Teriyaki glazed smoked eel on rice crusted tofu, pickled plum and dashi mayonnaise

It's funny how we all leave the kingfish carpaccio for last - it's just so good to want to savour it.


The next course is an extra course - the dish is still in the experimental stage



and is described as a "reverse sukiyaki"



Rather than dousing the meat and veg into the warm broth, here the warm broth is poured over the ingredients at the table.




From left to right:
Spanner crab raviolo, stir fried iceberg lettuce, warm chilli sauce
Tempura Zucchini flower filled with fetta, watermelon, radish and coriander salad, tamarind vinaigrette

The spice level has been increased in chilli sauce which means you really appreciate the cooling effect of the watermelon.



From left to right:
Shu-mai pie of pork, dried shrimp and eggplant, edaname soya bean puree
Seared wagyu beef sirloin, oroshi grated daikon, kim chi bell pepper piperade, wasabi beef sauce

The grated daikon seemed to have a more pronounced flavour in this version.




From left to right:
Brendan's "Golden Gaytime"
Rhubarb and Cherry Crumble Tart

I know we all love the gaytime but that rhubarb and cherry tart gives it a run for its money. Wonderfully buttery crumble topping, short pastry and an almost jammy filling of rhubarb and cherry certainly won over Paalo's heart.

The details:

Matteo's Restaurant
533 Brunswick Street
Fitzroy North

9481 1177

Open
Lunch
Monday-Friday: 12pm to 3pm
Sunday: 12pm to 3pm

Dinner
Monday-Sunday: 6pm to 10pm

www.matteos.com.au