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Vue De Monde – Melbourne

by Suha on November 14, 2011

It is amazing how a dining experience is always more than just the food. The setting, the view, the ambiance, the service, the wine and most importantly the company makes such a difference to what the final experience can be. Our lunch at Shannon Bennett’s new location Vue De Monde was my highlight of the year. Even though I have had the pleasure of some great culinary experiences such as at The Fat Duck and Daniels this year – VDMs lunch wins my top spot. The stunning location on level 55 of the Rialto tower is just what Shannon needed to take his restaurant to the next level. Sleek, modern and a minimalistic décor with top notch personal service gives it the added edge. We had the private room today with our own private balcony and chef for the afternoon. The sommelier had decanted all our special wines in the morning and all the bottles were displayed on the table along with the Christofle cutlery and Riedel glasses and decanters. What a setting. Shannon seems to have also taken the dining experience at VDM further. There is a lot more interaction and theatre involved which adds a lot to the experience. Butter carved out at the table, lemon rind and truffles grated on the dish, liquid nitrogen poured on the palate cleanser and he also gets the diners involved in crushing their own flowers. It definitely makes the whole dining experience as lot more memorable. What a lovely restaurant and so glad to have it in Australia.

Amuse Bouche – oyster parcels, venison rolls, pumpkin and smoked eel, white chocolate and caviar

Spanned crab, avocado, lime and caviar

Lime rind grated at the table

Beautiful – creamy rich fresh chunks of crab meat – great combination with the fresh cold avocado

Marron, corned beef sandwich, brown butter emulsion – very hard to choose but this was my fav dish of the day. The marron was beautifully cooked in butter and melted in the mouth. Loved the idea of the beef sandwich. Great combinations. Made sure all the butter was eaten with the bread too

Butter carved at the table

Fried duck egg, lamb sweetbreads and pickled onion covered with shaved white alba truffles! What more do I need to say – heaven on a plate – egg and truffles just have to be the best combination.

Palate cleanser – freshly picked leaves and flowers were given to us in a bowl and then liquid nitrogen poured over it. Snap frozen – we then crushed it with a mortar and pestle to a fine powder…

A cooling and fresh cucumber sorbet was then served on it. Yum….

Striped trumpeter, herb emulsion, prawn, smoked bone marrow.

Blackmore wagyu beef, chestnut, wild garlic

Lemon meringue, white chocolate, parsley – like a deconstructed lemon tart – very nice.

Chocolate soufflé, chocolate mousse, crème anglaise poured at the table – ok – have to say – this was really really amazing. Light but still with an intense dark chocolate flavour. Yes I licked mine clean in a few minutes but then had the pleasure of having two more. 🙂 My day was made… Three amazing chocolate soufflés – what more could a girl want!

Chef Florent Gerardin and Garrett Donovan the restaurant Director and the sommelier who really gave us the best service ever possible on the day…what a great team!

Petit fours to end an amazing dining experience

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