YUM YUM YUM.
fully deserving of its 3 hats.
A review from gourmet traveller...
Jacques Reymond
Modern Australian
Large kitchen brigades performing intricate duties to produce inspired dishes that are ferried to an opulent dining room by a small army of super-discreet waiters… Such restaurants are an increasingly endangered species. But chef Jacques Reymond’s vision of a classic restaurant where constant deference is paid to the customer, combined with his unique, imaginative, contemporary food, is an enduring Melbourne fixture. For many, this is the quintessential big night out – the scene of proposals, then anniversaries. French wines are a strength but Reymond’s food has many elements and diverse – often Asian – flavours. Think just-set, super-rare pigeon with a gentle Thai curry sauce, citrus celeriac, spinach tempura and a warm coconut broth poured at the table. He likes to challenge but steers clear of gastronomic trends abroad. It’s all complex and beautiful.
pixies!
Entrance to the restaurant.. it is actually a bungalow turned into a restaurant.. super duper nice..
view through the window from outside
yummy starter. it had cheese in them. *drools
funky bread - this was one out of a possible choice of three types of bread
rock lobster dumpling with apple and dashi broth, crispy asian salad
salad gourmande of mache, duck magret, foie gras and tuna sashimi
this is sooooo freakin good. *swoons
no, that is not on the menu. hehehe
Hiramasa kingfish with miso, green pea and mint puree, spicy tomato jelly
our choice of wine - can't remember what it is already... if i'm not wrong it's from yarrawongga but i am not sure which type
sancho coated highland venison, cauliflower with horseradish dressing, beetroot glaze
My main course
Milk fed veal fillet and spring flavours; mustard, wombok, light sauerkraut, mushrooms with lemon sour cream
The other main course available
Double lamb cutlet cooked on rock salt, fresh borlatti bean and truffle juice mash with mint oil
Dry apricot millefeuilles and Woodside light goat cheese in vine leaves
Mint and oregano ice cream, nougatine crumble, peppermint marshmallow
Cacao Barry 70% Cuba chocolate feuillantine and mousse, caramelised banana ice cream, passionfruit crème brûlée
So there you have our 8 (!!) course degustation menu. damn nice and super full too. *burps
and the service is super good as well. everyone was really attentive and friendly yet not overtly in your face.
i give this place 8.5/10! =)
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