Great Ocean Road Duck

du Fermier – Trentham, Victoria – Friday 1 September 2023 – Lunch
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du Fermier – Trentham, Victoria – Friday 1 September 2023 – Lunch

Comfort is an expectation of many diners. At du Fermier, comfort is taken to a different level. From the entry into instant fiery warmth, into every other element, and the eventual goodbye.

There are some restaurants that purposely have an edge, extending the diner to experience new ingredients, new combinations, new technology, or new means. Some of these restaurants can be so expensive that people feel like they do not fit in. If you want to be taken care of, by people who really love what they are doing, who only want you to have the nicest time, then you might find what you are looking for at Annie Smithers’ long time Trentham restaurant.

When Annie brings out the first course, exhibiting three kinds of heirloom beetroot, with feta, rocket, and balsamic, it is like you are dining at her home. It’s a moment. We haven’t been to an Annie Smithers’ restaurant since Kyneton back in 2010 (unless we count NGV, which she has a venue), and there is no reason other than circumstance, as it was a great meal 13 years ago. We naturally tell her how glad we are to be back.

The floorstaff are outstanding. Not in a showy way. In a way that often great service reveals itself. One indication of great service is not noticing it, or rather not noticing any shortcomings. Great service is often looking forward to the next interaction with the staff, as we did on this occasion, and knowing that while they are enormously hospitable and friendly, they do take their roles seriously.

Our next course arrives and it is exciting because we are viewing the combination of duck eggs, pecorino, and black truffle done immaculately in two different ways. Catherine’s gluten-free option is a duck egg omelette that I am lucky enough to try a couple of times, generously topped with shaved local black truffle. Only a couple of times in my life have I tasted such simple omelette perfection. My dish is fresh duck egg pasta, topped with the same pecorino, and black truffle. It is equally demonstrating how delicious food can be. It is a course that we may request in the future it is so memorable.

The wines by the glass are restrained, but of high quality. We have started earlier with Champagne by A.Margaine, which is from Villers-Margery equidistant between Reims and Epernay, heading east. We’re finding a lot of restaurants want to have a Champagne by the glass, but not from one of the well known Houses, and each time we find something we would be happy to have more available to us in our own homes. The Maison Lapelus 2020 Roussanne, funnily enough from the region we are in (Macedon Ranges), is by an originally French winemaker. It is sensational, with all the texture and mouthfeel you expect from this variety, some aging complexity with French oak, and plenty of soft stone fruit.

Now I’m choosing between the Pinot Noir and the Syrah, and when it accidentally slipped that duck was the next course, I couldn’t help but honour the cliche with the Domaine des Vercheres Bourgogne 2021. This Pinot has some depth and earthiness which I like, and pairs nicely with the very generously proportioned main dish for us to share. Roasted duck breast, and confit duck leg, are served with duck fat potatoes, and roasted carrots, with a light jus, in what is a beautifully prepared dish of pure comfort. This is Annie’s cooking on a share plate, and it is delightful.

As is often the case with tasting menus, it is hard for Catherine and I to not notice the desserts going out earlier as we head toward our final, and one of our favourite courses. My dessert is the Paris Brest, which is always a hit when the pastry is properly executed. Judging by the empty plates going back to the kitchen, it was never any doubt that this was a very good quality Paris Brest. Catherine gets to try the hazelnut creme, and some chocolate mousse, with the hazelnut praline, as her dessert course, and it is still good, but the pastry is the winner for the texture (and the fat content!)

From the warmth of the greeting, to the prized corner bench seat, to the comfort of Annie’s farm to table dishes, du Fermier (“of the farmer”) is everything you could want from a dining experience. The drive to Trentham is not excessive for a day trip like we did, and the town is charming, with plenty of accommodation options, in a great part of Victoria. Annie Smithers and her team have delivered a destination restaurant that exudes care in every facet of the dining experience.

du Fermier
https://anniesmithers.com.au/du-fermier
Lunch – Friday to Monday
42 High Street Trentham Victoria
Phone 03 5424 1634
Bookings – https://anniesmithers.com.au/du-fermier

Note – since our experience and after I finished writing, I’ve realised that one of our waitstaff was restaurant manager, Bronwyn Kabboord, who won a service excellence award from the Good Food Guide and was mentioned as the “dining equivalent of a big hug”. Based on our experience this is well deserved!

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Audrey’s – Sorrento, Victoria – Friday 22 April 2022 – Dinner

We like to be organised and we are not huge risk takers when it comes to choosing a venue. As we walk through the plush surroundings of the newly renovated Continental in Sorrento we feel like astronauts in outer space. It almost is as if we are walking in moon boots.

To make matters more surreal, the first person we see at the pass is Scott Pickett. I’ve never met him, but having been to so many of his restaurants I can’t help but say “Scott” like an old friend and extend my hand. We explain that we really enjoy his menus, especially at Matilda, and that we were on the wait list tonight and got the call up only a few hours prior.

We were going to come to Audrey’s anyway, and try for the bar, but we really didn’t think we’d get in so our mindset was more fancy pub menu downstairs rather than a $150 per head tasting menu. Seated in a luxurious restaurant, Catherine on a gorgeous banquette, we are looking around like we had not seen a fine diner before.

We settle as we sip on our glasses of Tattinger Champagne and familiarise ourselves with the tasting menu to come. Snacks arrive in the form of bbq abalone, Coopers Island oysters with finger lime, and mussel escabeche. The abalone stands out for its boldness, avoiding its inherently chewy nature, showing real adventure by the kitchen.

As part of the snacks the baguette is also outstanding alongside three butter options. Next comes along the spanner crab crumpet. I have come to realise that an extremely large number of fine diners are serving spanner crab, and to be completely open, I will order it almost every time. The subtlety of the crab needs to be honoured, and in this case, while the crumpet is delicious, it is also delicate enough to not overpower. The eel reminds Catherine of our meals at Lake House. We are starting to relax on this adventure.

We are looking forward to a bit of a seafood extravaganza to come. For good measure we have thrown in the optional Great Ocean Road duck option later as a half serve each to try. The first of three seafood courses is delightful Yellowfin tuna under a sheet of glutinous shiso, with white radishes in the mix for both its flavour and texture.

By this stage we are enjoying a glass of Marc Rougeot-Dupin Bourgogne Chardonnay from Burgundy. Mornington Peninsula squid comes looking like finely handled fresh pasta. Alongside is the most deeply flavoured shiitake XO ragu, that is singularly incredible, but somehow enhanced with the squid. The combination shouts signature of the house for years to come, and perhaps is one to specifically ask for on future booking requests? Last of the seafood trio is King George whiting. Perfectly cooked, elegantly presented, this marriage of fish and butter sauce is long lasting and spectacular.

As we move to the duck I make sure I order the Eldridge Estate Pinot Noir quick smart. While there are mainly positives on the service, this is a restaurant in its infancy, with a lot of less experienced floor staff (though well trained and eager), and our first request for our second wine did go forgotten for our entire Yellowfin tuna course. Yes we are in Sorrento, but the tasting menu is expensive, so some minor critiques are not unreasonable. As the floor gets more used to the menu, and the expectations of guests, I expect their training and eagerness to translate to smoother service.

There is no critique regarding the duck from across the ditch mind you. The half serve is perfect for us with dessert and petit fours to come. Bathed in a good helping of flavoursome jus, and paired with cubes of golden plum, there is only contentment.

Lately I’ve found that restaurants are on script with dessert. The days of overly savoury offerings have subsided and dessert is once again a celebration of sweetness. Audrey’s vacherin of rhubard, apple and ginger, fits the modern script. It’s pretty, delicate, sweet, and nicely executed. Though petit fours in the form of jellies and truffles are definitely an indulgent treat in themselves, this dessert makes for a great ending to the main event.

There’s a feeling of excitement to have an opportunity to dine at Audrey’s at the last minute. There’s also a feeling of appreciation that what appears to be a powerhouse entertainment venue at the new Continental, also appears to have a marque dining venue that rivals anything on offer in the city. Maybe Society isn’t the biggest opening of the past 12 months afterall?

Audrey’s – https://thecontinentalsorrento.com.au/#audreys
1 Ocean Beach Rd, Sorrento
Lunch: Wed-Sun; Dinner: Thurs-Sat
+61359351250
bookings@thecontinentalsorrento.com.au

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Laura – Pt Leo Estate – Mornington Peninsula – Sunday 28 July 2019 – Lunch

Hawkes Farm potato duchess, cauliflower, shiitake

Inventiveness is in the eye of the beholder. As we experience an incredible lunch, I cannot help but think aspects of Pt Leo Estate, and it’s flagship restaurant, Laura, have been done before, but feel completely new.

It might be the combination of the winery, restaurant, and sculpture garden, but it’s not. As I walk in, I have a Port Phillip Estate feeling; the sculpture garden and outlook has a McClelland Gallery and Jackalope vibe; and the winery with its long rectangular shape, featuring floor to ceiling windows, has been done before. The view is magnificent by the way. Whatever it is, this place feels special. It feels different.

 

Nori tart, creme fraiche, bottarga; Rice bun, The Fruit Forest medlar relish

It has the persona of a country restaurant that is run by experienced heads who have seen it all and decided they would rather the countryside ocean views, instead of the cityscape. We got a sense of the journey and ethos of Laura during our several courses of the tasting menu, but it was barely scratching the surface.

Cochranes celery, pear, oyster, Brazilian starfish tabasco

Laura is versatile. With so many sensory delights you have enough going on around you to be comfortable to not have any awkward pauses on a first date; or in our case, parents who’ve left their infant for the first time catching up, and getting caught up in the amazement of it all. You could make a long day of it too, with the cellar door doing extensive wine tasting, the sculpture garden providing plenty of distraction, and a nice long lunch rounding out the adventure.

We make a start on proceedings with some brioche buns that we double up on through the meal. It’s a nice touch and we did notice sourdough being offered to those who don’t subscribe to the beauty that is brioche. Like much of the produce, the olive oil here is local to the region from nearby Cape Schanck.

Starters consist of a spoonful of potato and Main Ridge Daily dumpling with radish, scattered with cheese; a nori tart filled with homemade crème fraiche and sprinkled with bottarga is absolutely gorgeous and salty; and a rice cake with unusual fruit called medlar produced into a relish, again shows off the local small producers.

Roast Great Ocean Road duck, Port Phillip scallop frill, Mossy Willow lenticchie

Western Port Bay Wagyu beef, almonds, polenta

For our first entrée we are presented with a nice combination of thinly sliced pear, oyster, mushrooms, celery stalk and leaves, in a creamy sauce with a touch of tabasco. It is an intriguing combination which I tried with, and without, the pear, and settled on the pear being a key component. Equally a fruit perhaps a touch less sweet would be good too.

Thoughtful sides of sliced pumpkin, and eggplant

Incredibly well thought through Hawkes Farm potato is presented duchess style with beurre blanc sauce surrounding. Salmon roe, and sturgeon caviar (as a supplement option) top the potato, which is filled with shiitake mushrooms and cauliflower.  This is a beautiful combination and appears to be a signature of this menu. It brings back memories of the famous Attica potato dish, but is presented more like Attica would today, as opposed to yesteryear.

As we struggled to decide between four main courses that all had their enticing qualities, we asked for help and got the response we didn’t expect, but hugely appreciated. “Why don’t you choose two and split them between you?” These mains both came out as separate courses, plated for each of us. It was a tremendous way to do it, both with half glasses of wine which they also accommodate.

Custard fondant, last season’s berries, liquorice

The Great Ocean Road duck is roasted and classically presented, with a less classical Mossy Willow “lenticchie” which is described (and tastes) like a minestrone broth. Next door, the Port Philip scallop frill is a Swiss chard leaf filled with lentils and chickpeas. It is beauty on a plate.

The secondary cut of Western Port Bay Wagyu blade is corned and thinly sliced, oozing with flavour and enveloping a perfect polenta. A delightful veal jus is used as the sauce, with slithered almonds scattered on top. Nothing is out of place and the flavours work seamlessly together. Even the sides are thoughtful with some extra depth of flavour and inventiveness.

Following a superb refresher, our beautiful dessert consisting of a custard fondant and foam of liquorice with last season’s berries and some tiny meringues has the sweetness we love, and the technique only great pastry chefs can achieve. That technique is further proven with a superb white opera cake, which is presented as a birthday bonus!

Wines we chose included the 2011 Chardonnay and 2016 Pinot by Pt Leo Estate, as well as a Bordeaux Cabernet blend which were all fantastic. Aperitifs consisted of Four Pillars G&T and the house mocktail which is also beautiful.

As we enjoyed quality dish after quality dish, we had begun to question whether the service was the perfect match to the food. There were some clear misses. While the sommerlier, Andrew, was personable and polite, he did go missing after we had ordered our aperitif. In fact, we didn’t actually get asked whether we wanted the matching wines, or if we needed help selecting glasses for our various courses.

What made up for some of the time trying to catch the floorstaff’s glance on more than a couple of occasions, was the overall professionalism and balanced demeanour shown, which showed a good amount of broad experience. Our best waitperson had a background at Attica, Cutler and Pei Modern, for example.

While there are some improvements that could be made, this is a class act at Laura. Strolling around the sculpture garden following lunch (complimentary for those dining at Laura) is a fabulous way to reflect on a top meal. These are views that you could never tire of and a restaurant that is equally as attractive.

Laura Menu, Reviews, Photos, Location and Info - Zomato