Matilda

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Why do I feel empty after a nice meal?

Cherry Tree

How many people around the world must have taken to writing to escape the dreary existence many of us now call “life”? My primary issue is the thing I have chosen to write about is temporarily no longer an option. Dining out is not possible.

Lately, I haven’t had much of a chance to write anyway, so at least I’m behind and I can think of some experiences and put fingers to keyboard. Only a couple of weeks ago it was still possible to go out and practice social distancing at restaurants and cafes. Looking back I realise we all had a lot to learn.

Towards the beginning of the closures, Catherine and I had a difficult decision to make. Already a dinner on our anniversary as part of the Food and Wine Festival had been cancelled. We made another booking and in the lead up were excited about the forthcoming experience, but hesitant because the initial difficulties whilst booking had already put us off a little.

Penny For Pound

With about four days to go we were getting nervous with rumours of shutdowns, and every second day there was a new measure being announced by Federal and State Governments. After one last try to contact the restaurant (this time by email) we got a completely unhelpful response that they were open for our booking. They hadn’t answered our questions about the numbers of other guests coming for a weekday lunch, or social distancing practices; and they hadn’t offered anything else to comfort us that they were on top of the changes.

We had to cancel. We knew in our hearts it was the right decision, but it would also be the first anniversary we hadn’t been out for lunch or dinner. When we replied to the restaurant they told us that they hadn’t properly read our email and that they would have responded differently if they had. With the changing dynamic we don’t blame them for being busy just trying to survive, but it does go to show that we can live in our own bubble. A week later and there were thousands of people on Bondi Beach who also hadn’t got the memo.

Matilda 159

The week before I must admit I was going about life carefully, but largely unhindered. I sat in cafes with Catherine and Sydney, and talked about how long we had left before shutdowns, which appeared inevitable. Everyone else was talking about the same things. When the Grand Prix got cancelled and I heard the experts talking about responsibility for others, especially older Australians, it started to hit home, and I started to be pro-active about cancelling catch ups, but even the week after I saw people that I didn’t need to see, and went to places I didn’t need to go.

It is not like I feel terribly guilty about doing so, but it is instinctive for me to follow rules. I am a chartered accountant after all! The blurriness of the rules confused my instinct and so I operated with caution but also within the broad-based boundaries. Take the blurriness out of the rules and I will adapt.

Vaporetto

The first adaption came for our anniversary. Taking away from Vaporetto was an eye-opening experience. Even the most well-adjusted Uber Eats aficionado wouldn’t have imagined the options that would become available literally overnight. All of a sudden we are eating restaurant quality roasted chicken, radicchio salad, and tiramisu. The tiramisu is not your usual. It comes with a scoop of coffee gelato, and bits of honeycomb, all nicely contained so you can have a go at plating yourself in a quasi-restaurant fashion.

Lune Croissants

A week later we have had Cherry Tree pizzas for Friday lunch, and a very fancy pork belly, smashed potatoes, and remoulade from Matilda 159 (on Domain) for Saturday night dinner, and at the same place I’m picking up a bottle of 2014 Voyager Cabernet Sauvignon for half its current value! Lately, we’ve had Pillar Of Salt granola, and their slow cooked brisket, for lunch; and Lune are delivering croissants, cruffins, and kouign-amanns on a Sunday morning! This was never previously possible, especially at the prices being asked, which are more than reasonable.

Pillar Of Salt

I realise a lot of Australians and people around the world are really suffering with their health and the health of their family, or struggling with unemployment and poverty, so I am not trivialising this health and economic crisis, and I feel very sad for the world right now. I enjoy eating, but when I’ve finished my meal I still feel a bit empty because a few weeks ago this meal could have been a celebration of life, and I could have been helping keep a lot more people employed than just a skeleton staff. I also do not want to turn a blind eye to how bad this is around the world. Most of us who haven’t been really sick, or to war, or through natural devastation, just simply cannot understand the pain that is reverberating around the globe right now. So many somber funerals with tiny amounts of mourners (or none at all), so much dismay and confusion, and so much uncertainty.

I do want to help though, and while I’m still employed (not a given to continue), I want to try to support the places that have made me happy over the years. As one person I’ve been served by at Pillar Of Salt tens of times said when I finally asked her name, “It’s not all business now with our customers.” No, this crisis has become very personal, and I think we are all learning more about ourselves. I know I am.

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Matilda – South Yarra – Monday 30 July 2018 – Dinner

Pink Lady apple tarte tatin, smoked vanilla bean ice cream

The many parts of a restaurant experience that come together in a few short hours are always difficult to capture. Ultimately they translate to an overall whole that dictates your first words to describe the experience, and the likelihood of whether you’ll be back quickly, or ever at all.

What sticks out initially is how we got to Matilda; or rather how we didn’t get to France-Soir. Thinking about an important occasion I had a sudden feeling I’d like to go back to try France-Soir so immediately Catherine called mid-week about 8.45pm to make a booking. The person who answered the phone with no introduction, and asked booking details with no friendliness and a fair bit of rudeness, left us so underwhelmed that we called back the next day to cancel.

Sure, it was during service, but what were we to do when the restaurant only takes phone bookings? You would think they would at least be adept enough to say the name of the restaurant and their own name and then use a couple of please’s and thank you’s. On the flip side a new and trendy restaurant with an online booking service provided a much better introduction to their restaurant!

On the evening of our dinner we were ready well in advance of our booking. We called ahead to the restaurant and the greeting was professional and courteous. The manager welcomed us to arrive early and said we would be seated on the bar and if that was okay to come down early. We love eating on the bar so we came immediately.

Bannockburn 2015 Pinot Noir

Adding to this initial dialogue, the entrance is warm and inviting, and with an equally warm greeting from the staff, plus some unusually endearing service, we were already feeling thoroughly charmed. This is the restaurant of Scott Pickett who has in recent times earned acclaim with Estelle by Scott Pickett in Northcote. Matilda is the culmination of several years of thought and planning, with a focus on cooking with fire, and native Australian ingredients and produce (without being over the top).

Ox tongue, horseradish & sauce gribiche; tartlet of salmon roe, bonito cream

The menu is modern with several dishes that can as easily be enjoyed to yourself, as they can be shared. With the promise of dessert always requiring some planning, we decided to have one starter each, share an entrée, and share one of the larger mains (that are for two). Catherine’s starter was a delicate tartlet of salmon roe with bonito cream, that had a taste that met its immaculate presentation. Equally as delicious, but nothing of the subtlety of the tartlet was my charred ox tongue, which was outstanding.

As we were finishing our glasses of Larrent-Perrier champagne, we enjoyed our entrée of spanner crab. Again, presented with flair, but this time rusticity, the crab was absolutely beautiful, lifted by butter seasoned with dried prawn which is smothered over charred flat bread.

Dressed spanner crab, prawn butter, flat bread

At this point we moved on to a bottle of 2015 Bannockburn Pinot Noir which is a tremendous expression of what Geelong wineries can do with their terroir. Combined with the duck for two, this is a little piece of heaven. The Macedon Ranges duck, presented with two generous strips of breast meat each, a leg, and a “duck taco” on lettuce, plus sides of potatoes and broccolini, is superbly touched by the flames, promoting the gaminess of the meat, but brought into balance with the charred blood orange.

Macedon Ranges duck for two, charred blood orange

We had been chatting to the staff on the bar, and a number of floorstaff who were all doing a great job at somehow providing a consistent experience even when our main waitperson took a break for a good portion of our meal. We always seemed to be in good hands. One of the chefs working the larder behind the bar was preparing the Pink Lady apple tarte tatins and we simply couldn’t resist ordering one.

The tarte is a great dish to share, especially when we ordered an extra scoop of the smoked vanilla bean ice cream to avoid any arguments! The texture of the apples find balance between being too firm and too soft; the tarte is beautifully cooked with not too much sweetness in the pastry; and the ice cream provides the traditional creaminess that you love with this type of classic dessert.

There is so much to love about this restaurant early in its life. The staff are engaged and seem to enjoy being here, motivated by the offerings of the kitchen. The fitout is classy and modern without unnecessary fine dining flourishes. The food is meeting a script that sounds simple, but when put under the microscope shows a high level of thought and knowledge.

In this part of Domain Road, across from the Botanical Gardens, good things can last the test of time. Based on this first taste of Matilda I have little doubt we will be visiting a fair bit in coming years, and hopefully decades. This restaurant has the potential to be hot for a long time and the use of fire is only one of the reasons.

Matilda 159 Menu, Reviews, Photos, Location and Info - Zomato