There’s a reason there are countless lists and guides all over the internet and traditional media. Over time my infatuation has subsided to a degree, but I still find a strong desire to venture to list toppers.
As an example of this, while I didn’t book the minute it won best restaurant in Victoria for Gourmet Traveller, I still put Etta on my list of “places to try” in my phone’s notes. It’s a little awkward getting to Brunswick, and often groups or work circles won’t do the distance. This time we had circumstance go in our favour.
For one, we were going to be nearby anyway, and Catherine was driving. As I told a few people either we were going (in the lead up), or had been, I realised we are not alone in our thoughts about Brunswick. However, I’m an advocate for the area, and every time we are in this part of the north I would like to be back sooner.
That goes for Etta too. It was stunning. On the way home Catherine asked me to stop going on about how much I enjoyed it! Some of the dishes were outstanding. For the majority of the evening, service was great, and throughout the atmosphere was energetic and vibrant.
One of the early dishes had me spellbound with incredibly prepared abalone that is like no abalone I’ve ever tried. This Greenlip abalone and lardo skewer must give the chefs the same feeling as when a robber cracks a safe.
Next is the tried and tested entrée favourite of anything raw and fishy with acid. Don’t get me wrong, there is a reason why most groups I dine with have these types of dishes in their requests. It delivers on freshness, has a healthiness aura, and awakens the palate. Here, the tuna crudo is spectacular – it is packed with serious depth of flavour. It’s like your favourite gelato in Italy. Even when you are surrounded by excellent gelato everywhere you can still find that one that stands out for you.
The excellence kept coming from the kitchen. Red curry rice salad was a nice crisp addition to our mains, and worthy of inclusion in isolation too. Tempura enoki with charred wombok and shiitake mushrooms is a different and delicious shared main. Rainbow trout comes out as a nicely cooked fillet of fish that can be shared in a group, but is equally as nice as a sole main. Finally, the grilled half chicken was perfectly cooked and added a meat element to a largely seafood focussed meal. I even rated the Ramarro farm leaves to break it up.
The list of wines by the glass keep your interest, and meet the versatility of flavours on the menu. Favourite varietals like Vermentino feature, along with more obscure Sagrantino, and a Savagnin, all better known in Italy and France, but with a growing following in Australia. All three I tried were well found by the curator of the list, and by Australian producers.
To finish, dessert was a pandan and amaretto frangipane tart with palm sugar ice cream. With Tarts Anon down the road it is hard to say it is a standout tart for me, but it was a nice way to end a beautiful meal.
There’s no guarantee that you’ll have an outstanding experience just because one of the many best restaurant lists has awarded your chosen venue, but I do find it to be a worthy gauge. In this case, Gourmet Traveller was spot on because Etta is clearly a restaurant that has it sorted, and I hope to be back very soon.
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.
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!
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?
Put aside the logistical challenges with dining an hour from home, and from the time you come up the drive, there is nothing quite like lunch at a winery. The open spaces filled with leafy vines, the sense of calm, and the same air about the floorstaff. The feeling of privilege in being away from home.
Oakridge Estate epitomises this feeling. The expansive rectangular building with floor to ceiling windows running the length of the dining room, the space between the tables, and the restraint to focus on the view, are important elements in a superb dining experience. The food is exemplary, and the winery recently received Halliday’s Chardonnay of the year, so wine is covered with aplomb. Today, those elements share the limelight with service.
Accompanied by our little boy for an 11.45am lunch, we had a waitperson who was simply a star. Her demeanour, especially with Sydney, made our meal better in a way that is difficult to describe unless you have felt that pressure before. Dining with a toddler is neither an art or a science. It basically doesn’t work and there is no simple equation that offers a solution. Our waitperson navigated this imperfect situation, and went some ways to solving it.
The other element of service that I appreciated is the absence of any stuffiness, but the awareness of fine dining expectations, and when those expectations should be flexible. One aspect of good service that is often overlooked is the rule to not serve a course without all diners being at the table. Awareness by the diners can help, but I have often seen people get up at an inopportune time and the waitperson have to make a 180 degree turn back to the warmth of the pass. In our situation, Sydney needed to go to the toilet when entrees were close to being served. Another waitperson got to the table and realised, but assessing the situation decided to check with me before putting down the dishes. I made sure they were comfortable to break the rule on this occasion.
Fortunately the food and wine was equal to the standard of service. We began the lunch menu with a relaxed share course of salumi, pickles, and charred asparagus, with a healthy serving of sourdough, which set our appetite on its way. My quail and smoked bacon cannelloni then put an accent on presentation, with an interesting contrast of radicchio and nasturium to the softness of the cannelloni, and its subtle filling, that grew on me to my last bite. Catherine’s gluten free option of Jerusalem artichokes with a nut puree, and smoked nuts, was on the other hand huge on flavour, and did have me a little jealous, despite the beauty of my dish.
For mains I chose the kangaroo loin, topped with a thin slither of kohlrabi, drizzled in a sauce, and accompanied by saltbush and cherries. It was perfectly cooked, and technically very well executed, but didn’t have quite the depth of flavour I’ve enjoyed in some kangaroo dishes. Again, Catherine’s rainbow trout stole the show, with another intense flavour offering consisting of a miso and smoked trout soy, with onion weed and sesame. Perfectly cooked trout has been on the menu several times when we have dined out lately and it has been, on each occasion, a big winner.
Catherine had the lead but I paired it back somewhat with dessert. My meyer lemon tart with burnt fennel, whey and honey, was pure delight. Perfect technique, and just the right amount of sweetness, were evident in this delicious dessert. The brie icecream, beautifully presented on a disc of chopped strawberries, with pinot vincotto and lemon thyme, was a terrific dessert too though.
Knowing (having asked) that we could take home the residual of a bottle of wine here, we chose to invest in the 2018 864 Block Chardonnay (that won the Halliday award) and we were pleased we did through lunch, and even more as we shared a final glass back home. It has that wonderful balance of elegance and intensity, that I find can be a feature of great chardonnay. I also was recommended a glass of the Syrah for my kangaroo, which was perfectly matched, and also a tremendous soft expression of shiraz.
Having thought back to this lunch and the contrast with Levantine Hill, I’ve realised that service today, post our lockdowns and loss of great international staff, is even more key now. The competitive advantage of talent on the floor is far more pronounced. In Melbourne and surrounds it used to be taken for granted. Now you need to be weary. Oakridge delivered on all fronts and I can’t wait to visit again.
A bold venture; drama on the floor, and in the kitchen; the lashing of a pandemic. There have been some big storms in Melbourne recently, but the perfect storm feels like Society. Imagine spending literally millions on the bones of a three star restaurant, and no longer having the star chef, or star maitre’d?
There is a postscript here about what fine dining means (and more specifically how sommeliers should interact with their guests), but I don’t want to take anything away from a tremendous lunch. The imagination behind Society, and the ability to pull it off, during a pandemic, is mind boggling. You feel like it is a big day out.
We dressed for the occasion, incredibly excited for our 2pm lunch sitting. At a new precinct, 80 Collins, Society sits as the flagship, a beautiful brooding dining room, with three grand, but modern, chandeliers taking centre stage, stage right, and stage left, with lengthy shadow curtains creating the backdrop. There is grandeur and refinement.
I do not know if the menu has changed since the sudden departure of Martin Benn, who back in July (before three pandemic driven cancellations) was the reason for our booking, having loved our time at Sepia in Sydney. Either way, it reminds me of Gimlet, which is just down the road, with a broad sheet of great dishes, allowing you to choose your own adventure. We had our usual negotiation, but I was pleased to find Catherine was also interested in the entree “Society Seafood”, especially given the lobster ravioli had run out (which gladly we were told before we set our hearts on it).
It’s not dainty, but for a big eater, I’m glad it is not called a “platter”. For Catherine and I the portions on this plate are perfect. Starting with the delicate crab tart, mixed with yuba (dried tofu skin), and some spice, which had me reminiscing about curried egg sandwiches, each bite was memorable. Next the soft scallops, on the most divine cornbread like vessel, topped with caviar, were rich and delicate, as only scallops can be. The smoked trout took me back to one of my favourite dishes at Farmer’s Daughters only months ago, and the scarlet prawn with tiny cubes of ginger, was an equally delicious finish to the plate.
After such an extraordinary seafood extravaganza we needed some equally incredible mains, and we got what we asked for! First we need to mention the 2014 Montrachet we were drinking was about as elegant (and expensive) wine as we’ve tried, perfect with the entree, and even better with Catherine’s Murray Cod. I tried some and was swept away by the intense beauty of this fish. Richer, but no less beautiful, was my duck breast with the amount of jus that you dream of, engulfing the plate, and a generous disc of black pudding with juniper and blackberry further showcasing the technique of the kitchen. The nebbiolo I tried with the duck was a match, but the chardonnay with the Cod far outshone it.
To say we were excited by dessert by this stage is an understatement. The options, all four of them, all were so difficult to make that we found ourselves talking to nearby tables about them. My choice, “Metropolis”, is stunning and to perfect script with the restaurant. Behind the dark chocolate crack of the literal facade copy of the building, you have utterly delicious cherry and biscuit, and the playfulness doesn’t get old to the last bite. Catherine was equally stunned with the delicate feel of her tart, but the strength of the technique, and more importantly, the flavour spectrum, to create something that is unique in her blueberry and white chocolate tart.
While there had been times where service was not as precise as Chris Lucas’ script from day one; the effort, and mostly the experience of the staff was there to be seen. You have to give praise to the fact that a very expensive restaurant opened for five weeks, then copped a three month lockdown, and lost a head chef that had been in the world’s 50 best restaurants with Sepia. If we didn’t know we couldn’t have told.
In particular, the help of staff at the end of our meal when we had lost a $600 voucher we’d purchased a month prior, was terrific. They could have quite easily have made us pay, but they could see we had made the purchase and honoured it.
I do have to say that it wasn’t quite the same feel as my social media had filled my imagination with though. It is certainly beautiful, and a big day out feel, but there were quite a few diners (gents especially) that didn’t get the memo and dressed like they were off to a nice lunch at Young & Jackson’s. Each to their own, and all power to those less discerning dressers, because what they got to enjoy on the plate would have made them feel amazing anyway.
Society is very close to what it was intended to be and I hope they strive to get there. We’ll be back once we save our deposit again!
Postscript: is fine dining supposed to be comfortable?
Fine dining is supposed to be the height of hospitality where exceptional food, service, and setting, come together in perfect harmony. In my personal opinion, whilst there are a lot of intimidating factors (especially the cost of exceptional dining), if you put aside expense, to many, fine dining should be about comfort. Not comfort in the sense of tracksuit pants, rustic food (though there is nothing wrong with rustic food), and sloppy manners, but comfort within the bounds of fine dining society. Do you see what I did there?
Well, I have dined in some very intimidating places and have been schooled fairly well. I love restaurants, and I am experienced, but certainly not expert. The best restaurants I’ve been to have a manner of putting you at ease to allow you to enjoy the experience, even though you know you could be walking out poor! The reason for my lengthy introduction to this topic is one interaction with the sommelier on Sunday at lunch.
I’ve put this at the bottom of the review because it shouldn’t take away from the meal itself, but it, like other negative experiences, does stand out. I feel I need a little explanation to begin. Catherine doesn’t drink a huge amount, and favours white wine, especially chardonnay. I love chardonnay, but normally need at least one glass of red to enjoy with any heavier meat dishes. Many years ago while in Biarritz we had our first (and only) premier cru Montrachet, and it still vividly lives in my memory.
Today, I wanted to recreate some of that experience, so I perused the menu and realised that there are many areas of Montrachet, and I wouldn’t know one from the other. I noticed that for up to around $250 I could get a special bottle for our 12 years of knowing each other anniversary (yes, we celebrate that!) It is the most I’ve ever spent on a bottle of wine with Catherine, except for Dom Perignon on other special occasions. I asked for the sommelier and said that we would like a bottle of premier cru Montrachet, for up to $250. I thought the request was more than reasonable.
The sommelier said they have something off-list that sounded like it would be perfect for us, and that she would go and try to find it. In the meantime Catherine said something like “I bet she comes back with something more expensive” and I said something, as I normally do because I am optimistic like “no, she heard what we asked for”. When the sommelier came back she said she found the bottle and it is a 2014, giving a great description, which we were excited about, before saying “it’s $290”. I thought I misheard so I did say “did you say two-ninety” and she replied “is that alright? I know you said $250.”
This is a situation that a tax professional of over 20 years, who has got through school and uni and post-grad, and 20 years of work, still cannot handle. I wanted to say “what the” but what came out was “sure, it sounds great”. Think of the scratchy voiced kid in the Simpsons. I think she realised we were unhappy with the underhandedness of the gesture and came back with an offer of two glasses of Margaret River blanc de blancs by Vasse Felix, but only I could properly take her up on the offer because Catherine wanted to just have a couple of glasses. Given they knew this was an anniversary I’m a bit skeptical, and it may have been on the house anyway.
The whole situation was uncomfortable because Catherine and I would not even normally look at bottles that far over $100 in the first place and we had been upsold on the most expensive bottle we’ve ever bought at a restaurant. To come back to the initial question, what the sommelier did, whether intentional or not, is not my definition of hospitality, and not the service you should expect in fine dining.
Twenty-one years ago I ate at Rockpool in Circular Quay and could barely afford the Cloudy Bay Sauvignon Blanc, but no one in that fine establishment made me feel uncomfortable about that. That is service. Oh, and Neil Perry was dining on the table next-door (for some reason in his own restaurant) which I realised as I flew home the next day to Perth, given he featured as the new executive chef for Qantas!
Friday lunch or Saturday dinner? Surely these are the most atmospheric times to dine, but often for different reasons. Today I get to enjoy the intimate side of Friday lunch with my wife, rather than in connection with my work.
There are plenty of power lunches going on mind you. Though we are seated on a table of two above the majority of business lunches. Here we have a view of the good looking dining room that is full of architectural character in Cavendish House.
Gimlet has pedigree. The latest and greatest by Andrew McConnell, there is no doubt it has the bones to succeed. It’s down the road from Supernormal on the corner of Flinders Lane and Russell; it already has a charismatic feel; and it walks the difficult tightrope between intimacy, and a place to be seen.
Before I write about the high quality coming out of the kitchen, and also the bar, I need to point out that Gimlet is not at its peak from a service perspective. Again, it has the makings, but the execution is not quite there yet. There are some noticeable times where the floor is trying to communicate covertly, but is tripping up. A knowing of what to do, but not necessarily how to do it; a nervousness.
Not that service took anything away from our terrific lunch, playing high stakes, and placing our main bet on a half lobster, and a bottle of chardonnay from Burgundy. More of that a little later.
As we finished our Coutier champagne to celebrate being out for a Friday date, and 28 days of double doughnuts, we were presented with our first entree. We began with “seafood salad” which appealed to us, especially after learning it consisted of a Tiger prawn, pippies, and mussels. Those elements are delicious, but the peeled cherry tomatoes, heavy on flavour, are the other half of the equation, along with succulents that do a dual role of enhancing this dish, which is dressed beautifully.
Seafood salad, preserved tomatoes, coastal herbs
The gnocco fritto is superb too. Crisp pockets topped with bresaola, that already had us thinking about the next time we could drop by on the bar for a few snacks and cocktails. At this stage the charred romaine heart side came out.
It was a completely innocent mistake, but we had asked what would go well with the lobster as a side and this was the recommendation, which was a great suggestion, especially with the salty guanciale, and anchovy dressing. However, because it came out with entrees, the lobster wasn’t called away as a main and we waited for quite a while until our waitperson realised. Though, nothing in the world was wrong when the half Southern rock lobster landed on our table.
The selling point as a very expensive main to share was the saffron rice that surrounds and adds flavour to the wood roasted king of seafood. As a combination, the tomatoey saffron rice, along with the indulgent juicy lobster meat, is utterly gorgeous. Add in a 2015 Colin-Morey Bourgogne chardonnay and you have the Friday lunch dreams are made of.
Panettone, zabaglione, Christmas spices and grappa
As we reflected on our delicious savoury courses, we had some room for a shared dessert. The “Panettone, zabaglione, Christmas spices and grappa” seemed to jump off the menu as we enter the Christmas period. Once we had our first taste of the thick zabaglione and rich panettone we couldn’t stop until it was but a memory. Absolutely delicious.
Catherine’s mint tea, and my double espresso, were also good quality as you’d expect, but the extended time they took post dessert to hit the table was again a sign that there is some room to improve. It honestly didn’t matter because I’m already thinking about the next opportunity to get back to Gimlet. It was that great.
Gimlet at Cavendish House https://gimlet.melbourne/ 33 Russell Street, Melbourne (03) 9277 9777 frontdesk@gimlet.melbourne
The annual Derby recovery lunch has always been an event in itself. Usually restricted to the boys from the previous day, those still willing (and able) after a late night and a marathon session, dust themselves off, and gather for a lunch that only has a prerequisite to be rather expensive. As if for no other reason, it is almost essential to have at least broken even the day before at Flemington.
Pumpkin Flowers
This year it was “Chef” who chose the restaurant. There is a rotation policy where I personally ensure I either pick, or have an insider hand in picking the venue, with deft personal messages of applause with good choices, and blatant ribbing for choices that are ill-informed! Chef is a quiet achiever in these Choosy Stakes. You are probably thinking this guy knows his restaurants and works in an up market Bib Gourmand, but he actually is not into that type of thing and specialises in basic cafe fare. So, choosing Ides, a restaurant with Peter Gunn at the helm, known for his experience at places like Attica, is not as great a fit as it sounds.
Fried chicken, cos lettuce, bacon broth, spiced cashew nuts
You don’t need to be a Rhode Scholar to comfortably say that every year we get older. The warm up for elderly men is difficult, but precisely half way through our first beverage of choice (today mainly gin and tonics, and pink vermouth spritzers) we start to acclimatise. On the menu (that we never actually saw) are several snacks to begin, an avocado dish, a broth, a snapper dish, a beef cheek dish, and two desserts with one on the fruitier side and the other chocolate.
Scarlett Prawn
By the time the snacks are being presented we are on to the Hochkirch riesling from Henty in the west of Victoria. It’s a good choice because versatility with the assortment of tastes is the key. There’s a good spicy punch to the cos lettuce, the scallop is gorgeous, the fried chicken is glorious, and the sourdough with peanut butter is a dish of its own. The only miss for me is the prawn which having tried several uncooked prawns I’ve decided they are just better cooked. I can respect the freshness of the produce though.
Burnt Avocado
Sitting at a fine dining restaurant with a real sense of modern Australian cuisine, it should not be a surprise to find a quarter avocado presented as the first course, but it is. How did we start to associate avocado with breakfast? Just as the French will crack an egg on anything from a Lyonnaise salad to beef tartare, why can’t we have an avocado as one of our dishes? If fine dining and nouveau cuisine are supposed to present the utmost flavour profiles and combinations possible, this avocado is close to perfection. It is firm but has the subtle, yet consistent, flavour of an avocado at its peak, and it is enhanced by trout roe that doesn’t overpower, and a spice that also is in beautiful balance. I am intrigued if I came back tomorrow whether it would taste the same, and be just as wonderful.
Snapper
On to a Trutta marsanne from Harcourt North in the Central Victorian region, and the pumpkin flowers in ox tail broth, with chewily addictive ox tail meat presented separately. We all leave our bowls dry so the broth is good, but it is the meat that is king. This is followed by my favourite dish of the day. Snapper is topped with a broccoli crumb, and a snapper butter is poured at the table that surrounds the white fish. That white fish is skilfully cooked, just enough, to demonstrate its best, but it is the butter that steals the show, and the salty crumb that almost makes you feel like you are having the best fried fish shop meal of your life (without the old frying oil!)
Beef Cheek
A delicious shriraz viognier from Yarra Yarra is chosen by Guy and we are on to the beef cheek which comes out looking more like fillet steak. What the chefs have done is freeze dry the slowly cooked cheek to form a disk, rather than present in the usual rustic way. It works, but it does lose some of the magic in my humble opinion. The Congo potato is raved about, which is probably not what the chefs had in mind (when you compare to the cheek), but it is definitely a generous and enjoyable way to end the savoury courses.
Madenii Mousse
The first dessert, on the fruitier side with strawberries and macadamias, comes adorned with a translucent shard separating those elements. By this stage, after what seems like over twenty-four hours of drinking, I cannot be sure of exactly what I was eating, but it was very good. Somewhat simpler looking, but anything but, is “The Black Box” of chocolate and peanut. Break it open and you have plenty of sweet goodness inside. As a final tip of the Akubra to our cuisine we are presented with a peach cheek drizzled with honey.
The Black Box
As we all reflected on this experience later in the day, and in the days to come, it became apparent that everyone enjoyed the experience as a whole, but there wasn’t the same high you can get with some of the other top restaurants in Australia. It might be the familiarity of some of the dishes, even though they are much more sophisticated than the norm, but more likely it was the seriously expensive tasting menu of $180 a person. Normally I wouldn’t even mention it, but this is in the top echelon of tasting menu prices so it is fair game.
Things tend to go a bit sideways!
The focus on Australian produce includes the spirits on offer, which does narrow the options when it comes to things like Campari and Aperol (which were innocently asked for more than once as my group got to the restaurant for an aperitif). What I did find is professional and confident floorstaff who could quickly provide another option, who spoke well through the various courses and what we were eating, and who answered questions without any flicker of snobbery. It does feel as if the whole outfit are sharing the vision of the chefs, and are confident in the product across the board. And that means a lot in any organisation.
Parmesan gnocchi, green vegetables, black truffle and hazelnut pesto
Noir is a restaurant that I have been to occasionally, and have always had a good experience. Knowing that, and noticing the lunch specials on my regular walks along Swan Street in Richmond, I was intrigued. How can a restaurant of this calibre charge so little for lunch?
The express lunch includes dishes for around $18 to $20, and there is an option to add some starters and petit fours, plus a glass of wine for $40! Catherine and I had to eventually try it and we are glad we did. After three nice shared entrees of oysters with lemony champagne granita, gruyere cheese beignets, and puffs filled with pate, we were on to our main.
Gruyere cheese beignets, spinach and black olive; oysters with champagne granita; chicken liver pate profiteroles
Catherine chose the parmesan gnocchi with green vegetables and a black truffle and hazelnut pesto. The gnocchi has a firm but giving texture, combining beautifully with the peas, broadbeans and zucchini; moistened with the black truffle infused sauce. My fish and chips was great too. Homemade tartare with a good lift from extra capers, and nicely cooked snapper, made for an enjoyable lunch.
Port Phillip Bay snapper fish and chips, tartare sauce
Both the Chapoutier grenache blanc, and the Bella Ridge chenin blanc, were wines I hadn’t seen on other restaurant lists, but would happily order again. The chenin blanc from the Swan Valley in particular was surprisingly well made, and I can see why it appears on the list.
Chocolate gateau, creme brûlée tart, cream puffs
The petit fours provided as a light dessert, consisted of a chocolate ganache cake, creme brulee tart, and cream puff with white chocolate. Whilst it was some confusion with the service that led us to the three course option, given the good value and our satisfied appetites, it was a good option. We are assuming that our waitperson misinterpreted our clear instructions, but we do have some doubts so best to be even clearer!
Noir has only ever impressed me. It is almost unassuming; in a location near the corner of Swan and Church that is better known for the local pubs and cheaper eats. What has kept it open and successful for several years in this competitive environment is Noir’s consistent high quality.
I’m reading about the Australians who fought for, and defended, Villers-Bretonneux in France, at the end of World War I, as I write on this Day of Remembrance*. These important moments in our early history have an impact on Australian culture today, and there are elements that equally impact the way we dine.
The whole idea of describing something as “modern Australian” is often used for restaurants that don’t fit into a particular genre. It has replaced the concept of “fusion”, which once was a popular term. If combining cuisines and using local ingredients is the backbone of modern Australian dining, there are a handful of restaurants that can make a case for being the trend setters.
Pearl on the ocean floor
My opinion is that Lume is what modern Australian has become, or at least, what the expression should mean. Intelligent use of native and locally produced ingredients, seemingly no cultural restraint (though I would say Japanese was more pronounced in certain dishes), and beautiful presentation, are the themes you see. Sure, there are not many everyday restaurants doing this, but just wait a few years. Cafes are going to have pig face on every dish requiring something green, seasoned macadamias will cover the bar, and salt bush with mountain pepper will be a snack you pick up at the local store. I’m not completely joking.
Olive oil and mandarin peel ice cream, fennel and absinthe
The cultural characteristics I read of those incredible and brave Aussies in WWI still resonate in how we carry ourselves today. Our collective pride in farmer’s battling the conditions to grow quality produce; the quiet confidence of astute waitstaff that can do their job extremely well, but relax and make a joke at the same time; and the willingness to go that extra yard to improve an experience without any notion of it being for a tip. When you think about it, modern Australian dining has as much to do with our inclusive and laid back (but hard working) culture as it does with the food. It is something refreshing when you are not used to it, or comforting when you travel back home.
Darwinian egg
My wife Catherine is pregnant (very exciting!) and naturally careful about what she eats. We had made the usual early warning call, and the chefs had constructed her menu to be very similar to mine, with some changes to ensure the usual suspects were not there. The waitstaff were easily approachable when Catherine wanted some further comfort. More than that, there are some great friendly people working at Lume and the whole experience from that service aspect was almost perfect.
There is an experimental nature to the food. We were doing the Incitation tasting menu of around seven courses, with some extras thrown in. After the seasoned macadamias we had two snack sized courses. The first was “sea corn taco” which had a good amount of crab, but a textural trick with the baby corn being in a custard form. While I enjoyed it, the second snack of “Darwinian egg” was the tastier dish. The egg shell was actually crispy chicken skin, and the filling was another beautiful custard-like concoction, this time of potato puree.
Sea corn taco
One of the signatures of Lume came next with “Pearl on the ocean floor”. This is an immaculately presented collection of raw seafood, with textures, and foams, that you mix together once you’ve enjoyed a good look. I appreciated the dish, but it wasn’t my favourite of the night, with some of the more subtle seafood a little lost for me.
Nukazuke broccoli and lemon myrtle, calamari gravy and finger lime
Shortly after a favourite dish arrived. The nukazuke (pickled) broccoli and lemon myrtle, calamari gravy and finger lime is a revelation. I’m a broccoli lover, and thought the dish was outstanding with the diversity of techniques, combination with the texture of calamari, and the pop from the finger lime, all making their mark. From here we were presented with the artichoke sourdough, served with smoked eel butter and sour corn honey, that was very enjoyable as we prepared for the main.
The last savoury dish had the impact that often is missing in the main protein. The pork has one of the most gorgeous crispy skins I’ve tasted and is cooked perfectly, with berries (they may have been quandongs), beetroot and an exquisite sauce. Even the radicchio with togarashi pepper and blood lime is sensational!
Radicchio, togarashi pepper and blood lime
Moving on to dessert, the first is more of a refresher. Playfully presented, the ice cold fermented passionfruit atop rhubarb formed into musk sticks, with Geraldton wax, is delightful. More seriously, the second dessert provides some more sweetness, though in balance, with an olive oil and mandarin peel ice cream, fennel and absinthe. I’ve always been a fan of olive oil based ice cream and this one is no exception to the rule.
Throughout, the sommelier had helped match a couple of glasses of wine (and a dessert wine) to adjacent courses in the tasting menu, without doing a full matching. Don’t tell Catherine, but they were all terrific, with the Leirana Albarino my favourite in the early courses. I find this Spanish variety is one of the most versatile wines for subtle seafood dishes, with enough backbone to foil more pronounced flavours, but not necessarily the meatier dishes.
Ice cold fermented passionfruit, rhubarb and Geraldton wax
Lume is going to change markedly in the new year. All trends take time to set, and there is little doubting why there is a serious following of this restaurant, the way Lume has been over the past few years. In an awkward location of South Melbourne it will need to stay special and relevant to keep up, let alone continue to set the agenda. I’m glad we had a chance to dine here as one door closed, and another opened. Good luck in the next chapter.
* Note this was written some time ago! There has been significant change at Lume and in 2019 there will be a new more casual chapter, as the executive chef (Shaun Quade) travels to L.A. to open up a new restaurant. I had such a good meal I had to write about it, even if there will only be themes of the old restaurant in the new format.
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).
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.
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