Sunday, December 11, 2011

Vue du Monde, Melbourne, Australia

"Shannon Bennett’s established fine dining, recently reinvigorated in the move to Level 55 of Melbourne’s iconic Rialto. Vue de monde is testament to the belief that restaurant dining can be a wondrous, unforgettable experience and pays homage to classical fine dining in a sophisticated, modern context"

I had the immense pleasure of going to lunch at the amazing Vue du Monde Restaurant in Melbourne, Australia. The 10 course meal, including wine pairings, a cheese course, and several desserts and petit fours was a once in a lifetime experience. Each course awakened the senses and pleasured the palate

Inspired by master chefs such as Carême, Dugléré and Escoffier, Shannon Bennett’s cuisine respects classic techniques and ingredients while reflecting his own innovative style at his Melbourne, Australia restaurant, Vue de monde. His culinary journey began at age 15 with an apprenticeship at the Hyatt in Melbourne under Roger Leinhard, and continued in Europe in the kitchens of Albert Roux, John Burton Race and Marco Pierre White.

In 2000, Bennett opened his first Vue de monde in Carlton, and a few years later opened the current location in Melbourne, where he translates his background in classic French cuisine to an Australian setting. Vue de monde was awarded “Restaurant of the Year” by Australian Gourmet Traveller for 2006 and again in 2007—the first time in the award’s history that it was won by the same restaurant in consecutive years. 

 First Course- Presented on a pink himalayan salt block, then rolled 

Second Course-Smoked Trout with white chocolate and caviar, roasted sunflower seeds wrapped in a pastry with almonds, and lemon gel entree

Albino Strawberries with blue swimmer crab, sage, crumbled meringue

Elegant table settings changed with each course. Fine ornamental silver set on natural elements like beach driftwood and river rocks. The tables were upholstered with kangaroo leather.

Palate Cleansing sorbet

Sorbet rolled in pestled edible flowers and herbs that were frozen and made brittle with liquid nitrogen

Wagyu 3 ways, grade 9

Cheese Course

Deconstructed lemon curd tarte

Chocolate souffle with 1982 Sherry

Hendricks Gin Gels, toasted mint marshmallows, and petit fours

The View from the deck just outside of the bar

No comments:

Post a Comment