I miss fine dining. It reminds me that there are good places, then there are incredible places in Melbourne to eat. Prix Fixe, to me, is very much up the "incredible" part of my list and here's why.
Who can resist a set menu based on a Shakespearean play? No decisions need to be made here. You sit down, maybe if you feel like it, order a cocktail or two. The only decision perhaps you would have to make is whether to have alcohol with your meal or not.
There are 4 courses that costs $79 AUD. You have to pay this in advance and hand this to them when you enter the restaurant. Kind of like going to a theatre - except better because it all goes into your stomach. With this, there's no way you're not going to sit through until after dessert! So, I will post the last course of the meal - dessert.
I think this is the highlight of my night! I adore panna cotta - especially when it is made this way - light, milky, creamy. One of the best desserts that I've had - that is NOT chocolate. And by the way, that piece of candied rose petal just melted in my mouth! It is paired nicely with the dessert wine, which was syrupy. It complemented well with the milky custard.
Act III - "Bottom"
Truffled Honey, Apricots, Pinenuts, Roses
2013 Mount Horrocks Cordon Cut Riesling - Clare Valley, SA
The next "act" is the main dish. It's a chicken ballotine with a lemon panzanella stuffing. The chicken was tender and satisfying. It came with a luscious gravy, a non-tomato base ratatouille, fetta cheese and a fried zucchini petal on top. The main dish also came with a side of simple lettuce salad and truffled mashed potatoes. Just divine. The wine here was described by the sommelier as "funky" and it was quite acidic. It's odd to pair a red with white meat. This wine actually grows on you as you continue to consume your dish.
Act II - "Titania"
Chicken, "Green Faeries" & Feta
2011 Luke Lambert Crudo Shiraz - Yarra Valley, Vic
The entree is a mezze plate - grilled haloumi cheese, pea falafel, taramasalata, a deconstructed tzatziki and cold sliced octopus salad with a fermented black garlic and squid ink sauce. The wine here was described as "zippy" and was my favorite wine out of all 4 served that night.
Act I - Bacchanalia!
Aegean Inspired Selection of Mad, Midsummer Quips and Reports
2012 Arygros Atlantis Cyclades PGI Assrtiko - Santorini Greece
The first course is an asparagus vishychoisse with a lemon sorbet. I'm always a bit skeptical with opening a meal with cold soup and honestly, who serves cold soup these days? Well, the chefs at this place showed us that a well made cold soup never goes out of style. The wine with this dish was described as "zippy" - it was crisp and delicate.
Overture - Asparagus Avgolemono
Pennyweight Fino - Beechworth, Vic
So in conclusion, will we be back? YES!
Who can resist a set menu based on a Shakespearean play? No decisions need to be made here. You sit down, maybe if you feel like it, order a cocktail or two. The only decision perhaps you would have to make is whether to have alcohol with your meal or not.
There are 4 courses that costs $79 AUD. You have to pay this in advance and hand this to them when you enter the restaurant. Kind of like going to a theatre - except better because it all goes into your stomach. With this, there's no way you're not going to sit through until after dessert! So, I will post the last course of the meal - dessert.I think this is the highlight of my night! I adore panna cotta - especially when it is made this way - light, milky, creamy. One of the best desserts that I've had - that is NOT chocolate. And by the way, that piece of candied rose petal just melted in my mouth! It is paired nicely with the dessert wine, which was syrupy. It complemented well with the milky custard.
Act III - "Bottom"
Truffled Honey, Apricots, Pinenuts, Roses
2013 Mount Horrocks Cordon Cut Riesling - Clare Valley, SA
The next "act" is the main dish. It's a chicken ballotine with a lemon panzanella stuffing. The chicken was tender and satisfying. It came with a luscious gravy, a non-tomato base ratatouille, fetta cheese and a fried zucchini petal on top. The main dish also came with a side of simple lettuce salad and truffled mashed potatoes. Just divine. The wine here was described by the sommelier as "funky" and it was quite acidic. It's odd to pair a red with white meat. This wine actually grows on you as you continue to consume your dish.
Act II - "Titania"
Chicken, "Green Faeries" & Feta
2011 Luke Lambert Crudo Shiraz - Yarra Valley, Vic
The entree is a mezze plate - grilled haloumi cheese, pea falafel, taramasalata, a deconstructed tzatziki and cold sliced octopus salad with a fermented black garlic and squid ink sauce. The wine here was described as "zippy" and was my favorite wine out of all 4 served that night.
Act I - Bacchanalia!
Aegean Inspired Selection of Mad, Midsummer Quips and Reports
2012 Arygros Atlantis Cyclades PGI Assrtiko - Santorini Greece
The first course is an asparagus vishychoisse with a lemon sorbet. I'm always a bit skeptical with opening a meal with cold soup and honestly, who serves cold soup these days? Well, the chefs at this place showed us that a well made cold soup never goes out of style. The wine with this dish was described as "zippy" - it was crisp and delicate.
Overture - Asparagus Avgolemono
Pennyweight Fino - Beechworth, Vic
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