The height of fine dining in Melbourne (I bet that pun has been overused since Vue de monde moved to level 55 of the Rialto).
Photos can’t do this experience justice, but so I’ve got something to post about, here’s a couple.
Choosing cheeses from the display case brought to our table:
If this is how they serve lemonade, perhaps you can imagine the theatre that accompanied the rest of the meal:
The view (with bar staff in the sky):
Crown Casino Gas Brigades from above:
55 floors from the outside:
What we ate (copied from http://www.vuedemonde.com.au).
AMUSE BOUCHE
Oysters & lime
&
Crispy venison sandwich
&
Pumpkin
&
Smoked eel, white chocolate, caviar
CRABE, BROCOLI, BETTERAVE
Spanner crab, broccoli, beetroot, crustacean dressing
CONSOMMÉ AUX CHAMPIGNONS
Pine mushrooms, walnuts, bird’s cress, cona infusion
ECREVISSE, LANGUE DE BOEUF, ÉMULSION BEURRE NOISETTE
Marron, beef tongue, brown butter emulsion
OEUF DE CANARD, RIS D’AGNEAU, OIGNON AU VINAIGRE, TRUFFE
Fried duck egg, lamb sweetbreads, pickled onion, truffle
SORBET AU CONCOMBRE
Cucumber sorbet, crushed herbs
THON, FENOUIL, WASABI, HERBES DES PLAGES, CAVIAR
Southern blue fin tuna, fennel, wasabi, beach herbs, caviar
KANGOUROU, RADIS, RUTABAGA, NAVET, CITRON
Kangaroo, radish, swede, turnip, lemon
BOEUF DE BLACKMORE, CHÂTAIGNE, AIL SAUVAGE, CERISE
Blackmore wagyu beef, chestnut, wild garlic, cherries
ASSORTIMENT DE FROMAGES, PAIN ET CONFITURE
Assortment of cheeses, bread, condiments
ENTREMET SUCRÉ
House made lemonade, frozen toffee apple, popping candy
CREME GLACÉE À LA MERINGUE CITRONNÉE, CHOCOLAT BLANC, PERSIL
Lemon meringue ice cream, white chocolate, lemon curd, parsley
POMME, TOPINAMBOUR, ARÔME DE CARAMEL
Apple, Jerusalem artichoke, fragrant caramel
NOTRE SELECTION DE CAFÉS, THES, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and petits-fours
Standouts? The marron and the fried egg for me.