This isn’t a fair review. Vue de Monde (yes, we know it should be du all you Francophiles) but it was too much to resist a visit to this glorious restaurant camera phone in hand. The menu was a celebration of eggs for the egg industry and the company was pleasant. I found myself sitting next to free range egg farmers Alan & Shelley Green (you can catch them at local Farmers’ markets), Veda Wickens, the heavily pregnant wife of Robin who was voted by Gourmet Traveller as the best new talent for his restaurant Interlude, and Jonathan Alston from the one-hatted Scusami. Local chef Karen Martini was there as were the usual food journalists.
Shannon Noll Bennett didn’t appear to be there but his offsider, and also Australia’s best maître d’, Bryan Lloyd was. I even shook his hand.
I haven’t bothered to check the French from the menu and the translations don’t seem to tally.
This is my second experiment of photos from restaurants, this time with a camera phone enhanced s best I could with photoshop. Chef will be horrified with the quality.
Concotte d’oeuf et au lard
Egg and bacon hen egg
NV Romante Sanchez la Sacristia Amontillado Jerez, Spain
A little salty and dare I say, without being lynched by f–dies, that the soldiers could have used some Vegamite.
Veau tartare avec une mousse á la pomme et á la moutarde
Veal tartare with apple foam and mustard dressing, shaved Umbrian summer truffle and poached egg yolk
2004 T’Gallant Tribute Pinot Gris Mornington Peninsula, Vic
Yes, it was Laguiole cutlery.
Perche rotie envelopée de pancetta
Roast snapper wrapped in panacetta, topped with a Viennoise crust, dressed with jus osso bucco and petit pois á la Francais
2004 Howard Park Chardonnay Margaret River, WA
Consommé froid á la tomate
Delicate tomato consommé with gazpacho jelly
Confit de boef Wagyu
Confit of Wagyu resting on spring onion purée crowned with crisp brisket and pomme soufflé, finished with jus noisette and egg béarnaise sauce
2004 Domaine de L’Ameillaud Grenache Cairanne, France
Classically a confit is preserved in fat. Perhaps the meat was cooked rare and preserved. We weren’t sure.
Soufflé á la pistache
Demoulded pistachio soufflé, centred with Valrhona chocolate, moated with a frothed crème anglaise
NV Chambers Old Muscadelle Grand Tokay Rutherglen, Vic
This really was the best of the lot. Nice eggyness marrying well with the chocolate. Yum!
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{ 7 comments… read them below or add one }
A confit doesn’t have to be preserved but that’s one thing you can do with it. The name refers to a (usually) relatively slow cooking of meat immersed in oil or fat. Bit like poaching it in fat, which is a nice way of thinking about it.
Canned confit of goose or duck is just horror expensive.
Did the fack up the name of the restaurant?
I’m more familiar with the duck/goose or pig (rillettes) variety. Not sure this one worked though. But like I said it was 70 food industry people al being served at once. Ah, vous parlez Franglais?
Ed, I am now very jealous indeed that an egg event at Vue de Monde has passed me by. Was there any comment or awareness amongst the egg-crowd of the new book by Michel Roux? I have a copy and it is an excellent celebration of the humble goog.
They gave everybody a copy plus six eggs. I thought a book about just eggs was pretty dubious but it actually very good Mr Breakfast.
er…first food blogger maybe… but first blogger?:
http://melbourne.metblogs.com/archives/014871.phtml#more
True Spike I wasn’t the first blogger just the first food one. Race you to Longrain
You are a sort of food blogger. Do you want to come to our first Melbourne food bloggers meeting?
sorry, not trying to play one-upmanship!
thanks for asking, but not sure i am up to scratch though. will have a look to see when/where.
cheers