Posts tagged ‘food’

est. – what i’m eating at the time 18.11.13

est,est.
Peter Doyle

Last week, I had an indulgent weekend. Yup, pretty indulgent. I’m pretty sure the culinary part of my tummy got sick of the amount of butter, wine, foam, deconstructed powder, smears and  reductions one can have in three days, needless to say I needed to cap it off with some pizza from the hut itself just to balance it out. I was lucky enough to score tables at Sepia, Quay and, as you may have guessed, est.

Now if you haven’t been to est., let me tell you that compared to the caliber of restaurants I just laid out, this was certainly the best of the bunch. Yup, we talking top shelf here, far far better than pizza hut and just as satisfying (i’m sure a little special wine may be making me biased but we shall get to that in a second). Est. restaurant is found on level 1 in the Establishment Hotel and headed by Peter Doyle who specialises in modern Australian cuisine currently holding 3 hats and 3 GT stars, sweet looking wine selection and a beautiful room to boot. Wait staff was very patient  and courteous and we were lucky enough to get an extra little bit of desert! Apologies for the lack of note taking today, I’ve been a bit lax in that department so please enjoy the lovey photos of the 4 course lunch with possibly the most kick ass wine matched dessert I have had the pleasure to experience. Please enjoy.

est. Menu

the menu
salad of spanner crab, green mango, cucumber, heart of palm, lime and lemongrass
sashimi of tuna, tapioca, ocean trout roe, puffed quinoa, white soy, lime
spinach ricotta tortellini, snap peas, shimeji mushrooms, green shallots
moreton bay bug, prawn, clams, squid, fregola, jamon, broad beans, chives
john dory, grilled scallop, spinach, sauternes- carrot juice emulsion
murray cod, abalone, snow peas, black fungi, ginger – green shallot vinaigrette
passionfruit souffle, passionfruit sorbet

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Jacques Reymond Night!

Bonjour Bonjour, how you all doing? It’s been way too long between posts so i’m playing a little bit of catch up here. Today I’m going to share with you all a few pics of our “Jacques Reymond Night”.

A few weeks back (“few” is being used loosely here) my friends and I decided to have a go at our own Jacques Reymond night where we picked out a few dishes from “Cuisine du Temps” and make merry.

Cuisine du Temps

Jacques Reymond Night

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Jacques Reymond – What i’m eating at the time 26.04.13

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Dinner 26 April 2013
Executive Chef Jacques Reymond

Jacques Reymond, a name synonymous with the best of Melbourne’s culinary delights displaying innovation, modernisation, consistency and artistry on the plate. Located on the outskirts of the CBD, Jacques Reymond occupies an old and lovely Victorian mansion complete with flourishing gardens, fireplaces and has been used as a restaurant reception centre for over 50 years. The house has undergone extensive renovations since the Reymond family purchased it in 1992 resulting in a fusion between traditional and contemporary décor reflective of Jacques cooking style. If you walk past the kitchen, you may get a glimpse of Jacque in the kitchen commanding the troops with his daughter Nathalie in front of house as the sommelier. This highly regarded restaurant is affiliated with the Relais Chateaux association, awarded three chef hats for many consecutive years and currently holds two and three gourmet traveler stars for food and wine respectively.

I have been blessed with the opportunity to have dined at Jacques Reymond on three previous occasions. My first two visits played a big part in my fascination of food and wine so there is a special place in my heart here. I can still remember the sweet lobster bisque with crab dumplings and the flavors of the foam on a perfectly cooked king fish…just magic. The third time I visited Jacques was early 2011 where I felt a slump in consistency and quality in the dishes, a shame really. Nevertheless, when my 30th birthday came around this year, there was no other place I wanted to be than Jacques. It was like a pilgrimage, one all Melbournians should take so thank you to all the guests of the night making it a memorable one.

Friday came around quickly and we soon found ourselves outside the mofo of a mansion scanning the soon to be nommed 9 course degustation menu. Three taps on the old door later, we were greeted by some fabulous wait staff, patient, accommodating and friendly; easily some of the best.

We filtered in two at a time around a circular table within one of the three rooms flanked by fireplaces and carts of Dom Perignon. The menus came around along with one of the many reasons to dine at Jacques; the cheese balls.

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ARIA – what i’m eating at the time 01.04.2013

ARIA

ARIA
Autumn Tasting Menu

Hello gang and welcome to Sydney, today we are experiencing ARIA. The missus and I took a little trip to Sydney over the Easter break for my Auntie’s 70th birthday. Since we had some “spare time”, we decided to also dine out and catch up with our good friend Eugene who recently moved to Sydney. Originally I was going to revisit Quay and introduce the wife to le snow egg but everything was closed! Luckily, for a slightly dearer price, ARIA was open to cater for our fine dining needs.

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The Point – What i’m eating at the time 10.03.2013

The Point Header

The Point

Welcome to the nom noms peoples, today we are going to get straight to the “point”. Yes that was a terrible joke…I’m here every Thursday.

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Appellation – what i’m drinking at the time 08.02.2013

Appellation

Appellation Chef’s Tasting Menu 8th February 2013

 

Happy 2013 to everyone! Apologies for being AFK, I have been a combination of slack and lazy as of late, as well as travelling about but after an extreme boost of confidence from Mark Wickman, I have decided to get cracking again. Over the next few posts, I shall be playing a bit of catchup blogging on wines I have tasted and places I nommed at. Today, let me take you to Barossa.

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Barossa Valley

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The Botanical – what i’m eating at the time 03.07.2012

The Botanical

Hello my fine dining friends, welcome back for another first class post. First, some housekeeping. Thank you to my newest mystery follower no. 23, much appreciated; you made my week!  Also, thank you to the people who left some posts in the comments section, again, I really appreciate the simple acknowledgement of my work and the time taken to say hello! 🙂

Ok, so back to the good stuff. Last week we had another “birthday cousin’s night” and following tradition (like our last outing) we hit up The Botanical. The Botanical was/is somewhat of a little icon in Melbourne. It recently had a significant renovation and now is a very swish looking wine bar and restaurant with decorated Executive Chef Cheong Liew. Cheong used to head “The Grange” restaurant at Hilton Hotel in Adelaide and has been given a Medal of the Order of Australia (OAM) for services in developing and influencing the style of contemporary Australian cuisine. His approach is adopting seasonal freshness and raw ingredients and breaking a few rules in between.

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