Melbourne Series: Vue De Monde

N and I recently returned from a week long holiday to Melbourne where I did my Podiatry degree. Despite the fact that I've come back several times over the years, it was N's first time and I was excited to show him around and let him experience the amazing food culture of this vibrant city.

The highlight of the trip was our visit to Vue De Monde, which we booked a few weeks in advance with the intention to celebrate our anniversary (we will probably celebrate again in October).

Located on the 55th floor of the Rialto Building, the view from our table was spectacular. N said that it reminded him of his Salt Grill days, which is located on the top of Ion Orchard Singapore.

The service was impeccable and the wait staff was more than happy to answer whatever questions we had regarding the food and restaurant. There was none of the snobbery one might expect from a fine dining restaurant. We even spotted a gentleman at another table wearing bermuda shorts and runners.

What can I say about he food except "wow! wow! wow!" We ordered the chef's menu which set us back about $300/head, excluding the cocktails we each ordered for ourselves. Was the money worth it though? Every damn penny. The menu showcased the wide variety of local produce and native ingredients, some of which we both have never even come across. With every dish that came along, it was like we were having our mini expedition into the bushlands and along the Australian coastline. Presentation was spot-on. Towards the end, we even had a small campfire brought to our table for some toasted marshmallows with a frozen chocolate core.

It will be difficult to go into detail every dish that was served to us. So I will leave now with pictures that will absolutely do no justice to the wonderful food that we had. To top it all off, we got a goodie bag with a little homemade brioche loaf, strawberry jam, tea and granola to take home. We finished the bread over the course of the remainder of the trip and it certainly was as spectacular as expected, even on its own.

Tasmanian sea urchin with cavier and bunya bunya

Mud crab snags with kohlrabi and tarragon

Mud crab with native pesto and koji

Western Australian marron “curry”

Homemade flat bread with butter made from a cheese culture

Sea parsley sorbet with herbs and flowers

Flinders Island lamb with sweetbreads, pine mushroom and seaweed

Local cheese, homemade lavish and preserves and honey

Chocolate soufflé with espresso ice cream

The whole celeriac with grapefruit and finger lime

Australian biscuits : anzac biscuits, tim tams and iced vovos