And so.. we’ve decided to try this 3hats restaurant in Melbourne for our postponed 4th Year Anniversary.
Vue De Monde (Site)
A 3 hats for consecutive 2years (or more).
One of the top 100 restaurant in the world for few years.
One of the only two 3hats restaurant for 2010 (Source).
For a complete list of their awards, here.
We took the “Gastronomes Menu”, which is their top level menu incorporating several premium ingredients. Each table is customised accordingly to their preference and they have got no menu to show us (Except for the sample menu on their site. Very similar tho).
So, it’s surprise surprise SURPRISE!
Fun I would say.
We were kept in suspense and can’t help but to wonder “What’s next!!!” and “Is this ours?!?!”
What can I say?
Am very impressed with their services and I had a great dining experience.
The taste is so out of the world! We were practically wowed by almost every single dishes!
Much much much much MUCH (oh god how can I emphasize that?) better than Jaan, Equinox and those that I thought was a wow Restaurant at Club Street in SG.
It’s really really nothing like that. Really a.. WOW.
You know, it makes me wonder how wonderful El Bulli and Fat Duck restaurant would be considering that I am so impressed with a #71 world ranking restaurant.
(I’m sure my MIBT/Deakin friends know how El Bulli has been the #1 in the world for $$^%$ years and Fat Duck has been the #2)
***Just a general background on these two restaurants (learnt that in school): they actually made use of culinary science to create their dishes, so it is really alot on chemistry blablabla to create the perfect crunch, texture blabla.
See one of the mad video by Heston on how he create this blackforest cake which makes me rethink about hating that cake.
Go to Youtube if you would like to see the continuation.
And oh please, my dear friends and yes, cousin studying in UK, do try that restaurant if possible since you’re there!!
I guess I got to work hard so that I can afford to go there one day! & hopefully to El Bulli too.
And so, everything seemed so perfect there.
The smiley+helpful waiters/waitresses (I dont care if its genuine or not. It seemed to be even if it’s being forced to), the atmosphere,
And I’m surprised that they actually remembered my request to be seated right in front of the…
kitchen!!
**Highly recommended for an experience to see how they actually prepare your food. Their special equipments, blabla.
I like to ‘research’ on the place (if its planned for) thoroughly before visiting to know what to eat, what’s great, blabla which is why I know about the kitchen location
But actually, this seating looks much better:
Visible to the kitchen too! So I guess it’s a better seating?
Some photos of the place:
Their expensive plates and cutleries.
Nachtmann SKIN Glass, Stieg Persson Show Plates (Not in picture), Goyon-Chazeau cutleries.
Available on Vue shop
and us,
Now, the HIGHLIGHT (at least for me),
FOOOOOOD.
Let the photos do the talking.
AMUSE BOUCHE
Only Bf is w the Kangaroo meat. Mine’s some vegeterian shit (First two). Good stuff tho. The infusion of flavor was really good. ♥♥
The second photo features the French butter (at the back) Not that it comes along with the dish.. I just forgot to take the individual shot for it! That butter makes me want to eat tons of the freshly baked rolls (not in picture). It is really damn gooood. Even Bf (the buttery hating guy) loves it. A tint of cheesiness in it.
The initial part of the serving was really D:
It’s really what they called it “AMUSE BOUCHE”. It sure makes our tastebuds danced and tickled our rumbling tummy.
And then they slowly.. started to satisfy us.. BURPS.
Start of our course.
The whitish thing is supposingly the ‘soil’. I don’t know what’s that but it’s massive ♥!
This dish (above), was prepared in a superbly interesting way. Tried to capture it on video:
Damn paiseh can? So this is really the best that I can capture. (Even tho there’s this Aussie guy who actually went upfront to take a photo. I mean, who wont be impressed?)
Anyway, they actually have this metal piping thing w a hose attached to this special vacuumed serving dish. Then they lite the opening at the top of the metal pipe, causing a massive smoke to be released into that compressed covered dish.
The trout is really tender and smoked to perfection. Really miss that dish!
The best risotto ever. Really damn good. It really makes other risotto out there a bleh. Even in those fine restaurants (that I’ve tried lah). Bf, who dont like mushy and buttery food loves this. It is really.. different. They’ve got the right balance.
Seafood. So, of course it’s ♥.
And they served the Palate cleanser, before the meaty dish.
V refreshing. Bf’s favorite. Haha. He loves Ice-kachang.. and it’s similar. BUT it’s a superbly good one. They have this special cheesy yogurt added to it with the finely grated ice.
Very good marbling effect (tho I still tried to remove the fats the bestest I can). Bf chomp it down anyway (and he’s the anti-fat guy too! Not as bad as me)
And amm. Photo taken, requested by bf because he said that it looked like a bird.
Ok, I think we were a lil high from the food. Or from our “cock-talking”
As what the waiter said, “To prepare us for our dessert.”
A tingly lollipop.
DESSERTS!!!!!!!!
Didn’t managed to get the name of the dessert. But it’s my favourite dessert. And also of the restaurant’s (that they’ve served us).
Didn’t quite like their SOUFFLÉ. Too sweet for my (or rather, our) liking!!!
But ♥ for their honeycomb ice-cream. It’s freshly prepared! Saw the ice-cream making tin.
Whatever it is, I think the SOUFFLÉ was very well done. Very light and airy.
However, as what I had mentioned earlier, it was too sweet for me. I’m not a candy person even tho I am a chocoholic.
p.s. I was sadddd when I saw what the other table had:
CHEESECAKE À LA RHUBARBE (Poached rhubarb with cheesecake mousse and raspberry bubbles )
Looooked really good. We aren’t lucky to get that!! Ok, maybe some other tables are jealous of our SOUFFLÉ?
And I also saw another table having SOUFFLÉ AU CHOCOLAT !!! Chocolate soufflé with chocolate mousse and crème anglaise.
Sadness x100000
If only I had known, I would have requested for that!
Dessert was a lil disappointment for me. Not to my taste. Oh well, I still love the berries dish.
And as I thought that we were done (they said the SOUFFLÉ was the last dish, lohhh)…
Bf said it’s part of their marketing (It’s one of his subjects that he is currently undertaking). But well, it did caused a smile to be plastered on my face.
Petite-fours served French Breakfast Tea (my choice. Bf’s Chamomile.)
So pretty right? The teapot!!
So out of “Alice in Wonderland”!! ♥
Cam-whore in the toilet! :X
More taken!! but I am starting to feel the kick of retardedness.
Just wished that my sisters were around!!
Well, their toilet is actually very pretty too! Only captured this:
They used L’Occitane En Provence toiletries (Not pictured). To add to the touch of elegance.
We had dinner from.. 18:30 ~ 23:15!! We didnt even realised that..
Probably because of our fascination with the food. It’s like entertainment being delivered to our table.
Ok, also plus with our bull talks and their services.
They actually explained to us EVERY SINGLE dishes, including what had inspired the dishes, etcetc.
End of our day at Vue de Monde. Ok, not quite.
Vue de Monde did not want to let us end just yet. They even had breakfast packed for us.
Pre-mixed herbs for tea:
The goodypack.
With recipes too!
Perhaps you can give it a go? I probably will.
& as I was staring at the carton..
I realised this:
Herb seeded paper!
Wow, again.
And in the little carton;
Needless to say, the bill was a WOW too.
The damage:
But well, it was the most extraordinary and splendid fine dining experience that we ever had. The food had really made our taste buds sing.
Their contact details:
It is advisable to book like 3 months in advance because when I tried to book in end March, the next available weekend dinner slot is in the second week of July! D:
(They allow up to 4 months in advance)
We nearly didnt have this table and were fortunate enough that there was a cancellation (YIPEEE!)
The timing is not to our favour (18:30) but we were glad anyway!! Furthermore we managed to catch our train home! So those who don’t drive you really got to have to take that 18:30 slot.
***They’ve got different seatings. 18:30, 19:00 (or 19:30??).. last seating at 20:30.
(Earlier on, I tried making a reservation and be placed in the waiting list for a table in March it was fully booked too.)
Ok… To end this post, just wanna holler;
“Yummy food makes us very happy!!!”
