Enjoyed @restaurant_alliance when I visited in 2022 so was keen to get back , delicate and well executed dishes where vegetables tend to drive the flavour profile .
A pea/creme fraiche and caviar tart got things off to a clean start , peas are on every menu right now and they are terrific .
Langoustine was engulfed with a kohlrabi mousse... More
Lucas Carton was one of the iconic addresses in French gastronomy when the late Alain Sederens helmed the restaurant from 1985 to 2013 . He was the first chef to offer a wine pairing , he trained and influenced current 3 Michelin star icons Alain Passard and Christian Le Squer and late in his tenure he eschewed luxury ingredients instead preferring... More
Revisiting a restaurant where you have had previously had an outstanding meal can be a little nerve wracking , if the experience doesn’t match your memories you can feel disappointed.
Thankfully this has little chance of occurring with return visits to @bruno_verjus Table restaurant .
Great produce , cerebral flavour combinations, terrific... More
I have cooked from Jean Francois Piege cookbooks for the last 15 years but last night was the first occasion to actually eat his food .
Chef Piege has held Michelin ⭐️ ⭐️ for the last 19 years across 3 different restaurants and is also a judge on France ‘s Top Chef ( way better than the US version) .
4 tasting menus are available, all themed... More
Founded in 1902 as a companion establishment to the permanent Circus venue next door , @leclownbar rose to prominence in the last decade , on the back of the skills of 2 terrific Asian chefs . Initially Sota Atsumi generated a ton of buzz and 4 years ago the baton was passed to Korean chef Jung Yonghoon and it remains an essential place to... More
A very pleasant seasonal menu at Pearl Dragon which touched on the main Cantonese ingredients, techniques and condiments without reinventing the wheel .
Dish of the day was Steamed yellow croaker with a fragrant scallion and ginger paste , morels stuffed with shrimp and brown rice sheets . All perfectly balanced .
Meal kicked off with the ubiquitous... More
Weekend brunch at Louise is a fun and fairly festive affair .
The free range NT Roast chicken is the star of the show , juicy with tasty yellow fat and very tasty skin , it also carries the hallmark rotisserie flavour profile ( there should be a name for this like there is for wok hei ).
It’s served with a green salad and Japanese rice claypot enriched... More
Yakiniku is certainly my preferred way to consume Wagyu . The thinly sliced cuts ensure that the fat does not overwhelm and instead melts and coats the mouth in a similar way to good otoro .
Dinner menu at Palace Garden is a good representation of Cantonese fine dining while still highlighting the kitchen’s unique style . A variety of cooking styles and textures is showcased and the service is terrific .
Favourite dish was the braised fish maw with king crab in pumpkin cream . The pumpkin cream which sits somewhere between a sauce... More
French inspired food in beautiful room in the old Melbourne Stock Exchange . Not reinventing the wheel but every dish hit the spot .
Saucisson and radish with a great crusty baguette
A two bite beef tartare enriched with bone marrow and chives
Excellent cured mackerel with fermented pear sauce and salmon caviar which actually works really well... More