Phone: (03) 9525 2178
Link: http://www.jacquesreymond.com.au/
Cuisine: French
Overall Impression: 10/10
Perfect. Just perfect. I was spoiled to death by my wonderful boyfriend who took me here for the 8 course degustation with matching wines. This option will set you back $265 a head. Such an amazing experience. Service, execution, and presentation of the dishes - faultless. Every dish was perfectly balanced and delicious. And the wines perfectly matched the food (not that I know very much about wine.. but everything just flowed so perfectly). Even the order that the dishes came in was perfect. By the end of the degustation I felt like I had been taken on an exciting journey.
The following is a list of the courses we were priviledged to devour and the matching wines we had, with pictures for your viewing pleasure.
Choux pastry on arrival
Lemongrass, spinach and rock lobster soup, fragrant Tiger prawn, sweet potato and turmeric ice cream Matched with: 2004 Tyrrell’s HVD Semillon, Single Vineyard, Hunter Valley, NSW
Sandwich of spanner crab, mirin and fresh wasabi jelly, lacquered Petuna ocean trout, black bean and sweetcorn dressing
Wild barramundi, almond and bush mountain pepper caramel, yoghurt and black garlic, kaffir lime and lemongrass espuma Matched with: 2009 Toolangi Estate ‘Jacques Reymond Selection’ Chardonnay, Yarra Valley, Vic
Peking duck and Hervey bay scallops, peking juices, spiced marshmallow like a crêpe, ginger sesame and pandan oil 
Highland venison like a warm carpaccio, horseradish mustard dressing, butternut pumpkin with honey and bitter chocolate beignet 
Western plains suckling pig and tamarind, celeriac and bitter almond, dashi apple veil, dancing bonito flakes and rosella chutney salad, cavalo nero 
Pacific Rim martini of pineapple, passionfruit and banana, liquorice ice cream and honeycomb 
Millefeuilles of chocolate: white chocolate mousse, pure Caribbean chilli ice cream, dark chocolate mousse and praline ice cream 
Coffee and petits fours
Peking duck and Hervey bay scallops, peking juices, spiced marshmallow like a crêpe, ginger sesame and pandan oil Matched with: 2007 Bass Phillip ‘Jacques Reymond Selection’ Pinot Noir, SE Gippsland, Vic
Highland venison like a warm carpaccio, horseradish mustard dressing, butternut pumpkin with honey and bitter chocolate beignet Matched with: 2006 Dalwhinnie ‘Jacques Reymond Selection’ Shiraz, Pyrenees, Vic
Western plains suckling pig and tamarind, celeriac and bitter almond, dashi apple veil, dancing bonito flakes and rosella chutney salad, cavalo nero Matched with: 2007 Châteauneuf-du-Pape, Clos du Mont Olivet, Les Fils de Joseph Sabon, Rhône Valley, France
Pacific Rim martini of pineapple, passionfruit and banana, liquorice ice cream and honeycomb Millefeuilles of chocolate: white chocolate mousse, pure Caribbean chilli ice cream, dark chocolate mousse and praline ice cream Matched with: NV SeppeltsField Grand Tokay (Topaque), Barossa Valley, SA
Coffee and petits fours
And I'm still in awe.
4 comments:
damn girl! i would like to degustation yo ass
Wow! How good did those millefeuilles of chocolate look? It would last more than 10 seconds if it was infront of me!
And it *WAS* delicious, Cath! It really really was! If only I could afford dining there more often =(
Best Melbounre Restaurant! Unlike Vue de Monde its not just hyped. Everything so perfect.
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