Vue de Monde is not Melbourne's top restaurant
but Australia's No.1 restaurant
:))))))))))))))))))))
Vue de Monde offers dining experience that cannot be created.
I Ching & Monkeyso lesson learnt again and yet again
pls book 2 months ahead.
esp during peak time.
*I booked 2 weeks ahead only :P*
there is no menu at Vue de MondeU EAT wat CHEF cooks ok???
*does... "u eat wat I cook" sounds familiar now?*
Laguiole cutleries
scallop served on its shell with its jus in the glass
sea conch or was it abalone with berluga caviar and some refreshing root vegetableswe went for the 9 course meal
well that's the smallest meal, otherwise the next course would be 14!!!!
this was superb!!!!
porcini mushroom juices made into gnocchis-like
it was soft, slippery almost the softest thing I've ever put into my mouth
the moment i put one small worm-liked gnocchis
into my mouth....it burst into a kaleidoscope of mushroom flavours
ooooooooooooooooooooooooooooooooooooooooo
Aaaaahhhhhhhhhhh
30 seconds later, everyone were nibbling fr my plate
-.-
coz everyone else had risotto with loads of truffles
monkey no eat truffles
*covered her nose*
JS had a special dish
earlier on:
Maitre D: "bla bla bla bla bla bla bla any dietary peference bla bla bla bla"
Monkey: "the other 2 eats everything....no truffles for me...and no poultry for him."
I forgot wat he had :P
it came with an oyster
while we had foie gras mousse served with an excellent french toasted brioche + parma
this one was seriously a killer!!!
looked so simple and yet so tasty
this was superb!!!!porcini mushroom juices made into gnocchis-like
it was soft, slippery almost the softest thing I've ever put into my mouth
the moment i put one small worm-liked gnocchis
into my mouth....it burst into a kaleidoscope of mushroom flavours
ooooooooooooooooooooooooooooooooooooooooo
Aaaaahhhhhhhhhhh
30 seconds later, everyone were nibbling fr my plate
-.-
coz everyone else had risotto with loads of trufflesmonkey no eat truffles
*covered her nose*
JS had a special dishearlier on:
Maitre D: "bla bla bla bla bla bla bla any dietary peference bla bla bla bla"
Monkey: "the other 2 eats everything....no truffles for me...and no poultry for him."
I forgot wat he had :P
it came with an oyster
while we had foie gras mousse served with an excellent french toasted brioche + parma
this one was seriously a killer!!!looked so simple and yet so tasty
JS: "Hey but I eat foie gras......" *pouts*
Monkey: "Next time tell them no poultry but foie gras can..."
JS: "Can i steal some fr your plate???"
-_-
apa ini???
the lid was lifted and the smell of smoked fish came.....
then the Maitre D explained it was a special trout confit in oil at a certain temperature
served with an edible charcoal to give it its flavour.
ooooo so this was the edible charcoal..
see it's still burning..
the taste was like erm....very bbq-ish
out came a martini glass
with something inside..
then Maitre D poured a contained which was frozen at -8 degrees
yes MINUS 8!!!!
and the result was this....ice formed on top of the lil red ball
JS & Prince C
I forgot to snap pic of the wonderful wine we had -_-
it was a stunning wine which stunned even the sommelier
duck breast with 2 special meat balls, contained some yummy secrets inside
separated by green apple crisp...topped with hazelnut cream and cherry-liked thingy with liquor
this dish is weird~~~~
since someone can't have poultry he HAD ROAST PORK
*not fair not fair not fair*
then it was my turn to steal fr his plate
served with a special jus in a tube
when we thought the dinner is almost over...the main dish came
lamb done 2 ways
I couldn't finish this lamb.....
Maitre D insist that I tell him wat's wrong with it
there's nothing wrong...just that my stomach can't accommodate
my stuffed face :P
kiwi and mango sorbet!!!
WAHHHHH I LIKE!!!!
the yellow kiwi on stick was frozen
wrapped with a thin layer of gelatine....u get that sorbet-ish texture once u bite into it
*somebody on the background enjoying his like a kiddo*
a deconstructed pinacolada I suppose
there's pineapple and coconut, painted on the plate
I dunno where to begin....
do u eat fr the bottom to the top or vice versa?
seriously it tasted like coconut....kekekekkekee
oh there's another dessert!!!!!
small lil basil adorned the white chocolate top
Maitre D then poured basil oil on it
oooOooooo
it melted the top and flowed straight into those fresh strawberies!!!!!
didn't know basil and strawberries paired so well
we almost pengsan-ed when the last dessert was presented
souffle outta its mould!!!
how did he do it????
how do u get it outta its ramekin????
Monkey: "Next time tell them no poultry but foie gras can..."
JS: "Can i steal some fr your plate???"
-_-
apa ini???
the lid was lifted and the smell of smoked fish came.....
then the Maitre D explained it was a special trout confit in oil at a certain temperatureserved with an edible charcoal to give it its flavour.
ooooo so this was the edible charcoal..see it's still burning..
the taste was like erm....very bbq-ish
out came a martini glasswith something inside..
then Maitre D poured a contained which was frozen at -8 degrees
yes MINUS 8!!!!
and the result was this....ice formed on top of the lil red ball
JS & Prince CI forgot to snap pic of the wonderful wine we had -_-
it was a stunning wine which stunned even the sommelier
duck breast with 2 special meat balls, contained some yummy secrets insideseparated by green apple crisp...topped with hazelnut cream and cherry-liked thingy with liquor
this dish is weird~~~~
since someone can't have poultry he HAD ROAST PORK*not fair not fair not fair*
then it was my turn to steal fr his plate
served with a special jus in a tube
when we thought the dinner is almost over...the main dish camelamb done 2 ways
I couldn't finish this lamb.....Maitre D insist that I tell him wat's wrong with it
there's nothing wrong...just that my stomach can't accommodate
my stuffed face :P
kiwi and mango sorbet!!!WAHHHHH I LIKE!!!!
the yellow kiwi on stick was frozenwrapped with a thin layer of gelatine....u get that sorbet-ish texture once u bite into it
*somebody on the background enjoying his like a kiddo*
a deconstructed pinacolada I supposethere's pineapple and coconut, painted on the plate
I dunno where to begin....do u eat fr the bottom to the top or vice versa?
seriously it tasted like coconut....kekekekkekee
oh there's another dessert!!!!!
small lil basil adorned the white chocolate top
Maitre D then poured basil oil on it
oooOooooo
it melted the top and flowed straight into those fresh strawberies!!!!!didn't know basil and strawberries paired so well
we almost pengsan-ed when the last dessert was presentedsouffle outta its mould!!!
how did he do it????
how do u get it outta its ramekin????
in the center, chocolate oozes out~~~~~
gawdddd it was such an orgasmic dinnernext time must try the 14 course degustation menu
:P
I lurve the idea "u eat wat I cook"
heeeeeeeeeeeeee :D
9 course degustation at AUD 250 per head
about RM 750
Vue du Monde
Normandy Chambers,
430 Little Collins Street,
Melbourne, Victoria 3000.
Tel: +61 3 9691 3888
www.vuedemonde.com.au
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