Phone: (03) 9388 8730
J is not a fan of cold entrees but I am. Unfortunately, this was not to my taste at all. I would liken the taste to a can of tuna mixed with a generous serve of mayonnaise. The slow cooked red pepper tasted like ordinary antipasto from a jar. It was definitely not something we expected at all.
This was one of the better dishes from the night. It is noteworthy that nothing on this plate involved any real cooking or preparation on the part of the kitchen staff (apart from plating up, which they did a very good job on). The wagyu needed no further preparation apart from slicing, the duck liver parfait and chutney both tasted like they came out of a jar.
It looked delicious on the plate and we were both hopeful that the night was looking up (food-wise that is, apart from that, we were having a fabulous time!). The pork lacked any flavour. It was extremely stale. The fat was rubbery. It was obvious that the meat had been prepared well in advance and had been quickly defrosted and pan-fried before serving. I have never tasted pork belly like this before.
The scallop was tasteless and insipid.
At this point in the night, we realised we were in a bizarre alternate reality, much like a scene from Ramsay's Kitchen Nightmares. That could be the only explanation. We waited for the moment Gordon Ramsay would storm into the restaurant, shouting abuse. Amusing as that would have been, that never came to pass.
Every bite was filled with mini, utterly annoying fish bones. It was sad that after ploughing through and removing those deadly spikes, we were left with an extremely under-seasoned, zestless fish devoid of flavour. The concept of the dish was good. The execution, on the other hand, was horrendous.
The dinner ended on a somewhat pleasant note. This was an enjoyable dessert. Simple and to the point.
1. For the purposes of this post the word 'Monstrous' is given its ordinary meaning and not the one given by Matt Preston (Masterchef).