As a whole, this was a very pleasant dish. We were both pleased that we had each been given a generous piece of truffle. The house made ricotta was creamy and delicious. The dark beer sauce was sweet and well-balanced. It really brought the whole dish together. It was a pity that there simply was just not enough of the sauce to go around. Everything had incredibly subtle flavours but as the first course of the night, we both thought it was quite appropriate.
Second Course: Sand Flathead, clams, elderflower, green melon
This dish was amazing. It was a promising start to our meal. The fish was cooked to perfection and the elderflower scent that permeated the dish was beautiful. The clams were luscious. Every element worked like an orchestra playing in absolute harmony.
What we had thought would have been a “safe” dish to order, (in the sense that it did not sound particularly edgy in terms of flavour combinations), turned out to be baffling. The kangaroo, turnip and radish did not have a single ounce of flavour. The turnip was waterlogged and tasted like it had been boiled in unseasoned tap water. Perhaps Verge is taking the concept of “respecting the ingredient” to an egregious level. That said, the marinated pear was beautiful. It had earthy flavours that chimed commendably with the gamey kangaroo meat.
Fifth Course: Melon, caramel, malt, meringue, orange blossom
This was a fascinating dessert. There were so many elements to this dish but it was absolutely perfect. It was like exploring a delicious edible jungle full of many different and wonderful delicacies that when eaten together, created a flavour combination made in heaven. Different textures percolated the dish. There was something that tasted like sweetened Assam that brought a delicious salty, sweet and tangy aspect to the dish. It was mouth-wateringly good. As full as I was by the end of the meal, I would have had no trouble eating a tub of this dessert.
The entire experience as a whole was disappointing, especially for a two-hat restaurant. Unfortunately, it appears that not every item on the menu is worth tasting. That said, there were glimmers of brilliance that shone through with some of the courses. With the benefit of hindsight, we could have orchestrated a brilliant dining experience by selecting certain dishes and steering well clear of others. But without prior knowledge of what each course will be like, I am afraid the Verge menu is a bit of a gamble. So play if you dare.