Gastrology bloggers dined courtesy of The Point.
Open for over a decade, The Point has recently undergone a radical and exciting transformation aimed at elevating it well above its roots as a premium steakhouse.
Sommelier and Restaurant Manager, Joseph Griffiths and Executive Chef Andy Harmer have been charged with the responsibility of bringing The Point to the forefront of fine dining in Melbourne and refocusing this institution on contemporary and creative cuisine, premium wines and seamless service. And based on our recent tasting, this transformation is well underway. The current menu impresses and surprises with elegant dishes of flawless execution which showcase seasonal, local ingredients - and perhaps a few artisan ingredients from our friends overseas.
Not to be outshone is the wine list which reads like a work of literature, boasting a carefully curated wine collection spanning the best of old and new world wines. Of course if you prefer, you can leave wine matching in the expert hands of Joseph Griffiths.
Cep mushroom crème fraiche, kipfler potato, ground roast chestnut fraiche, kipfler potatoes, mushroom and ground roast chestnut
Bursting with umami, this luxuriously textured amuse bouche awoken the senses with an outstanding depth of flavour. It is difficult to imagine a better start to a meal.
Taleggio raviolo, walnut, grape and sorrel
Matched with: NV Dosnon et Lepage Champagne Rose de Saignee, Cote des Bar France
A playful reinvention of a cheese platter, this was a delightful combination of well-considered textures and flavours. The Champagne was the perfect playmate with its summery ripe peach characteristics and citrus aroma.
Spanner crab, almond gazpacho, sauce Jacqueline
Matched with: 2013 Condes se Alberei Alberino, Rias Baixas Spain
Beneath the dense cloud lay crab meat perched above a moreish almond gazpacho. The delightful sweetness of the crab meat was retained and accentuated by the sauce Jacqueline. This dish deeply impressed with its finesse and textural delicacy.
Autumn in the Park
Matched with: Lustau Rare Cream Sherry Solera Superiore
A masterclass in textural balance and layered flavour. The ground seasonal mushroom powder, scattered morsels of parsley sponge and pine mushrooms evoked feelings of an edible forest floor and was only enhanced by the powerful fragrance of generous shavings of black truffle. The creamy celeriac acted as the perfect canvas and brought all of the elements together. Although initially surprising, the accompanying sherry paired exceptionally well with its sweet yet savoury nuances and taste-bud enlivening freshness.
Murray Cod, fennel and yuzu salt
Matched with: 2012 Cantina Terlano Vorberg Pinot Bianco
A delicate dish which allowed the natural sweetness of the cod to shine, we enjoyed the interesting textural interplay between the sous vide fish flesh and the intensely crispy shards of skin. The minerally yet fruity pinot bianco echoed the delicate savouriness of the dish and matched well.
Wagyu (marble score 9) short rib, smoked eggplant
Matched with: 2011 Denton View Hill Nebbiolo, Yarra Valley Vic
2010 Pio Cesare Barolo served as a taste alongside
The slices of Wagyu short rib were cooked to a wonderful perfection with the subtle, delicious smokiness of the eggplant elevating the rich, buttery meat to magical levels. This dish highlighted a new wave of steak dishes that occupy The Point's menu emphasising elegance and completeness. The Nebbiolo was a perfect match with its black fruits, aromatic complexity and vibrant acids. We also were lucky enough to try a Barolo side by side in a classic battle of new verses old world - the big, tannic Barolo boasted a bouquet of dark fruit aromas, mint and liquorice.
Pre dessert: Lemon cake, vanilla poached quince and warm white chocolate mousse with lemon and mint water
Honey and eucalyptus parfait, Jerusalem artichoke, milk skin and thyme oil
Matched with: 2010 Kracher Beerenauslese, welshriesling chardonnay, Burgenland Austria
Consistent with the savoury courses, the dessert was superbly executed. The flawless harmony of sweet, creamy parfait contrasted with the savoury crisp, salty Jerusalem artichoke chips. An innovative and well-executed dessert. Once again, this dish was matched beautifully with welshriesling chardonnay - thick and syrupy with intense honeysuckle aromas and a fresh acid finish.
Under the careful guidance of Joseph Griffiths and Andy Harmer, The Point has shown itself capable of exceeding the legacy forged over the past decade. Having experienced these very exciting changes firsthand, it is clear that The Point is establishing itself firmly in the upper echelons of Melbourne’s premium culinary institutions.
Location: Aquatic Drive, Albert Park Lake
Phone: 03 9682 5566
Cuisine: Modern Australian