Food Gloating - The Degustation Thread

[skewiffed_beats]

Well I just needed to gloat and share. And thought that others may want to as well.

Mrs Skew and I headed off for one last weekend of fine dining prior to Junior arriving.

We are big fans of the Degustation - Taster experience when we head out to diner, and having had the chance to experience Tetsuya's I reckon we've got a pretty good benchmark to go by.

Anyways we went to Launceston on the weekend with the only intention of eating and drinking (I managed the drinking bit for both of us). One restaurant was pre booked on the recommendation from "The Australian" and the other was a suck it and see.

On the first night we found by pure chance a restaurant called Fee & Me http://www.feeandme.com.au/ for those that want all the details. It is an old colonial house that has been wonderfully fitted out for a fine dining restaurant. The service was excellent friendly and very knowledgeable of both the food and accompanying wines.

The menu was divided into 5 sections from light cold through to rich hot. You could also attempt their al a carte but we dived straight in for a 5 courses.

I had:


1. Sautéed abalone slices, gremolata, risotto cake, white wine reduction. (2003
Apsley Gorge Pinot Noir )
2. Sugar, brandy, and pepper cured wallaby, cucumber wasabi sorbet, soy dressing.
3. Confit venison loin, shallot and beetroot salad, garlic gnocchi .(2004 Shaw & Smith Shiraz )
4. Hare pie, parmesan chive soufflé topping, cauliflower puree. - This was the standout

Lou Had:
1. Tasmanian asparagus, lemon hollandaise, puff pastry.
2. Huon Valley Honeybrown mushroom caps, Seymour Gold potatoes filled with mushroom ragout, thyme infused cream sauce.
3. Slow cooked pork belly, shaved fennel, apple, and rocket salad, liquorice glaze.
4. Slow roasted spring lamb, swede puree, broad beans, white miso sauce.

And we both shared a taster plate of desert that included these four beauties:
Passionfruit and mango trifle, toasted macadamias.
Kaffir lime panna cotta, citrus soup, candied capsicum, tuille biscuit.
Warm Cognac custard tart, brandied raisins, orange brandy syrup.
Callebaut white chocolate cream, Valhrona dark chocolate cheesecake, Lindt milk chocolate tartlet.

I washed this down with a Sticky 2003 De Bortoli Noble One

On Saturday night we rolled ourselves out for round 2:

We went to Stillwater restaurant which is situated in an old grainary on the Tamar river. It’s won a bucket of local awards + more. http://www.stillwater.net.au

Now this place is well and truly contemporise and has a very modern feel to it. The staff ran around as attentive as possible, but at the same time gave you the feeling that one mistake and it was likely that their heads would roll. We bunkered down with our lovely waitress and assured her that her life was not about to end.

Stillwater offered a set 5 course meals with accompanying wines. Yum !!

Three Tastes
Scallop Sashimi with mushroom essence/truffle oil.
Shaved squid in chilli palm sugar/lime
Asian Taramind soup with Tortelli

Served with Clover Hill Sparkling (Tas)

Stillwater Rockpool
Green Lip abalone, scallop, southern octopus and urchin roe with dashi jelly , sesame seaweed cres.

Served with Bay of Fires "Tigress" Sauvignon Blanc 06 (Tas)

Crispy Balmain Bugs
On green Mango / cucumber ribbons, coriander, Vietnamese mint and lime beurre blanc

Served with Frogmore Creek Riesling

Seared Scallops
with double mushroom custard on roasted Portobello mushroom and tomato beurre blanc

Served with Tamar Ridge Pinot Noir 03 (Tas) This was the combination of the night

Tasmanian Prime Eye Fillet (grass fed)
beef in soy and sake with buttered parsnip puree, ponzu sauce and wasabi fine noodles.

Served with Torbeck "Juveniles" 05 Grenache, Mataro, Shiraz (SA) - Track this baby down :thumb:

Vanilla Poached Champion Quince
With Star Anise pannacotta, peach, rose petal and strawberry consommé

Served with Wellington Iced Riesling 05 (Tas)

Yes I rolled out of there with a fair glow on as well :lol:

Anyway thats our little weekend of eating. Not sure when we will get to add to this but would be interested in hearing of any great menu's that you have experienced.

[Milky Crate Kid]

My tastebuds just got honest-to-god hard-ons. :drool:

Degustation menus ftw. ;D

MCK

[emskina]

That all sounds awesome, utter food p0rn!

Hare pie sounds yum!! Scallops and mushrooms are also firm favourites so I think I would have enjoyed the same courses you did.

Everyone I know is bored with me talking about the fantastic degustation meals I've had at Vue de Monde here in Melbourne (it's won Restaurant of the Year last 2 years running, beating Tetsuya's even). The wine matching is an excellent part of the experience as well. :drool:

[skewiffed_beats]

Everyone I know is bored with me talking about the fantastic degustation meals I've had at Vue de Monde here in Melbourne (it's won Restaurant of the Year last 2 years running, beating Tetsuya's even). The wine matching is an excellent part of the experience as well. :drool:

I dont know you

So please pray tell of your wonderous delights !

Any stand out signature dishes ??

[emskina]

I went there two weeks ago and had 7 courses with wine matching, the most notable dishes being the abalone, the scallop and the wagyu beef courses. I have also had fantastic venison there before, and their porcini mushroom risotto is to die for. Have even had foie gras there a few times, rack of rabbit was amazing and they do lovely fish dishes.

[psyv]

I am so jealous skew... seriously...

[sickbuoy]

Assiette in surry hills has a good ten course degustation. stand outs were the Crispy skin chicken wing with seared scallop, mushroom duxelle and cepe cream, Smoked salmon terrine with pickled cucumber and beetroot sorbet, Lamb breast and cutlet with aubergine puree, caponata and basil hollandaise and desserts Pimms & Lemonade and Pear, chocolate and hazelnut strudel with prune and Armagnac ice-cream.

[Maiden]

I'm reading that thinking jesus you spent like a whole weeks worth of pay on a couple of meals!!

Seriously sounds divine though

[skewiffed_beats]

I'm reading that thinking jesus you spent like a whole weeks worth of pay on a couple of meals!!

Seriously sounds divine though


Nearly a weeks wage, one day I will lay claim to that. :lol: watches credit card run and hide in fear

But thats half the fun and in most cases, you really do get what you pay for.

[cactoid]

I love good food

Last night I had the idea of going to Tetsuyas for my birthday in January. How far out have you gotta book there?

[Kimberley]

About a month ago tried out the Degustation Menu at Solitary in the Blue Mountains due to a recommendaiton by a friend who is a lover of fine dining! *looks @ Grant*.

Was absolutely delicious - http://solitary.com.au/flashEnabled.asp

Definitely deserves all the awards that this place has recieved. :)

[Grant]

Fantastic place! I went to Aria the other week for their degaustation and, although not as good as Tetsuyas, it was still excellent and certainly worthy of its reputation. The pork belly is to die for... :)

Actually, on a related topic, I want to do some fun guided 'food tours' in Sydney. I know they do them for Cabramatta but am interested to hear if anyone else has had any experiences worth sharing. Something fun for a small group of people. :)


Also - for those looking to skip the crap and go straight for the best, then I do recommend www.bestrestaurants.com.au (and www.besthotels.com.au) for the A list for foodies around the country. A great little summary site for those who like "the best of the best" basically! Worth a visit and to subscribe to their newsletter. There's also a few Australian foodie blogs that are worth a look-in. I can provide links for those interested.



(Grant's tip of the day - run, don't walk, to your local gourmet grocer to purchase Tetsuya's Truffle Salsa to make up your own truffle butter. It's about $25 a jar and will absolutely knock your head off with a little spread of luxury on your bread rolls, toast or through your mushroom risotto. A++++++++)

[bumba]

Hare pie


hehehe
































sorry :blush:

[Xpose]

10 course degustation at the Grange with Cheong Lieu behind the stoves is absolutely fantastic worth every penny of the $150 and $90 for matching wines.

Also the Melting Pot in Adelaide does a superb 5 or 7 course with Jordan Theodopolous fusing his mediteranian heritage with his time spent in asia - brilliant

[Grant]

Hmmm ... Theodopolous ... you say? Hmmmmmmm!

[SydneyDiscoKIng]

This thread makes me feel soooooo poor :(

[krafty_x]

Well... not really on the degustation trail atm but I´d say without hesitation that Peruvian fare was amongst the best food I´ve ever eaten. I´ve tried guinnea pig, alpacca and llama and would highly recommend all three. Guinnea pig served ala gringo was particularly tastey.

And Ceviche. Couldn´t get enough.

Bolivia was pretty dull and now in Cosmopolitan Argentina I´ve yet to be as impressed as I was with Peruvian cuisine although so far the beef has been superb... seems they eat a lot of the stuff though.

Still keen to try some tappas here and Peruvian Japanese fusion which sounds delicious.

Hola from SA and land of the dodgey keyboards.

k_x oxo

[skewiffed_beats]

I've heard that the Latin Americans / Argentinians are reknowned for their BBQing skills.

Amazing both in their size and their taste, the food that is, not the locals.

[Xpose]

Hmmm ... Theodopolous ... you say? Hmmmmmmm!

Indeed i do :stroke:

[youngman]

Ahhh Degustations... I only had my second ever deg last Friday night and it was fabulous.

Had seven courses at Balzac in Randwick. Incredible value at only $125 including matching wines :love:

We took the menu home with us after dinner, so I will post some more complete details later, but for me the highlight was probably the amuse bouche; kingfish on a thing slice of beetroot with caviar, horseradish cream and deep fried sage leaves...

Highly recommended...

[Kimberley]

Even though I just ate a massive lunch, this thread makes me go all :drool: .

[ponsdale]

Actually, on a related topic, I want to do some fun guided 'food tours' in Sydney. I know they do them for Cabramatta but am interested to hear if anyone else has had any experiences worth sharing. Something fun for a small group of people. :)

Grant, I think you're thinking of http://www.gourmetsafaris.com.au/

I have done and Italian one through Haberfield with them. Was thoroughly entertaining and mouth watering. I would do more (especially the Cabramatta/Vietnamese one if I could find a spare weekend).

[ponsdale]

Actually, two weeks ago in Melbourne the gf and I went here for their Degustation

http://www.bestrestaurants.com.au/restaurants/vic-melbourne-matteos.htm

Most enjoyable. I'd forgotten how much fun you could have stuffing your face and drinking yourself into oblivion.

:lol:

[Grant]

Thanks very much! That's exactly the web site I was after... came across it in the Qantas magazine actually. :)

[beebop]

actually have been thinking about doing a degustation at bespoke (restaurant in brisbane), not sure if i can convince my friends to part with $90 for food tho.....

[Grant]

Melting Pot in Adelaide does a superb 5 or 7 course with Jordan Theodopolous fusing his mediteranian heritage with his time spent in asia - brilliant I booked myself a table here for just before Xmas with my parents. Looking forward to it!! :) :)

[Bizzy]

Skew - You have an incredible memory to remember all that! It does sound like a delicious meal!

I am a very lucky girl cause my bf is a chef (a very good one too!) so whenever he is home (which really isn't a lot!) I eat very well!

Bentley in Surry Hills does a great degustation!

My bf and I have never had the money to go to Tetsuya's so I am saving to take him for our five year anniversary in February!

[muli_]

The Watermark at Balmoral does an amazing menu, only 5 courses tho, but god it was good and very filling. The matching wines were perfect, really enjoyed all the wines!

It's pretty good price too, from memory it's about $140 with the wines.

[skewiffed_beats]

Skew - You have an incredible memory to remember all that! It does sound like a delicious meal!

I am a very lucky girl cause my bf is a chef (a very good one too!) so whenever he is home (which really isn't a lot!) I eat very well!

Bentley in Surry Hills does a great degustation!

My bf and I have never had the money to go to Tetsuya's so I am saving to take him for our five year anniversary in February!


Neither of you will regret the investment in your bellies ! The memories will linger well beyond the mind blowing flavours.

[krafty_x]

Going for the Atelier 7 course degustation tomorrow night.

Will report back.

k_x oxo

[Bizzy]

Neither of you will regret the investment in your bellies ! The memories will linger well beyond the mind blowing flavours.


I have no doubt about that!

It is a surprise for him so it will make it even better!

[SarahF]

We had a splurge for 1st wedding anniversary last year....

Level 41 is unbelievable and worth every cent!

The 6 course degustation and matched full glass of wine with each course (i was suitably plied) was absolutely perfect! My hubby is a fussy eater and every bite was a taste sensation for both of us.

I would say it isn't just the food - it is an experience being up there. The view, service, food and wine all come together to create something spectacular!

[ianwil1976]

I had some DIVINE beans on toast the other night.

The bean/juice ratio was just PERFECT, darling!

[korupt]

I had 1&½ fresh crays and a shitload of beer last night.

Twas grand.

[Bizzy]

I had some DIVINE beans on toast the other night.

The bean/juice ratio was just PERFECT, darling!


I <3 baked beans! But having a chef as a bf you quickly develop a love for the finer things too!

[Anselm]

I had 1&½ fresh crays and a shitload of beer last night.

Twas grand.

:drool:

My uncle over in Perth has a recreational cray license...When we're over there we moor off Rotto and eat Crays for breakfast lunch and dinner...by the end of the week you're dying for a steak

[Grant]

I went and did the "Long Italian Lunch" class last night with Cucina Italian cooking school... it'd be a great little Xmas present for a foodie. :) I think it's about $100.

[Pang]

My housemate Raj and my sister work at Julep lounge in Canberra. They do a wicked 6 course dinner with matching cocktails!

pan seared king prawns served on skordalia with green salad and cucumber relish
go west – martin millers gin, elderflower cordial, ginger liqueur, sake, cucumber and apple
_________________

twice cooked pork belly atop a fennel & blue cheese mash with an avocado dressing
mary pickford – matusalem platino rum, fresh pineapple, lemon juice and pomegranate
_________________

house made braised beef cheek tortellini served with a tomato, herb and vegetable ragout
solera sour – glenfiddich 15yo, matusalem gran riserva, lemon juice and vanilla syrup
________________

sorbet palate cleanser
_______________

pan seared fish of the day served with fennel, parsley & potato salad, with saffron oil & parsley aioli
ancient buddha – glenfiddich 18yo, drambuie, fresh nashi pear, vanilla, orgeat, lemon and sparkling wine
_______________

oven roasted beef fillet served on a roasted garlic and lavender mash with sautéed spinach and a wild mushroom sauce
singapore sling – bombay gin, cointreau, cherry brandy, lime juice, bitters, grenadine, pineapple juice, soda water
_______________

dessert assiette – a mixed tasting plate of our chef’s daily selection
Alexander no.2 – hennessy cognac, dark crème de cacao and fresh cream

Speaking of degustation, has anybody been to tetsuya's?

[krafty_x]

Atelier was great. Service was tops. Wine matching was excellent.

Here's what we ate.

- Sourdough Bread w Tapenade, EVOO & Balsamic, or Echire Butter
- Sydney rock oyster with Bloody mary gratin
- Boiled duck egg with foie Gras topped with ocean trout roe
- Seared Scallops w Tortellini of Barrossa Chicken, Sweet Corn Puree, Baby Corriander
- Boudin Blanc of Kangaroo Island Marron w Avocado Salad, Tomato Jelly, Unpasteurised Ocean Trout Roe
- Loin of Milk-Fed Veal wrapped in Proscuitto, Semolina, Garlic Snails
- Seasonal Selection of Cheese, Served w House-Made Quince Paste, Sourdough & Poppyseed Lavosh
- House made passionfruit sorbet
- Souffle of Butterscotch w Butterscotch Anglaise

Kangaroo Island Marron was outstanding as were the cheeses we chose and the Butterscotch souffle. I'm not a dessert fan and as it was the last thing we ate I thought it was superb.

k_x oxo

[ianwil1976]

foie Gras

The mashed-up oversized liver of a goose that's been force fed to death.

Go you.

[nettsu]

Loin of Milk-Fed Veal

:|

[polkaudio]

yeah..not so good

[krafty_x]

Yeah I know.

But geez. There's been plenty of other stuff mentioned that's just as bad and I'm pretty conscious of how I live my life the other 164 days of the year.

Can't I have one night off without the lynch mob.

k_x oxo

[emskina]

:lol: How's the air up there guys?

Pretty sure not everyone on this site is a certified organic vegan who doesn't eat anything with a face, etc.

[nettsu]

:lol: How's the air up there guys?

Pretty sure not everyone on this site is a certified organic vegan who doesn't eat anything with a face, etc.

the only thing I really object is veal
but thats just me
although I am going to waygu beef to that list

krafty - i wasn't having a go at you.
Emsk - i know i'm not perfect :p

[skewiffed_beats]

I don't think that this thread deserves a conscience :p

[Bizzy]

going to tetsuyas tonight! :-D



Unfortunately I have a cold so my taste buds aren't up to scratch! I am sure my bf (who is a chef) will love it though!

[becy]

Hare pie sounds yum!!






oh stop it.

[Grant]

I'm off to The Manse in Adelaide in a couple of weeks for my dad's birthday. Looks the goods! :)

[Nardo]

headed to restuarant II in Brisbane last night for the 7 course black truffle degustation they had going in february, with matching wines. What this included is below. It was great...


Sour Dough Bread with Truffle Butter

Truffled Petuna Ocean Trout on Crostini
Pelorus Vintage 2001 NZ

Broth of Mushrooms and Truffle en Croute
Luque Amontillado Sherry Spain

Truffled Scrambled Eggs en Feuillette
Tahblik Marsanne 2000 Vic

Salad of Crab, Peach and Truffle Mayonnaise
Domaine Pichot Vouvray Sec 2004 France

Open Ravioli of Hervey Bay Scallops with Pea Puree and Sauce Americaine
Coudy Bay Chardonnay 2004 NZ

Carpaccio of Cervena Venison with Roasted Eggplant, Truffle and Rosemary Dressing
Thorn Clark Morello Nebbiolo 2005 SA

Roast Kangaroo Island Chicken with Melting Potato, Soy Beans,Bread Sauce, Truffle Jus
Clyde Park Pinot Noir 2005 Vic

Tournedo of Black Angus Beef Rossini, Buttered Cabbage, Sauce Perigeaux
Balgownie Cabernet Sauvignon 2003 Vic

Tarago Triple Cream and Quickes Cheddar, Walnut Sour Dough
Zisola Nero D'Avola 2004 Italy

Caramelised Tenthill Fig Tartlet, Toasted Oatmeal and Truffle Ice Cream, Truffle Honey
Grande Maison Monbazillac 'Cuvee Du Chateau' 2002 France

Espresso Coffee and Chocolate Truffles

EDIT - added in the wines for full story

[Fritz]

headed to restuarant II in Brisbane last night for the 7 course black truffle degustation they had going in february, with matching wines. What this included is below. It was great...


Sour Dough Bread with Truffle Butter

Truffled Petuna Ocean Trout on Crostini

Broth of Mushrooms and Truffle en Croute

Truffled Scrambled Eggs en Feuillette

Salad of Crab, Peach and Truffle Mayonnaise

Open Ravioli of Hervey Bay Scallops with Pea Puree and Sauce Americaine

Carpaccio of Cervena Venison with Roasted Eggplant, Truffle and Rosemary Dressing

Roast Kangaroo Island Chicken with Melting Potato, Soy Beans,Bread Sauce, Truffle Jus

Tournedo of Black Angus Beef Rossini, Buttered Cabbage, Sauce Perigeaux

Tarago Triple Cream and Quickes Cheddar, Walnut Sour Dough

Caramelised Tenthill Fig Tartlet, Toasted Oatmeal and Truffle Ice Cream, Truffle Honey

Espresso Coffee and Chocolate Truffles

:drool: :thumb: so. hungry.

[Nick Vidal]

We had this at Vue de monde in Melbourne last year :thumb:

CEVICHE SAINT-JACQUES
Ceviche of scallops over a daikon and apple remoulade,
bound in truffle mayonnaise, completed with Yarra Valley salmon roe
&
SALADE VARIÉE
A waldorf style salad of celeriac, apple and
seasonal salad leaves bound with a truffle mayonnaise
NV Launois Blanc de Blanc Cuvee Reservee La Mesnil-Sur-Oger, France
~
RISOTTO AUX TRUFFES
Classically inspired Perigord truffle risotto
Henriques & Henriques 10 yr old Bual Madeira, Portugal
&
CAILLE POCHEE SERVIE AVEC DES GNOCCHI AU PARMESAN
Poached quail with parmesan gnocchi and a parmesan veloute
2004 T’Gallant Tribute Pinot Gris Mornington Peninsula, VIC
~
MOUSSE AU FOIE GRAS
Foie gras mousse on French toast with apple purée and Muscat jelly
1990 Chateau Suduiraut Sauternes Bordeaux, France
&
TOMATE CONFIE ET AU FROMAGE
Confit tomato, buffalo ricotta and mozzarella cannelloni
with anchovy salt and house made Ligurian olive oil
2002 Yarra Yarra Sauvignon Blanc/Semillon Yarra Valley, VIC
~
LINGUINI 'A LA CARBONARA'
House made linguini wrapped with Spanish Cardoso ham,
accompanied by a soft quails egg and spanner crab
2000 Gaja Gromis Barolo Nebbiolo Piedmont, Italy
~
CONSOMMÉ FROID À LA TOMATE
Delicate tomato consommé with gazpacho jelly
~
CASSOULET DE CANARD
Duck cassoulet with white beans,
poached breast, duck sausage and confit leg meat
&
GRATIN DE PETITS-POIS Á L’ESTRAGON
Pea and tarragon gratin with a Viennoise crust
2004 Bindi Composition Pinot Noir Macedon, VIC
~
VEAU CORDON BLEU
Poached veal in garlic broth with Hunter Valley snails ‘Cordon Bleu’
&
ASSIETTE DE LÉGUMES
Crispy polenta with nasturtium flowers and seasonal légumes, surrounded by a truffle broth
2000 Chateau Quercy Saint Emilion Grand Cru Bordeaux, France
~
FRAISES AU MARSALA
A modern interpretation of the classical strawberry zabaglione
2005 Mount Horrocks Cordon Cut Riesling Clare Valley, S.A.
~
NOTRE SÉLECTION DE CAFÉS, THÉS, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and miniature teacakes