Click for source of image In the meagre twenty one years of my life, this may of been my most memorable (and favourite) as of yet.
A few months ago, bubba surprised me for my twenty first birthday with a dinner experience to last a lifetime. While I am a devoted lover of food, I generally go to casual places and have not really dined anywhere quite this extravagant. For me, this was like taking a child to a candy shop. Every single of my senses was heightened and in absolute awe, and I would happily relive this memory in a heartbeat if I could.
The experience began with finding the restaurant (which, whilst wearing stilettos, was a whole adventure in itself). I remember how blinded I felt walking down that dark corridor to the entrance of venue - uncertain of what magical world Mr. Blumenthal had created. I had endless questions; would it reach my par of anticipation? Would I love it? What if I hated the food? We reached the end of the hallway; in confusion as we felt the walls for a door and just laughed with each other.
Then, lone and behold, an automatic slide door (which disguised itself as the wall very well) opened to reveal what felt to me, like a secret society only the elite could ever be privileged to be at. I couldn't help but feel a little star struck and feel myself in awe at the revelation of the restaurant. And while I would love to travel the country and critique food one day; dining at the best restaurants internationally, part of me hopes my innocence and amazement like a naive child will not die as I continue to eat and dine at such fine places.
The staff were ever so gracious; attentive but not brusk. They were gracious, warm and took good care of us of during the evening with suggestions and delivering a high calibre of service. The restaurant was dimly lit; and glowed every now and again from the Crown fire display. The view of the Yarra was beautiful, and transitioned well with the window display of the kitchen staff who were hard at work to create masterpieces aside the spit roast pineapple. I felt like I had the best seat in the house, being able to observe a pinch of all my surroundings.
For our evening drinks, bubba ordered the Mint Rickey, and myself the Pineapple Sparkler. Both made for interesting concoctions, but the Mint Rickey was definitely a winner. It was refreshing, smooth and a perfect accompaniment to our dinner.
The staff were ever so gracious; attentive but not brusk. They were gracious, warm and took good care of us of during the evening with suggestions and delivering a high calibre of service. The restaurant was dimly lit; and glowed every now and again from the Crown fire display. The view of the Yarra was beautiful, and transitioned well with the window display of the kitchen staff who were hard at work to create masterpieces aside the spit roast pineapple. I felt like I had the best seat in the house, being able to observe a pinch of all my surroundings.
For our evening drinks, bubba ordered the Mint Rickey, and myself the Pineapple Sparkler. Both made for interesting concoctions, but the Mint Rickey was definitely a winner. It was refreshing, smooth and a perfect accompaniment to our dinner.
To start the evening, we ordered the Meat Fruit and the Hay Smoked Ocean Trout. The Meat Fruit has been a internationally renowned signature dish of Heston's for quite some time, and we have both been so excited to try this dish. This entree definitely surpassed my expectations, and was a gentle reminder that not everything is quite what it seems. The execution in plating and flavour was beyond perfection; a heavenly creation that only a true artist could create. So simple, yet complex. The citric undertone from the mandarin jelly melded well with the smoothness of the chicken liver parfait. It was creamy, light and rich in intensity - a welcomed companion to the grilled bread. If food can be graceful and elegant - the Meat Fruit would be a leading example.
The Ocean Trout was also another spectacular way to begin the evening. The flavours were complex yet so refreshing; packing a punch to excite the palate. The trout was soft like butter melting in your mouth, and everything sat so delicately. The roe added further depth to the light dish, and also looked so beautiful on the plate.
Our meal progressed to mains where I had ordered the Slow Cooked Pork Belly. Sadly, this dish didn't hit the same high notes of the starter. The pork was quite tough in bits, and the combination of the spelt didn't quite complement the dish to my expectation. The lardo (I think?) which the spelt was wrapped in was thin and almost dissolved in the mouth, and the preparation of puffed lardo was perhaps the highlight to the dish. The Robert sauce was nice, but did not take my breath away. In notes of this critique, I will say that my criticism is minor and had this been received in another restaurant, perhaps my words would not seem so negative. I was still quite happy to eat this dish, but for the high calibre and refined intricacy that Mr Blumenthal himself is well recognised for, the plate I had on that night was not quite on par with the rest of the evening.
Bubba had the Roast Snapper in Cider. I cannot quite comment on this dish, as I did not have it, but will assume by his reactions, smiles that this dish was filled with a perfect marriage of flavour. I did, however, try the cider sauce. It was punchy, light yet rich, and the perfect balance between acidity, sweetness and saltiness. Bub did find a bone in his dish and while this may be unforgiving at a fine dining restaurant - the beauty visually and physically in taste was the most well written apology to what would be a crime.
To accompany our meal, we ordered a side of mashed potatoes. As an avid fan of potato, I cannot begin to describe how perfect this bowl of mash was. It was velvety smooth in consistency; not a single lump at all. It was creamily scrumptious and well seasoned. Truth be told, I would have had happily licked that bowl clean if we had not been dressed so fancy.
For dessert, we had to resist ordering the entire selection and chose the Tipsy Cake and Taffety Tart. The Tipsy Cake consisted of a warm pillow of fluffy brioche bun drenched in a creamy, brandy sauce. The brioche was chewy and the yeast was apparent, while the alcoholic undertone created a perfumed blanket. Served with a slice of spit roast pineapple to add a balance of sweetness and acidity, the dish was a virtual cuddle to the tummy.
The Taffety Tart was an adventure to the senses and was as aesthetically beautiful as it was tasteful. The use of eucalyptus provided an aromatic intensity; the brittle crumble delighting the tongue with fragrance. The dish was not overly loaded in sugar and soaking in sweetness. The wattle seed biscuit was of the perfect thickness so that it was not too hard, but not too crumbly. The black current sorbet was a perfect quenelle and gave a fresh sweet yet acidic hint to dance along my taste buds. The dish was balanced, humble and the display of how each element effortlessly lifts each other with grace allowed each spoonful to reach a new height.
In a decision to prolong the night from ending, we decided 'Why not?' and agreed to the famous liquid nitrogen ice cream experience. I remember many years ago when Heston appeared on Master Chef and I was first introduced to such an ingenious concept. It felt like a true honour to witness one of the wait staff create the ice cream before us; explaining the idea whilst spinning slowly as she added the liquid nitrogen to the custard base. The popping candy evoked my childish side, while the blood orange at the bottom of the cone cleaned the palette nicely.
As a complimentary to the night, we were served an earl grey infused chocolate ganache with a carraway biscuit. Whilst the serving is small, its the perfect treat to end the night. It was rich but was not overpowering in sweetness. Dinner by Heston is a restaurant where the techniques and presentation roll so effortlessly that it almost easily slips your mind at how only a true master could manage such control in creating such dishes. No dish is overdone, and when executed perfectly - everything just works. There is a reason why Heston has been praised by critics and recognised internationally. It is not a gimmick but rather, a true expression of food that is quietly confident. It sells itself, and stands proud as an original. It is the work of countless experiments to develop the perfect creation. It is where science, history and food are touched by the modern era to bring something so special to the table. Each ingredient flows with one another to bring out the best in each other; only to excite you on just how wonderful food can be.
Dinner by Heston Blumenthal
A: 130/8 Whiteman St, Southbank VIC 3006
Ph: 9292 5779