This was my second visit to Entrecote as I'd been for lunch with Stef to check out the digs and see if it reminded me of Relais d'Entrecote in Paris where I'd been a couple of times before and love dearly. Apparently the Parisian version has inspired Jason M. Jones to lanch a Melbourne option. Lunch had been successful so when Steve said he'd like to try, I was happy to go along.
It was Friday evening and we arrived there around 6pm after work and we weren't ready to eat but then didn't want to have to wait for a table later. The friendly maitre d' was happy for us to go for a drink at Stokehouse City and to return 30 - 45 minutes later which worked for us.
Our table was intimately sandwiched in between two other tables for two and we were all very close to one another.
I think even in romantic Paris it wasn't quite so cosy! We were also looking forward to a carafe of rustic house red served in a glass bottle probably filled from a tap at the bar a la Paris but instead had to go for a very pleasant if inauthentic Victorian pinot noir.
It was Friday evening and we arrived there around 6pm after work and we weren't ready to eat but then didn't want to have to wait for a table later. The friendly maitre d' was happy for us to go for a drink at Stokehouse City and to return 30 - 45 minutes later which worked for us.
Our table was intimately sandwiched in between two other tables for two and we were all very close to one another.
I think even in romantic Paris it wasn't quite so cosy! We were also looking forward to a carafe of rustic house red served in a glass bottle probably filled from a tap at the bar a la Paris but instead had to go for a very pleasant if inauthentic Victorian pinot noir.
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We decided to share and try the French Onion Soup and the Spring carpaccio of scallop. The soup arrived steamingly hot with the cheesy top, gratinee as they say in France! It was very savoury and satisfying. Probably too rich for one person but yes, very French. I like the cheese to be a touch browner so there is some crispiness as well as gooeyness but this was a good start.
The scallop was reminiscent of Paris in Springtime. Delicately and prettily presented, it was fresh and light with a heavy lemon zing from a a citrus gel dotted around the plate which was pretty intense. I wasn't too sure about the lemon gel and maybe a lighter touch would have been a better balance but it was still good to have some sharpness and acidity.
The scallop was reminiscent of Paris in Springtime. Delicately and prettily presented, it was fresh and light with a heavy lemon zing from a a citrus gel dotted around the plate which was pretty intense. I wasn't too sure about the lemon gel and maybe a lighter touch would have been a better balance but it was still good to have some sharpness and acidity.
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So the piece de resistance...Grilled Hopkins River porterhouse, frites, sauce maison au beurre et aux herbes and a soft leaf salad.
I liked the way the waitress marked on a paper placemats the R for rare which is what they do in Paris but it's S for saignant. The sauce is a little greener in appearance than its French cousin which has a deeper flavour and more of a mustard kick but I like the freshness of this version. The steak I had the first time was good if a little tough but this time it was tender and melt in the mouth. Funnily enough the fries were better first time round - crispier but these ones were still pretty yummy. I love that authentic shoe string frites are served which is hard to find in Melbourne.
The salad is a delicious blend of nuts, soft leaves and radish. This time round there was less dressing on it so it didn't have the sharpness to cut through the richness of the meat, sauce and frites but the leaves lightened the load.
I liked the way the waitress marked on a paper placemats the R for rare which is what they do in Paris but it's S for saignant. The sauce is a little greener in appearance than its French cousin which has a deeper flavour and more of a mustard kick but I like the freshness of this version. The steak I had the first time was good if a little tough but this time it was tender and melt in the mouth. Funnily enough the fries were better first time round - crispier but these ones were still pretty yummy. I love that authentic shoe string frites are served which is hard to find in Melbourne.
The salad is a delicious blend of nuts, soft leaves and radish. This time round there was less dressing on it so it didn't have the sharpness to cut through the richness of the meat, sauce and frites but the leaves lightened the load.
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I really wanted to try dessert as who can resist French expertise. I was torn between the lemon tart and the strawberry profiteroles. I was anxious that the lemon tart wouldn't live up to Phillipa Sibley's version from Prix Fixe (the predecessor to Entrecote) and the waitress' suggestion was to go strawberry. Steve couldn't resist the sound of the Bombe Alaska with salted caramel, raspberry, chocolate and meringue.
The desserts arrived and looked pretty. I found the profiteroles a bit disappointing though. There were three each one filled with something different - cheesecake ice cream, strawberry sorbet and vanilla ice cream. The cheesecake ice cream had a nice flavour with a tang at the end but it was a bit grainy and the other two were fairly standard. Sadly the Bombe Alaska was also disappointing. The ice cream sphere in the centre was too frozen rendering it difficult to eat.
I've since learnt from a former chef that used to work at Prix Fixe that the lemon tart at Entrecote is to the same recipe...darn...should have had that...it's on the to do list...
The desserts arrived and looked pretty. I found the profiteroles a bit disappointing though. There were three each one filled with something different - cheesecake ice cream, strawberry sorbet and vanilla ice cream. The cheesecake ice cream had a nice flavour with a tang at the end but it was a bit grainy and the other two were fairly standard. Sadly the Bombe Alaska was also disappointing. The ice cream sphere in the centre was too frozen rendering it difficult to eat.
I've since learnt from a former chef that used to work at Prix Fixe that the lemon tart at Entrecote is to the same recipe...darn...should have had that...it's on the to do list...
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