It was a pretty cold afternoon so we sat indoors; would have been lovely to sit at a table in the outdoor terrace in the sunshine but sadly this was not to be.
This is a great lunch deal. The champagne is free flowing and glasses are never empty. Service was attentive throughout.
Given there was Moet on offer I chose to go with the oysters which came with a yummy shallot and Cabernet Sauvignon vinegar dressing. Nothing not to like here!
Steve went with the roasted heirloom beetroot salad, Yarra Valley olives, house made ricotta,toasted hazelnuts and basil emulsion. Again nothing to go wrong with a beetroot salad really.
Steve ordered the pan fried Cone Bay barramundi with roasted shallot consommé, barley risotto, wood sorrel, and parsley which was a lighter dish but of a high quality.
My choice was the muscovy duckling with spiced quince, crispy duck skin crumble and organic Yarra Valley black berries. I think I expected a bit more duck than the 4 slices of breast on the plate. The duck skin wasn't particularly crispy and the muscovy sweet flavour didn't really come through. The dish wasn't a fail though as the duck was tender and rich and left pink which I like. The sweet touch came from the black berries.
We shared sides of potatoes and vegetables all of which were well presented and of a good standard.
In all honesty, all the food we had was decent but none of it was particularly memorable or stand out. Without my photographs I think I'd completely forget what I ate there.The fact I can barely remember what dessert I had is probably significant. I don't think I'd return to Number 8 for food but along with the free flowing champagne, it makes for a fun and memorable afternoon. The food played second fiddle to the bubbles in the glass.