Fancy Pants Sunday came about following Grumpy Pants Steve's 2 weeks of grumpiness! In his quest for redemption he booked at able at The Point at Albert Park. A touch more swish than our usual Sunday lunches, we enjoyed the view from our table on this grey and drizzly Sunday.
Our welcome was efficient and over the course of the meal we got to know our waiter better and he provided a personal and likeable standard of service. We started with an amuse bouche of smoked salmon with a little crumb and it was a delicious morsel.
Our welcome was efficient and over the course of the meal we got to know our waiter better and he provided a personal and likeable standard of service. We started with an amuse bouche of smoked salmon with a little crumb and it was a delicious morsel.
I chose the Western Australian marron, linguine, edamame and ice plant to begin with and it was so beautifully presented. The flavours were delicate and so fresh and the colours so vibrant.
Steve started with the parsnip veloute, pine mushrooms, hazelnut and poached quail egg. Again beautifully presented, it was a good combination.
Steve started with the parsnip veloute, pine mushrooms, hazelnut and poached quail egg. Again beautifully presented, it was a good combination.
Our main courses were all about meat. I had the Yarra Valley pasture fed lamb, sweetbreads, pommes Anna and red cabbage salad. Beautiful pieces of pink lamb with crumbed morsels of sweetbread, delicious earth mushrooms and a zingy cabbage salad - it was a symphony of delight! Totally delicious.
Steve decided to go with steak and the Tasting Plate consisting of 100g Cape Grim Eye fillet, pasture fed 100g Sher F1 Wagyu Porterhouse and 350+ days grain fed 100g Hopkins River Eye Fillet 120+ days grain fed. Amazing how steak can be so different. He declared is favourite to be the Wagyu whereas when I sampled them I preferred the cleaner and leaner flavour of the Cape Grim eye fillet. Well, it seems there is a steak for everyone!
Steve decided to go with steak and the Tasting Plate consisting of 100g Cape Grim Eye fillet, pasture fed 100g Sher F1 Wagyu Porterhouse and 350+ days grain fed 100g Hopkins River Eye Fillet 120+ days grain fed. Amazing how steak can be so different. He declared is favourite to be the Wagyu whereas when I sampled them I preferred the cleaner and leaner flavour of the Cape Grim eye fillet. Well, it seems there is a steak for everyone!
Side dishes of beef fat potatoes and brussel sprouts and bacon lardons complete the Sunday spread.
Delicious meats and delicious vegetables. Nothing really could be faulted. We were even warned in advance of the impractical plate Steve's steaks were served on so we couldn't even find fault with that!
We enjoyed a beautiful bottle of Bass Phillip Crown Prince which was so elegant and silky smooth with virtually no rough tannin. Our waiter even brought out the fancy pants decanter which required a lot of twisting and twirling! Good thing the waiter took charge because if Steve and I did it, there probably would only be half a decanter left!
We rounded off the meal with an apricot souffle with a yoghurt ice cream. I enjoyed the sweetness of the souffle and the tang of the yoghurt ice cream. It wasn't the lightest of souffles I've had and wasn't quite as good as the pistachio version at Virginia Plain but it was still pretty good.
The Point at Albert Park feels like a special occasion kind of place. Ambience is quite conservative and hence quite subdued. Possibly a touch too refined for an easy Sunday lunch every week but every girl wants a frock occasion once in a while.
The Point at Albert Park feels like a special occasion kind of place. Ambience is quite conservative and hence quite subdued. Possibly a touch too refined for an easy Sunday lunch every week but every girl wants a frock occasion once in a while.
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