The welcome is professional and slick and we're shown to our table which is between the kitchen and the huge windows. There's so much going on, I'm not sure where to look and it's hard to focus!
A morsel of smoked eel, whit Peas, pistachio, strawberry on a little glass dish and is interestingly sweet and naturally smoky. Reminscent of the sweet teriyaki unagi of Japan I guess white chocolate isn't so weird after all as it gives it that same sweetness.
A waiter brings over a plate with two slivers of scarlet wallaby with a dollop of green mousse which he expertly rolls up and puts on a rock for us. It's salty and savoury and again moreish.
So we take the easy way out. We tell them we're all in for the food so just give us what they've got and as for the wine, just keep on bringing it! I feel I need a seat belt to strap me in for the long haul!
The next dish, also seafood, sounds so simple; roasted marron, tarragon butter but my goodness it was amazing, One plump marron, one smear of tarragon butter, one pile of salty powder and a crispy wafer. The marron was just so fresh and firm and creamy and sweet and the butter just so rich. Eating it with no cutlery just added to the greedy and naughty experience. More marron please.
Undoubtedly it's good onion soup and the melting cheese and bread cubes evoke memories of Paris. The pickled onion stops the soup from being too sweet. And whilst it's yummy, taste wise I'm not sure it's a huge amount better than French Onion soup in Paris. But what I do like is that the onion doesn't become the sludgy, slurry, slimey mess that is usually found in the bottom of the bowl of French Onion soup.
We enjoyed a glass of 2003 Dom Perignon along with this so utterly decadent but the bubbles went so well with the egg - both rich and indulgent.
Interesting concept and delivery but unfortunately the combination of flavours made it taste like handsoap! Maybe next time we can grind fruit or something less herbaceous and floral.
After the prawn came the barramundi head atop a bed of herbs. The chef extracted the cheeks and placed them on a lettuce cup with a drizzle of spiced butter. Delicious san choi bao. And the chef was happy to leave the head for me to poke around and extract more delicious shred of fish meat.
A sign of the meat to come - sword in the stone! I guess steak knife in a rock is more the reality.
We are served lamb from Flinders Island - breast topped with sunflower seeds and rump with a mustard sauce and a dollop of something I can't quite remember. It's very tasty and the saltiness is sweetened by the slice of pear on the plate.
I appreciate for some dessert is about chocolate though and so does Vue de Monde as the second dish is chocolate soufflé, chocolate mousse, crème anglaise. The souffle arrives all plump and light, the waitress makes a hole and pours in the creme anglaise making it swell even more. We dig in and it's light and fluffy and sweet like chocolate. I can imagine just how well received this souffle would be amongst the chocolate lovers. For me it's just a bit too big and a bit too sugary but Steve has no problems. Accompanied by a glass of Pedro Ximenez the whole combo is just a touch too sweet.
It's a lovely way of extending the memories of the meal for longer.
Our Vue de Monde experience was entertaining; deliciously sublime in places (marron, duck egg, meat) and weirdly curious in others. We thoroughly enjoyed it and had a great time. I can see that it is a notch above its competitors but that notch is a pricey one!