A little sea and a little land. ..
Charred potatoes, smoked eel and horseradish.
David Blackmore 9+ wagyu, fermented black aussie truffles, sauce made of horseradish, buttermilk and radish. The idea that created this dish was winter coming to spring...a crossover of seasons. Preserving the aussie truffles from the winter creates a deep and earthy notes and the freshness of the sauce made of cultured buttermilk and spicy radish brings lightness to the rich wagyu and funky truffles. @vuedemonde
I remember 5 years ago, the young and naive 18 year old me listed Vue De Monde as a must do at graduation. .
Over the years, my priorities changed (thank God), but I never forgot the little list I had. 5 years later, I finally get to dine above Melbourne City surrounded by my entire family and French men 🤤😂
It may not be special to many who have dined there before, but to me it was a significant dinner that marked the end of my student days, and the start of the next stage of life. "Vue De Monde" means World view and without a doubt I know mine is about to change and will constantly change. but just like the croissant on a stick coated with Vegemite, I never want to forget the carefree and happy days that Ive been blessed with.
Well, good morning.
Waking up today with an assortment of breakfast goodies from our take-home gift received with last nights spectacular dinner at Melbourne’s iconic @vuedemonde . We celebrated life, love and the magical year that was as we look forward to a very exciting 2018. #Gratitude