Vue de Monde

It is sometime to complicate to take picture and enjoy foods at the same time.  Moreover, there are places that I don't want to take picture while dining there.  Vue de Monde is one of the places.  Luckily, Beansprout 's so kind to share pictures in this article. 

We started with Amuse Bouche served on a rectangular stone.  They called it 'Muesli bar'.  It 's a mixture of grains and seeds and seasoned with miso.

First course is 'Jardin Delegumes'.  The Heide vegetable garden 's lovely presented with winter vegetables and garnished with snow-like seasoning.   

Second course is 'Saumon Fume'.  It 's a cured, sugared, and smoked salmon.  Its smoke is from coconut ash.  My first impression 's I want chopsticks since the dish looks very Japanese.  There 're 5 salmon pieces.  The cleverness of this dish 's the taste of salmon changes piece by piece.  I think the temperature of salmon somehow dictates its taste.

Third course is truffle dish from WA.  It's a really rich and deep flavour dish with Manjimup truffle, fried duck egg, and onion sauce, which called 'Oeuf de Canard et Truffe'.  Egg white 's so soft and a bit running. 

After the third course, they served Sorbet au concmbre to cleanse palate.  It's a combination of cucumber sorbet, elderflower granite, and frozen lime.  Classic and yummy.

Our fourth dish 's Boeuf de Blackmore et Bettrave.  Blackmore wagyu steak with beetroot, mashed potato and wood sorrel.  It 's more like a confit with the brown crust and pink meat.  What interested us 's the heart shape micro herb, which later on we found out that it 's a wood sorrel.

Another cleaser 's the Entremet sucre, the lolly.  The lolly 's vanilly ice-cream with popping candy.  It was served with lemonade.  To best enjoy this dish 's eat lolly then sip lemonade.  So that popping candy 'll pop in y'r mouth.  We were warned that 'no dipping lolly in the lemonade' :D

The pre-dessert's Oeufs de Poules.  They 're served in eggshells within 6 eggs-carton.  From the left hand side, Pistachio custard, Prune&Armagnac eggnog, and Grand-Marnier mousse.  They 're as good as my last visit there.

The desserts are chocolate souffle, carrot cake (deconstructed), and Rhubard&milk.  Our waiter 's so kind to arrange for different desserts for all three of us.  Since Beausprout told him that she doesn't like the texture of soft merienge or mashmellow.

We were too full for coffee and tea but the petit ful is too good to resist.  Individual chocolate disguised as Lamington cake, Nugat served with chocolate and orange rind, Tulie and lemon curd.