Lune Lab experience

If you live in Melbourne and you haven't heard of Lune... then you must be living under a rock. Being crowned the best croissants in Melbourne (or dare I say Australia ... or potentially even the world), it is place that foodies from all across the world go running to when in Melbourne.

For some die hard fans (such as myself) to be able to get my hands on Lune Lab tickets was a very sacred achievement.

With Lune Lab, it is a 3 course degustation. The first course is always the same, it is a classic croissant fresh out of the oven but the second and third course vary by the season.

The ticket price are steep and I wont deny it is a lot to pay for 3 croissants. However if you love (eating) croissants as much as I do, then you might want to hang in there and keep reading.

The first course 

First croissant is one that is 10 minutes out of the oven. Your host will give you a choice from a huge tray, if you like your croissants softer then you go for something in the middle of the tray or if you prefer it more crispy then the edge of the tray. I went with my trusty food buddy (my lifelong eating partner) and tried one of each. When you taste one after another then the differentiation is  there, however if you just taste one, then it is much harder to call out that difference. Either way you pick, you will still taste fresh out of the oven croissant is still warm and the layers of the pastry is defined and fluffy. This is what I would term buttery goodness.

The second course
Second course is the savory croissant. Fortunately for me, I visited during truffle season and had a lovely surprise awaiting me. The dish was Beef Bourguignon. This was a classic croissant served as a classic French dish. It came with a red wine jus, mash potato and generous shavings of truffle shaved in front of you. The croissant was baked perfectly and you cut through layers of pastry and paired with a perfectly cooked beef. The kale crisp adds that extra texture to balance off the dish. I am a tad sad that this was seasonal. As I finished my dish I was thinking to myself that I  am not sure when I will get another chance to taste this again (if only they offered seconds).

The final course
Final course was a Yuzu tart. This is the Lune version of a tart that is made from croissant pastry.

During the whole experience you will have bottomless coffees and hot chocolate. You can drink yourself silly, like my partner did and be very energetic for the rest of the day. The staff won't judge you and be very attentive to ensure all your coffees/hot chocolates arrive promptly.

Final words
I would highly recommend this experience and would go again. If you are questioning why would you pay $60+ for 3 croissants... well this is why

• creativity and thought that has gone behind the process to deliver something exceptional on the plate
• dedication and art of finessing the details of a perfectly crafted croissant
• taste of something that you cannot easily get anywhere else
• being able to taste croissants done in a very different way
• being able to buy as many of the croissants as you like without having to line up
• truely experience and taste the dedication that Kate Reid and her team has gone to, in order to perfect and elevate the humble croissant.

Oh also, I would recommend the first session over the second session. By the end of our session, some of the croissant varieties have sold out. If you don't want to miss out, best to wake up a bit earlier.

Lune Lab tickets need to be bought in advance and sell out very fast. So if you want to go, head to the Lune website and find the next lot of ticket release, set a reminder on your phone and just have super fast internet when the ticket release day comes. Good Luck!!

Additional rambling notes: I have been a loyal Lune fan (since the Elwood days). I honestly think it is the best croissant I have ever tasted in my travels. I set out on a food adventure on most my holidays and yet to find something that comes close to Lune. Would love to hear other people's Lune or general croissant experiences. 

Entrocote

On our most recent trip to Europe, D and I paid a visit to Relais Entrecote in Paris. From my understanding it is considered an institution over there, with the lines out the door each night testament to that (and this is at several of their restaurants). Because we absolutely loved the Relais Entrecote restaurants in Paris, of course we had to give this Melbourne restaurant a go. Needless to say, we had high expectations of being able to find a good Steak Frites in Melbourne.

Upon entering, the service was friendly, with the place half to three quarters full. Being a French restaurant, the atmosphere was cosy inside. After being given menus, they also brought some bread with butter. The bread wasn't warm which was disappointing, but it was fresh and was very nice.

For entree D ordered the escargots and I ordered the Onion Soup Gratinee. The Onion Soup had a beautiful consistency to it, with just enough Onion flavour broken up by the Gruyere cheese croutons. It looks on the small side, but it is a heavy dish, so I was glad we were sharing. 

The escargots were full of flavour, namely butter and herbs, which kind of took away from the actual escargot. However, this has always been my reservation with ordering escargot; all you get is butter and herbs from the few times I have it. It tasted every bit like how escargots are served in France, so it is still a tick from me.

Of course for mains we both got the Steak Frites. This is why you come here, and it did not disappoint. The fries were crispy and well seasoned, and were even nicer when they soaked up the excess sauce from the steak . The green sauce is simply translated to a butter and herb sauce, and it really is the perfect accompaniment to the whole dish. It is not too heavy, and tasty with the steak. It wasn't exactly the same as that found in Paris, but it is close enough.

The steak was still pink inside, it was cooked perfectly for medium rare and meat was tender. The steak itself was a little underseasoned, but the sauce more than made up for it (which I think is the aim). The actual dish doesn't look all that big when it arrives, but trust me, it is a heavy dish. Both of us still had leftover fries at the end..

Overall, the fitout was modern, and the staff were friendly. The entrees were well done, and the steak cooked perfectly. It is a little pricey though, so not the best value in town. All in all, definitely worth a visit to try the Steak Frites especially to get an idea of classic French cooking done well.

Panama Dining Room

Dad had Saturday night off which was quite rare so I took up the opportunity to take mum and dad out. Normally when dad is off we eat at home because my mum is a fabulous cook but it means it's always Asian food. So to be different, I took mum and dad to Panama Dining room and followed up with a trip to Messina (dad loves ice cream.... think that's where I inherited that passion).

Located in Brunswick, it's not area that mum and dad venture to much. So it was an eye opener for them to see people know about restaurants not located with a street front. After climbing 3 flights of stairs, we were greeted with the lovely staff of Panama Dining Room who showed us to our table. We had 2 minutes before the oyster happy hour (6pm-7pm) finished so we got 12 as soon as the waiter got here. Dad and I both love oysters so there was no way we would say no to $1 oysters.

The oysters were the first to come out. Fresh shacked oysters served natural with wedges of lemon. These were not as creamy as your your Coffin Bay oysters but for $1 each, we were very happy.

On to the starters, since mum and dad wasn't very hungry we opted for 3 light starters to share. First one was the marinated prawns with roe and potato crisp. Mum really liked this one, the prawns were fresh and light and the crisp gave it that nice crunch.

Next was the Cured Ocean Trout with cucumber sorbet. Another light and tangy flavored starter. The cucumber added a light crisp bite.

Dad and I love parfait, so we got chicken liver parfait on toast to share. This was paired with truffle and marmalade . I love the taste in texture but didn't like how it was served in a box with a napkin underneath. It was hard to share and all the filling from the brioche bun toast, stuck to the napkin. There was a lot wasted by being stuck on the napkin in the end.

For mains we shared the John Dory with risotto with lobster sauce. The fish itself was a bit bland so it heavily relied on the lobster sauce and the dash of mustard. There was also slices of cucumber on the plate to add that fresh element.

Our other main was the roast chicken. The chicken was roasted with rosemary scent and lied on a bed of mash. The meat was tender and succulent however it lack a punch, it felt like it needed something else on the plate to complete it. This was a substantial size and we struggled to finish it between the three of us

For the sides we got the ricotta, mint pea salad. Loved the creamy, fresh combination of flavours.

The chips were thick cut. Fluffy, starchy goodness.

We decided to skip dessert, since Messina was downstairs.

Overall 15/20 I enjoyed most parts of the meal. Mains were a tad disappointing but the starters made up for it. This is a place that I won't mind trying again with D. Especially if there is $1 oysters. I know their menu changes quite regularly, so they do keep regulars entertained.

Chez Dre

This is one of those places I love going to but don't go as much as I like to. Most people think of sweets when they hear Chez Dre but they offer more than that. They have a great selection for brunch with heaps of savory options too.

When D and I went for brunch, we picked out 2 savory options as we knew, we were going to take some cakes home after.

D got the duck sandwich. This was pulled duck with red cabbage, onion jam, apple and truffle mayo on a panini. Won't lie, it was really the truffle mayo that attracted us to this dish. D and I both love our truffles so when truffle is an option on the menu, we would gravitate towards that option. This proved to be a good choice too, the duck was beautifully confit and the crunch of the cabbage with the sweetness of the apple, made it a very filling meal but not to the point you feel disgusting. It was one of those great sandwiches, that you want more of.

I got the baked eggs. I always have great difficulty deciding what to get for brunch, I love my savory and my sweet. This time, savory won, because I knew I had to take a cake (or 2) home. The baked eggs came with eggplant, chorizo, onion and zucchini served with toasted baguette. This was one of those hearty winter morning meals. The warm eggs came with a kick from the chorizo, the egg was just runny enough and there was plenty happening with intense flavours off all the ingredients.

I've been here quite a few times but still struggle when it comes to cakes. They have a great selection but the problem is.... they all look so enticing. After much pondering I finally decided on the lychee dome and strawberry, vanilla fraisier.

The lychee dome had lychee mousse, lime curd, raspberry jelly and finished with coconut. This was a light and fluffy dessert, great for people who don't want something heavy.

The strawberry and vanilla fraisier was more on the cake side. It had multiple layers consisting of orange, vanilla, basil olive oil biscuit and strawberry jam. I love the different components and the texture that came with each mouthful.

Overall 17.5/20 this is one of my favourite brunch places in Melbourne, I love the diversity they offer from sweet, savory to coffee. Definitely a brunch institution in Melbourne.

Vue de Monde

Since Mario missed out on coming here for his b'day due to me being away for work and Bear has decided to pack his bags and head back to his hood, thought it was the perfect excuse to hit up Vue De Monde for a belated birthday and farewell. So the burger crew were all for a degustation at VDM with no hesitation.

As a bit of a background, VDM is one of the premier fine dining experiences in Melbourne and getting a booking can be a challenge at times. They only offer a degustation menu but they do have an option of a 5 or 10 course. Being the nature that we are, we opted for the 10 course.

First up was what they called snacks. It was an assortment of nibbles that started with a salt and vinegar crisp with macadamia puree. Quite interesting, I've never thought to eat my crisp this way, I can see why it was paired up with the sour and creaminess.

 Smoked eel, white chocolate with caviar. It looks like a toffee but as you bite into it, the smoke eel flavour comes through to offset the sweetness in the white chocolate shell.

BBQ lamb heart with pineapple and duck tongue with pepper. This was not something that I had expected in fine dining. Both were cooked in a way that when you taste it, it is not what you expect it to be. It tasted like refined BBQ meat and unless told, you won't think that it was a non traditional part of the animal.

Oysters were served with smoked salmon caviar. They oyster was fresh and creamy.

Salt cured wallaby was next. It was presented on a bed of Himalayan pink salt rock and rolled up with a drop of herb puree. This wild game was distinctive with it's strong flavours.

Last of the snacks was the garden greens with pine smoked salmon pearls. The micro vegetables with the intense burst of flavour from the salmon pearls was an interesting combination to highlight the complementing aspects of one from the other.

Next was the barramundi with potato, caviar and chicken puree. The fish was succulent and fresh, the light crumb crust was enough for a crunch but not enough to over power it. The quince sauce tied together beautifully.

Kangaroo smoked over Japanese oak. The game flavours were balanced out with the smoky scent and pepper. The pickled onions gave the tang to cut through the meatiness.

Blackmore waygu, bone marrow and salt bush.  Mmmmm succulent, tender wagyu, my only complaint was, I wanted more on the plate.

Next came the pallet cleanser. Wood  sorrel came out in a small bowl, then liquid nitrogen was poured over it and the table to snap freeze and dry it. We were then ask to pound it so it became a fine crumb. Once it was nice and fine, the waiter dished a scoop of cucumber sorbet. This was theatrical and very refreshing.

Butter and bread was served after the cleanser, you might be wondering why am I talking about bread here. Well, I'm more talking about the butter. The hand churned butter was amazingly soft and silky. It took the sourdough, to the fine dining level for bread.

Eggs and toast was next, it was duck egg yolk, truffle and pear. The yolk was oozing out from under the pear and the truffle provided that salty hit.

Marron, brown butter and lemon jelly. This was my favorite dish out of the 10 course. The delicate flavour of the marron was accentuated by the brown butter. Then finished with the lemon jelly it was a good way to round up the flavors with a strong citrus hit.

Ox tongue, beetroot bone marrow. This was served with a powdered creme fraiche, the texture came out looking dry but the moment it hit your mouth, it melted and it taste like creme fraiche that just came out of the fridge. The beetroot and ox tongue were combined and when eaten together with the creme fraiche it was a combination of meaty, creaminess and laced with beetroot.

Kingfish with deep fried kale and buttermilk, this was so pretty I didn't want to ruin the plate up. The crisp kale and kingfish taste great together. Kingfish is one of my favorite fish when it comes to seafood, this one was paired with the rocket oil, mild bitterness. I loved it.

Next was the start of the desserts and it was started with a pallet cleanser of butternut, sunflowers and passionfruit. The combination does not sound like a typical pallet cleanser, but it did the job with the sweetness in the passionfruit.

The goat's milk with fennel and blueberries was next. This came with a sugar crystal that you break. The texure was like a panna cotta cross a creme brulee but served cold with shards of sugar crystal.

Tonka bean souffle with smoked chocolate ice cream. I saw quite a few of these come out of the kitchen during the meal and I was really looking forward to it. Souffle is one of those things I really enjoy but too lazy to make myself. The souffle came served with the ice cream served on table and a spoonful shoved into the centre of the souffle. Personally, I preferred it on the side as the ice cream melted too quickly inside the souffle and it didn't give me a lot of time to finish it.

Next part was my favourite part of the dessert, we got an assortment of cheeses. Since there was 4 of us, we got a large selection to try. The waiter gave us a generous range of goat, cheddar, blue, soft, white wash. Then it was pair with a cracker or fruit crisp bread. We had so much fun tasting the range and moving from the mild side to the real stinky blue. My favorite was the truffle brie, highly recommend it.

Finally it was the last course and this was a petite 4, This included penny jellies made with whiskey, menthol ice cream, sea shell chocolate with pork crackling and lamington.

Since it was an event for both Mario and Bear, the staff at VDM helped us celebrate with a beautiful message.

The service was impeccable. They did everything within their power to make the experience unforgettable. We got a goodie bag to take home afterwards and also they offered to take photos for us to keep the memory after we went home. 

Overall 19/20 it was a fantastic experience. I can fully appreciate why it has the status of being Melbourne's finest. Some of the things that sounded ordinary on the menu but tasted superb or sounded oddly paired but turned out to be a brilliant idea.