Friday Night Fever at Vue De Monde!

Ok ... firstly ... I can now say I've been to Bistro Vue and Cafe Vue ... so I'm slowly making my way up to the $250 10-course degustation!! I'm not going to harp on about how fantastic the food at Vue de Monde is, but just to say that by and large, they deserve the accolades given. What I will say is that even though I have completely no memory of the last course, I do remember being taken on a tour of their kitchen, thanks to the lovely K ... it really is not what you know but who you know!! This would have been the highlight of an already splendid evening. Although, we didn't get to taste anything while we were being shown around, we giggled drunkenly as our french (?) tour guide poured liquified nitrogen on the ground, and we ooh-ed and aah-ed appropriately at the big vat of melted chocolate ... and caroused where required as the various sous-chefs, commis chefs, whatev chefs were introduced.

 
The night itself had a music theme - Friday Night Fever - although there was a sad lack of 70s style fro wigs, white pant suits or flares. Narry a chunky necklace nestling cheekily amongst chest hair in sight. But we brought the party ... we got down and dirty!!

I must apologize for the quality of the photos, or lack thereof. We were in the outdoor bit of the Vue monolith ... the bit with the flower pot walls.

Having imbied quite a bit of bubbly (with a small sifter over at the Oirish pub across the street), we were well and truly primed for our first cocktail:

Motown - rye whisky, cognac, vermouth & Dom Benedictine

 
I have a problem with scotch and its derivatives (this is a story for another time!) so this was probably the least favourite of the cocktails for me. The Rye Whisky was the dominent flavour ... and I'm sure the rest of my fellow cocktailers would attest to the subtle peat aftertaste, but I chose to down in 2 gulps and concentrated on the dish that was served with it.

Crab & Oat mille feuille with seaweed gel - the seaweed gel was one of those alchemic chemistry set marvels that seem almost old hat in its fecundity. You're not quite sure what it is ... it doesn't really have a distinct flavour ... but is reminiscent of something both in flavour and texture that stirs up an ellusive memory ... I guess therein lies the alchemy!

Next up - Bossa Nova - cachaca, lime, sugarcane juice & sparkling coconut water (dispensed by some fancy kind of soda stream container). Oh and Ariba!!! This was my kinda cocktail!! I'm not sure if distilling the coconut water as a foam added much in terms of interest, but the actual drink was superb. I think we were all agreed that we could have easily gone another jug for the table.

This was served with a Coconut & Chicken Blanquette with corn cake - one of those sous vide efforts! Nice moist fresh flavour and the corn cake was delicious - it was a dish that honoured the intrinsic flavour notes of its ingredients.

Next course was Hard Rock! - bourbon, blood orange juice, vermouth & cherry brandy - the citrus hit was strong followed by the cloying alcoholic taste of the bourbon - sadly I did not taste the cherry brandy beyond the sweetness - and again, not quite my kind of drink ... but at this stage, you could have lit a match at our table and we would have combusted!

Accompanying our 3rd cocktail was a dish of BBQ Wagyu ribs with potato salad & coleslaw. When we lifted the bone off the plate, the meat just slid off as a gooey gelatinous mess - heaven!!

Next up was Hip Hop - gin, rosemay, honey, lemon & apple juice - now you're talking baby!! Let me fix my weave and check my grind! I fully intend to try this at home - can't wait for a summer barbie to wheel this one out for the folks. The combination speaks for itself and does exactly what it says on the bottle!

Our amouse bouche (well kinda) for this cocktail was a Goat cheesecake serbed with walnut & endive. M wasn't sure about this. He found it all a little too schizo! Was it trying to be a dessert, or was it aiming for savoury? I didn't really care. I love goats cheese, and I love cheesecake and the bitterness of the endive cut through the richness quite aptly.

Finally, it was the course that I have no memory of whatsoever - ELECTRO!! - vodka & passionfruit served with Milk chocolate & passion fruit cake (oh and yes that is a glow stick stirre). And really folks, I truly have no memory of this, but here's a photo of said desert:

I think I was falling asleep at the table at this stage. I'm sure everyone noticed. We had one last hurried drink back at the Oirish pub and then it was really time to go.

Thank you once again K for organising this. And since you also have contacts at Movida, lets lock that one in soon.