Writing
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- Category: English: Creative Writing
- Date Submitted: 04/08/2016 08:16 AM
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Unit 6 ‒ Writing: Reviews
Ex. 53
Gourmet Magazine
«Dinner by Heston Blumenthal, Melbourne»
Rule number one at Dinner by Heston Blumenthal: don't forgo a predinner cocktail. Even if, like me, you discover the only booking available is at 10pm on a Friday (which possibly means you're having supper rather than dinner at Dinner), there's something so perfectly "golden age of hotel restaurants" about the whole set-up that to refuse a cocktail in such a setting could be read as an act of pitiable self-sabotage. This was a wonderful place, which I visited last week.
The bar at the Melbourne outpost of Heston Blumenthal's two Michelin-starred London restaurant is the only bar in his repertoire so far. It's intimate, glamorous and adult, with mirrored surfaces, a low-slung banquette and immensely comfortable upholstered armchair bar stools that offer a cinematic vista over the main dining room with its curved leather booths, moss-green armchairs and dramatic backdrop of city lights. It's so close-up ready that you'd only be mildly surprised to see Eva Marie Saint and Cary Grant clinking glasses down one end.
What has changed most dramatically from the pop-up days is the food, even if Dinner's most Instagrammed dish, Meat Fruit, is a close relative of the Alice in Wonderland-like trickery that defined the Duck's dégustation. A dish that's related to The Fat Duck's famed snail porridge, sharing the same vibrant green that comes from garlic- and parsley-loaded butter. Chicken Cooked with Lettuces is truly lovely, brilliant of flavour and texture. The chicken (from Mount Barker in Western Australia) is brined and rolled, cooked sous-vide, then roasted, and arrives sitting on a salty, spiced celeriac sauce and an almost mayonnaise-like onion emulsion made from charred spring onion and pickled-onion juice. It's accompanied by a cos lettuce heart, blanched and dressed with a white truffle and shallot emulsion, and topped with shards of crisp chicken skin, oyster leaves and...
Ex. 53
Gourmet Magazine
«Dinner by Heston Blumenthal, Melbourne»
Rule number one at Dinner by Heston Blumenthal: don't forgo a predinner cocktail. Even if, like me, you discover the only booking available is at 10pm on a Friday (which possibly means you're having supper rather than dinner at Dinner), there's something so perfectly "golden age of hotel restaurants" about the whole set-up that to refuse a cocktail in such a setting could be read as an act of pitiable self-sabotage. This was a wonderful place, which I visited last week.
The bar at the Melbourne outpost of Heston Blumenthal's two Michelin-starred London restaurant is the only bar in his repertoire so far. It's intimate, glamorous and adult, with mirrored surfaces, a low-slung banquette and immensely comfortable upholstered armchair bar stools that offer a cinematic vista over the main dining room with its curved leather booths, moss-green armchairs and dramatic backdrop of city lights. It's so close-up ready that you'd only be mildly surprised to see Eva Marie Saint and Cary Grant clinking glasses down one end.
What has changed most dramatically from the pop-up days is the food, even if Dinner's most Instagrammed dish, Meat Fruit, is a close relative of the Alice in Wonderland-like trickery that defined the Duck's dégustation. A dish that's related to The Fat Duck's famed snail porridge, sharing the same vibrant green that comes from garlic- and parsley-loaded butter. Chicken Cooked with Lettuces is truly lovely, brilliant of flavour and texture. The chicken (from Mount Barker in Western Australia) is brined and rolled, cooked sous-vide, then roasted, and arrives sitting on a salty, spiced celeriac sauce and an almost mayonnaise-like onion emulsion made from charred spring onion and pickled-onion juice. It's accompanied by a cos lettuce heart, blanched and dressed with a white truffle and shallot emulsion, and topped with shards of crisp chicken skin, oyster leaves and...