The dinner was cooked by the famous Chef Cheong Liew, Top Ten Chef of the World. Brief introduction; he is from Malaysia, who cooks fusion Asian, Australian and French cuisine.
(Picture taken from food critic website: http://www.mva.org.au/)
The Grange setting (Picture taken from thegrangerestaurant.com.au) and the table settings.
Pigeon and me, each took the "A Sensory Experience", it is a 8 course meal, starting from the appetiser all the way to the dessert. Each meal comes with a compliment wine.
Starters with a piece of cold hard bread at the side. The bread's quality was a bit shocking. They should be serving hot, just baked, bread. Ohhh well... Just let me start with the meal... Complimentary starter dish; barramundi with pickled salad at the bottom, with light coconut sauce.
The Four Dances of the Sea (left pic): Starting from the front of the dish and eat clockwise direction. First we have the soused snook with avocado, then raw calamari with squid ink noodles (although it's just one bite size, it is my favourite dish of the entire menu), next comes octopus aioli, lastly spiced prawn sushi, accompanied with white wine '06 Mesh Riesling'
A Gang of Fish (right pic): There was snapper and red mullet with mussels, clams and squid in a tomato and crustacean sauce , with compliment white wine '05 William Fevre Chablis
Left pic: Shark-fin soup dumplings in Venison consommé, poached quail egg and accompanied with Lustau 'Escuadrilla rare Amontillado' Sherry
Right pic: Bourbon baked marron, marron mousse with confit onions, lime crisp with pilaf rice and accompanied with`05 Voyager estate Chardonnay
The difference with my main meal (left pic) and Pigeon's (right pic)
Left pic: Loin of Suffolk lamb,urad dahl, pearl barley and vegetable pulse with goat cheese souffle and tomato ginger jus and accompanied with '04 Turkey Flat Cabernet Sauvignon
Right pic: Spiced Wagyu beef, anchovy roasted capsicum salsa, and stuffed mushroom (Surcharge of $30 applies for main course size)and accompanied with `04 Howard Park "Scotsdale" Shiraz. Pigeon got the main course size, the portion is still small =) haha
Left pic: Smoked rassom eggplant custard, bean puree, tomato, green lentil samba with 06` Stefano Lubiana "Primavera" Pinot Noir
Right pic: Bail seed, sago in tropical fruit broth with coconut lime sorbet. No wine with that.
Lastly, we finish with the Grange Dessert Dance Black: rice palm sugar pudding, praline torte, chocolate figs, watermelon spumè with Morris ‘Old Premium’ Liqueur Muscat
That ends the whole dinner, which took about 3 hours... food was fantastic!! Really gave my tastebuds a run and tingling feeling... Definitely worth the money...
Last picture: slanted plate, just had to take a photo.
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