My birthday dinner was a surprise at the absolutely stunning Port Phillip Estate.
It was absolutely breathtaking, from the moment we pulled up in the driveway with the pavement lights shining up, to the automatic wooden door that swung open for us, and the atmosphere inside that I jokingly named “elegant concrete bunker”. Or perhaps “concrete bunker chic”.
Here come the food photos. You can stop reading here if you are not about the food (whutt?!).
We started off with the standard bread and olive oil. I know, the description doesn’t do it justice. It was delicious.
Kran’s entree: Lamb, sweetbreads and lamb neck with black garlic and barley. The sweetbreads tasted meaty and delicious, and the black garlic puree was incredibly good.
My entree: Risotto with egg and truffle. The risotto texture was perfectly al dente while still being thick and rich. The egg was like a jelly 63 degree egg and the truffles were delicious and reminded me of the pigeon leg we had at vue de monde. Best risotto we’ve had in Melbourne.
Kran’s main: Cape Grim ox filet with parfait and mushroom duxelle. It was like a reinvented beef Wellington. The ox fillet was cooked rare, no steak knife required! The parfait tasted truffley and like foie gras with lots of umami.
My: Sea perch with clams, mussels, oysters in a sauce Normande. I tasted all the seafood individually to savour it properly. It was so dainty and delish. The sauce was like an oyster liquor that butter had been whisked through. I later looked up what sauce Normande was and the recipe boggles the mind. I read it was like- yup this is why I eat out. Cos I ain’t makin’ no sauce Normande at home!
For side we had a potato, cabbage and scallion mash. They called it Champs which google tells me is an Irish dish! It was dense and potatoey and needless to say, totes yum.
Caramelised honey panna cotta with roasted almond ice cream, poached quince and a nut praline. It tasted like honey nut cornflakes in panna cotta form. It was perfect – not too sweet not too overpowering.
Baked apple with sable and milk ice cream and apple gel. It was like an intense apple pie. It was so soft there was no resistance through the apple or sable when you scooped it out. But the sable also didn’t disintegrate. It was like magic!
^^ Bai and thanks for the yummy food!