We have been following Dinner by Heston Blumenthal on our Instagram for a good 2 years now and we finally had the chance to dine at this award-winning restaurant. If you have seen the famous meat fruit before, you would know that this restaurant takes historical British dishes, dating back hundred of years ago, and recreating it with a beautiful modern twist.
The restaurant is elegant. You're guided to your seat where the server greets you, places a napkin over your lap and brings out bread and butter once you've picked your dishes. For $140 AUD, you get a choice of one entree, one main, and one dessert. Don't worry, this fine dining restaurant actually leaves you stuffed with a food coma so you will eat your money's worth.
We love our bread. We love our butter. But most of all, we love more butter.
The butter was smooth, with a slight saltiness taste. It glided over the bread easily. The bread is made in house with a light, soft, and airy texture, and a nice crunch on the outside.
A-MA-ZING! The star of the entire course. The famous meat fruit; a chicken liver parfait, dipped in mandarin glaze with grilled bread. This dish was inspired by the 1500s, during the early Renaissances period. The taste was rich, succulent and so god damn tasty. Most people share the meat fruit. For our group, we ordered one each, leaving 5 delicious mandarins around the table.
The details of the mandarin was astounding. You could see the delicate "holes" of the mandarin in the glaze. The spread of the parfait glided easily across the grilled bread. Every bite had a nice strong crunch of the bread with the rich smoothness of the parfait. We highly recommend treating yourself and getting a meat fruit so you can see what we, and the rest of the internet, are raving about.
We were greedy motherfuckers and ordered the roast marrowbone royale to share. This is a smoked anchovy, snails, radish, mace and lovage, inspired by the 1720's. It had a mix of interesting flavours from fatty marrow to fresh and citric vegetables. The marrow was super soft and dispersed in our mouths. You could taste the individual aspects of the dish and how it strangely worked together.
Awww yeah, Sirloin of David Blackmore Wagyu, inspired by the 1830's. For an extra $60, Michael experienced every meat lover's wet dreams. The wagyu was juicy and dripping in flavours and every bite melted inside our mouths. The mouthfeel was soft, like chewing on a cloud. For a cut of a 28 day dry aged piece of Black Angus, cooked over wood and charcoal embers, this piece of beef was worth every dollar. It was served with mushroom ketchup and triple cooked chips. If you are going to go fine dining, you might as well go fine dining, am I right?
Don't worry, you do not have to fork up extra money to have a delicious main meal. I ordered the cod in cider, originating in 1940, with silver beet leaves, roast onions and fired mussels. The outside of the cod had a thin crispy layer and the flesh broke apart easily with my tongue. The sauce was creamy and slightly sweet. I could definitely tell they picked the best ingredients for their dishes because the mussels only required 3 chews.
Who knew vegetables could taste sooo good? This is the roast pork chop, inspired by the 1820's dish, with smoked hispi cabbage, pickled onions, cider and Robert sauce. The cabbage was amazing. It literally melted in our mouths and it was so rich in flavour. Yes, the pork chop was delicious too but when paired with the juicy cabbage, god damn it was exquisite. The cabbage stole the spotlight LOL. The sauce was a savoury soy glaze and a nice finishing touch to this dish.
What a pretty dish! This is their chocolate drops (c. 1790). It's made of malt cake, barley cream, white chocolate, chocolate and ale ice cream. It was actually too pretty to ruin but alas, we had to eat. The mix of bitter and sweet was well balanced however if you did not get a spoonful with all the different aspects of the dessert, it would have been pushing towards either ends of the taste spectrum.
This is the tarte of strawberries, originating 500 years ago in 1590! It was composed of vanilla cream, white chocolate, mountain pepper, strawberry and anise myrtle sorbet. It was definitely the most delicious of the desserts, in my opinion. It was such an easy, light and delicious dish to devour. The sorbet was rich and perfect! We could not stop complimenting that pink blob - if only we got more of it!
Ah, the tipsy cake. Our server said this was the most ordered and favourite dessert among their guests and we could see the appeal. It's a spit roast pineapple. Every piece we grabbed with our fingers broke apart easily. The inside had a similar texture to the inside of a pastry: airy and light with a touch of sugary sweetness. You need to eat it with a piece of the juicy pineapple to be wow'ed by their prized dessert dish.
Goat cheese as a dessert?? Yes, you read it right. This is their sambocade, a goats milk cheese cake with elderflower and apple, pickled blackberries and smoked candied walnuts, inspired by a 1390's dish. If you have ever tried goat cheese, you would know it is an overwhelming ingredient. In this dessert, they did a great job masking the stench so we only got a subtle taste on our tongues. It was such a nice surprise and not at all what we were expecting. It did become sickening after eating 3 spoonfuls so this is a dessert best shared with friends.
The cherry isle bar is a dessert inspired by the 1650's, with chocolate, coconut, 'ripe cherry', almond and bay leaf ice cream. We are not a strong fan of cherry. The chocolate really hit us with a bitter taste surrounding the cherry, so we had to make sure there was half a spoon of ice cream going into every bite. The ice cream and coconut were really good and gave the dish an overall satisfying mark. As you can see, the plating was on point.
Complimentary green tea, bite-sized tarts. The pastry was soft and light, and the flavouring was not overwhelming at all. It was the perfect way to end such an excellent dinner.
We got a nice and dreamy view of Melbourne as we watched the sunset over our delicious 3 course meal. Our server, Tom, was on the ball. He was witty, funny and attentive. You bet we tipped in a country where tips are optional. Dinner by Heston Blumenthal has definitely shot up on our favourites of restaurant and the dining experience was definitely one of our best, especially with the company we were with. Thanks for reading!