Chef Shannon Bennett's fine French food is arguably as dramatic and intense as anything you will taste in Australia, and his open kitchen with a marble pass allows you to view it in all its theatrical splendour. At dinner there is no menu, and customers must lay themselves at the mercy of the chef for a flexible degustation of between five and 14 courses. Sounds risky? Perhaps it would be under a less skilled chef, but not here. The dishes read like a who's who of posh ingredients (truffles, caviar, foie gras), while other dishes are constructed of exciting and unusual combinations of ingredients assembled in atypical forms.
Adding to the sense of drama, each dish is served on a different type of plate (glass platter, anyone?) Now that Vue has moved into a historic CBD building, the restaurant space finally matches the glamour of the food, a fitting stage for this great performance. Experiences such as this don't come cheap, but thankfully Vue de Monde takes all major credit cards, so lay them out and wave the sommelier over for another glass of beautifully matched wine!
Menu gourmand
GASTRONOME MENU
AMUSE BOUCHE
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SALADE DE JICAMA
Jicama, braised abalone and crab salad
with yuzu noodle and Sterling caviar
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RISOTTO AUX TRUFFES
Classically inspired Manjimup truffle risotto
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BOUILLABAISSE ‘EN CINQ MINUTES’ ET TARTARE D’ÉCREVISSE
5 minute bouillabaisse with tartare of crayfish, buffalo milk skin,
finished with aromatic herbs and a touch of theatre
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CARPACCIO DE FOIE GRAS
Carpaccio of foie gras with fennel, pear and verjus sauce
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TRUITE POCHÉE
Poached coral trout, with spring onion, parsley purée and spices
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JUS AU VERJUS
Liquid frozen verjus
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MILLE FEUILLE DE CHEVREUIL
Venison loin, poached, with a mille feuille of braised leg meat and saffron mousseline topped with a petal salad
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RÔTI DE PORC
Roast Kurobuta pork belly with pork rillette pancake
and panada stuffed baby apple
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FROMAGE
Goats curd served with sugared rose petal, rose jelly
topped with goats curd ice cream
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SALADE DE FRUIT
Fruit salad
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SOUFFLÉ À LA PISTACHE
Pistachio soufflé with triple sec custard
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MOUSSE AU CHOCOLAT SERVIE TIÈDE
Warm chocolate mousse with Meyer lemon cake, white chocolate disc
with ward Tazzie berry oil
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NOTRE SÉLECTION DE CAFÉS, THÉS, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and petits-fours
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CHOCOLATS POUR SAVOURER À LA MAISON
Handmade chocolates to take home
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Menu di jour
Entrée
HUÎTRES
Classic native oysters with black pudding
RÉMOULADE DE FRUITS DE MER
Seafood remoulade with ginger sauce
OMELETTE AUX TRUFFES
Truffle omelette ($10 suppl)
PITHIVIER DE CAILLE
Quail pithivier
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Main course
RÔTI DE BOEUF
Roast beef and Yorkshire pudding
ST-JACQUES ET ORMEAUX
Scallops with abalone and XO sauce
FAISAN
Pheasant ‘club sandwich’
‘KINGFISH’ POËLÉ
Kingfish crusted with potato scales and served with a broccoli cannelloni,
currant purée and a laksa jus
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Dessert
GANACHE AU CHOCOLAT ET NOIX
Warm chocolate and walnut ganache
with lychees and Grand-Marnier sabayon
SOUFFLÉ AUX TRUFFES
Madeira and black truffle soufflé
with whipped Sauternes cream
CHEDDAR
Cheddar with sweet and sour grapes
FROMAGE
Please refer to our cheese selection below
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FROMAGES
PAPILLON ROQUEFORT, Sheep's milk, Roquefort, France
QUESO IBERICO, Cow, Ewe & Goat’s milk, La Mancha, Spain
IRONSTONE Gouda, Cow's milk, Gippsland, Australia
GARROTXA, Goat's milk, Central Catalonia, Spain
ISIGNY BRIE, Cow's milk, Normandy, France
ROCHEBARON, Cow's milk, Massif Central, France
SAN SIMON, Cow's milk, Galicia, Spain
CACIO DI BOSCO, Ewe & cow’s milk, Tuscany, Italy
GRAINDORGE PONT L'ÉVÊQUE, Cow's milk, Normandy, France
TOMME D'ABONDANCE, Cow’s milk, Haute-Savoie, France
EPOISSES DE BOURGOGNE, Cow's milk, Burgundy, France
CAMEMBERT, Cow's milk, Ile de France, France
ROY DES VALLEES, Goat & Ewe's milk, Pyrenees, France
Vue de monde | French Restaurant Melbourne | Welcome - Accueil 
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