Before you ask, I am not reviewing restaurants in suburb order. The restaurants I choose to discuss are simply random as they come to mind. After discussing the inconsistency of service at Aux Battifolles, just around the corner on Brunswick Street is Matteos, a study in flawless consistent service. "T"s are crossed and the "I"s are dotted. I am not interested in comparing the two restaurants, the mention of service is merely a segue....
The food is elegant and dramatic but this is no case of style over substance - the food simply delicious. As you follow my blog you will notice I that will probably keep talking about raw fish - I just ADORE it! So much so, that I have ordered the same entree on my last two visits to Matteos and I will probably order it again if it still features when next I visit. Okay, the Japanese Seafood Plate consists of three tastes - carpaccio of hiramasa kingfish on a prawn remoulade, petuna ocean trout tataki with salmon roe and a stuffed baby squid resting on a perfect square of rice crusted tofu. I must admit that I have come close to shedding tears each time I finished the last mouthfuls!
On my last visit, I ordered the slow braised beef cheek, which came deftly perched on a cloud of horseradish mash, and crowned with baby carrots sauteed in Yuzu butter and draped in black bean sauce. The beef was tender, gelatinous, gooey and gorgeous with the accentuating flavours cutting through the richness of the meat.
For dessert I chose the delicate creme caramel with honey roasted quince which was as decadent as expected but unexpectedly light. Unfortunately for me I am allergic to wine, so I tend to sniff my husband's wine glass for my Clayton's fix. Maybe that explains my penchant for Ribena.
The food is elegant and dramatic but this is no case of style over substance - the food simply delicious. As you follow my blog you will notice I that will probably keep talking about raw fish - I just ADORE it! So much so, that I have ordered the same entree on my last two visits to Matteos and I will probably order it again if it still features when next I visit. Okay, the Japanese Seafood Plate consists of three tastes - carpaccio of hiramasa kingfish on a prawn remoulade, petuna ocean trout tataki with salmon roe and a stuffed baby squid resting on a perfect square of rice crusted tofu. I must admit that I have come close to shedding tears each time I finished the last mouthfuls!
On my last visit, I ordered the slow braised beef cheek, which came deftly perched on a cloud of horseradish mash, and crowned with baby carrots sauteed in Yuzu butter and draped in black bean sauce. The beef was tender, gelatinous, gooey and gorgeous with the accentuating flavours cutting through the richness of the meat.For dessert I chose the delicate creme caramel with honey roasted quince which was as decadent as expected but unexpectedly light. Unfortunately for me I am allergic to wine, so I tend to sniff my husband's wine glass for my Clayton's fix. Maybe that explains my penchant for Ribena.
Any way, I digress (it's late and I have been to the Royal Melbourne Show today). For cuisine that features Asian ingredients treated with classic French cooking techniques Matteos' cuisine successfully combines flavours, textures and techniques and pared with their razor sharp service it makes for a delightful dining experience. http://www.matteos.com.au
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