Little Creatures
Revisited
 
A few months on from my last visit to this dining hall, I was invited to a banquet dinner that went from strength to strength with each dish that came out of the vast open kitchen. The space is pure beer and buzz. 
 
DRINK
This time round, I kicked things off with the highly recommended Pipsqueak Best (apple) Cider, just a pony. It's pear cousin was too sweet for an aperitif. I soon switched to New Zealand's Phoenix organic cranberry and lime, with cola as an available alternative.

HIGHLIGHTS



Salmon gravlax, beetroot, crème fraiche

Pan fried calamari, citrus & fennel salad

Barramundi, kipfler potatoes, roast tomato, roquette

Moon Under Water

Ideal pub at arm's length to the Builders

It has only been a hop skip and jump from when I was last at The Builders Arms Hotel, that the September Age (Melbourne Magazine) reader dinner event is held at Moon Under Water. I have been quietly following this restaurants progress, since opening, with great anticipation of its success. The venue, not to mention the menu, did not disappoint. Like a George Orwell essay, the restaurant's namesake, I am continually amazed by chef's McConnell and Murphy culinary craft. 

FOOD
The crowd favourite was the second course of Moreton Bay bugs, asparagus and almond cream.  McConnell took us on a journey of its creation, particularly the delicate handling of the bugs, steamed (outside of its shell) above 80 degrees of light simmering water. True artistry! The almond cream tantalised a fellow dinner, for its simplicity and subtle flavour.

My favourite, without a doubt, was the third course, Cape Grim*. When I was first introduced to this beautiful meat, my love affair began. Where can you buy it? I've been trying to source it via a local butcher and have found four in town that stock it. Note that several more restaurants have it on their menu.

HIGHLIGHTS 

First Course
Leeks, fresh curd & smoked anchovy, lemon oil
2007 Domaine Jacques Tissot Arbois Savagnin, Jura, France
Photo: M.Elizabeth

Second Course
Moreton Bay bugs, asparagus, almond cream
2010 Daniel Crochet Sancerre Plante des Pres, Loire, France
Photo: M.Elizabeth

Third Course
Peppered Cape Grim strip loin
Chateau Segries Lirac Rouge Cuvee rResrvee, Rhone, France
Photo: M.Elizabeth



Fourth Course
Poached meringue, buttermilk ice cream, rhubarb granita
2008 Marc Tempe Gewurztraminer Zellenberg, Alsace, France
Photo: M.Elizabeth

DRINK

Heart & Soil wines were matched with each course.

 

On weekly rotation, the four course prixe fixe menu is sure to keep you from claiming any favourites. This enables McConnell and his team to use seasonal produce, purchased on Wednesday and on the menu the following Monday, and create innovative dishes, which is challenging.

 

*Also try Robbins Island Wagy Beef and King Island beef .