Moon Under WaterIt 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
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| First Course Leeks, fresh curd & smoked anchovy, lemon oil 2007 Domaine Jacques Tissot Arbois Savagnin, Jura, France Photo: M.Elizabeth |
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| Second Course Moreton Bay bugs, asparagus, almond cream 2010 Daniel Crochet Sancerre Plante des Pres, Loire, France Photo: M.Elizabeth |
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| Third Course Peppered Cape Grim strip loin Chateau Segries Lirac Rouge Cuvee rResrvee, Rhone, France Photo: M.Elizabeth |
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| 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 .
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