Southbank, VIC 3006
(03) 9693 3888
Food: French
Website: www.bistroguillaume.com.au
Date visited: 19th March 2009
Hunter Valley snails with beurre persillé - slippery little morsels complemented in punchy garlic butter and parsley
Seared scallops with a satiny cauliflower puree, spinach, jerusalem artichoke crisps and finished off with a delicate veal jus
This has been bugging me for a while now, but I must admit that I cannot recall exactly what this entree dish of consisted of. It appears to be sweetbreads or liver, served with a crispy fried soft-centred egg and chervil
Leg of duck confit with speck and baby carrots, fennel, leek and spring onion - served on a super smooth smear of potato mash ("puree de pommes")
Half a roasted Barossa Valley chicken with potatoes on a bed of corn puree and a rich, chasseur sauce
Sides of ratatouille and a watercress salad
Creme cassonade - rich and smooth custard with a crunchy topping of sugared nuts and a crisp, paper thin chocolate tuile
Soufflé au chocolat - quite an indulgence with a soft ganache centre and an orange glaze
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