Sometime soon I really must write my review of the degustation at Montys the other night.
AS usual it was amazing, EXCEPT for the behaviour of certain industry types at a table near us. The saying "If you cant say anything nice dont say anything at all" springs to mind. Also, dont take out you own insecurities on the host...its really NOT that polite!
But anyhow, things that I have seen/noticed around town lately.
There is now a Jean Pascales in Moonah. It is in the space where the cafe used to be next to Woolworths. They opened last Friday, and have breads/sweet things and a few shelves of jams/chutneys etc. There are also a few tables and they will be serving coffees etc. I hope it lasts! The Jean Pascalces take away in New Town still fails to impress. While we had a lovely girl serve us the other morning (I was running late for rehearsal and dived in to grab Breakfast to go) the selection of patisseries etc is still not as extensive as it used to be. However JP makes an amazing Croquembouche which I tasted on Saturday night at a party.
An organic grocer has appeared at the old Manna Bakery site in New Town. Have yet to go in, but it looks new and fresh.
Jay and Emma from Pigeon Hole are back after a week off. Have yet to get back there, but intend to get my granola fix soon.
Criterion Cafe appears to have had a paint job/rearrangement of furniture.
Villaneo in Criterion Street does the best Chocolate milkshakes this side of the river. Lovely thick fluffy things that your straw stands upright in. Their coffee aint half bad either.
Reviews upcoming-
The Ethiopian Resturant in Liverpool Street
Monty Degustation
Crescent Hotel
Showing posts with label Montys. Show all posts
Showing posts with label Montys. Show all posts
Thursday, 23 April 2009
Saturday, 4 October 2008
National recognition
Just wanted to say well done to the crew at Montys for a very favourable review in the Australian this weekend. A few secrets coming out (ie they are going to expand upstairs) but otherwise a good review that they justly deserve.
Friday, 3 October 2008
Very quick update.
Firstly HI! to the girls in S's office who put two and two together and got me!
Secondly - I swear I haven't forgotten the Me Wah review - I'm currently drowning under 2nd year assignments which need to be marked - should not be a problem but there are a 100 or so at 2000 words each and its an area which is only tangentially related to my own.
Thirdly - Jay at Pigeon Hole rocks my world. I have been bugging him for ages to start selling the granola so I have a ready supply at home - today out of the blue he offered me a jar with a "bring it back when its empty and I'll re fill it" type comment and he wouldnt take any money for it. THATS the way to get people coming back. So now I have Jay granola!! YAH! Just need to stew the ruhbarb and all will be right with the world.
Fourthly - As far as I know the next Montys degustation is on the 25th of this month and will involve showcased wines from Nat and Matts busmans holiday.
Secondly - I swear I haven't forgotten the Me Wah review - I'm currently drowning under 2nd year assignments which need to be marked - should not be a problem but there are a 100 or so at 2000 words each and its an area which is only tangentially related to my own.
Thirdly - Jay at Pigeon Hole rocks my world. I have been bugging him for ages to start selling the granola so I have a ready supply at home - today out of the blue he offered me a jar with a "bring it back when its empty and I'll re fill it" type comment and he wouldnt take any money for it. THATS the way to get people coming back. So now I have Jay granola!! YAH! Just need to stew the ruhbarb and all will be right with the world.
Fourthly - As far as I know the next Montys degustation is on the 25th of this month and will involve showcased wines from Nat and Matts busmans holiday.
Tuesday, 5 August 2008
Here goes.....
Righto this is from memory - Nat is waaay to organised and has taken down the menu already.
1st Course was Snails 2 ways - one in the shell with garlic butter, and one in a lovely filo pastry with I think it was Tongola goats cheese. I love snails so gobbled them down - I prefered the one in garlic butter, but the other half liked the tiny pastry. Either way it was a good way to start.
2nd course - Quail kiev with quail rissotto held together with pancetta. This was early running to be my favourite dish of the evening. The rissotto was amazing, I seriously could have gobbled a huge big bowl of it and not eaten anything else. Perfectly plump rice with a lovely subtle flavour from the quail and a slight saltyness from the pancetta. The kiev was interesting, it was a boned quail with the tiniest amount of cheese in it, just enough to give it flavour. This is on their August menu and rightfully so - its a lovely mixture of textures and flavours, without any one being overpowering.
3rd course - was Pork. Lovely yummy scrumptious Lee Christmas pork belly, with crackling and BLACK SAUSAGE! Though it was under some fancy name. I'll admit, this is the first time I have eaten black sausage and it was really yummy. It looked very dry, but was quite moist when you cut into it.
4th course - was duck 2 ways. A lovely flavoursome duck liver parfait served with pinot noir jelly and duck rillette. We both found the rillette a little oily, but the parfait and jelly was an inspired combination on crispy bits of toast. I wanted more - both on parfait and the toast. The other half, who doesnt particularly like pate type textures refused to share, so I suspect that means he liked it.
Then was the long break to reset the tables and let everyone stretch their legs etc. We ended up in the bar with our backs to the open fire geting lovely and warm while having a long convaluted chat with a group of four people about family at Christmas, laser eye surgery and something else which escapes my memory at this point in time.
The 5th course was slow cooked Navarin of ‘Rivendale’ Boer Goat with root veggies and barrel aged fetta cheese. This was a lovely rich meaty stew type dish, and the cheese added a lovely salty tang to the sauce. It was served in a cassarole type dish, which was nice, but made getting the yummy juice out very hard!
6th Course was the wallaby tortellini with wallaby consumme, truffle oil and reggiano snow (also on the Aug menu). This was THE dish of the night for me. The edge of the tortellini was a little dry but other than that the mixture of textures and tastes was amazing. I actually asked for a spoon to get all the consumme out it was soooo good. Lovely soft meat, the bite of the pasta and the enhancement of the taste through the consumme made for the most amazing meal. I could have quite happily finished here and gone home content.
7th Course - mini roast of Nichols rivulet organic porterhouse with a beef cheek jus + yorkshire pudding. This was nice, though the beef was a tiny bit pink for me, but any less pink and it wouldn't have melted in the mouth. The jus was lovely and the yorkshire pudding, while not hot proved a perfect sop for the juices.
8th Course - Desert!! twice cooked blue cheese soufflé with double chocolate ice cream. The ice cream was absolutely decadent. Rich, creamy and oh so chocolatey. The souffle was yummy too - though I think it could have been slightly more cheesy. Its interesting to note that my taste buds/tongue can do the flavours this way around but CANT do the blue cheese ice cream chocolate pudding way.
Anyhow I unfortunately was battling the edge of a migraine for some reason by this time, so we skipped out very quickly after coffees. The surprise dish was the apple jellies they served as after desert snacks. VERY yummy.
So thats that. Next one is October, which I will probably go to with Dad as Stephen dont like Seafood that much.
Sorry its taken so long to post, I;ve been in Perth and stuff.
1st Course was Snails 2 ways - one in the shell with garlic butter, and one in a lovely filo pastry with I think it was Tongola goats cheese. I love snails so gobbled them down - I prefered the one in garlic butter, but the other half liked the tiny pastry. Either way it was a good way to start.
2nd course - Quail kiev with quail rissotto held together with pancetta. This was early running to be my favourite dish of the evening. The rissotto was amazing, I seriously could have gobbled a huge big bowl of it and not eaten anything else. Perfectly plump rice with a lovely subtle flavour from the quail and a slight saltyness from the pancetta. The kiev was interesting, it was a boned quail with the tiniest amount of cheese in it, just enough to give it flavour. This is on their August menu and rightfully so - its a lovely mixture of textures and flavours, without any one being overpowering.
3rd course - was Pork. Lovely yummy scrumptious Lee Christmas pork belly, with crackling and BLACK SAUSAGE! Though it was under some fancy name. I'll admit, this is the first time I have eaten black sausage and it was really yummy. It looked very dry, but was quite moist when you cut into it.
4th course - was duck 2 ways. A lovely flavoursome duck liver parfait served with pinot noir jelly and duck rillette. We both found the rillette a little oily, but the parfait and jelly was an inspired combination on crispy bits of toast. I wanted more - both on parfait and the toast. The other half, who doesnt particularly like pate type textures refused to share, so I suspect that means he liked it.
Then was the long break to reset the tables and let everyone stretch their legs etc. We ended up in the bar with our backs to the open fire geting lovely and warm while having a long convaluted chat with a group of four people about family at Christmas, laser eye surgery and something else which escapes my memory at this point in time.
The 5th course was slow cooked Navarin of ‘Rivendale’ Boer Goat with root veggies and barrel aged fetta cheese. This was a lovely rich meaty stew type dish, and the cheese added a lovely salty tang to the sauce. It was served in a cassarole type dish, which was nice, but made getting the yummy juice out very hard!
6th Course was the wallaby tortellini with wallaby consumme, truffle oil and reggiano snow (also on the Aug menu). This was THE dish of the night for me. The edge of the tortellini was a little dry but other than that the mixture of textures and tastes was amazing. I actually asked for a spoon to get all the consumme out it was soooo good. Lovely soft meat, the bite of the pasta and the enhancement of the taste through the consumme made for the most amazing meal. I could have quite happily finished here and gone home content.
7th Course - mini roast of Nichols rivulet organic porterhouse with a beef cheek jus + yorkshire pudding. This was nice, though the beef was a tiny bit pink for me, but any less pink and it wouldn't have melted in the mouth. The jus was lovely and the yorkshire pudding, while not hot proved a perfect sop for the juices.
8th Course - Desert!! twice cooked blue cheese soufflé with double chocolate ice cream. The ice cream was absolutely decadent. Rich, creamy and oh so chocolatey. The souffle was yummy too - though I think it could have been slightly more cheesy. Its interesting to note that my taste buds/tongue can do the flavours this way around but CANT do the blue cheese ice cream chocolate pudding way.
Anyhow I unfortunately was battling the edge of a migraine for some reason by this time, so we skipped out very quickly after coffees. The surprise dish was the apple jellies they served as after desert snacks. VERY yummy.
So thats that. Next one is October, which I will probably go to with Dad as Stephen dont like Seafood that much.
Sorry its taken so long to post, I;ve been in Perth and stuff.
Tuesday, 29 April 2008
Okay okay!
After being properly prodded by Rita, I PROMISE to post my review of the Montys Cheese degustation tonight. I've had 2 nights to cogitate on it, and work it out in my brain. So review tonight...as a teaser, it was definately a meal of two halves and its amazing how the surrounding people can influence how you percieve a meal....
Friday, 11 January 2008
Procasintation....
Righto - I'm finally getting off my arse and doing something about this blog while I wait for my virus scanner to play nice and the 15 page paper I just finished writing to format properly before I submit it to my supervisor and then the big bad world of Academic publishing.
I owe this blog decent reviews on
Montys Orphans Christmas lunch - suffice to say it was one of the BEST christmas meals I have had ever since my parents and I started going out to lunch for Christmas in errr 1982 when I was about 4.
NYE at Picalilly
As usual VERY yummy.
Off to Pecora on Sunday for a latish lunch, and I believe we are going to 373 next week for dinner (not sure about that yet as Stephen is booking it).
Valentines Day next month is on a Thursday we am debating dinner either the Wednesday or the Friday....I'm pushing for Wed as it will be easier to get a table. Thursday is a no go as I am teaching from 6ish.
I owe this blog decent reviews on
Montys Orphans Christmas lunch - suffice to say it was one of the BEST christmas meals I have had ever since my parents and I started going out to lunch for Christmas in errr 1982 when I was about 4.
NYE at Picalilly
As usual VERY yummy.
Off to Pecora on Sunday for a latish lunch, and I believe we are going to 373 next week for dinner (not sure about that yet as Stephen is booking it).
Valentines Day next month is on a Thursday we am debating dinner either the Wednesday or the Friday....I'm pushing for Wed as it will be easier to get a table. Thursday is a no go as I am teaching from 6ish.
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