Trader Vic’s
The décor reflects the look of Pacific Island style
with bamboo panels, Polynesian art, handicrafts and old pictures that
tell the Old Vic’s story.
As the first few dishes had light flavours,
Executive Sous Chef Stephen Wright suggested a pairing with a Wolf Blass
Riesling that went perfectly with his food.
To start ‘seared sesame coated tuna’ followed by
‘beef carpaccio with foie gras, artichoke and small cubes of balsamic
jelly’. Next perfectly ‘roasted foie gras with a separate raspberry and
a beetroot jelly’; great flavours that worked together and meticulously
presented food. Next was ‘miso snow fish’ with a delicious citrus
flavoured base sauce. The texture of the fish was firm but melted in the
mouth.
For the main course, Chef Stephen presented
‘Chinese oven roasted 150 day grain fed beef with a choice of three
sauces’. He suggested a change of wine to a glass of Australian blend of
Cabernet Sauvignon and Merlot.
For dessert, he served a ‘chocolate Mille-Feuille
with a milk chocolate, Earl Grey soup’. This was a perfectly balanced
dining experience.
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