Popcorn & Toast.

♡ Make me hot buttery popcornandtoast@gmail.com

♡ make me hot buttery popcornandtoast@gmail.com

Another way to Embrace.

Embrasse
312 Drummond Street
Carlton
(03) 9347 3312

UPDATE November 2011 // My latest encounter here.

Sitting quietly on Drummond Street, Embrasse is quite the dark horse. It’s quaint and dimly lit from the outside. You really can’t tell what magic lies within. Stepping in, it really was quite a small space, made even more apparent by the fully occupied tables.

The Tasting Menu comprises of the Chef’s Selection from the A La Carte Menu. There is a choice between the 5 course ($95) with wine pairing ($160) or the 8 course ($125) with wine pairing ($220).

Courses are gorgeously plated and they use the freshest quality produce and beautiful flavours. Nicolas Poelaert’s imagination and creativity shines through and he is well deserving of The AGFG 2010 Young Chef of the Year.

Amuse bouche - Tasting Spoons

My love affair with butter continues.

Meli Melo of Vegetables, Emulsions & Purees, Home Grown and Foraged Herbs & Flowers

Not the tastiest dish, but definitely a winner for the ladies. An edible garden of the freshest herbs, vegetables and blossoms. Accompanied with mysterious dollops of brightly coloured emulsions and purees. A real pleasure to taste and test your palate.

John Dory in Squid Ink, Burnt Carrot Puree & Heirloom Vegetables

The Fish Fillet was beautifully cooked, melt in your mouth and went beautifully with the puree.

Mussels Marniere

A rich frothy broth with wonderfully fresh mussels.

Carrot Granita

Pork Fillet & Shiitake Mushroom

Pork fillet was tender and juicy, beautifully seasoned.

Provincial Cheesy Mash Potato from the South of France ($14)

Our server recommended we have the Aligot with our Wagyu course. The cheese was perfectly combined with the potatoe. Each mouthful was wonderfully velvety and it was as though the potato was infused with cheese as they were whipped beautifully into one.

Wagyu and Beetroot

An intense and vivid dish. 

Sponge with Banana Puree, topped with Raspberry 

I asked if I could change my cheese platter to a dessert instead, and they kindly obliged so I ended up having three exquisite desserts. This dessert was really light.

Cheese Platter

Coconut Mousse & Blackberry

Another beautifully light dessert. 

Chocolate & Hazelnut Parfait, Forest Floor & Sorrel Mint Granita

This show-stopping dessert was the perfect way to end the night. Absolutely gorgeous and whimsy. A real delight. The mushroom stem was made of meringue, the mushroom cap was the parfait. Both beautifully light and a lovely combination of creamy parfait yet light and crunchy meringue. Tuile twigs, chocolate crumb soil were brilliant additions, but the icy green granita tasted less like mint, more like grass. (Surely everyone has been curious enough as a child to nibble on grass. It’s not just me right? Um right?)

Food-wise, I cannot fault Embrasse one bit. Each dish was remarkably pleasing to the eye and each mouthful lived up to my visually heightened expectations. I didn’t want to talk about anything else other than the thoughtfulness and artful plating, the elements of each course and how it came together beautifully, the pleasure each course brought, and the anticipation of the next course. One of my favourite tasting menus in Melbourne to date. 

Embrasse Restaurant on Urbanspoon

2011 The AGFG ^ Carlton French G12 Tasting menu Wine and dine 2012 The AGFG ^
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