Popcorn & Toast.

♡ Make me hot buttery popcornandtoast@gmail.com

♡ make me hot buttery popcornandtoast@gmail.com

Ruffled by Truffles.

Jacques Reymond
78 Williams Road

Jacques Reymond is unusually located in a mansion in Prahran. The first thing that catches my eye is the familiar Relais & Chateaux Brass plaque that hung outside the door, the exact one hung outside the Fat Duck. I’m surprised to discover Tetsuya’s is also part of this collection of luxury hotels and gourmet restaurants as I don’t recall noticing this plaque outside its restaurant.

The dining room is gorgeously understated, warm and inviting. We opt for the Degustation Menu ($175) with the wine pairing ($95), and a selection from the Carte menu. JR also offers a vegetarian tasting menu ($135).


JR has served his signature Gruyere cheese puffs for the past 27 years. It’s beautifully light and airy, and there is a satisfying crunch as you bite into it. But you soon discover the pastry within is composed of delectably buttery and cheesy soft layers.

For the first time, I barely touched the butter.

They suggested we pair the truffles with our final course ($25).

Tea smoked Chicken and Watercress Soup, Potato Foam and Tempura Wakame Oyster, Azeite Dende

This was paired with a light and fragrant white wine (2008 Champalou Vouvray Sec), which was possibly my favourite out of the entire list. An exquisite lightly battered fresh oyster, seated in a light smoky broth. Beautiful technique underlies this wonderfully simple and light dish. My favourite course from the tasting menu.

Gazpacho of Tuna Oriental Style, Dashi and Pure Natural Tomato Jelly, Native Davidson Red Plum

Pure and clean flavours. Beautifully presented.

Flavours of winter: Deep Sea Rockling with Anchovy and Coffee, Mount Buffalo Hazelnuts and Orange Oil, Saffron Rouille Dressing

Fresh rockling with hints of orange, and crunchy hazelnuts.

CARTE Sea and Earth - Grilled Scallops and Japanese dressing, King island Rock Lobster Dumpling and Quinoa, Caramelised Sweetbreads with Orange and Coriander paired with Truffles

This stunning dish was my favourite of the night. Wonderfully tender scallops, with a gorgeous glazed dressing, and paired beautifully with generous truffle shavings.

CARTE The Ocean with Sweet and Sour Condiment - Steamed King Prawn with Ginger and Chilli Jam, Warm Leek Tartare and Tarragon Veil, Yellow Fin Tuna Sashimi and Fresh Tasmanian Wasabi

CARTE  Native Australian - Marron and Bitter Chicory with Orange, Lightly Pickled Cuttlefish and Silky Tofu with Sauternes Veil, a Shallot and Szechuan Pepper Dressing

CARTE Latin Connection - Wild Kingfish with a Bread Nougatine, Iberian Ham and Saffron Espuma, Tender Octopus and Dried Miso, Green Pea and Ginger Dressing

Beautifully fresh with rich miso flavours.

CARTE The Molluscs - South Australian Baby Octopus slow cooked, Young Squid and Chorizo like a Basquaise, their natural ink and King Edward potato

Western Plains Young Pork Shabu Shabu in Masterstock, Fresh Pappardelle, Tasmanian Wasabi Espuma and Ponzu Juices

Tender and juicy pork slices, with slippery sheets of pappardelle, in a delicious broth.

Gippsland White Farmed Rabbit and Crispy Squid, Spiced Walnuts and Compressed Apples, Oloroso Sherry Vinaigrette

Perfectly cooked, the rabbit was incredibly tender and soft.

Wagyu Beef Rump and Oyster Sauce, Egg White Omelette of Pickled Chokos, grated Daikon and Chilli, our Ketchup sorbet, paired with Truffles

My second favourite course from the tasting menu, juicy tender Wagyu beef seared on the outside yet still wonderfully pink, was perfect with the gorgeous truffle shavings. A glistening quenelle of Ketchup sorbet perched on the beef, was a sharp icy tangy contrast.

Iced Coffee and Chocolate Martini, Tahitian Vanilla, Caramelised Nuts

Delicious to the last drop. It’s a challenge trying to get each spoonful to have equal proportions of the different layers and textures.

Deconstructed Cheese Cake - Galette of Fresh Timboon Fromage Blanc L’Artisan, Warm Fruit Pudding, Mountain Bush Pepper Berries Ice Cream

Turning an everyday cheesecake, into something different. Nibbling on each component on its own, then combining the various elements to form a mouthful of cheesecake customised to your preferences.

CARTE Ice Creams and Sorbets - Made in-house, based on a specialty Sabayon, for a better velvety smoothness

True to their word, velvety soft.

CARTE Chocolate - Six different textures of Chocolate and Cacao, pure Caribbean sorbet and Caramelised Bananas, Chocolate Croquant and Candied Orange

A true chocolate indulgence. 

Petit Fours

Petit Fours

Overall, I preferred the Carte menu. The Tasting Menu was a little too delicate for my palate. Exquisite plating, incredible technique and care goes into each course and each dish. A beautiful and memorable night out.

We caught several glimpses of JR himself, when he hovered outside the dining room briefly, and on his way out in a silver Range Rover. It is pleasing to see that he doesn’t stray far from the kitchen, in spite of the array of accolades bestowed on him and his establishment.

Jacques Reymond on Urbanspoon

  1. popcornandtoast posted this
2011 The AGFG ^^^ 2012 The AGFG ^^^ 600D Dessert Food French G12 Jacques Reymond Macarons Prahran Sweet treats Tasting menu Wine and dine les grande tables du monde
blog comments powered by Disqus