kangeroo tenderloin from south australia coo... (337/2147)

Kangeroo tenderloin from South Australia cooked over Binchotan Charcoal.

Served with a variation of beetroot and rye bread crumble.
Part of the excellent 10 course gastronome menu (plus extras) in Vue De Monde. Honestly one of the best meals I've ever had. Truly deserving of its three hats

Gavin Chan

Level 10 Burppler · 2139 Reviews

Nov 13, 2015

in Instagram

Vue De Monde

Level 55, 525 Collins St., Melbourne

Mark Eather barramundi char-grilled over coal, wrapped in chard leaves with Funori seaweed, spring onion root slaw, jasmine flowers and jasmine broth.

Marron, pork, peas

Part of the excellent 10 course gastronome menu (plus extras) in Vue De Monde.

A few of Chef Cory and Chef Brendan's creations at Vue De Monde.

I'm taking you back to my birthday lunch @vuedemonde today :) this is the cheese course.

Back to the birthday VdM lunch :) here's a palate cleanser! This is the "Me Hulk, Me Smash!" Course of the day served with liquid nitrogen splashed on herbs and topped with a Lime & Grapefruit sorbet!

Enough of flowers! Back to the VdM meal :) 5th Course: Duck Egg served with thin crispy sheets of pork (I think Pancetta), crispy flat breads and beans. You can almost guarantee an #eggporn #yolkpork shot with this dish 😋

Is it too early for some Droolicious #eggporn #yolkporn ? From @vuedemonde on Monday 😋

Shannon Bennett's Famous Chocolate Souffle Topped with Cream Anglaise

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