Like its two Michelin starred sister restaurant in London, the menu features dishes that are inspired by the gastronomic history of British Royalty, going as far back as the 13th century. The Melbourne restaurant incorporates bits of Aussie flair and showcases the great produce the country has to offer.
We arrived a little early and had some drinks at the bar.
|Peter Piper's Pickled Lemon Lemonade (c.1830), Sarsaparilla Soda (c.1750) - $14 each|
I was quite thankful that the drinks menu was not overly complicated and settled quickly on Peter Piper's Pickled Lemon Lemonade (try saying that five times fast!). The pickling process meant that the lemonade was not overly sour and there was a good balance of sweetness in the drink without being overpowering.
I had warned Sheena against the Sarsaparilla Soda as previous experience told me that it would have an overpowering licorice taste. Fortunately, this was not the case. The drink had a faint hint of sweetness and light medicinal quality to it.
While we waited for our food to arrive, our very obliging waitstaff let us wander around the restaurant with our cameras. We were, of course, immediately drawn to the automated spit roast mechanism with slowly roasting golden pineapples.
|Roast Marrowbone (c.1720) - $36|
|Hay smoked Ocean Trout (c.1730) - $36|
|Powdered Duck Breast (c.1670) - $58|
|Slow cooked Pork Belly (c.1820) - $58|
Everything about this dish was delightful - the crunchy turnip was a great contrast to the tender pork, while the Robert Sauce tied everything together in its earthy flavour. The only thing that would make this dish more enjoyable for me would be to have a proper crispy pork crackling.
|Tipsy Cake (c.1810) - $32|
As one of Dinner's signature dishes, this cannot be missed.
|Post Dessert of Nitro Ice Cream - $15 each|
|Nitro Ice Cream Toppings|
|Post Post Dessert Chocolate Pot|
Dinner by Heston Blumenthal is located at Crown Melbourne, Level 3, 8 Whiteman Street, Southbank, Melbourne. Be sure to book quite early as spots fill up super fast!