the Point: "Dine by the Park & Lake" Melbourne Restaurant Tip by kenyneo

My opinion

Perching beside the lake and overseeing the Albert Park , this restaurant which offers a fusion of Japanese , French , Thai and Western food ...is one of the restaurant which I must insist anyone visiting Melbourne to visit ....why ? breathtaking view and food that you will die for ... this restaurant has 1 hat ( Melbourne's version of Michelin Star)
_______________________________________________________________________

The Chefs profile ( Venue Executive Chef )

Ian Curley is known as the " Meat Man around Town " , famous for his meat dishes. Ian is considered as one of Melbourne's top chef as he had worked in some of Melbourne's best restaurant like Rialto and Menzies.

_______________________________________________________________________

Favorite Dish: I started with Foie Gras with Truffle Parfait and Grapes soaked in Pinot Noir ...how can I related the joy of spreading the foie gras and truffle on the 2 piece of french toast and savouring the grapes soaked in the red wine.

Then ...a glass of Semignon Blanc to quench my thrist and to stir my sense......before I set my teeth on the extremely tender ( pampered )Wagyu Beef....the beef is tender and the slighty flavoured lemon sauce just makes the Wagyu more enjoyable ...

Then comes my Ginger Brulee Creme with Star Anise Ice Cream..to close my meal with sweetness ...how can I forget such heavenly meal ?

______________________________________________________________________

How the restaurant pride on their source of food

Our beef is hand-selected using criteria including breed, weight, marbling score, pH level, meat and fat colour, feed pattern and ageing. Sound confusing? Well, it?s quite simple to explain. Beef can be divided into two main types, depending on feed pattern. Grass-fed (sometimes called pasture-fed) cattle feed in open fields, on grass.

The meat develops a finely-veined network of fat, called marbling, which allows the meat to be cooked longer without drying out. We source our grass-fed product from Longford near Launceston in Tasmania and from King Island, where beef develops a special flavour from salt spray wetting the grazing pastures. Our grain-fed cattle is sourced from feedlots throughout Southern Australia. Animals are fed in accredited feedlot?s for at least 70 days to be sold as grain-fed, but we insist on a minimum of 120 days, to deliver a more developed and rounded flavour.

Address: Aquatic Drive
Comparison: more expensive than average
Directions: Albert Park,
Price: US$41 and up
Rating: 5
Theme: French
Website: http://www.thepointalbertpark.com.au/