Anthony Bourdain visited Ondine at Melbourne and met husband and wife Donovan and Philippa Cooke.
For the first appetizer, Anthony ate oyster, truffle and lettuce soup, followed by a “tartar” of confit tomato and apple paired with crayfish, and another appetizer of quail’s egg, quail jelly and foie gras cream.
Tony’s next course is a courgette flower stuffed with prawn and horseradish, tomatoes, tiny basil leaves and a tomato consommé.
Next is smoked and steamed barramundi, parsley essence, crispy pancetta, snails, confied shallots with a side of potates and egg poached in red wine.
For the main course: pigeon with braised mushrooms, truffles, celery, perigord sauce and a shitake foam.
Lastly, for dessert: a pyramid of strawberry sorbet made of nougatine, almond parfait glaçé with raspberries and strawberries.
“Things could be a lot worse. I’m running out of adjectives, I mean, Jesus, it’s…Have I used ethereal, magnificent, extraordinary, fantastic, delightful. ‘Sublime’ works for me.”
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