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Published April 24th 2014
Glorious views, epic service, and outstanding food
My husband and I were seated promptly in the Southern Point Room of Eureka 89, an intimate space featuring a custom designed bar and hand cut glass chandelier.
It was an epic moment when our French server introduced himself as "Pierre," in a thick French accent. Very apropos. Pierre assisted us with our seats, coats, and napkins before offering us drinks.
Would we like to see a detailed description of each of the 5 courses of the degustation about to be served, or would we prefer to be surprised?
We soaked up the view of a red moon rising over Melbourne; dusk settled and lights began to twinkle as Victoria's largest city woke up for the night shift, and we looked on from the Southern Hemisphere's highest viewing platform, through floor to ceiling windows.
According to Executive Chef Michael Hartnell, "Simplicity is the key to great food, but a little imagination gives great dishes that extra edge."
A little imagination went a long way indeed, in the creation of the Autumn Degustation Dining Menu with matching wines (available here in pdf format). Each dish was described as it was served to us on serve ware as unique as the food itself:
MUSHROOM Cappuccino, focaccia, truffle Serafini & Vidotto Bollicini di Prosecco NV, Veneto, Italy 7 course menu only
PORK Sous vide, celery, walnut, port, apple Marc Brédif Vouvray 2012, Loire Valley France 7 course menu only
MORETON BAY BUG
Roasted, oyster, salmon caviar, umibudo, parsley
John Duval 'Plexus' Marsanne, Roussane, Viognier 2012, Barossa Valley SA
Jelly, cherry blossom, lychee, coconut
Pressing Matters R69 Riesling 2010, Coal River TAS
Textures, mint, salted caramel
Seppelt Original Sparkling Shiraz 2011, Great Western VIC
The stand out dish of this degustation was the seared pasture fed wallaby with sour cherry, pear, and beetroot (pictured above). Melt-in-your mouth tender and earthy meets the pizazz of the sour cherry, then back to an earthy finish with the pear and beetroot. Party for your taste buds, I would say, in a less refined review.
The chocolate textures was also unforgettable; ganache, white chocolate, dark mousse, and a powdered, salted caramel to balance it all: divine (pictured below).
Chocolate textures Image credit: Eureka89.com.au
Eureka 89 welcomed us at the base of the tower with a red carpet reception. The experience just went up from there: service was warm and friendly without becoming uncomfortably "familiar"; formal without becoming pretentious.
Complimentary access to the Eureka Skydeck 88 is available to all dining guests (value of $19.50 per adult) from 6pm on the night of your booking via Eureka 89 reception. Parking is available at the Wilson lot at the base of the tower, $5 with ticket validation upon exit.
Your choice of 5 or 7 Course Degustation is available Wednesday through Friday from 6pm, 5 courses: $95 food only, $150 food with matching wines; 7 courses: $130 food only, $210 food with matching wines (Saturday offers the 7 course menu only). Gluten free and vegetarian options available; bookings essential.
Glorious views, epic service, and outstanding food created an evening that will not soon be forgotten.