Vue de Monde Menu

Menu Du Jour

Entrée

GRATIN DE MOULES

Gratin of Spring Bay mussels with cumin and tomato

SOUPE DE SALSIFIS

Salsify soup with cep emulsion

BRANDADE DE MORUE

Brandade with egg confit

WAGYU BOEUF SERVI DANS UNE COQUILLE DE TACO DE MAÏS

Wagyu beef set into a sweet corn taco shell

with an avocado puree and diced tomato

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Main course

VEAU BRAISÉ

Braised veal cheek with parmesan gnocchi

and mandarin baby carrots

AGNEAU

Lamb rump with white polenta and

pea and mint beignet

THON À LA NIÇOISE

Blue Fin tuna Niçoise

POTIRON ET VELOUTÉ DE JAMON

Pumpkin risoni with jamon velouté

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Dessert

MUESLI AU GINGEMBRE

Ginger muesli

FONDANT AU CHOCOLAT

Chocolate fondant with orange anglaise cappuccino

TARTINE À LA TOMATE ET AU FROMAGE

Cheese and tomato on toast

FROMAGE

Please refer to our cheese selection below



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FROMAGES

PAPILLON ROQUEFORT, Sheep's milk, Roquefort, France

QUESO IBERICO, Cow, Ewe & Goat’s milk, La Mancha, Spain

IRONSTONE Gouda, Cow's milk, Gippsland, Australia

TOMME DE CHÈVRE, Goat's milk, Pyrénées, France

ISIGNY BRIE, Cow's milk, Normandy, France

CASHEL BLUE, Cow's milk, Tipperary, Ireland

MAURI TALEGGIO, Cow’s milk, Pasturo, Italy

BEAUFORT, Cow’s milk, Savoie, France

QUESO DE LA ALBERCA AL ROMERO, Ewe’s milk, Cuenca, Spain

CACIO DI BOSCO, Ewe & cow’s milk, Tuscany, Italy

GRAINDORGE PONT L'ÉVÊQUE, Cow's milk, Normandy, France

AGOUR OSSAU IRATY, Ewe's milk, Pyrénées, France

ISIGNY RED LABEL CAMEMBERT, Cow's milk, Normandy, France

FLEUR DU MARQUIS, Ewe’s milk, Corsica, France



50g serve

The Menu | Gourmand

Inspired by the days best available produce, menus are tailored to each table creating a tasting style experience.

Vue de monde’s focus and goals derive their energy and motivation from Australia’s untapped quality resources. We aim to achieve the highest possible standard transforming seasonal produce through classical French technique. The menu gourmand constitutes specific menu design through interaction with each table. The matching of the most appropriate wine with each course creates a unique dining experience.

5 course for $150 (inclusive of some premium ingredients), $15 per course for each additional course. Please note, a seasonal supplement applies for truffles.

For the ultimate experience, our Gastronomes Menu is our top level menu incorporating several premium ingredients and is priced at $250 per person. Please note, truffles are included in this menu.
GASTRONOME MENU
AMUSE BOUCHE
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SALADE DE JICAMA
Jicama, braised abalone and crab salad
with yuzu noodle and Sterling caviar
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RISOTTO AUX TRUFFES
Classically inspired Manjimup truffle risotto
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BOUILLABAISSE ‘EN CINQ MINUTES’ ET TARTARE D’ÉCREVISSE
5 minute bouillabaisse with tartare of crayfish, buffalo milk skin,
finished with aromatic herbs and a touch of theatre
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CARPACCIO DE FOIE GRAS
Carpaccio of foie gras with fennel, pear and verjus sauce
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TRUITE POCHÉE
Poached coral trout, with spring onion, parsley purée and spices
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JUS AU VERJUS
Liquid frozen verjus
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MILLE FEUILLE DE CHEVREUIL
Venison loin, poached, with a mille feuille of braised leg meat and saffron mousseline topped with a petal salad
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RÔTI DE PORC
Roast Kurobuta pork belly with pork rillette pancake
and panada stuffed baby apple
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FROMAGE
Goats curd served with sugared rose petal, rose jelly
topped with goats curd ice cream
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SALADE DE FRUIT
Fruit salad
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SOUFFLÉ À LA PISTACHE
Pistachio soufflé with triple sec custard
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MOUSSE AU CHOCOLAT SERVIE TIÈDE
Warm chocolate mousse with Meyer lemon cake, white chocolate disc
with ward Tazzie berry oil
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NOTRE SÉLECTION DE CAFÉS, THÉS, INFUSIONS ET PETITS-FOURS
A selection of coffee, teas, infusions and petits-fours
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CHOCOLATS POUR SAVOURER À LA MAISON
Handmade chocolates to take home

wine philosophy

At Vue de monde, our commitment to providing a dining experience that is greater than the sum of its parts sees an intrinsic commitment to the service of wine and the development of a culture that supports this.

In selecting wines to be served at Vue de monde, our focus is on the expression of varietal and regional integrity and the synergy that can be achieved when matching food and wine. Like the food ingredients that we use, we look for wines that are true to their origin and reflective of the environment in which they have been made. The ultimate celebration of this is in the nuances that each wine highlights - the subtle expression of the grape variety; the terroir; the vintage; and the wine maker.

Whilst we offer an extensive wine list, it is our ability to match wine to each course of a degustation menu that allows us to fully realise our philosophy. In this way, the wine and food combinations lift both elements to another level and allow for a progression of tastes and textures throughout the meal. In addition is the ability to span regions from all over the world in a single meal.

This approach recognizes that it is a mean feat for a single or a couple of bottles of wine to stretch harmoniously across a fourteen course menu.

Be it a wine selected from our list, or served as a part of a degustation, all wines are handled with the utmost of care by our sommeliers and are checked, decanted where appropriate, and served in their specially designed glass.

In offering a comprehensive range of wine, we also recognize that there are some wines that we simply cannot provide. For this reason we offer BYO for wines that are not commercially available and for which we can offer no equivalent from our list. This must be pre-arranged with our sommelier and delivered prior to the time of dining. A $20 per bottle corkage fee applies.

In matching wines to each course we recommend $15-$20 per person, per course.