A diner's dream
Not for the budget or diet concious. You'll need to be prepared to wave goodbye to your wallet and your waisline, but you'l be sooooo happy that you did!

The best thing to do is to leave your entire meal in their capable hands. Tell them if there's anything you don't like (in my case coriander, in my husband's, very fishy fish) and let them bring it on. I can guarantee that what you receive will be like a dream come true, drenching you in amazing flavours (and calories).

You can watch the chefs prepare the most intricate dishes, and if you're tempted to try them at home you can even buy their cookbook!    [19 Dec 2004 20:09:17]

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Recommended Dishes: Anything and everything

     ­A. Penrose   

Wonderful, but......
Our experience at Vue de monde was just slightly short of the wonders we had been anticipating. We understood the point of using fine French cuisine innovatively in a degustation menu, and had previously enjoyed such distinguished degustations as Neil Perry's and Stefano di Pieri's.
However the almost complete lack of vegetables of any kind (bar a tiny serve of somewhat insipid cauliflower cous cous) was the key note in a menu that, while full of depth, lacked freshness or sparkle. Heavy on meat of all kinds, there was a certain sameness to the progression of dishes - rabbit terrine, followed by veal tartare, trout with the aforementioned cauliflower, a deconstructed duck cassoulet and then rabbit. All were beautifully cooked with intense, rather earthy flavours.
Between courses, tomato broth and melon balls refreshed the palate. For dessert, pineapple and pina colada flavours intersected in a well presented faux coconut that was nonetheless overly sweet for our tastes (we had specifically requested something sharp and light). It was accompanied by a liqeur shooter that we left untouched. Oddly, the melon balls had also been set in a Midori liqeur jelly.
Lacking was any sense at all of engagement with either place or seasons - we were eating a winter winter in late summer, and it included a broad bean sauce - or truly innovative food ideas. Nothing made us gasp with pure pleasure, or marvel at its ingenuity. Intellectually, we might query whether this kind of food is truly suited to degustation - surely a cassoulet, for example, is best suited to a lingering exploration of its mingled flavours rather than a row of separate ingredients.
Service was authoritative and the food itself was executed with consummate skill. But something, somewhere was missing - perhaps imagination?    [06 Mar 2006 19:55:45]

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     ­Anonymous