We have been following Dinner by Heston Blumenthal on our Instagram for a good 2 years now and we finally had the chance to dine at this award-winning restaurant. They have earned 2 Michelin stars in London.
If you have seen the famous meat fruit before, you would know that this restaurant takes historical British dishes, dating back hundreds of years ago, and recreating them with a beautiful modern twist.
For $140 AUD, we got a choice of one entrée, one main, and one dessert.
Edit 01/01/2020: They have closed down 😩
If you have seen the famous meat fruit before, you would know that this restaurant takes historical British dishes, dating back hundreds of years ago, and recreating them with a beautiful modern twist.
For $140 AUD, we got a choice of one entrée, one main, and one dessert.
Edit 01/01/2020: They have closed down 😩
We love our bread. We love our butter. But most of all, we love more butter.
The butter was smooth, with a slightly salty taste. It glided over the bread easily. The bread was made in-house with a light, soft, and airy texture, and a nice crunch on the outside.
The butter was smooth, with a slightly salty taste. It glided over the bread easily. The bread was made in-house with a light, soft, and airy texture, and a nice crunch on the outside.
ENTRÉE
A-MAZ-ZING! The star of the entire course. The famous meat fruit; a chicken liver parfait, dipped in a mandarin glaze with grilled bread 😍.
This dish was inspired by the 1500s, during the early Renaissances period. The taste was rich, succulent and so god damn tasty. Most people would share the meat fruit but for our group, we ordered one each, leaving 5 delicious mandarins around the table.
This dish was inspired by the 1500s, during the early Renaissances period. The taste was rich, succulent and so god damn tasty. Most people would share the meat fruit but for our group, we ordered one each, leaving 5 delicious mandarins around the table.
The details of the mandarin were astounding. We could see the delicate “holes” of the mandarin in the glaze, created by hand with a fine brush 🍊.
The spread of the parfait glided easily across the grilled bread. Every bite had a nice strong crunch of the bread with the rich smoothness of the parfait. We highly recommend treating yourself and getting a meat fruit so you can see what we, and the rest of the internet, are raving about.
The spread of the parfait glided easily across the grilled bread. Every bite had a nice strong crunch of the bread with the rich smoothness of the parfait. We highly recommend treating yourself and getting a meat fruit so you can see what we, and the rest of the internet, are raving about.
We were greedy motherfuckers and ordered the roast marrowbone royale to share. This was a smoked anchovy, snails, radish, mace and lovage, inspired by the 1720s.
It had a mix of interesting flavours from fatty marrow to fresh and citric vegetables. The marrow was super soft and dispersed in our mouths. We could taste the individual aspects of the dish and how it strangely worked together.
It had a mix of interesting flavours from fatty marrow to fresh and citric vegetables. The marrow was super soft and dispersed in our mouths. We could taste the individual aspects of the dish and how it strangely worked together.
MAIN COURSE
Awww yeah, Sirloin of David Blackmore Wagyu, inspired by the 1830s. For an extra $60, Mick experienced every meat lover’s wet dreams.
The wagyu was juicy and dripping in flavours and every bite melted inside our mouths. The mouthfeel was soft, like chewing on a cloud. For a cut of a 28-day dry-aged piece of Black Angus, cooked over wood and charcoal embers, this piece of beef was worth every dollar. It was served with mushroom ketchup and triple cooked chips. If we’re going to go fine dining, we might as well go fine dining, am I right? 😉
The wagyu was juicy and dripping in flavours and every bite melted inside our mouths. The mouthfeel was soft, like chewing on a cloud. For a cut of a 28-day dry-aged piece of Black Angus, cooked over wood and charcoal embers, this piece of beef was worth every dollar. It was served with mushroom ketchup and triple cooked chips. If we’re going to go fine dining, we might as well go fine dining, am I right? 😉
I ordered the cod in cider, originating in 1940, with silverbeet leaves, roast onions and fried mussels. The outside of the cod had a thin crispy layer and the flesh broke apart easily with my tongue. The sauce was creamy and slightly sweet. I could definitely tell they picked the best ingredients for their dishes because the mussels were very tender and only required minimal chewing; it was so soft 😋.
Who knew vegetables could taste so good? This was the roast pork chop, inspired by the 1820’s dish, with smoked hispi cabbage, pickled onions, cider and Robert sauce.
The cabbage was amazing. It literally melted in our mouths and it was so rich in flavour. Yes, the pork chop was delicious too but when paired with the juicy cabbage, god damn it was exquisite. The cabbage stole the spotlight 😂. The sauce was a savoury soy glaze and a nice finishing touch to this dish.
The cabbage was amazing. It literally melted in our mouths and it was so rich in flavour. Yes, the pork chop was delicious too but when paired with the juicy cabbage, god damn it was exquisite. The cabbage stole the spotlight 😂. The sauce was a savoury soy glaze and a nice finishing touch to this dish.
DESSERT
What a pretty dish! This was their chocolate drops (c. 1790). It was made of malt cake, barley cream, white chocolate, chocolate and ale ice cream. It was actually too pretty to ruin but alas, we had to eat. The mix of bitter and sweet was well balanced however if we did not get a spoonful with all the different aspects of the dessert, it would have been pushing towards either ends of the taste spectrum.
This was the tarte of strawberries, originating 500 years ago in 1590! It was composed of vanilla cream, white chocolate, mountain pepper, strawberry and anise myrtle sorbet. It was definitely the most delicious of the desserts, in our opinion. It was such an easy, light and delicious dish to devour. The sorbet was rich and perfect! We could not stop complimenting that pink blob – if only we got more of it!
Ah, the tipsy cake. Our server said this was the most ordered and favourite dessert among their guests and we could see the appeal. It was a spit roast pineapple.
Every piece we grabbed with our fingers broke apart easily. The inside texture was like an airy and light pastry with a touch of sugary sweetness. We had to eat it with a piece of the juicy pineapple to be wowed by their prized dessert dish.
Every piece we grabbed with our fingers broke apart easily. The inside texture was like an airy and light pastry with a touch of sugary sweetness. We had to eat it with a piece of the juicy pineapple to be wowed by their prized dessert dish.
This was their sambocade, a goats milk cheesecake with elderflower and apple, pickled blackberries and smoked candied walnuts, inspired by a 1390’s dish. The chefs did a great job masking the overwhelming goat stench so we only got a subtle taste on our tongues. It was such a nice surprise and not at all what we were expecting. It did become sickening after eating 3 rich spoonfuls so this is a dessert best shared with friends.
The cherry isle bar was a dessert inspired by the 1650s, with chocolate, coconut, ‘ripe cherry’, almond and bay leaf ice cream. We’re not a strong fan of cherry. The chocolate really hit us with a bitter taste surrounding the cherry, so we had to make sure there was half a spoon of ice cream going into every bite. The ice cream and coconut were really good and gave the dish an overall satisfying mark. As you can see, the plating was on point.
This was complementary green tea, bite-sized tarts. The pastry was soft and light, and the flavouring was not overwhelming at all. It was the perfect way to end such an excellent dinner.
SERVICE
Dinner by Heston Blumenthal was about our 7th fine dining experience and wow, they set the bar higher than their predecessors. The staff were very attentive, even walking us to the bathroom. Our server, Tom, was on the ball. He was witty, funny and informative.
REVIEW
We got a nice and dreamy view of Melbourne as we watched the sunset over our delicious 3-course meal. Dinner by Heston Blumenthal has definitely shot up on our favourites list and the dining experience was definitely one of our best, thanks to Aaron for his company.
Thanks for reading! Happy eating 😝.
Thanks for reading! Happy eating 😝.
Author
Migrated from the old blog:
Dinner is the best meal that I get. As part of the workforce, I do not have a lot of time to enjoy my breakfast and dinner. Eating with a time schedule really makes me eat in a hurry. I am the type of person who appreciates what he eats. I cannot really admire food without completely immersing myself in it. Dinner is the only time when I can completely appreciate the food that I am eating, which is really sad.
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20/6/2019 14:25:56
Wow, marvelous blog structure! How long have you ever been blogging for? you make running a blog look easy. The overall look of your website is fantastic, let alone the content!!