Jelly

Woodland House

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Purple congo potato crisps

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House-cured Atlantic salmon, avocado, radish

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Goats cheese bavarois, watercress, spring greens

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Rockling, black barley, fenugreek

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Poached and roasted spatchcock, nicola potato, asparagus

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Tête de Moine cheese

So this particular cheese was prepared at the table using a girolle (cheese curler) which produced thin shavings that resembled rosettes. By creating a larger surface area, more oxygen was able to come into contact with the cheese and enhance its odour and flavour. Out of all the cheeses we sampled, this one was undoubtedly my favourite.

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 Farmhouse cheeses

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 Vanilla parfait, Yarra Valley berries, wild fennel

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Cocoa covered mixed nuts, yuzu jelly

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Herb and vegetable garden

Overall:

Established in an old Victorian mansion that was previously Jacques Reymond, Woodland House is a place of class and elegance. The decor is refined and the staff are extremely polite and attentive. The food is of a high standard as the kitchen is run by two of Jacques Reymond’s former chefs Thomas Woods and Hayden McFarland. We sampled the House Lunch menu and found every single dish to be fresh and enjoyable. The rockling and the spatchcock in particular were cooked to perfection, and the flavours of the vanilla parfait dessert were amazing. Note that this place is closed on Mondays.

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Woodland House

78 Williams Rd, Prahran, VIC

(03) 9525 2178

http://www.woodlandhouse.com.au/

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Champions Bistro

37 Springs Rd, Clayton South 9544 9929

 

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Smoked oyster, apple, horseradish

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Beef tendon, salted macadamia praline

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Duck liver, rye crisp, mountain pepper

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Charcoal chicken wing, celeriac, scallop, lemon pith, miso foam

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House baked sourdough with butter

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Hapuka, nettle broth, broccoli leaf, pork fat

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Kangaroo, native plum, sorrel, dried berry

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Pynegana cheddar, mustard sheet, muntries

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Tangelo, black garlic, brioche, fromage blanc sorbet

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Jerusalem artichoke ice cream, dehydrated chocolate mousse, fragrant tea jelly

 

Overall:

Things I knew before dining here:

1. former Vue de Monde chef Clinton McIver heads the kitchen

2. reviews have been very complimentary and at one point this place was booked out for months in advance

With this in mind, I walked in with fingers crossed hoping that this place would live up to its expectations. Unfortunately for me it did not. Although I enjoyed everything that was offered on their tasting menu, nothing in particular sent my tastebuds into a frenzy. However the menu here is constantly changing depending on seasonality and other aspects so perhaps it was just the current menu that failed to impress me. I also found each course to be quite small and left still feeling hungry.

On a more positive note the service was terrific and I loved the simple unpretentious atmosphere (this place is unexpectedly located at the Clayton Bowls Club and the dining area offers a nice view of the bowling green).

I am still undecided as to whether or not I want to venture here again. Perhaps so once the menu has completely changed.

 

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