Roasted quail | DAMMIT JANET I LOVE FOOD

Cured Kingfish, Avocado, Threaded Chilli, Nettles

★★★★☆

Heirloom Carrots, Quinoa, Seeds, Dates, Smoked Almonds, Orange Blossom Labne

★★★★☆

Roasted Quail, Sweet Corn, Pickled Grapes, Lardo, Scotched Quail Egg

★★★☆☆

Confit Octopus, Cauliflower Skordalia, Crispy Onion, Spiced Hazelnut

★★★★☆

Slow Cooked Shoulder of Lamb, Carrot Hummus, Spring Slaw

★★★☆☆

Leg of Corn Fed Chicken, Jerusalem Artichoke, Farro, Guanciale

★★★☆☆

Baked Apple, Freeze Dried Custard, Oat Crumble, Milk Sorbet

★★★★☆

Salted Caramel Tart, Pear, Ginger Praline, Mascarpone

★★★★☆

Overall:

A fresh and exciting transformation has taken place at Rochford Restaurant with the recent appointment of Head Chef Raki Andriana. With over a decade of experience in the food and wine industry, Raki brings forth French style techniques and Middle Eastern influences to the iconic Yarra Valley winery. The menu’s new direction aims to create delicious flavours that match their award winning wines. Add to that breathtaking views of the Yarra Valley and the nearby Dandenong Ranges, Rochford Restaurant is undoubtedly a wonderful place to visit.

Rochford Wines Yarra Valley

878-880 Maroondah Highway, Yarra Glen, VIC

(03) 5957 3333

http://www.rochfordwines.com.au/

*Disclaimer: I dined as a guest of Rochford Wines Yarra Valley.

House smoked tuna, goats curd, pickled fennel, mustard seeds

This entree was originally served on a different plate and our waiter divided up the contents, hence the careless presentation. The creamy goats curd, sharp fennel and spicy mustard seeds were perfect accompaniments for the wonderfully smoky tuna.

★★★☆☆

Roasted quail, almond cream, grape bath, vine leaf, red grapes

Crispy tender quail with extremely sweet grapes.

★★☆☆☆

Roast baby snapper, cauliflower, capers

★★☆☆☆

John Dee Black Angus scotch fillet, roasted shallots, harissa and watercress

The harissa was quite mild and did not overpower the tender scotch fillet

★★☆☆☆

Peanut butter parfait, dulce de leche, peanut brittle

The parfait itself was delicious but remarkably rich. Sharing this dessert would be a good idea.

★★☆☆☆

‘A bit of a mess’: strawberry sorbet, frangipane, custard, meringue, Antico Rosso jelly

★★☆☆☆

Overall:

I first ventured here almost a year ago and I remember being truly impressed with the food. Thus I decided to once again order the five course menu however this time I left feeling disappointed. The food was good but not outstanding (like my previous visit) and the portions served were TINY. (The tuna and quail each took all but three small bites to finish). In fact we ended up having a second dinner someplace else that night. I understand that fancy places tend to have smaller portions and I wouldn’t be grumbling so much had the dishes been more superlative. Perhaps things will be different with the next menu change. On a positive note the service was wonderful and the atmosphere was lively. I really do hope that Punch Lane was just having an off night with their food.

Punch Lane

43 Little Bourke St, Melbourne, VIC

(03) 9639 4944

http://punchlane.com.au/