We vaguely remember the last time we dined at VDM many years back before they moved to Rialto.

We are glad to be back to try their new innovative dishes and enjoy the spectacular view strategically located on level 55. Between the lift and the dining area lies the cellar. Sleek automatic swinging glass panel revealing the cellar, while guests can quickly scan the finest wines before entering the dining area was quite neat. How many restaurants do that?

   
    
    
    
Though we did not get to dine at the chef’s table, we could view the kitchen without difficulty. Native dried vines, stone carved knife stands (see the stones with slots in the middle to hold knives) and fine cutleries from christofle were used as table settings. 

    
 And did we say the views from the restaurant where we were seated were just amazing? We were blessed with clear skies that evening.

    
 The fine dishes from the degustation menu with superb wine pairing was indeed enjoyable.

Amuse-Bouche of Oyster
Burnham, Beeches quail egg, Jerusalem artichoke 

    
 
Appetizers of Prawn, cauliflower, almond
– 2012 Huber Weißer Burgunder, Baden, Germany 

 
Kingfish, kale, black radish
– 2013 Pieropan ‘La Rocca’ Soave, Veneto, Italy 

 
Kangaroo, foraged mushrooms
– 2013 Yarra Yering ‘Vin de las Maison’ Rose, Yarra Valley, Victoria 

  
‘Breakfast’ of Duck yolk, pear, macadamia, truffle (with home made hand churned aged butter and sourdough) –
NV Charles Heidsieck ‘Brut Reserve’, Reims, France 

    
 
Palate cleanser – Cucumber, wood sorrel – a very interactive dish where diners were served fresh flowers, wait staff drench flowers with liquid nitrogen and diners crush flowers with wooden pestle before cucumber sorbet is added. Cucumber’s never tasted so good!

    
 
Mains of Marron, moonshell clams, mudcrab, fennel
– 2013 Patrick Piuze ‘Terroir de Chichee’, Chablis, Burgundy, France 

 
Barramundi, cabbage, red wine –
2012 Paradigm Hill ‘L’Ami Sage’ Pinot Noir, Mornington Peninsula, Victoria – the fish was overpowered by the very strong but delicious red wine sauce.

 

Blackmore Wagyu, variations of turnips –
2011 Vallado Touriga Nacional, Douro, Portugal 

 
Pre-dessert of Butternut squash, sunflower seeds, passionfruit 

   
Desserts of Yoghurt panna cotta, grapefruit, granola
– 2013 Ca’ d’Gal Vigna Vecchia Moscato d’Asti DOCG, Piedmont, Italy 

   
Chocolate soufflé
– NV Chambers ‘Rutherglen’ Muscat, Rutherglen, Victoria 

 
Assortment of cheeses, bread, jams 

   
A selection of petit-fours – loved these little sweets of mini Vegemite macarons, caramel shells with olive oil and sea salt, eucalyptus sorbet, ‘lamingtons’ of chocolate mousse and berry coulis

 
For the ladies, it’s not over till ‘the morning after’… 

   
A thoughtful goody bag of gourmet breakfast awaits all female diners, compliments of the restaurant. I can’t wait to taste more of chef Shannon Bennett’s seasonal menus!!