With a city full of fusion menus, from all corners of the globe it's refreshing to experience a little bit of tradition and dine at restaurant that would make chefs François Pierre La Varenne and Marie-Antoine Carême proud grandparents.
Philippe, a French inspired restaurant, off Collins Street below the Grand Hyatt Melbourne and is the brain child of Philippe Mouchel who is arguably one of Melbourne's finest French chef.
Upon walking through the heavy ornate doors and descending the wooden stairs you are immediately taken to the heart of Paris, as you walk past the fully stocked bar, cheese table and open kitchen you can't help anticipate what's to come.
Both the menu and wine list are extensive, which made it hard to decide what to order. After some internal battles I ordered the wagyu beef tartare, pomegranate, Pommery mustard, horseradish as an entree. This is one of the best decisions I have ever made at a restaurant. This was heaven on a plate, the beef melted in my mouth and the flavours just tripped the light fantastic on my tongue, with just the right amount of spice, which took the dish to another level.
I was in the mood for beef so I opted for the Collinson & Co pasture raised porterhouse , cassis & red wine jus and ordered it rare. This was a beautiful piece of meet and cooked and seasoned with respect. Although it came out medium rare not rare it still melted in my mouth. The addition of the cassis & red wine jus was a perfect match to the perfect dish.
I'm not one for dessert, but the menu just called out and demanded I order one. Michel Cluizel chocolate caramel fondant, vanilla bean ice cream was placed in front of me and all of a sudden my mouth started to water. This indeed was the perfect end to a perfect meal. The vanilla ice cream was creamy and silky with just enough vanilla that didn't over power the star of the dish, the molten chocolate.
The only negative about our meal was the coffee. It was a little bitter for my taste, but with three near perfect dishes who really cares.
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