Lvl 1 Crown Metropol
8 Whiteman St
Southbank VIC 3006
28 November 2010
Cuisine: Contemporary
15.5/20 (The Age 2011)
Head Chef:
Josh Emett
| Seared yellow fin tuna: | white radish, yuzu, enoki mushrooms, black garlic |
| Pan seared scallops: | caramelised kelp, sugar snap peas, mussels, Champagne |
| Slow cooked octopus: | chorizo, blood orange, wood sorrel |
| Roasted quail with sage: | slow cooked quince and glazed turnips |
| Crispy roast pork belly: | calvalo nero, soybeans, dashi |
| Coral trout, chicken skin: | trompette royal, fennel, lemon thyme consommé |
| Gisbourne duck breast: | sweet corn, cracked wheat, cherries |
| Exotic fruit vacherin: | passion fruit and banana sorbet |
| Madagascan chocolate "jaffa": | bayleaf sherbet, mandarin marmalade, black rice |
| Hot chocolate fondant: | cherry yoghurt ice cream |
| Sheep's yoghurt mousse: | frozen blackberry, walnut ice cream, honey and oat crumble |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 6.9 | 8.0 | 7.0 | 5.0 | 8.0 | 4.0 |
Group Shot
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Maze Restaurant
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Menu
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Menu
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Slow cooked octopus: chorizo, blood orange, wood sorrel
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Seared yellow fin tuna: white radish, yuzu, enoki mushrooms, black garlic
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Pan seared scallops: caramelised kelp, sugar snap peas, mussels, Champagne
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Roasted quail with sage: slow cooked quince and glazed turnips
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Crispy roast pork belly: calvalo nero, soybeans, dashi
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Coral trout, chicken skin: trompette royal, fennel, lemon thyme consommé
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Gisbourne duck breast: sweet corn, cracked wheat, cherries
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Exotic fruit vacherin: passion fruit and banana sorbet
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Hot chocolate fondant: cherry yoghurt ice cream
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Madagascan chocolate "jaffa": bayleaf sherbet, mandarin marmalade, black rice
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Sheep's yoghurt mousse: frozen blackberry, walnut ice cream, honey and oat crumble
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Petit Four
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