It was a busy saturday night so we were very lucky that a table had cancelled and we managed to get a booking for the WED. I’ve always liked WED but the meal was sensational this time! WED, you outdid yourself! The service was wonderful so it was hard to get angry when my ginger beer was forgotten! Everything was well explained. We had such a great time there. Pricing is simple – all entrées were at $19, all mains at $38. It is BYO which was fantastic because it was Leanne’s birthday!
As usual, the warm bread was gorgeous with the awesome salted butter. There was also an amuse bouche of fennel soup with a gloriously fragrant truffle oil. Baby brain kicked in that night – I did not take a picture of the amuse bouche and my entrée (which looked really good too! ). I just gobbled it all down!
The first entrees to be served were the ricotta gnocchi, sage, garlic, artichoke and candied olives. I liked the gnocchi – it was pan-fried so it has a nice crisp on its edges. It wasn’t really fat to begin with so it did not have the fluffiness inside – it was slightly chewy. Great texture. It went really well with the puree of artichoke and sage. The candied olives were really different (in a good way!) - and made a difference to the dish. Definitely recommended.
The slow cooked egg, peas, bacon, truffle oil and white anchovies really impressed. First of all, look at its presentation! Doesn’t it intrigue you? I’m always skeptical of such dishes but this did not disappoint. It is made up of bacon and truffle oil crumbs, pea puree, white anchovies, a leafy salad and black sesame on the egg. The sharpness of the parmesan complemented the bacon crumbs and the creamy runny yolk brought it all together. The fragrance from the truffle, the yolk, the bacon as it travels down your esophagus will delight you.
If I was not pregnant, I would have had the cold smoked ocean trout, beetroot, potato and quail eggs. I was very envious of Michael’s dish. He said the smoked fish was beautiful. The fish did look really cool and succulent – and the fresh greens, eggs and potato looked particularly inviting. Such an elegant dish.
My entrée (not photographed) was the baldivis rabbit, parfait, pickled carrot, hazelnuts. Served on an elegant rectangular flat plate, there were 3 mounts of food. The first was the parfait which was a crisply deep-fried, golden crumbed ball of rabbit liver parfait. The second was the rabbit terrine – a cold terrine of fresh plain rabbit that goes well with the pickled carrot. The third was a small bit of meaty rabbit loin atop a bed of hazelnuts. Mmm.
My main was really good. It was cold outside so the Ballantine of ox tail, Pemberton marron, celeriac puree and parsley salad really hit the spot. The ox tail was stewed until it was so tender and fell off the bone – after which the meat was collected, moulded cylindrically as you can see, sliced and pan-fried. Placed on a bed of light celeriac puree that’s surrounded with beautiful meat jus with star anise flavours, topped with fresh sweet marron and a parsley salad. This dish comes highly recommended if you’re after that sort of wintry dish that is.
WED always knew how to do their fish – so once again, they did not disappoint with their cone bay burramundi, prawn, sausage, heirloom tomato, bisque emulsion. Sorry, bad pic. The barramundi had a lovely crispy skin, the heirloom tomatoes tasted like they were candied and the sausage in the middle burst with juicily. The bisque emulsion (I’m a big fan of bisque) was made from prawn and crab. Full on flavour!
Surprisingly, most of us ordered the free range pork, scallop, ginger, apple & celery. There was seared pork belly, pork loin and crackling with scallop served with pork floss. The pineapple mousse was apparently delightful.
Dessert. I can see you being made….
Two of the boys ordered the chocolate tart, orange and cardamom ($15). They liked it but they had major dessert envy. I did not try it so cannot comment. All Thilan said was ‘ Its so richhh..’
The potted vanilla cheesecake & salted dulche de leche ($15) is the dessert of WED. They aced the presentation. How cute that it comes in a pot? and what’s that in a tube?
The salted caramel can be squeezed out from the tube. It can also be used for other forms of art. (warning: naughty picture) The cheesecake was beautiful – eat downwards through the layers of creamy pudding-like cheesecake and enjoy the bottom of shortbread like crumbs. As you eat, you will realise there is a sensation crackling down your tongue. Pop rocks! Such a fun little dessert.
I ordered the milk, honey and banana ($14). Surprisingly, this dessert delivered really intense flavours – not what you would expect from ‘milk and honey’….but it was really nice! Banana bread toasted and crumbed roughly – wholesome crunchiness! On the side, the milk and honey parfait – cold, whipped goodness that tamed the soft, caramelised bananas.
Finally, the ‘Perfect Man’ as described by Prithi – all night long! Michael must have been getting jealous! haha. Here we are, and I am 29 weeks along. Still enjoying life and looking forward to a great future!