Anyway - on the things food. de Vine is a fantastic restaurant on the corner of Market and Clarence streets. I am not sure how you would describe the cuisine but the owner is Austrian and I think has spent a fair bit of time in Italy - so you get things like risotto and pasta which are always outstanding.
A week or so ago I was there to send off a good friend of mine (Alex you know who you are!) and we put ourselves in the owner's hands - which as it turned out was an OUTSTANDING thing to do.
We started with John Dory which came with a crab meat salad and a very fresh herb, finely diced tomato and caper dressing. Drizzled with a light, fruity olive oil. The fish was perfectly cooked and the layers of flavours created by the moist white flesh, crispy skin, olive oil and toppings was a delight.
This was followed by a Duck Breast pate and Rabbit Rilette - I can't be sure but there was an amazing sauternes jelly served on the pate - and this was as good as I have eaten anywhere. There was ridiculous richness in the pate which just filled your mouth. The dish was accompanied by Knoll Guener Veltiner Loibenberg 2007 which is not commercially available in Australia but sourced directly by Andreas Puhar the owner. Andreas used to be the sommelier at the Bather's Pavillion. His love of wine is infectious and we are lucky that he has chosen to share it with us.
Let me stop just for a second - I have never in my life had a more perfect matching of food and wine than I had at de Vine. Every mouthful and every drop was on the verge of perfection.
Ok back to the food. My favourite disch of the night followed. First my tastebuds were treated to a Mauro Molino Barbera Vigna Gattere 2004 from Piemonte. WOW. Then came the quail and porcini mushroom risotto. Now I am partial to a good risotto and I even like to kid myself into thinking that the one I make is pretty good. But this was sensational. The intensity of the flavours, the texture of the rice, the moistness of the quail - all perfect. Perfect. Perfect. Get it? It was perfect. Sorry for the crappy photo below.
Veal Involtini - and while this was moist and the taste was spot on - the only thing that I think could have improved it was a little more colour. The veal was graet but I like to see the effect of the pan. We ended the night with creme brulee which for me is always a bit of a tester for restaurants. It's not a really difficult dish but when it's done really well - there isn't much better. And these guys nailed it. Great vanilla tone, rich but not cloying.
I think this is a great place - however we may have been a little blessed by being able to get a special menu made up for us. But as an overall eperience it's great. And if you put yourselves in the hands of your host Andreas for food and wine - you will be happy.
eat well.
