It's been a little while since my last post - oops! Life has been pretty busy, but I enjoyed a brief getaway to Melbourne recently. Lots of delicious food was eaten - posts to come - and I knocked another restaurant off my wishlist: Cumulus Inc.
We were seated at the bar which overlooks the kitchen - it was a great spot to watch all the action! We were very impressed with how calm and organised the kitchen is. The staff conversations were entertaining at times!
We enjoyed a bottle of white wine with dinner, with is unfortunately not listed on the restaurant's website... drat! All I recall is that it was from a Coal Valley vineyard.
We were served complimentary bread which was fantastic - it seemed like the crust had been lightly fried. Very moreish!
We started with the kitchen charcuterie selection ($26). It was brilliant, and very good value. Clockwise from top is a fennel-laced salami, wagyu bresaola topped with beetroot and horseradish, jamon, bread, duck terrine and a rabbit rillette in the center. EVERYTHING was tasty, but my favourite was definitely the rillette.
The mustard crumbed pig's tail, celeriac remoulade and caperberries ($28) turned up next. This is the first time I'd tried pigs tails, and they were pretty good! The meat was incredibly juicy and cooked to perfection. I wasn't so keen on the remoulade though - it was tangy and rich. It would have been nicer to have something light and fresh to offset the richness of the crumbed tails.
We also ordered the cracked wheat and freekeh salad with preserved lemon, barberries and almonds ($12). It doesn't look like a big bowl in this picture but it was a very generous serving, and tasted great - I did avoid the dollop of somewhat-tangy dressing though (because of the previous dish!).
We were hoping to order another dish on the menu that was out of stock that night, so instead we were offered a duck and leek special (I think it was $39). Duck is a favourite meat so getting it was a no-brainer! It was again cooked perfectly.
I'd hoped to have enough room to try the infamous lemon curd madeleines for dessert, but we were stuffed! Next time...