Healesville Hotel: Autumn Tasting Menu

Part II of our gustatory weekend

We wrapped up our gourmet weekend with a sumptuous four-course dinner at the Healesville Hotel dining room, opened in 2001 in a restored 1910 hotel.  

 

We chose the Autumn Tasting Menu, featuring local, seasonal ingredients.

To start, we each had a plate of three Sydney rock oysters.  This was C’s first time conquering her fear of oysters (nasty gag reflex with soft/slimy foods like jello, bananas, yogurt… It’s a texture thing.), and she had two!  They were not nearly as slimy as imagined, and were quite nice.  No photo —  just imagine three oysters on a plate with a perfect lemon cheek and a small dish of chili salsa.

 

Second course was pan fried scallops with heirloom tomatoes and basil with a balsamic reduction:

 

pan seared scallops with heirloom tomato and basil

pan seared scallops with heirloom tomato and basil

It was perfectly cooked, and the tomato-basil salsa was just beautiful.

 

The main course was duck breast with handmade gnocchi and fresh local figs:

 

roasted duck breast with figs, rosemary, & handmade gnocchi

roasted duck breast with figs, rosemary, & handmade gnocchi

Suffice it to say, their gnocchi was better than mine.  *sigh*  While the portion size left something to be desired, the duck was just divine, and the gnocchi perfectly seared, all seasoned just right.  Figs were a lovely complement to it all.  We savored every last bite.

 

Finally, dessert.  Bake local apple gratin with Healesville blackberry sorbet:

 

apple gratin with blackberry sorbet

apple gratin with blackberry sorbet

A scrumptious finish to an excellent dinner.  The gratin was so appley tender (but crisp and caramelized on the top), and the sorbet so rich in flavor.  Mmm num num num!

 

Go on and take advantage of Qantas’s ridiculously cheap $299 each way fares from California, and we’ll take you here for dinner.  Or you can take us here for dinner, after having saved so much on airfare ; )

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~ by ... on 24 March 2009.

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