'Laurent Perrier' 6 Course Sharing Menu @ Spoonbill Restaurant and Bar

Location: 637 Chapel Street, South Yarra
Phone: 03 9040 1333
Link: http://www.artserieshotels.com.au/olsen/spoonbill
Cuisine: Modern Australian, Tapas
Overall Impression: 8/10

Regarded as Australia’s greatest living painter, Dr John Olsen funded his early art career in Europe as a chef in Majorca, Spain. At Spoonbill Restaurant & Bar, guests of The Olsen hotel and South Yarra locals are given the unique opportunity to experience Olsen’s love affair with food recreated with stunning produce from around Australia.

Designed by Grant Amon Architects the dining area is furnished with a combination of new and recycled pieces creating a funky, modern and comfortable space.

With a focus on sustainability and fresh ingredients, Spoonbill’s supply of fresh herbs and vegetables are grown on The Olsen sundeck, tended to by The Olsen’s guests and neighbours who are invited to plant seeds each season.

We gladly accepted the invitation to taste the 'Laurent Perrier' 6 Course Sharing Menu with matching wines (which costs $65pp accompanied by side dishes and a complimentary glass of Laurent Perrier Champagne and an extra $25pp with matching wines). 

The restaurant generously allows you to choose ANY 6 courses from the sharing menu. This means you could have any combination of entrees, mains and desserts. We opted for 2 entrees, 3 mains and 1 dessert.

Tempura zucchini flowers

Goat cheese, honey, mint, lemon, guacamole

The tempura zucchini flowers stuffed with Goat cheese, honey, mint, and lemon and served with guacamole was an excellent dish.  The batter encasing the zucchini flower was ethereally light and very crisp while the stuffing was rich and flavoursome.  Combined with the creamy and sweet guacamole, the dish was a delight to eat

Seared scallops

Broad bean, zucchini, pear, snowpea shoots

The scallops were perfectly seared and retained their natural delicate texture.  The pear and snowpea shoots worked well and provided a light sweetness to the dish.

From the sea

The John Dory was sweet, juicy and well cooked.

Aylesbury duck

Seared duck breast, buttered asparagus, snowpeas, potato gratin

The slices of duck breast were cooked to a rare perfection. The accompanying potato gratin was flavoursome.

100 Day Aged Gippsland Porterhouse

The steak arrived at the table, lightly charred on the surface and glistening inside. It was cooked to perfection in accordance with our request.

Red velvet

Cream cheese parfait, Red Velvet cake, Raspberry, macaroon sorbet

This “red” themed dessert contained a wealth of miscellaneous and interesting ingredients.  The elements of this dessert included a decadent chocolate coated cream cheese parfait and a light raspberry sorbet. Every spoonful provided a different mix of pleasant and lovely flavours.

Provenance also plays an important role in Spoonbill’s drinks menu. Melbourne’s premium green bean trader St Ali is set to raise the bar for coffee drinkers while local beers including St. Kilda Brew, White Rabbit Ales and Doss Blockos Pale will complement signature cocktails such as the Dr. Olsen, which includes cognac and French champagne.

Open seven days a week Spoonbill’s menu celebrates Australia’s regional produce with John Olsen inspired food and art at the restaurant.

Gastrology bloggers dined courtesy of Art Series Hotel Group.