8 Whiteman Street
Crown Metropol Hotel,
Melbourne VIC 3006
ph:(03) 9292 8300
What We Ordered
for him: Chef’s degustation of seven courses menu with Cape Grim short rib and steel water
for me: Chef’s degustation of seven courses menu with crispy duck and purple rain cocktail
Bread with seaweed and salt butter.
Marinated beetroot with goats curd, cabernet sauvignon vinaigrette, toasted pine nuts.
Yellow fin tuna, white radish, yuzu, enoki mushrooms, black garlic.
King Salmon Jerusalem artichoke, mustard, horseradish cream
Crispy roast pork belly, calvalo nero, soybeans, dashi
Cape Grim short rib potato, shimeji mushrooms, shallot gastric
Gisborne duck leg sweet corn, cracked wheat, fig jam
Exotic fruit vacherin, passionfruit and banana sorbet
Coffee ganache, salted caramel, hazelnut ice cream
Chocolate caramel truffles
When DH booked a "surprise" dinner to celebrate our 2nd anniversary, I knew it would be Maze by Gordon Ramsay in the Crown Casino. Being a big fan of the brilliant celebrity chef, darling has mentioned it several times that he wanted to try it out.
We were greeted by the wait staff and shown to our table. The restaurant was spacious with huge floor to ceiling windows and almost see through sheer curtains make the place even bigger. Wow, the interior design was fantastic! Great first impression. The whole contemporary, modern twist furniture, carved screens, oriental sideboards and wooden tables and leather chairs make this an amazing place. The thing I loved the most were the branches deco on walls with little birds and the giant bamboo bird cage look alike chandeliers lighting which make it stands out and loud.
I started with a cocktail named "purple rain" as it was raining heavily outside on Wednesday night. Wasn't it a romantic name to call? We took our waiter's recommendation on the tasting menu and the food came out efficiently. The restaurant was very dark which make it hard to see what was actually on the plate and it was a bit difficult to take photos. Overall the food was good. I especially like the crispy roast pork belly. The dashi broth was delicious and I couldn't have enough of it. I'm sure it will goes well with many different types of meat not just pork. The Gisborne duck leg was also lovely. Cooked to perfection and it has a strong fragrance. I had to stop taking photos of it as it smelt so nice that I had to eat it asap. The main course DH had was the Cape Grim short rib with potato. The rib was extremely tender and it literally melted in mouth and the potato mesh was velvet and smooth. A great dish! Last not least came the dessert. The coffee ganache, salted caramel with hazelnut ice cream which was wonderful for the sweet tooth. The chocolate was rich but not overwhelming. Perfect way to finish the night. Great service as expected.
Cuisine: French/Asian Influences