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Dinner By Heston Blumenthal

Dinner By Heston Blumenthal

For me if you are going to spend time in the kitchen, it better be worth it! I’ll happily spend hours decorating a cake, but if it’s a regular meal you’re either going to get something fancy like Lobster, something that requires a lot of steps, or something I can heat in the oven with simple sides and don’t have to think about -it's still healthy but super lazy in Matt's opinion. So, I’ve always loved Heston’s shows, particularly because it’s like food art with all the thought he puts into his menus and unique approach to cooking -I say go big or go home! All or nothing!

When his restaurant came to Melbourne I thought fat chance, it would be booked out constantly, so I was super excited when it was possible to get a reservation. Located in the Crown Casino next to the hotel spa/pool area, the scene is set as soon as you walk up the dark and mysterious hallway into a concealed entryway. It opens to a blend of design and decor that shows the best bits of and ancient and modern history, and what clearly has had a lot of thought put into every detail. This compliments the menu perfectly, that spans over 550 years of British and Australian recipes.

The kitchen is on display so you can see the chefs preparing the food, while floor to ceiling windows cover half the restaurant to capture the pretty views of the city. We requested a table by the window to get the most of the views, but sitting any where else would be just as good. The lunch menu is the same as the dinner and there are a few options on how you select your food from the menu. Because it was just the two of us, we decided to just individually pick out the dishes. The dishes are dated with the original year that the recipe came from, while in true Heston style done with his own magical twist on them (if you are on a tight budget choose the À la Carte menu at lunch time).  

 STARTER - Savoury Porridge (c.1660): Garlic and parsley butter, grilled abalone, pickled beetroot and fennel

STARTER - Savoury Porridge (c.1660): Garlic and parsley butter, grilled abalone, pickled beetroot and fennel

If only porridge always came like this! The texture and how it looks was not what I expected and in a good way. Don't be fooled by the names, Heston will always deliver the unexpected. I thoroughly enjoyed this entree. 

 STARTER - Salamagundgy (c.1720): Chicken oysters, braised radish, horseradish cream, marrowbone and pickled walnuts

STARTER - Salamagundgy (c.1720): Chicken oysters, braised radish, horseradish cream, marrowbone and pickled walnuts

I also didn't know what to expect with this, but another a pleasant surprise and a great entree option. I have also heard the Plum Meat Fruit (c.1500) is really good too.

 MAIN - Chicken cooked with Lettuces (c.1670): Grilled onion emulsion, oyster leaf and spiced parsnip sauce

MAIN - Chicken cooked with Lettuces (c.1670): Grilled onion emulsion, oyster leaf and spiced parsnip sauce

I liked the flavours and how perfectly cooked the chicken was, but towards the end all the flavours together were getting a bit sickly for me.

 MAIN - Lamb and Cucumber (c.1830): Best end of lamb with roast cucumber heart, sweetbreads, peas, barilla and mint

MAIN - Lamb and Cucumber (c.1830): Best end of lamb with roast cucumber heart, sweetbreads, peas, barilla and mint

I loved how this dish was displayed and cooked to perfection. I would recommend this over the chicken and Matt really enjoyed it.

 SIDES - Triple cooked chips

SIDES - Triple cooked chips

You know the chips are good when you don't need to soak them in vinegar or sauce. Clearly triple cooked chips are the only way to go. Although, adding vinegar to the mix would be heaven!

 DESSERT - Cherry Isle Bar (c.1650): Chocolate, coconut, 'ripe cherry', almond and bay leaf ice cream

DESSERT - Cherry Isle Bar (c.1650): Chocolate, coconut, 'ripe cherry', almond and bay leaf ice cream

 DESSERT - Tipsy Cake (c.1810): Spit roast pineapple and baked brioche 

DESSERT - Tipsy Cake (c.1810): Spit roast pineapple and baked brioche 

I don't think you could go wrong with any of the dessert options. I love pineapple and the way it's prepared here, but I actually preferred the Cherry Isle Bar! Amazing!

 COMPLIMENTARY THIRD DESSERT - Chocolate ganache infused with French earl grey tea and carroway seed biscuts

COMPLIMENTARY THIRD DESSERT - Chocolate ganache infused with French earl grey tea and carroway seed biscuts

We didn't indulge in the second dessert option of Nitro Ice Cream Trolley (c.1900) where they prepare it at your table (of course I wanted it though *giggles). So, I was surprised to be given a third dessert option and complimentary -It's my kind of restaurant when its all about multiple desserts!! The infused ganache was perfection and definitely made up for the fact we had to wait too long for our main to be served (it wasn't even busy by that stage).

Dinner By Heston Blumenthal

Just one of the many details of the restaurant, which is lovely and spacious might I add.

 This piece is an interpretation of the first automated spit roasts mechanism invented by the British clockmakers of Greenwich

This piece is an interpretation of the first automated spit roasts mechanism invented by the British clockmakers of Greenwich

Overall, while it's not the best we have had, the restaurant and food still leaves a lasting impression and it is worth going. Some will find it more magical than others, it all depends on tastes and previous culinary experiences you've had. Next time I would go back with more people to try the Chef's Table or private dining option :)

Thanks for stopping by! You can follow along on InstagramPinterestFacebook, and Youtube for more inspo!

xo Noskam

 My drink was the Lemon and Bergamot Spider (c.1870) -the taste of amazingness! Matt's was a dirty Martini and also got the thumbs up

My drink was the Lemon and Bergamot Spider (c.1870) -the taste of amazingness! Matt's was a dirty Martini and also got the thumbs up

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