With a reputation that precedes itself, a meal at Vue de Monde comes with expectations nearly as high as the esteemed restaurant’s lofty location. Luckily, Shannon Bennett hits the mark with arguably some of the best dining in the country.
Located 55 floors up on what was the observation deck of the Rialto, the restaurant’s third home boasts an impressive 360 degree view of the city, spanning from the Docklands to the Dandenongs.
Complimenting the dramatic view is a $10 million fit out that’s dark and sleek with a modern Australian twist. The tables are covered with kangaroo leather (fitted by the Captains of Industry boys) and are large enough to seat a whole family, yet are generally dedicated to couples. They hold a simple scattering of river stones that cleverly double as salt and pepper-shakers, butter vessels and cutlery holders. Skippy makes another appearance in the form of fluffy chairs (and on the menu).
There are two dining options listed – the a la carte, four-course menu or the 10-course degustation. But if you don’t have the time or room for the full procession of courses, they also offer seven and eight course options.
Each dish is brought to the table and explained by one of the chefs who are charming and insightful.
Highlights include WA marron served with beef tongue and brown butter emulsion and Bennett’s breakfast-inspired dish of fried duck egg, lamb sweet bread, pickled onion and truffle, which he cheekily dishes up while saying “It’s breakfast somewhere in the world”.
Dining at Vue is, for want of a better word, an experience rather than simply a meal. Theatrics seem to infiltrate every aspect of dining, from the open kitchen to the staff and of course the food itself. With seamless service, it’s very easy to put your complete faith in these hospitality professionals and let the drama unfold.
And for an extra special experience, enjoy Vue de Monde’s private Dom Perignon Room, seating up to 14 people with beautiful city views from the 55th floor of the Rialto. Designed and constructed by Silo By Joost’s Joost Bakker, the room's installations are entirely made from natural materials – all the way down to the candles, made of 100 per cent beeswax.