A hiccup in my blogging world has lead me to combine August and September dishes of the month. This really needs to stop I know, but I'm none the less glad to share this with you, belatedly.
Dish of the Month, and probably dinner of the month, for August belongs to Cumulus Inc.
I had a mammoth 4 hour experience there grazing at the bar, watching the chefs, sipping wine, chatting to friendly faces and just loving the space.
I could include any number of dishes; from the broad selection of interesting charcuterie, to the salt cod soup, the sows ear silk purse or the as-boozy-as-you-can-bear rum baba. But the loving care that the shucked to order oysters received, has to make them extra special.
August Dish of the Month
Oysters at Cumulus Inc
Carefully, a wiggling shucker breaks the seal into the oysters briny home, pops the top off with a slip of the knife and they are ready to go. Plated with a cheek of lemon and perhaps a little swipe from a tiny artists brush to remove any shell remnants, you can watch them twitch as a squeeze of lemon juice dresses them before the plunge of your oyster fork.
The night we dined, I tried all 6 that were on offer, the Moonlight Flat angasi were the stand out. The menu lists that these have been identified as nearly identical to the celebrated French Bélon oyster. Meaty, iodine flavour with firmly textured flesh and a large white adductor muscle.
September Dish of the Month
Gravadlax at Gills Diner
An incredibly generous portion of house cured salmon, cured Scandinavian style with salt and sugar, also known as gravlax. Sliced thinly and served with a salad of picked soft herbs, some sliced cornichons, a lemon cheek and a quenelle of herby crème fraîche.
Clean, bright salmon flavours perfectly seasoned and utterly moreish, just the thing to accompany the fantastic house made breads.
I still have not gotten past the entrees at Gills, the portions are just too generous and we love the selection of sharable dishes.
I can't wait to get back to both of these Melbourne dining institutions in the making. No doubt with the current economic woes, casual dining spots like this - were you can feel comfortable having as much or as little to eat as you like - will become even more popular to the detriment of the formal experiences.
I for one, will not stop dining out but will probably be a little more tempted towards the accessible end of the market then the fancy end. I think dining out has become cultural for many Australians and giving up a key social part of the week will not happen, it will just become a little more informal, laid back and in line with the dining experiences of Cumulus Inc and Gills Diner.
how hard is it to get into cumulus inc at the moment? id love to try it sat night but am put off by the no bookings policy
ReplyDeleteHi Ran
ReplyDeleteLike with Giuseppe, Arnaldo and Sons when it first opened (and perhaps still?) you need to be organised to go a little earlier than usual and be flexible.
I'm sure you wouldn't have too many problems if you got there at say 6.30. but any later and the waits no doubt will be horrible.
The kitchen bar is where you want to be, so make sure you say that to them when you arrive - lots of people hate the idea of stools so you will be fast tracked!
I'll keep my eye out for a post from you then?
Jack