Ezard
187 FLINDERS LANE, MELBOURNE
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AUGUST 2012
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japanese inspired oyster shooter
mirin, sake, soy sauce & wasabi powder served with a soba noodle nori roll.
2010 moriki shuzo ‘tae no hana’ junmai ginjo sake, mie, japan
their bread is served with olive oil infused with garlic, rosemary and parmesan also dipping delights of nori flakes with bonito and sesame; finely ground rock sugar and chilli; and prickly ash made of wok roasted szechuan pepper and spiced salt
citrus and vodka cured salmon, black quinoa, olive oil jam, smoked yoghurt, tangerine vinaigrette
2000 pol roger brut, champagne, france
steamed blue swimmer crab dumpling with yarra valley salmon roe, celery cress and tom kha
2010 tiefenbrunner ‘feldmarschall’ muller-thurgau, alto adige, italy
salad of baby beetroot, asparagus and iberico jamon, parmesan custard and black truffle vinaigrette
2008 francois chidaine ‘les tuffeaux’ montlouis sur loire, loire valley, france
steamed mulloway with rice noodle rolls, japanese plum wine dressing, asian mushrooms and chilli sambal
2010 g.d. vajra dolcetto d’alba, piedmont, italy
slow cooked bangalow pork belly, apple pudding, fennel, celeriac and calvados jus
le pere jules cidre bouche, normandy, france
chinese style roast duck, green chilli and oyster sauce dressing with coconut rice and asian greens
2008 chateau mont-redon chateauneuf-du-pape, rhone, france
eight score sher wagyu beef, potato terrine, garlic and red wine jam, mushroom soil, bordelaise jus
2008 linnaea ‘rhizotomi’ cabernet sauvignon, napa valley, california, usa
calpico palate cleanser
espresso chocolate marquise, soft meringue, raspberry gel, blood orange sorbet
2009 mas amiel maury rouge, languedoc-roussillon, france
nv normanno zibibbo ‘vino liquoroso’, sicily, italy
ezard dessert tasting plate
espresso chocolate marquise, soft meringue, raspberry gel, blood orange sorbet
fromage frais pannacotta, poached rhubarb, strawberry water, saffron fairy floss
pistachio frangipane, caramelised strawberries, tonka bean ice cream
honeycrunch ice cream, toasted gingerbread and sugar swirl
sable of apple and pear, earl grey tea creme brulee, lemongrass jelly, cider sorbet
salted caramel parfait, chocolate peanut butter crunch, pressed paw paw and blackberry syrup
Our dining experience at Ezard was, quite simply, fantastic. We chose the eight course tasting menu with matching wines. The dishes were beautifully presented, wonderful & interesting flavours and the service impeccable and friendly. Not sure why it has been so long between visits!
2011 frankland estate 'smith cullam' riesling, frankland river, western australia
