Elevated Degustation Dining Experience at Eureka 89
Surely one of Melbourne's premiere dining destinations is Eureka 89, with its high class dining offerings and breathtaking views. We were invited to experience the Winter 7 course Chef's Tasting Menu and matching wines, combined with the standout Caviar and Truffle experience. For those looking for something more elevated (excuse the pun) and unique, Eureke 89 is the place to be. I would also describe it as "quintessentially Melbourne".
You can’t beat these stunning views from high up on floor 89 in the Eureka Tower with its expansive high windows overlooking iconic Melbourne. The Chef's Tasting Menu was exceptional from award-winning Executive Chef, Renee Martillano. Not to mention first class service.
So much effort and great technique was evident in each dish, well constructed and balanced, and superbly executed. A wonderful showcasing also of local ingredients and local producers.
Here's what we enjoyed:
House bread and butter (not officially a course but a wonderful start).
“Yellowfin Tuna”, soy and sake caviar, smoked beetroot, yuzu and jalapeño dressing. Paired with Deviation Road ‘Altair’ Sparkling Rose NV, Adelaide Hills SA. Also a Mocktail “Berry blush” for my non-alcoholic daughter. Interplay of tastes and textures made this a delightful modern seafood dish.
Mocktail pairing also available.
“Elements of Mushroom”, wrapped in roasted celeriac, Pine nut and white miso emulsion, Crispy enoki mushroom, Truffle. Paired with @crittendenwines Peninsula Chardonnay. A triumph of a winter dish.
“Glacier 51 Toothfish” ethically sourced , Yarra Valley Caviar, garum butter, kohlrabi, boullabaisse was a showstopper. Paired with Scorpo Wines ‘Bestia’ Pinot Grigio on skins, Mornington Peninsula VIC.
“Textures of Potato”, featured Avruga caviar (Spain), Fish roe bottarga (brings the saltiness), Truffle. Paired with Marc Bredif Vouvray, Loire Valley FR. Also a delicious Passionfruit mocktail for my non-alcoholic daughter. The Chef showed her skills once again in working wonders with a humble vegetable, elevating it to new heights.
“Southern Ranges Beef Short Rib” was melt in your mouth, featuring a Bone marrow jus, wasabi, onion soubise, daikon gastrique. Paired with Domaine des Clos Godeaux ‘Les Maupas’, Chinon FR. Also a Mocktail spritz. The beef speaks for itself, but it's all about what you do with it - kudos for another cracking dish. The jus was on point, and I have to say the sauces here are top notch.
“Cheesemonger Selection” featured a Deconstructed French sable dessert. Paired with Vietti Moscato d’Asti Cascnietta, Piemonte IT.
“Rhubarb” with mandarin, pistachio, chocolate was paired with Amaro Montenegro, and captured the imagination with taste, texture, balance and vibrant presentation. Highly recommended.