Heirloom
We just had to try this one. Especially after seeing Stephen Downes gave it a 44/50. I've been following his reviews for the past year, ever since I got my blog going so I was presently surprised to see he'd given a review this high.
Stephen's review came out on the Tuesday we were booked in for dinner the next day. He claimed the food was exceptional, the service faultless, the wine list expensive, and it had a 4/5 x-factor. I have some disagreeing to do. I'm guessing the staff knew he was coming in and gave him extra attention because it took at least 10 minutes for us to be given a wine list, then even longer for the actual food menu.
I don't want to be overly negative about Heirloom because I did enjoy most of it, so let me rip the band aid off. Service was slow and lacking confidence. Once wine was ordered they hold it hostage at the bar so you have to flag them down if you want a top up. Two of us were sharing one bottle. I guess the staff don't like coming back to fill your glass up so the waiter topped our glasses up so high he only had to come over once. One: where's you responsible service of alcohol? Two: WINE goes warm quickly!!
The decor was cold, the restaurant was colder. Nothing more I hate when you can't take your coat off in the restaurant because you feel like your dining outside. There are two dining areas, a sushi bar which is much more inviting and the big restaurant, we were in the food court oh I mean the restaurant. Tables very far apart and we were put up the back where no one else was sitting, and the restaurant was nowhere near full.
Lastly the toilets were really dirty and there was no toilet paper...hmmmmm
The cuisine is french/japanese. All there entrees are served per piece, which is great if you want to order a bit of everything for a taste which we did. When the waitress did finally come and take our order. They have a good selection food, infusing both types of food together throughout.
It's the age old saying I guess "don't go into things with high expectations, you end up coming out disappointed". Stephen you gave me and my dinner guests high hopes. We had a lovely night, the food was yummy and the staff did let me take pictures of my food. But sadly I won't be returning, it didn't knock my socks off. Ticked that one off the list.
 |
Entree: Slow roast duck gyoza with sauce a l'orange. This was delightful, and as the only duck enthusiast at the table it was good that you can order entrees as singles. The sticky thick orange sauce was delightful with the delicate gyoza, full of delicate duck. |
 |
Entree: Hokkaido crab croquette with smoked potato aioli and toasted corn. Crisp outer, soft inners and crunchy toasted corn to accompany. Corn is such an underrated ingredient, it's so scrumptious and can add such a significant but not to overpowering flavour to food. This was a highlight for me. |
 |
Entree: Small sushi plate: I can't remember what types of fish were served, tuna of course. This was nice, but you can get sashimi anywhere. |
 |
Crisp skinned hamachi fillet/kingfish with crushed kipfler, anago, octopus tempura, pickled seaweed and a smoked tomato sauce. This was a dinner companions meal, I did have a little nibble though. Fish was light and tender, the smokey tomato sauce was exactly that smokey. A little too overpowering for the tables palates. The fish doesn't come with sauce on it they pour it at the table. |
 |
Hour pork belly and seared Akami tuna with ginger caviar, braised orange witlof, cider foam and granny smith puree. Where do I start, there were so many elements on this dish you could create so many flavour combinations. The pork belly was pink and delicious with a nice crunch on the top. The cider foam was like nothing I'd ever had before it was so light and you could taste the apples so purely. Cider foam and apple puree you could have had one or the other but both were nice accompaniments. The braised orange witlof added another citrus flavour nicely to the pork. The tuna, I wouldn't have missed it but it was a nice light protein hit. Overall it was really really yummy and clearly had a lot of time put into it. |
 |
Coq Au Vin with red wine steeped chicken, confit leg, and nameko and shiitake mushrooms on wasabi egg noodles with white onion creme and parsley. The only Coq Au Vin I have ever seen or eaten was served like a stew so I was presently surprised when this came out. A deconstructed version, so light yet wholesome. Each element making for a tasty meal. To yum things up: the food was flawless although hard for me to fully appreciate as it really was the first French/Japanese fusion restaurant I've ever eaten at, the decor was not for me, the temperature could have been a touch warmer, the staff a little more enthusiastic especially after a 44/50, come here and try it but not for a special occasion more of an experience. 131 Bourke St Melbourne VIC 3000 03) 9639 1296  |
