Persimmon

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For our end-of-year celebration we decided to go to Persimmon, which is found within the NGV. Currently only open for lunch, they offer a two-course lunch special with wine for $45 and a four-course market lunch for $55 (for non-NGV members). We chose to go with the four-course tasting menu, which the whole table had to participate in. Seeing as that what we had come to try, that was fine by us.

It’s a clean and modern space and would be a nice place for functions. We managed to get a side table with the sofa seats, which were very comfortable.

We started off with a selection of warmed breads, which included an olive bun and two heavily seeded buns. The first course was pork belly with baby octopus. Both meats were tender and enjoyable.

Next we had seared tuna with black sesame seeds. The tuna was accompanied by a number of different sauces and gels including wasabi, garlic and an acidic sauce as the base. I especially liked the combination of the acidic sauce and light wasabi flavour from the gel. This was my favourite dish of the day.

Our main course was a rabbit pie. I was surprised by the generosity of meat contained within the crispy pastry. Also on the plate were some lentils, deep fried zucchini and little fried balls of potato.

After the hearty pie, dessert was a refreshing relief. It consisted of a honey syrup and berries topped with strawberry sorbet and granita. The syrup didn’t seem to have been poured directly onto the fruit, which allowed their natural flavours and sweetness to come through. The sorbet was very good and I wished there was more of it, particularly with the 40 degree weather of late!

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PERSIMMON
CUISINE: Modern Australian, Lunch
ADDRESS: NGV Melbourne 180 St Kilda Road, Melbourne. PH: 8620 2434
HOURS: 11am – 4pm (lunch served until 2.30pm). Closed Tuesdays
WEBSITE: www.ngv.vic.gov.au/visit/places-to-eat/persimmon

A Chronicle of Gastronomy

Originally just wanting somewhere to record my culinary adventures, A Chronicle Of Gastronomy has become a place where I can share my experiences and hopefully encourage others to sample and enjoy all the amazing food Melbourne, and the rest of the world, has to offer.