After perusing the menu, we settled on sharing a few entrees to start with. We were also presented with complimentary Amuse Bouches of Cured Salmon with Orange foam. With speckles of black salt sprinkled over the foam, it created a nice balance of salty and sour flavours to compliment the Salmon. This was a great way to start off the night.
Cured Salmon with orange foam
The Scallop tartare was placed in front of us while the waitress poured a warm rich cosomme around the plate. I would have prefered to have larger pieces of scallop instead of in tartare form as the flavours of the scallop (which I love) were lost amongst the consomme. The plate it was served on also made it slightly difficult to scoop the small pieces of tartare unless you tilted it over.
Scallop Tartare with consomme & quail yolk
The suckling pork crispy ontop and the meat was succulent, it was nice however I still rate Cutler & Co's suckling pig better.
Western Plains suckling pork, grilled marron, sauce ravigote and carrots vichy
The Venison carpaccio was tender and well flavoured however I did not particularly like the bitter chocolate as it didn't feel as if it meshed well together although others did not mind the combination.
Onkaparinga Valley venison carpaccio, Roquefort emulsion, pear jelly and bitter chocolate
My pigeon was difficuly to slice with the butter knife provided however, it was incredibly tender and very tasty. The gnocci did not have any substantial truffle flavour and the carrot and vanilla puree was a touch too sweet (I don't like it when there is too much sweetness on my savoury dishes) however I would class the dish a sucess. I enjoyed every bite despite a few elements being borderline for me.
Roasted Wycheproof pigeon, truffled gnocchi, carrot and vanilla puree, sauce salmis
My bestie, S, had the Beef Tasting Plate which was comprised of 5 portions of 3 different beef types. I had a few bits and can confirm that they were all delcious and cooked perfectly to her preference. She was also offered various sauces to go with her dish.
Beef Tasting Plate - Individual portions of Sher Wagyu, Hopkins River grain and Cape Grim pasture fed beef
Both of the boys opted for Eye fillets, one pasture fed and the other grain fed. The waiter explained the difference was that pasture fed is supposedly meant to have more flavour while the Grain fed is more tender. I am too novice to be able to tell the difference but both were nice and well cooked. These were both served with Roasted bone marrow garnish which we were estatic to see but it wasn't spectacular of a garnish as we wished it would be.
250g pasture fed Cape Grim Eye fillet, The Point Bone Marrow garnish
250g grain fed Clare Valley Eye fillet, The Point Bone Marrow garnish
By this point, the unrelenting pounding rain started leaking through the ceiling above our table and once we stood up away from the leak, it actually started pouring heavily through the ceiling. We could not fault the staff for this unfortunate weather affecting their premises, however we were left standing away from our table for a good 5-10 minutes while the staff dealt with the water (which was also starting to drip around other patrons' tables. When we were finally seated, we weren't offered any apology for the delay or situation. We were in good moods and didn't let it ruin our night but I still believe the lack of awareness towards us in this situation is dismal of a two-hatted restaurant.
30 minutes after this situation unfolded and we were re-seated, we were finally able to order our desserts. Before our desserts came, we were given complimentary palate cleansers of Cranberry jelly & granita which was nice.
Cranberry jelly & granita
The Vanilla bean cheesecake looked pretty and impressive when it came out however, we were expecting an actual cheesecake or something that had elements similar to a cheesecake so the tubes of cheesecake encased by a roll-up type exterior as well as the melting yoghurt sorbet left us disappointed. The saving grace of this dessert was the fresh berries and the shards of crunchy caramel. It was nice but definitely not memorable.
Vanilla bean cheesecake, new seasons berries and yoghurt sherbet
The surprise of the night was the Dark chocolate nemesis which we only ordered as an afterthought. The dense rich chocolate cake was a texture explosion with soft pillows of beetroot meringue, caramelised bananas and vanilla sorbet. All the elements went really well together and we all scraped the plate clean.
Dark chocolate nemesis, flavours of banana, beetroot and coffee
Overall it was a beautiful setting for a dinner between friends. We enjoyed the company, food and wine although there are a few factors in which I believe this restaurant falls short on.
Will I return? No, although the food was nice, the service fell short especially when we were just standing around waiting for a new table after our table got flooded.
The Point Restaurant
Aquatic Drive, Lake Melways
Albert Park, VIC 3206
(03) 9682 5566