Objects, porcelain and furniture assert their singularity: a cut and folded sheet of leather with hand-painted decoration becomes a centrepiece; porcelain plates reflect sunlight; a canework seat affords a chair as much delicacy as it does strength. Lightness of line produces timeless style, as these creations demonstrate. Our perception changes as light plays over them when backlit against the scenographic structures: poetic giants and anchoring points for these small miracles of equilibrium.
Ton, the restaurant supervisor took his liberty to organize us two signature cocktails from the bar and set the wildfire on flame when it was presented to the table came with Larios Gin, fresh pineapple, honey, coffee liquer, Campari, lime, Togarashi chilli, nutmeg and anise that may sound like too much complexity on palate with such an concoction, but it does work quite well to quench your thirst with the peppery chili kicking in gently.
The second cocktail came with Larios Gin, fresh pear, vanilla bean, Fino Sherry, lime, mint, pomegranate, sparkling blanc de blanc and bitters and it may well appear to some who favours their classic cosmopolitan and this would be your deluxe version by enjoying so.
This classic spongy half folded bun is filled with spiced cauliflower, siracha and pickles. The rich flavours are anchored by the cauliflower which has a charred flavour and it is deliciously appetizing and well paired with the classic and elegant NV Billecarte-Salmon French champagne.
Juicy and moist! This is a beautifully balanced dish with a combination of sheep’s yoghurt, pickled shallots and bronze fennel. It has a crunchiness to it, as the beetroot is not too soft and the shallots of fennel added another dimension. You've got to love beetroots to enjoy such a good beetroot dish. Paired with a glass of refreshing, half dry and somewhat fruity and sweet finishing 2016 German Bernkasteler Badstube Riesling, it is simply sensually yours to enjoy fullest.
Wontons are a popular choice on any menu and these looked great, sitting in a broth of master stock, garnished with goji berries and a full bed of chives. It was the most perfect presentation and the master stock had a great aroma yet rather too sweet on the palate. The wontons were so crispy and the melange of flavours was very pleasant with a chosen pairing of the 2017 Tasmania Pressing Matters Pinot Noir for its cherry and plum flavours that is balanced by long lines of acidity and tannins.
A heart-warming dish that has the added flavours of smoked almond veloute, Comte cheese and roasted seeds. Presented on a halfmoon shape, the glutinous Japanese pumpkin was delicious and has it own very redolent flavour, the other accompanying ingredients were not a standout, but delicious nonetheless. Paired with an artisan medium body 2020 French Jean Paul Dubost Gamay Beaujolais with its dark red fruits and savoury notes.
<Oyster & Shitake Mushrooms>
This was simply sensational and was accompanied with miso butter, smoked salsa verde, a sous vide egg cooked at 63 degrees and sourdough crackers. A superb combination that was delicious, unctuous and above all, just a perfect blend of flavours that danced on the tongue, with the flavours to die for! It is a rich main course dish with a depth of flavour that was totally unexpected, including the chimichurri dressing that was so piquant. It is totally worth it for an encore!
This beautiful pre-dessert that really is a first dessert and with the addition of lavender, honey and rhubarb sorbet. The vanilla custard was silky smooth and creamy and the crunchy honey quenelles are simply fabulous, not only visionary stunning yet pleasing the palate entirely. It is a real stand out and a sensational dish!
This dessert is also a worthy front runner for this evening. The ice cream also has pistachio cake, yoghurt, soft orange blossom meringue and coconut. This dessert has so many layers and no flavour is overly dominating, a well-balanced act but you have to let each flavour speak to you. The ingredients are subtle and create a lovely texture overall that is to be savoured until the last morsel. It is a fabulous dessert that shows excellence in culinary skill to understand flavours. A triumph!
On a chilly winters evening, you will not find a warmer atmosphere to kick back and relax under the trusted hands of this culinary and front of house teams. All those naysayers out there that think vegetarian food doesn’t cut it need to hot foot it to Monster Bar & Kitchen and immerse yourselves in plant-based cuisine that really envelops your palate just as much as any other restaurant can. You truly do have something very special to look forward to!
Design & Decor: 4.5/5
Food & Beverage: 4.5/5
Value For Money: 4.5/5
Celebrating their most emblematic examples, this exceptional piece of bookmaking features colorful illustrations and short stories. The ten tableaux, each highlighting one iconic Chaumet piece, invite readers to travel through space and time: strolling in the Malmaison garden with Napoleon and Joséphine; partying during the Roaring Twenties; wandering under the shade of Japanese cherry blossom trees; or dancing on a rooftop in contemporary Shanghai. Timeless and universal, the stories will appeal to a wide audience while intricate details of the laser-cut dioramas captivate the eye.
「I Love Beauty, It’s Not My Fault」
1932 年 5 月 11 日出生于沃盖拉的V先生非比寻常，在 50 年的职业生涯中，开创了属于自己的服装流派，形成了个人独特的美学理念，以无尽的形式表达将其理念，通过引入对未来的想像，使其连贯与当今潮流。同名品牌VALENTINO瞬即响彻了整个时尚界，打造自我大名。在时尚行业内，不使用自己姓氏作为品牌名称的做法被视为对同行的尊重，像Valentino Garavani先生那样能以如此普遍的方式成为进入集体想象的天才，令人敬佩。
90岁生辰，接近跨越另一世纪，能viva地活到此纪元，算得上人生一大盛事。一早已退隐看透繁华盛世的华伦天奴品牌创始人Valentino Garavani先生又如何选择为这华诞庆贺？！由他发起的 VALENTINO品牌经历了无数年的风华绝代，创作出一套又一套极具收藏价值，流芳百世的惊艳经典设计，至今仍然让不少V先生的倾慕者朝圣前来跪拜，沉醉于这银河巨星的设计系列底下。收了无数的迷，要曾经风靡全球的经典设计衣裳被活埋，绝对不是V先生的那杯茶，然而V先生一生又何曾吝啬过，深明和万众共赏自己荣获万千爱戴的历代创作，比起单人匹马，自我陶醉独唱来得更具意义的道理哲学。美好的东西，固然要公诸同好，实属佳选。
为庆祝这特别的日子，日前在意大利家乡沃盖拉的Teatro Sociale社会剧院举办为期近一个月的一系列经典作品特别装置展览，展出Valentino Garavani先生从 20 世纪 60 年代到 21 世纪第一个十年的独家作品。展台中央摆放着一系列标志性的红色连衣裙：这些服装以创始人的名字命名，代表着品牌最富于影响力、最有辨识度、最受公众认可的标志性作品和色调。永恒不朽的天姿国色系列佳作，华丽尽显，倾国倾城高贵地不可一世。
90 岁华诞是一个值得庆祝的里程碑，此次的展览还有由 36 件典藏连衣裙组成的单色装置：每一件作品都能体现所处时代的精神。这是一种标志的象征，并象征着VALENTINO的女性既是演员，又是观众，她们没有角色的区别，都在全球视野范围内，代表着美和女性的气质。在这其中，伴随着这些独具气质的作品，还展示了诸多的研究、图纸、素 描、剪报、照片和文件等。它们反映了每款服装作品问世时的设计灵感，简短呈现了当年它们被感知的故事，被历史见证过的时代花样璀璨，胜过短暂的漫天花火。
在目前品牌创意总监 Pierpaolo Piccioli 的创作推动下， 品牌已逐渐趋向年轻化，和多样性的标志体系，主攻和刻意千禧后群，品味和作品参次，和经典原创精髓设计理念越走越远，让品牌追随者边骂边买，甚至有些已转会。在你们骂得㷫恰恰之际，又忘我前往血拼，为品牌制作更多商机和带来可观的销售数字，PP一于少理，设计继续依然故我。品牌团队为此次的展览盛事，更特别设计了一款于官方线上平台独家发售的 「Happy Birthday Mr. V」限量版连帽卫衣，将销售所得的净利润将捐赠给「Valentino Garavani and Giancarlo Giammetti」基金会。衣服上引用了 Valentino Garavani 先生关于美的经典名言：「I Love Beauty, It’s Not My Fault」- 我爱美，这不是我的错。天生高贵我艳丽到底，直接地反映了 V先生对时尚和生活审美，既生动又具有讽刺意味的总结留下V先生的时尚梵音。你未必Buy但仍然死忠有人会Buy！
Design & Decor: 4.5/5
Food & Beverage: 4.5/5
Value For Money: 5/5
2/9 Lonsdale Street,