Campari House: a toast to Campari House roasts
As part of the Melbourne Food & Wine Festival June roast dinner series, the Boys and I headed to Campari House with Maria and Daz, where we were treated to five grazing courses accompanied by five wines.
When we arrived, all the glasses had been lined up on the table, and we were advised that all the wines would be poured at once. This was so we could taste each one with the different courses and make our own mind up about the wine and food matching. Which was a great idea, with the only problem being that it was a school night… and the wine pours were VERY generous and our glasses were topped up whenever they were nearing empty.
The five wines were:
Blue Pyrenees NV Brut, Blue Pyrenees Savignon Blanc 2009, Sticks Chardonnay 2009, Red Claw Pinot Noir 2008, and Campbells Bobbie Burns Shiraz 2008.
I’m not hugely knowledgeable about wines so I won’t talk about them – except to say that the more I drank, the more I enjoyed them. Isn’t that always the way? Hah.
Our first course was a braised black trevally on wild mushroom rissoni and pistachio dust. I don’t remember tasting the pistachio dust, but I can tell you that the rissoni was AMAZING. It was indulgently buttery, strongly mushroom flavoured and cooked just right. The fish was also very good, with a crispy skin, but this dish was all about the rissoni.
Next up was a rabbit ballontine, with caramelised pearl onion and game jus. The jus was made with rabbit and quail (bones, I’m assuming) and the rabbit had been boned, stuffed and then rolled up into a bundle. Around the outside of the rabbit was bacon – mhmmm bacon.
The third course was a cauliflower gratin with truffled white polenta. At first glance and first taste, this was a simple dish and not terribly impressive. The cauliflower was covered in a cheese sauce, and initially we couldn’t find any polenta because of all the sauce. But when we dug to the bottom, we found the polenta – and lordy the polenta was fantastic. Cheesy and grainy (but in a good way), and really really moreish. We all gave up on the forks and started scraping out as much polenta as possible with our knives (classy, I know). At least we didn’t lick the plates, though I was tempted.
And for the last savoury course, there was a slow roasted mustard beef with sticky winter mushrooms. As you can see, The beef was served quite rare with a hint of mustard and the sweetish mushrooms were hidden underneath the beef. It was a nice dish without being a stand out.
Dessert was a chilled strawberry soup with basil foam and a shortbread straw. It sounds odd, but it tasted great and I think Maria will be trying to replicate this one! It would be a perfect summer dessert – it was very sweet and fragrant with the flavour of strawberries and a touch of basil. Sadly the shortbread straw wasn’t a proper straw though it was nice and buttery.
I really enjoyed the evening at Campari house, and it wasn’t due to all the wine! I was impressed with the food, with the standout dishes being the polenta and the risoni, followed by the strawberry soup. We spent the night on the ground floor, but I believe there’s several levels, including a roof top bar which I’m sure would be great in the summer. Judging from what we ate, there’s some good food coming from the kitchen at Campari House, and it’s definitely worth another visit.
See Maria’s funny take on the evening here.
Campari House
23-25 Hardware Lane
Melbourne
Phone: 03 9600 1574
Web: camparihouse.com.au
penny aka jeroxie
July 24, 2010 @ 2:04 am
I wanted to check out this place and didn't find any reviews until now!
Hannah
July 24, 2010 @ 11:30 am
I think I've been channeling my BFF again! I've made polenta for dinner for the past four nights in a row (I tend to get obsessed with certain foods for a time, then move on). Methinks I'm probably not adding enough cream, butter, cheese, and truffle to mine though. How could I be so stupid?
Maria@TheGourmetChallenge
July 28, 2010 @ 1:07 pm
oh man this was one interesting night!! More restaurants should have this approach, give you all the wine at once and then CONTINUALLY top your glass.
mademoiselle délicieuse
July 28, 2010 @ 1:19 pm
What I want to know is, did you suck the dessert through the shortbread straw? I would've been tempted…esp if the menu description mentioned 'straw'!
Agnes
July 29, 2010 @ 8:40 pm
Penny: I think it's definitely worth a visit!
Hannah: Oh you MUST add more cream, butter, cheese AND truffle. Otherwise what's the point of eating polenta??
Maria: Yes, more restaurants should definitely have this approach! Though perhaps not on school nights. Eep!
mademoiselle: No 🙁 It wasn't an actual straw. More like a stick!
Hannah
July 29, 2010 @ 9:48 pm
How can I trust you? You don't even like brussels sprouts…
Agnes
July 29, 2010 @ 9:54 pm
Hannah: The mere fact that I don't like brussel sprouts and you do means that I have better taste than you! 😉
Hannah
July 29, 2010 @ 9:56 pm
I concede! Let's never fight again. 😉
Agnes
July 29, 2010 @ 10:00 pm
Hehee, we were fighting??
Hannah
July 29, 2010 @ 10:07 pm
No, but I was scared you'd downgrade me from BFF to BF if I kept my brussels love up 😀
Conor @ Hold the Beef
July 31, 2010 @ 1:02 am
Are you sure no plate licking occurred? If there is a critical mass of plate lickers at the table then it's totally acceptable, you know. Just saying.
Agnes
August 3, 2010 @ 9:04 pm
Conor: If no one witnessed plate licking, then that means no plate licking occurred! (Confession – I did lick my knife.)