The Point is On Point! We went here for lunch and can i say what a lovely lunch it was.
As you enter, you can tell that the meat is the real focus here, with the display of dry ageing meat hanging in a glass cased room.
Awarded one chefs hat by The Age Good Food Guide for many good reasons!
Classy, refind, spectacular service, delicious food, and stunning views of the city accross the Albert Park Lake, now this is my type of dining!
First dish is a complimentary Amuse-bouche.. and it was a light flavour explosion of smoked trout on cucumber to activate the tastebuds. 8/10
For entree we have herbed gnocchi with greens. 8/10.
For Main is the Tasting Plate.
Here we have 100g each of:
‘Cape Grim’ Eye Fillet, Pasture Fed
‘Sher1’ Wagu Porterhouse 350+ days Grain Fed
‘Hopkins River’ Eye Fillet 120+ Grain Fed.
The meat was cooked medium rare and simply melted in the mouth.
Also comes with a trio of mustard. 9/10.
Main cource, Barramundi fillet. 8/10.
A side of Beef Fat Potatoes… Damn were they the best potatoes i’ve ever had. 10/10.
The dessert was a pistscio and cherry parfait with cherry sorbet and vanilla bean ice cream. Light, sophisticated and moreish! To Die For! 9/10.