REVIEW
The ear-popping mirrored elevator ride to the Rialto building's 55th floor is a portal to the alternate universe that is Vue de Monde. The view? Spectacular day or night, of course. The wine list? As impressive as it is expensive. The care and attention from young, charming staff who appear to have arrived en masse from central casting? Nothing short of first-class. But even with exceptional supporting players, a restaurant like this must deliver on the plate. It does. Executive chef Hugh Allen has rescued the VDM experience from becoming rote, which is no one's idea of acceptable at these prices. His ever-evolving tasting menu brims with fresh ideas in clean, elegant and strikingly plated combinations – wasabi-leaf oil with oysters; truffles shaved over waygu brisket; a fabulous golden beetroot sorbet; macadamia "tofu" topped with smoked eel. It really is another monde altogether.
ABOUT
Chef Hugh Allen
Price guide $$$$
Bookings Essential
Wheelchair access Yes
Price guide $$$$
Bookings Essential
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
