The Melting Pot Restaurant has recently changed food direction from a modern French classical menu (think buerre blanc, morel, sauce vierge and savarin) to a creative take on Mediterranean and Asian fusion. Typical items on the menu now include tortellini; green mango; polenta; and Parmesan. How does the new ‘Pot’ compare?
The six course ‘A taste of the Pot’ (with matched wines) degustation on offer was the perfect chance to sample a good representation of the new food.
First course: a goat cheese sorbet served on witlof with a watermelon & watercress salad. The rich and creamy sorbet was balanced by the watermelon’s sweetness, peppery watercress (and witlof) provided spice while the raspberry vinaigrette provided acid. This was an expertly balanced dish that shows both the innovation and great skill of the new kitchen team.
Following the sorbet came a scallop tortellini with an oyster & parsley veloute and scallop mouse. The tortellini was cooked al dente and deliciously light. It matched will with the floral ’04 Pike & Joyce Pinot Gris from the Adelaide Hills.
Served with the third course – roasted snapper fillet, squid, tomato & lemon casseroles – was a glass of ’02 Domaine Laroche St-Martin Chablis from a bottle that had been open too long (perhaps from the night before?). The snapper was overcooked and the lemon and squid casserole unbalanced and overly acidic.
Perhaps the acid of the last course was intentional as the caramelised pork belly with pearl meat and green mango salad served next was very sweet. The dish is heavily Thai influenced but lacking any real contrast of sweet, salt and sour despite chef Jordan Theodoros experience at (the great) Darley Street Thai in Sydney. Eating this course I craved a Singha beer but had to settle for a glass of ’98 Martinez Bujunda ‘Conde de Valdemar’ Riserva (temperanillo).
Any misgivings of the previous two courses evaporated on tasting the last savoury course on the menu - ‘The 4 Ps – pigeon, porcini, polenta, parmesan’ (in words of the menu). Very rare, thin slice of pigeon were combined with beautiful polenta, fine Parmesan, earthy porcini mushrooms and rich truffle oil. The matching ’01 Morgan’s Pindari Shiraz from the Adelaide Hills provided a backseat and let the food shine. This is heaven on a plate!
If you’re a lover of cheese, make sure you include the optional course of Clarines triple crème cheese ($12 for two). This wonderfully, gooey cheese is full of buttery, white truffle flavours and not to be missed. Match it with a wine you see fit – a light red perhaps (instead of ‘sticky’ as suggested by the ‘Pot’)?
A passionfruit soufflé ended the night on a pleasant sweet note.
Aside from the food everything else at The Melting Pot is much the same. The small, cosy interior tastefully decorated, double linen covered tables, good stemware (despite the Negociants Australia logo on some) and efficient service.
Perhaps this is just what the ‘Pot’ needs, an injection of something different to keep it fresh? Keep on eye on the ‘Pot’ – it shows great promise but perhaps needs a bit more time to finish settling in. In the mean time the 4 Ps is absolutely unmissable!
The Bill: Food $90, matched wines $50 per person, Clarines course an additional $12 for two people
Awarded: No Roos – if I were to have ordered the goat cheese sorbet and the 4 Ps, the ‘Pot’ would be awarded at least one Roo and have been highly recommended. I will be back soon to try again!
The Melting Pot Restaurant
160 King William Rd, Hyde Park, SA
P: (08) 8373 2044