Though born in Japan, Chef Hiroyuki Meno is widely recognised as a master of French cuisine. Now right at home at Noosa Restaurant, he constantly draws inspiration from the restaurant’s tropical ambiance and fresh Jimbaran seafood to create a truly unique resort style dining experience. His culinary passion and flair were on full display as the flavours of Noosa met the acclaimed wines of Penfolds’ sunny Australian vineyards. The dishes, enhanced by the spectacular wines, including some rare vintages, directed a symphony of tastes and textures. This six–course experience included an unforgettable dish that melded the seemingly unlike delicacies of scallop and foie gras, uniting them on one plate accompanied by a magnificently creamy sauce of morel mushroom. The meal closed with a sumptuous dessert: gateau raw chocolate “Valrhona”, accompanied by flower petals preserved in a glass-like sugar and topped with an arrangement of edible gold leaves. The bitterness of the raw chocolate in this incredibly presented dish was balanced by the presentation of Penfolds’ Grandfather Raw Tawny and was a delightfully indulgent conclusion to a glorious culinary experience.
