Albert Park 3206, Victoria
Ph: 9682 5566
Website: The Point
My previous visits at The Point have been extremely enjoyable, so it was with utter ease that I decided to go back for another meal. I knew I wasn't going to be disappointed and that turned out to be the case.
I was so happy to be seated in the plum position near the floor to ceiling glass windows overlooking Albert Park. I got to slowly watch the sun set and the lights in the city turn on, stunning.
The last time I was at The Point, I got the Charcuterie Platter and it was too much for one person, so we decided to share the platter this time. I didn't think it was possible but the platter was even better this time. Mixtures of cured meats, terrines, mousses, pickles, jams and chutneys were so brilliant I cannot highly recommend this dish enough. It is without a doubt the best value charcuterie platter in the world (hyperboles will be a feature in this blog post). Before the entrees and after the mains, we were served some really good palate cleansers. The cleanser before the meal was a really refreshing pea soup with a dollop of foie gras mousse with a sliver of truffles on top. How insanely indulgent, and for free. The other cleanser was a watermelon granita, again like the Nigera waterfalls flowing through my throat (hyperbole for dramatic effect).
I've had this dish each time I've visited, but why try anything else when you love it so much. So I didn't need to look at the menu when I ordered the Assiette of Spring Lamb. I didn't think this dish could be improved, but my chef mate (I use the word mate to describe my one-sided worship) Scott Pickett has managed to lift this dish even more. Scott spoke to me about adding an extra element to the dish, that of smell. The dish was served covered with a closh that contained rosemary infused smoke, adding a fragrant "wow" element when revealed. Again, each element of the lamb dish was perfect, containing flavour, texture and contrast.
The Poached Wagyu Beef was yet another winner with many contrasting flavours and textures. The soup is poured at the table, giving a sense of theatre but also making sure the dish is at its best with the soup infusing the truffles into it.
Desserts are my favourite part of any meal and the Salted Peanut Caramel Parfait with chocolate, caramelised banana, caramelised popcorn and ice cream is the best salted peanut dish under the sun (insert claps for hyperbole). The marriage of salted peanuts and caramel parfait is eternal and won't end in divorce (cue puzzled looks as to the description). The offspring of caramelised banana and popcorn do not disturb the marriage and instead enhance it.
If you don't order the best salted peanut dish under the sun, you might want to order the best mango dish in the Universe, not the World, but Universe. People only ever remember Miss Universe, no one ever remembers Miss World, as clearly the world is surpassed by the all encompassing universe. So this dessert of Tastes of Mangoes is the best in the universe. There's a mango parfait, mango ice cream, mango gels, fresh mangoes and some passionfruit for good measure. An utterly refreshing dessert.
As I mentioned earlier, my table was at a prime location. I loved the view from that table, and the ambiance there is also perfect. It feels removed yet still part of the buzz of the restaurant. My only slight objection is still about the lighting. It's brighter there but the pinstripe lighting gives a strange effect that I don't care for. I'd rather have bland lighting rather than this mood lighting.
The service, without Frank looking after us like last time, was still good, but not great. The waiter was a bit slow in refilling water, forgot a few items, and didn't give us the dessert menu until we asked. He was still very efficient but lacked the warmth just a bit.
I would come back to The Point any day of the week. I love how Scott is constantly changing the menu and using seasonal produce to produce complex, innovative and stunningly delicious food. The Point has managed to score two chef's hats this year and if they continue with this quality of food, it won't be long until a third chef's hat is obtained.
Overall Rating: 19/20, Exceptional food and great views.
Scores: 1-9: Unacceptable, don't bother. 10-11: Just OK,some shortcomings. 12: Fair. 13: Getting there. 14: Recommended. 15: Good. 16: Really good. 17: Truly excellent. 18: An outstanding experience. 19-20:Approaching perfection, Victoria's best.