Ded­i­cated dé­gus­ta­tions

Too much of a good thing? Not a chance with these tast­ing menus, all of which have a sin­gu­lar fo­cus.

Qantas - - QSPIRIT. - Story by LARISSA DUBECKI

014 French press

Peo­ple queue around the block in Fitzroy, Mel­bourne, to nab Kate Reid’s crois­sants at Lune Crois­san­terie (lunecrois­san­terie. com) but it’s only a lucky few who score en­try to The Lune Lab. The keenly soughtafter golden ticket (re­leased on­line up to two months in ad­vance) se­cures one of eight seats over­look­ing the chefs at work in their cli­mate-con­trolled glass cube and a pas­try flight of a clas­sic crois­sant with two ex­per­i­men­tal treats, savoury and sweet.

015 Beef it up

The en­cy­clo­pe­dic menu at Rock­pool Bar & Grill Syd­ney (rock­pool­barand­grill.com.au) has been known to in­duce ma­jor at­tacks of in­de­ci­sion over its stel­lar col­lec­tion of dry-aged beef from cel­e­brated pro­duc­ers such as David Black­more and Cape Grim. So leave the tast­ing choices up to Neil Perry’s steak dé­gus­ta­tion (only of­fered at the Syd­ney restau­rant), which sam­ples dif­fer­ent breeds, ages and cuts. Just add fried onion rings.

016 In­dige­nous in­sight

The food at Perth’s glam­orous Wild­flower (wild­flow­er­perth.com.au) changes every two months to re­flect the six sea­sons of the lo­cal Noon­gar cal­en­dar. The five-course menu, de­signed by ex­ec­u­tive chef and na­tive-food en­thu­si­ast Jed Ger­rard, mar­ries sea­sonal for­aged in­gre­di­ents with a mod­ern sen­si­bil­ity. Ex­pect dishes such as wood­grilled Arkady lamb with salt­bush and gar­lic emul­sion or raw scal­lops with beach ba­nana in Ger­ald­ton wax dress­ing.

The Waluigi – cas­sis, white choco­late, black­berry, long pep­per sor­bet, mixed berry gel and umeshu – at Koi Dessert Bar

Wild­flower’s South West mar­ron with river greens, puffed sea­weed, av­o­cado and head cream

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