http://www.mumugrill.com.au
Twitter: #Porkestra
For the love of pork
Thanks to Chef Craig Macindoe for inviting me along to the second Porkestra where he was joined in the kitchen by Chef Ben Cooper to create a selection of dishes celebrating pork. To kick start the taste buds some Spiced Nuts and super light and crunchy Pork Scratchings were on offer — hopefully they’re a regular menu item like the scratchings I’ve enjoyed at Chophouse. Canapé style Bahn Mi and tasty Mini Pulled Pork Sambos set the scene for tender pork. I wondered if the Bahn Mi could have been alternatively served with less bread like in a thin wonton wrapper or peking duck style pancake so the flavoursome ingredients were more emphasised.
First course was Fig Wrapped in Prosciutto and stuffed with Goat Cheese. I didn’t realise it had goat cheese until I read the menu as I usually find it quite strong on the palate. Figs were soft and juicy although wished the prosciutto was more wafer thin and just cooked to order to be slightly more tender and melt-in-your-mouth. A matching sweet and fruity Piggs Peake 2009 Pork Barrel Viognier had more body than expected and nicely quaffable. A nice balance of flavours were appreciated in the Pork Belly with Jellyfish Salad and Pat Chun. It was luck of the draw for sizeable pieces of pork crackling presented on top and I thought it would have been nice to swap some of the plentiful use of garlic chives with some Vietnamese style pickled carrot and radish to contribute to the fresh flavours in this dish along with the coriander.
I generally dislike black pudding but my fears were thankfully put to bed with the Black Pudding Tonkatsu with Horseradish Mayonnaise matched with an unusual Piggs Peake 2008 Crackling Sparkling Merlot which seemed to work well. Proving to be one of the popular dishes of the night I liked the subtle pop factor from the salty fish roe although some commented they’ve had smoother and less grainy black pudding which would have made the dish even better. The ponzu sauce seemed to work well combined with the seared scallop. The Pork Loin Roasted in Sage and Milk with Roasted Spiced Plum and Crumbed Pigs Ear was more an offering of sorts to share rather than presented as a individual dish. The spiced plum in moderation was a nice alternative to perhaps apple sauce although the pigs ear was the most challenging item for me, only because of the ear factor. Even though it was tender and lightly crumbed with crunchy goodness I still knew it was pigs ear and offered my remaining serve to the absolute pleasure of my fellow diners.
The dish that seemed to steal the heart of most diners was the Char-grilled Pork Hoc Celeriac Remoulade and Son-in-law Egg. The combination of flavours and melt-in-your-mouth meat was a lethal addiction including the creamy goodness of the soft boiled egg on top. Personally I was searching for some extra grilled crispiness on the meat and a slightly more crunch factor texture from the celeriac to add contrast to make it even more special for my liking. I wondered if some freshly pounded green papaya strips topped with a sprinkle of fresh chilli or wafer fine slivers of fennel would have done the trick — maybe not. For dessert the Peach, Jamon and Frangipane Tarte left me in two minds. It had its fans but I probably would have preferred the tarte with a scoop of ice cream and without the fried jamon or maybe keeping the bacon to more a sprinkling of fine crispy shavings for those salty notes. I also wondered if a drizzle of maple syrup might have worked too. I really enjoyed the Piggs Peake 2010 Hungry Pig for that sweet dessert wine finish.
Other visits to MUMU Grill:
• 29 Mar 2011 - Porkestra The Encore
• 29 Mar 2011 - Porkestra The Encore
• 22 Sept 2010 - Ribfest (Lamb, Pork and Beef ribs)
• 31 Aug 2010 - Lambageddon Dinner
• 3 Feb 2010 - Beer Tasting Dinner
• 15 Aug 2009 - Lunch Express Menu, Pumpkin Gnocchi, Eye Fillet, Zucchini Flowers
• 30 April 2009 - Take It Slow Wine Dinner, Mr Riggs Wines, Jamon, Saltbush lamb, Double roasted duck, Brown sugar pavlova
SNAPSHOT REVIEW:
PROS: For lovers of all things pork and crispy crackling, Nice decor, Outdoor seating, Private dining room available
CONS: Not for vegetarians
MUST TRY: Pork scratchings with beer of choice,
Char-grilled Pork Hoc Celeriac Remoulade and Son-in-law Egg
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The menu
Nuts and Scratchings
SIMON FAVOURITE :-)
Bahn Mi
Fig Wrapped in Prosciutto and stuffed with Goat Cheese
Pork Belly with Jellyfish Salad and Pat Chun — I thought my serving looked good until I saw everyone elses
Pork Belly with Jellyfish Salad and Pat Chun — I thought my serving looked good until I saw everyone elses
Pork Belly with Jellyfish Salad and Pat Chun — My second serving was better
Black Pudding Tonkatsu with Horseradish Mayonnaise, Ponzu, Seared Scallop and Flying Fish Roe
WORTH TRYING :-)
Pork Loin Roasted in Sage and Milk with Roasted Spiced Plum and Crumbed Pigs Ear
Char-grilled Pork Hoc Celeriac Remoulade and Son-in-law Egg
SIMON FAVOURITE :-)
Peach, Jamon and Frangipane Tarte — Waiter, there's bacon on my dessert!
Piggs Peake 2009 Pork Barrel Viognier
Piggs Peake 2008 Crackling Sparkling Merlot
Piggs Peake 2010 Hungry Pig
SIMON FAVOURITE :-)
Bar in full swing for thirsty customers
Pretty full booking inside for Porkestra
Sitting at a table full of twitterers — Am I the only person without any iPhone in this world?
Piggs Peake representative
Plating the Pork Hoc
Plating the dessert
Chefs in the kitchen
John from He Needs Food going in for the shot while Lisa from Spicy Ice Cream waits patiently
Denea from Gourmet Rabbit loving her pig
Oopsy — If only it was a Greek restaurant
Potted herbs on the outside table — nice feature
Bar area
Candle and flower arrangement — noice!
Cow sculpture — very cool
Prams and guests dining
Outside seating
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