You know that when the bread before the meal is already something special, you’re in for a treat.
Last week, I was invited to sample plant-led restaurant, Monster Kitchen and Bar’s new winter menu, filled with artistic and innovative dishes from the mind of Executive Chef, Matthew Bentley.
The first bite into the soft and flavour-infused sundried tomato bread, generously adorned with cultured butter, marked the exquisite beginning of Monster’s latest offering in “New world vegetarianism”.
Whilst Monster aims to focus on fresh fruit and veg every year, Chef Bentley explained that the 2023 winter menu features just a single meat alternative dish. Everything else is an exploration of the natural bounty brought forth by the winter season.
“Comforting and hearty winter produce such as quinces, beetroot, Jerusalem artichokes, and parsnips, bringing vegetables to the forefront,” said Chef Bentley.
Diners can indulge à la carte or opt for one of two set menus, each of which includes an exclusive item.
For the six-course tasting menu, the exclusive dish is a hibachi roasted leek with tofu whip, pistachio and almond emulsion. It is only available between Thursday and Saturday from 6pm ($89pp), with the option for an additional wine pairing ($69pp).
The three-course feasting menu holds in store the za’atar roasted cauliflower with macadamia hummus, Aleppo chilli, raisin emulsion, and pine nut agro dulce, available every night from 6pm ($80pp).
My dining partner and I tried the za’atar roasted cauliflower, which can also be enjoyed à la carte. The cauliflower was stunningly plated, with flavours that played beautifully with the hummus, chilli and raisin emulsion.
On Chef Bentley’s recommendation, we also shared the miso eggplant with jalapeno salsa, miso aioli, house pickles, and walnuts, which was by far our favourite savoury dish of the night.
Miso roasted vegetables are divine on their own; pair them with a slightly sweet, nutty flavour and you have a match made in heaven.
In the spirit of truffle season in the capital region, you cannot go past the Kipfler potatoes with miso and seaweed butter, fried capers, and truffle pecorino as a side dish. My dining partner and I shared everything we ordered, as it was all surprisingly filling – this dish most of all.
For Monster regulars, new additions to the à la carte menu include thesalt baked celeriac, parsnip mousse, potato masala, pumpkin and red curry tartlets, vegan chocolate mousse, and Jerusalem artichoke ice cream.
And of course, my favourite addition of the season, the lavender crème brûlée. This dessert blended all my favourite flavours into one – banoffee, crisp apple, cinnamon ice cream, with just a hint of lavender. For a sweet tooth like me, absolute heaven.
To make a booking, call 6287 6192 or visit their website.
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