Low and slow at The Atlantic

22 09 2011

From the highs of the Eureka Skydeck 88, we moved on to our next stop where we explored the lows of The Atlantic – our dinner destination where we were to savour the low temperature cooking genius of one of Melbourne’s celebrated chefs, Donovan Cooke. The Atlantic, a restaurant sited at a prime waterside location at Melbourne’s Crown Entertainment Complex, draws its inspiration from the famous meat packing district of New York, as well as the hustle and bustle of the fish markets of yesteryear and may perhaps be the jewel of restaurants in the Crown. Donovan returned last year to Melbourne, a city that remembers him well for his previous stints there, after a spell as the chef de cuisine at the Derby Restaurant and Bar at the Hong Kong Jockey Club, to helm The Atlantic as its Executive Chef and partner.

The Atlantic is set in a prime waterfront location in the Crown Entertainment Complex.

Donavan Cooke the Executive Chef of The Atlantic.

Walking through the bustle of the restaurant’s floor and past the open kitchen and oyster bar designed by none other than Donovan is enough to get the gastric juices flowing in anticipation. We sat down in a private room surrounded by fish nets, lit by the glow of the wine cooler that served as the wall on one end. Studiously examining the pre-selected menu, I saw that a four course dinner awaited us, starting with a Yellowfin Tuna Tartare – which I somehow couldn’t wait to sink my teeth into.

The open kitchen designed by Donovan Cooke.

Fishnets add to the ambience of the restaurant.

The reverse side of the menu. The Atlantic strives to provide the diner with a true ocean to plate experience.

As always, there was some excellent wine to accompany the meal – we started with a sparkling 2006 Yarrabank Cuvee selected to complement the started of raw tuna, horseradish and Iberian ham and the excellent company perfectly. Donovan Cooke then made an appearance; giving us the low-down on the low temperature cooking techniques that he employs which was to feature on the next two dishes on the menu.

We started with a 2006 Yarrabank Cuvee.

The Yellowfin Tuna Tartare we started with.

The first of the two, Citrus Marinated Olive Oil Confit King Salmon, cooked at low temperature for a long eight minutes appeared on the table. Orange and served with a slice of orange, the piece on the plate bore the colour of raw salmon. Half expecting the taste of raw salmon, which I often enjoy, I was pleasantly surprised to bite into a very smooth textured piece of fish which was oozing with the rich flavours of the citrus marinade – a heavenly piece of perfectly cooked, albeit raw looking, salmon that seemed to melt in my mouth. The salmon was accompanied by 2008 Gioiello ‘Reserve’ Chardonnay.

The very raw low temperature cooked Citrus Marinated Olive Oil Confit King Salmon that melted in my mouth.

Next came another melt-in-your-mouth delight – Braised Wagyu Cheek, which did not just melt in the mouth, but provided me with a sensory treat, even if I thought it might have been a little too salty. The Wagyu cheek was another that was prepared with low temperature, braised for a total of eight hours until it literally dissolved as I bit slowly into each and every bite of it. This was complemented by a Shiraz – a 2006 Moortangi ‘Old Vine’.

The Braised Wagyu Cheek - another one that melted in the mouth.

The sommelier explaining the selection of wine.

Pete was his usual animated self, as Eric looks on somewhat bemused.

Donovan Cooke at work.

After that wonderful treat of salmon and beef, it was time for dessert – Vanilla Panna Cotta – my second panna cotta of the day. This was served with Persian fairly floss and strawberries and was perfect to bring what was a perfect end to a thoroughly enjoyable first day in Melbourne. There were to be two more days of adventure that awaited us, but for the moment – the meal was all that I wanted to remember Melbourne for.

A sinful end to a perfect evening - more panna cotta ...

... and coffee ... to keep me from falling asleep ...


The Atlantic
Crown Entertainment Complex
8 Whiteman Street
Southbank VIC 3006 Australia
Tel: (03) 9698 8888
Fax: (03) 9698 8899
www.theatlantic.com.au


This is a repost of my post on the omy Colours of Melbourne 2011: My Melbourne Experience site. You can vote for your favourite blogger at the My Melbourne Experience voting page. Voting period is from 15 September 2011 to 5 October 2011 and stand a chance to win prizes worth up to $3000 which include Jetstar travel vouchers and Crumpler limited edition laptop bags.

The post has also been featured on the Atlantic’s website:
TheAtlanticWeb



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