If you were wanting to get along to the Delicious dinner at Marque IV and leaving it till the last minute to book - don't bother!
I called to find out the date so I could put it onto my Rita's Bite Calendar, only to find out the following details:
they had so many interested people wanting to attend, they added another dinner to the original 17th January - so now have 16th and 17th January earmarked for the Delicious dinners.
they also were totally booked out within the first 15 minutes of opening up bookings!
So - stiff bikkies to all of us (Rita included!) who were slackarses and didn't book straight away!
Looks like I'll have to resort to just going along to the restaurant and eating as per usual!
Well done Marque IV.
Tuesday 8 January 2008
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48 comments:
That place has to be my blind spot, Rita.
I have looked at the menu online over the past year each time a birthday or anniversary comes up, an excuse for a grand feed.
I always come away thinking it pretentious...reading the latest menu today I believe it's getting worse.
I reel back thinking of simpler fare, less mucked up.
As for Amuse...give me a break. Foams and shit.
El Bulshit in Spain and Heston Bloomin-tall in England have a lot to answer for.
Still. if you want to be seen at THE place ..go ahead.
Oh sir particularly grumpy! You really ARE particularly grumpy today, aren't you?
I agree with you on a few things you mention:
wanky menus - offputting, agreed
amuse - well I don't know WTF that is about either
foams - yep - I had that conversation with Paul Foreman - he's satisfied me for the time being about the validity of foams
wanting to be seen at THE place - well, it hasn't worked for me cos every time I've been there, I haven't sighted a single person I know, so that's my social life down the drain!
I was having a go at the pretty pollies and their hangers-off and the local media at those places to be seen, Rita .
You, I consider GENUINE and wouldn't be rude to even if I was promised the job of telling the Indian cricket team to piss off then...
Oh - that's OK then, sir g! And as I know absolutely zilch about cricket, hence don't understand this hassle about India in the news tonight, I don't want you to tell the Indian cricket team to piss off!
Thanks for judging me as genuine tho!
A brief note on foams. I like them, and I dont. I agree that they can sound a bit wanky, but the case for foams is a valid one.
Sometimes you can create a dish such as a rich mussel and fish broth with artichoke. Its missing something, a hint of something zesty, or uplifting. You know you want to add some lime or grapefruit, but you know in doing so you will change the composition of the dish too much, and detract from what are already good flavours. If you combine the flavours into a foam, then sometimes this lightness can be achieved.
Its great with desserts, and as we have discovered with fish dishes too.
The foam itself is basically created by adding a stabilising agent (lecithin) to your juice or stock (cream is optional too) and giving it a vigorous blend. I have tried using liqourice as a stabaliser too, but that experimental effort with a pudding we made went straight in the bin.
Overall, I tend to agree more with Gobbler and others though, that good ingredients speak for themselves and should be left reasonably untouched. On the other hand... sometimes, foams definetly do the job.
BTW. Well done to Mark IV.
Excellent news for Marque IV.
I'm with sir G on the foam thingy HOWEVER I did have brief dalliance with it a while back.
Cartouche, you're right, it does have its place BUT, it still reminds me of shaving
Boys - I was the first to slag off the foam phenomenon - till I spoke with Paul F about them - and he basically said what Cartouche did - that they are good for really providing that fine flavour of something. BUT I think that they've been done to death by many who didn't have either the skill or knowledge of exactly what it was they were trying to showcase in their use of a foam - and got real carried away with the wankerism of it - so it now has a bad name and connotation for many of us, who just aren't content to follow the mob, and who genuinely look for what it is a chef is trying to achieve with these novelties.
Bring back snail porridge! No foam on mine.
You are such a liar sir grumpy - you KNOW damn well you aren't even up in time for your snail porridge!
At long last i agree with sir grumpy! Simple food done well. Stick your foams back in your gun.
Food Nazi!
What is wrong with you people, if it where up to S.G,we would all be eating bangers and mash, etc, etc.
for god sake think outside your 'little' squares!!
TO EVERYONE
AMUSE is "a tiny bite-sized morsel served before the hors d'œuvre or first course of a meal. These, often accompanied by a proper complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking."
This is from a dictionary for those who want to look it up.
What do you call cream from a cream gun. it would have to be foam as it is done the same way. What is the deal with snail porrige sir grumpy????
Wanky menus??? they are really easy to read they says whats in the dishes just like most menus do.
And having two nights booked out for the delicious dinner in 15 minutes says that there must be people out there that like there food.
I hadnt even HEARD of this dinner at MIV...so it must be all their regulars. I see you must of talked to Nat at Montys!
BTW one of the links on your web site dont go to the relevent reviews, 373 goes to a review of Pesanos.
Thank you Anon 10.55. We (the dining out public of Hobart) need to be way more adventurous than we are, generally.
Tickles - welcome, and thanks for providing the explanations. I feel suitably chastened for my throwaway line about Amuses!
Re wanky menus - I can't speak for others when I blithely used that terminology, but for me, I mean that I've ordered off many menus where the writer/restaurant has basically 'baffled you with bullshit'. In other words they have gone to great trouble to provide you with a menu full of the oddest and wierdest combinations of ingredients, that ultimately really only tasted like exactly that. Compare that with a simple serve of, say, oven-baked fish, totally unenhanced, but tasting ultimately like the most sumptuous bit of heaven on earth when it hits your palate.
I fear there are many chefs who are so busy trying to overwhelm or impress or justify their existance, that they forget that the food should/could well speak for itself.
And yes, you're totally correct - the fact that MIV was booked out so fast DOES say that. I'm absolutely delighted and over the moon for them - hence writing the post. I look forward to more and more people appreciating their food and style of dining, as then that mediocrity (of food) issue we've been discussing on the T42 post gets overturned.
Thanks Zelda - will fix. BTW - how's your blog site going? Don't forget to tell us the address when you get it up and running.
AND JUST TO CLARIFY - THERE IS NO WAY I MEANT TO SUGGEST THAT I THINK MARQUE IV HAS A WANKY MENU OR THAT PAUL FOREMAN IS PRETENTIOUS, WHEN I SAID ANY OF THE ABOVE.
ANY REFERNECES TO WANKY MENUS, OR PRETENTIOUSNESS DEFINITELY DO NOT APPLY TO MIV.
Rita - its set up, just nothing ON it yet. Hopefully next weekend when we venture out to 373 (supposedly). I could/will post Christmas and New Years reviews....but am still trying to sort it all out in my brain.
Might do a quick review on Mezethes where I went last night with a group of friends.
im sorry sir grumpy but i totally disagree with you, and anyone else who agrees with you, i have a question, who are you and who in the hell made you king of food, i bet your some pompus asshole, who wouldnt know one foam from another, and i have been to marque iv many times and the food surprises and delites me every time so i have a message for you sir grumpy ass
go back to you little take - away shop toolbag
Look, Maccas at Kingston gets hundreds of customers a day...doesn't make it good.
Truth Bringer is correct I wouldn't know one foam from another...don't want to.
Tickles, we mostly know what an Amuse (Bouche) is.
Truth bringer I ain't king of food, not even King of Queens.
I love bangers and mash, as well as ``posher'' food...but I don't like too many flavours on the plate.
Gordon Ramsay took a wonderful french chef to task last week on his show Hell's Kitchen. The eatery in Inverness finally agreed it was over-fussy and then went on to win awards.
One dish had about 20 things going on and detracted from the main item.
Snail porridge is a dish concocted by Heston Blumenthal, a three-star Michelin chef who runs the world famous Fat Duck restaurant at Bray in England.
His style embodies everything about flash cooking I abhor. Wouldn't eat there if you paid me.
Food Nazi..you worry me...me and you agreeing....it's so weird.
Boy,it's good to see Hobart is alive. Heap it on me people, I lurve it.
Cheers Rita.
PS Truth Bringer..I am not a pompus asshole...I'm a pompous arsehole.
The cheek of it...hardly even knows me!
Now, let's all sing...Foam, foam on the range, where the deer and the antelope play, where never is heard, a discourteous word, and the chef is having a play.
Foam, foam on the range....
Hey Sir Grumpy - and I'm serious here - how about I shout you and I to a meal at Marque IV? I would like you to taste the subtleties of Paul's food, and the individual flavours.
His lemongrass and lime foam, I'm sure, would convince you about the validity of the pro-foam argument.
I know that's not you Rita. It's a trap....all my adversaries are trying to catch me and foam me and throw me in the Derwent Harbour at T42.
In case it WAS you Rita...thanks but my anonymity assures my impartiality. So, I can't.
Sir Grumpy it is 'Ramsay's Kithcen nightmares' not 'Hells Kitchen'. Get your facts right dickhead. Why don't tell everyone your occupation (if you have one) so that we can slagg off every thing about what you work hard for day in and day out.
Please say kitchen health inspector or food reviewer... please it would make my day and anon aboves face red.. go on grumpy please.
Hey Rita you can buy me dinner.
Why thankyou anonymous...what makes you think I work hard, or at all. And what is your particular beef?
I just have an opinion about overly fussy food. That doesn't make me right or wrong. It just makes me, well me.
If it works for you, good. I am not proposing banning it, for goodness sake, even though you seem to think bloggers have THAT power.
Lighten up dear fellow, there's room for all opinions.
And it's Ramsay's Kitchen Nightmares, not Kithcen. I probably am a dickhead, it's hard to tell. Or is it fuckwit?
No need to foam at the mouth, old boy (girl?)
Sir Grumpy - so sad you can't take me up on that offer. I don't make those every day!
Anon 4.45 - what's in it for me? I sense a shit-stirrer here!
late into the fray, but foam has it's place I reckon, when done well. Had the scallops with spec foam at piccalilly last night. seriously good. Whole meal was. two VERY young cheffies in the kitchen. only tried half the menu - will hasten back.
Hi all,
I know there's a few of you that own/work at restaurant commenting here, and I think I've even seen my Bacon-God Marcus Bok drop a comment here... but I'm curious. And I'd like to try your food - I like you passion for food as demonstrated by your comments.
Where do y'all work? (And does this blow any anonymity out of the water... let me start... I'm the mad-baking, sweets baking, very tall musician who devours food reviews/magazines/blogs all day at work (ahem).)
Amy
Hi Kitty - great you're back in town, albeit temporarily! (I believe you're dining out again tomorrow night? Try and keep your movements a secret from Rita!). I'm really looking forward to my meal at Piccalilly tomorrow night, especially as you've given it such a great wrap as well. Scallops sound great, and am anxious to report back to Sir Foaming Grumpy about the foam on them - so that looks like the direction I'll be heading in!
Amy - we may well pop into Gilt for your final gig there. I don't reckon you'll get too many commenters 'confessing' as to where they work! I too would love to get along to these places, and say hi to these people we seem to know so well online but don't think it would work that way.
Anyway - if someone wants to fess up - go ahead, and at least Amy and I will get there. I do know someone from Mures Upper Deck commented a few weeks ago, so that's ONE place.
Rita,
I guess it's quite another kettle of fish, and maybe it's just who I am- but.... I love reading about kitchens and cooks (knowing full well I will never work in one) and to know more about the places I read about just makes me go there more. :)
Amy
I had some foam on my Coopers Sparkling Ale. That was good. Think I'll have it on some Kilkenny or Guinness at the weekend.
Maybe you'll also have it in your pissoir?
My goodness, Rita, your blog is being read in France.
We're foamous.
I don't actually have a pissoir just a lav.
You're haveing a lav...he's having a lav.
Getting back to the delicious dinner. As a subscriber I was overjoyed to see this. As a busy Mum, what with Christmas, working at the Taste, a little foodie trip and a kitchen reno I too missed out. ME! THE Mrs Organised!
I can only console myself with this hasn't been the first time and certainly won't be the last.
Would have been great though as I haven't been to Marque IV before as the menu scares my friends a little. Maybe our next Christmas do. I can only hope. Kzee invited me to tag along one night so I just may take her up on that.
P.S.
Sir Grumpy,
You are a source of constant amusement to me and I thank you from the bottom of my heart. You always manage to bring a smile.
In the face of adversity you always stand tall and proud.
Love ya for it!!!
So what are your thoughts on espuma's Sir G?
G'day HRV.
I thought the espumas were brilliant at the Rugby World Cup. The argentinian game has come on in leaps and bounds since many of their players took to europe to play professionally.
You could say the espumas are foaming far and wide. Hope this helps.
Good try HRV! Looks like we need to get up VERY early to catch out Sir Foaming Grumpy!
I had an eSPEWma on New Year Eve, bloody Knoppies dont clean its beer lines!
Sir Snags n Mash but fair!
Christina - I just had a brainwave! We stupidly missed out on the Delicious dinners at MIV. What's stopping us having our own?
We need a catchy, alliterative name. Something like Rita Raves at MIV, or Christina Craves MIV etc.
Then we need a table full of blog readers, all happy to eat fabulous food together. We need to warn MIV!
Well I was just about to post a sad little post about wanting to eat at Marque and dining by myself. I can do this especially with a book and a view. I know that I'm a newbie to this blogging thing, but I would certainly be up for a such a dinner if it would not be too seriously weird having a total stranger amongst you all.
I have had a foam or two and remain unconvinced.
I have set up a blog site for myself, so I stopped haunting gobblers and rita's. I called it Far North Coast on Toast...seriously sucky name, but it was so easy to do, I got carried away. Anyway you do not have to invite me...I'll only be in Hobart for a week. Think I'm staying reasonably close. I'm taking my laptop with me so will be contactable. The only night when it would not fit in with my plans would be Saturday week. I plan to go to the last night of the comedy festival.
thanks for your friendly advice...I have really enjoyed reading heaps of blogs from you and gobbler.
thanks Beachie
Beachsands - it would be seriously wierd anyway - as we're ALL strangers to each other, except for the fact that Christina and I met on Xmas Day!
So if we DO manage to get such a dinner up and running at the time you can make it, we'd LOVE to have you there.
BTW I googled far north coast on toast blog, and couldn't find it - can you provide specific blog address, so we can check it out please?
It's OK - I just found your blog site, and have bookmarked it as a Favourite.
Looks great! Well done. I'll read with interest.
I think it's a great idea Rita. I'd definately be in that.
Well - let's do it then!
Firstly - Christina - call me a dickhead, but despite our great chat on Xmas Day, I failed to get the really important detail of your name - other than Christina! So you are as anonymous now as you were before I met you!
We need to get in touch and talk this through, so if you wouldn't mind emailing me through the Email Rita part of this blog, and giving me a phone number - we can get started?
I'll come! And I suspect the Other half would as well! (am off to Pecora for a late lunch on Sunday...YAH!!!)
I'll come up if Sir Grumpy will be there.
Cheers
Curly
Looking good Rita.
Did you get my email as i'm having a bit of trouble with my outlook? Bloody computers. Can't live with them, can't blow them up!!!
Got it fine, thanks Christina. Will call.
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