Is Kisumé’s new upstairs menu Melbourne’s most luxurious dégustation?

Warm custard with pearl meat

Warm custard with pearl meat

Fifteen courses of premium seafood, wagyu and foie gras.

Melbourne has only just caught its breath after Chris Lucas unveiled his lavish new restaurant Kisumé, but the man isn't done yet. Now, his multi-storey Japanese venture offers a 15-course tasting menu that's heavy on abalone, toro, black truffle and other star ingredients that befit a restaurant with its very own Chablis Bar.

Kyungsoo Moon at Kisumé.

Served at an intimate 12-seat bamboo and brass table on the top floor of the three-storey space, master chef Kyungsoo Moon's menu - his take on kaiseki - raises the bar for luxurious dining experiences. While the menu will be strictly seasonal, from tomorrow guests can expect three different preparations of toro, including a roll with foie gras and black truffle, which squares off against several other contenders for the title of richest dish. A rock lobster-filled tempura nest with roe sauce - also topped with a scattering of roe - and the mud crab with sea urchin and caviar pose stiff competition, as does the "journey from light to dark chocolate", a long bar of coconut and blackcurrant foam topped with shards of white, milk and dark chocolate.

Journey from light to dark chocolate. 

The presentation of warm custard in an artfully balanced egg shell is a fantastical take on eggs and soldiers, with the egg topped by a slender piece of brik pastry and two cubes of pearl meat. Glass tubes striated with pineapple, lychee and passionfruit also tread the line between sculpture and food.

Rock lobster tempura with roe sauce.

When it comes to choosing a drop to go with Moon's 15 delicate creations, guests can peruse the wine wall in the Chablis Bar, make some tough decisions from the 60-strong white Burgundy offer or submit to the expertise of group sommelier Jonathon Ross, who will pair each dish with wine and sake.

The Table, Kisumé, 6pm-late Wed-Sat, 175 Flinders La, Melbourne, Vic, (03) 9671 4888, 15 courses $175.


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Now open: Saxe, Melbourne
Lankan Filling Station finds permanent Sydney home
Hugh Wennerbom opens The Argyle Inn in Taralga
What to order at Barangaroo House
Morgan McGlone to open a New York-style grill in Melbourne
Our favourite dishes: December 2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...