| From the makers of the only two Belgian beer gardens in Melbourne comes Delvaux. She's blonde, she's well-mannered, and not only can she create some of the most elegant and piquant sensations in modern French gastronomy, she also knows how to pour a killer beer. Every square inch of Delvaux is imported from Belgium - from the mirrors, to the floorboards, down to the petite beer taps.
As you move through the various menus - there's one for entrees and mains, one for desserts and one for degustation - you'll notice a delightful theme. Beer. The kitchen has managed to slip in some beer bubbles every step of the way, and most importantly, they've done it well. Try the soup of mussels with Leffe Blonde, asparagus and fine herbs; or the pork belly with baby cabbage, Brussels sprouts and beer and mustard sauce. The Kriek cherry beer jelly with griottine ice cream and spiced cherries has allegedly won over even the most serious of anti-beer diners.
Chef: Steve Rogers
 |