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Jacques Reymond

Jacques Reymond is occasion dining with little of the genre’s usual stuffiness. Exacting but affable service led by Chris Young helps, as does the modern, clean-lined fit-out of the grand mansion that mixes splashes of bold colour and open fireplaces. Jacques Reymond’s innovative food combines impeccable cooking with an adventurous, often playful use of ingredients and flavours that borrows equally from Europe and Asia. Pigeon grilled with honey and Sichuan pepper is teamed with a salad of semolina, coriander and lemon, while seared scallops share a plate with smoked eel brandade, tempura smoked trout and a smoked tomato sorbet. Balance and bold flavours are constants. Add an excellent (expensive) cellar rich in benchmark and boutique Old and New World labels and it is easy to understand why Jacques Reymond remains one of Melbourne’s finest.