Located in Prahran, Jacques Reymond is a 10-minute drive from Melbourne’s CBD and 5 minutes from Chapel Street’s shopping and bar district.DETAILS
Purchased by the Reymond family in 1992, the beautiful Victorian mansion that houses Jacques Reymond restaurant has undergone a contemporary makeover to produce dining rooms awash with bold colour and plush furnishings that combine to accent the building’s high ceilings. Attention to detail in the restaurant’s design is apparent, from the padded tabletops underneath cloths to the quality of the peppercorns in each grinder. PROFILED BY DE GROOTS MEDIA
Even if you were unaware of the reputation of Jacques Reymond, you couldn’t fail to be impressed when approaching his much-lauded Prahran restaurant. Set amid beautiful landscaped gardens and housed within a picturesque Victorian mansion, this restaurant offers fine dining to the highest and most exacting standards. But despite a long list of awards and accolades, Jacques Reymond has never allowed the experience of dining at his restaurant to become stuffy or staid. A constant presence in the kitchen, and well known for making the rounds among patrons each night, Reymond keeps a steady hand on the tiller while still offering exciting, contemporary dishes.
Described as “cuisine de temps”, or food of the age, the menu sees Reymond employing classic techniques while experimenting with unique combinations of ingredients, textures and flavours. This extends to whimsically named dishes – diners are encouraged to try ‘The delicacy of milk fed veal sweetbread’, while ‘Making a reference to paella’ is a playful interpretation of a classic featuring unctuous black rice, parmesan snow egg, wok of squid, broken juices, saffron oil and smoked peppers.
The restaurant has long eschewed traditional sized courses in favour of entrée sized dishes to invite diners to access more options, but the best way to sample the broad spread of Reymond’s modern interpretations is through the degustation. Here, a sandwich of spanner crab, mirin and fresh wasabi jelly is matched with lacquered ocean trout, black bean and sweet corn dressing, and Peking duck shares a plate with Hervey Bay scallops and spiced marshmallow ‘like a crepe’.
A dedicated vegetarian degustation is equally innovative, also showcasing Asian-influenced flavour combinations. Delicate zucchini and coriander soup with zucchini flower tempura is teamed with sweet potato and turmeric ice cream, while sweet pepper and eggplant miso dengaku features horseradish mustard dressing and the flavour contrast of butternut pumpkin with honey and a bitter chocolate beignet. Service is as you would expect for an establishment of this calibre – despite some key staff changes it remains polished and professional. This is occasion dining at its most exemplary. While prices are high, Jacques Reymond offers a gastronomic experience to match.
Angela CostanzoFOOD & BEVERAGE
Using classic European techniques, the cuisine at Jacques Reymond formed its own benchmark for contemporary Australian fare. The selection entrée-sized dishes in place of larger main courses encourage diners to sample multiple meals, each offering contrasting textures and unique flavour combinations. Guests can choose from tempting vegetarian options such as zucchini and coriander soup, topped with fragrant zucchini flower tempura and turmeric ice cream, through to meatier meals like the warm carpaccio of Highland venison with horseradish mustard dressing and butternut pumpkin with honey and bitter chocolate beignet. The naming of dishes reveals Reymond’s aptitude for invention and playfulness - ‘Making a reference to paella’ offers a new take on the classic Spanish dish with black rice, parmesan snow egg, wok of squid, crustaceans, chicken brisket and giblet, broken juices and saffron oil and smoked peppers. Reymond, originally from Burgundy, has selected a number of wines from his homeland as well as drops from Australia and New Zealand.FUNCTIONS
Jacques Reymond has a number of function spaces for special events and celebrations, which can accommodate from 16 to 60 guests seated.