A fusion menu time machine


I found the menu from my 21st birthday dinner. It was some time ago now and it was the first time I’d ever heard food described as ‘fusion’. A Melbourne restaurant called “Chinois” specialising in French/Oriental fusion cooked and served its dégustation experience. Reading over the menu it’s almost a list of clichés now – but interesting to record what was fashionable, way back then…



Eastern Marinated Tuna with Salad of Baby Lettuce Leaves and Mint Salsa

Sang Choy Bao of Shredded Venison with Black Pepper

Braised Quail with Ginger Soy Sauce and Beetroot Chips

Carpaccio of Cured Lamb Straps with Balsamic Cream and Deep Fried Herbs


Main Courses

Crispy Sea Perch with Sambal Cream and Marinated Artichokes

Wok Seared Atlantic Salmon with Chargriled Japanese Pumpkin and Black Bean Sauce

Chargrilled Medallions of Eye Fillet with Mashed Potato and Fresh Shiitake Mushroom and Basil Jus

Chinois Roast Duck with Sok Sautéed Snow Pea Shoots and Honey Mustard Sauce

Wild and Fried Rice

Stir Fry Vegetables

Stir Fried Noodles with Shiitake Mushrooms



Trio of Chocolate Delights

Chinois Bread & Butter Pudding

Dragons Beard Mille Feuille with Mango Marscapone Cream

Coffee and Herb Leaf Teas

Chinois Chocolate Dipped Fortune Cookies

Published by Brett

Brett is an experienced lawyer and business executive who focuses on commercial outcomes. He has worked across three sectors in England & Australia advising and leading initiatives in digital, media and technology

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