Note: I was invited to dine at Monster Kitchen & Bar at no cost to try the new vegetarian menu, however all opinions are my own.
Monster Kitchen & Bar recently announced it was going vegetarian. Complete vegetarian for 365 days. It’s a big move. Monster are planning to grow their own produce, do its own fermenting and pickling, and focus on food preservation.
Executive Chef, Paul Wilson speaks to the new menu:
โindulgent, rich, refined, isnโt often association with sustainable, conscious, even vegetarian dining! Thatโs what weโre doing at Monster. Weโre pushing the boundaries with vegetarian, from Hay Smoked Beetroot to Slow Roasted Carrot Terrine.โ
We were invited to try 5-courses from the new vegetarian menu. First, drinks were had out in the main communal area. I had a mocktail while the others had wines and Monster’s own house-made gin in a gin & tonic. A snack in parmesan churros and cheddar fondue was provided. I wasn’t sure what to expect with savoury churros, but am converted. There’s just enough parmesan in the golden crunchy yet soft churros and it tastes amazing dipped in a cheddar fondue. Very moreish!
We were then ushered into the main dining area and seated at our allocated tables. As some rose and lychee cocktails arrived for the others at the table, I was told a mocktail would be made for me too. I was happy with a rose and lychee mocktail, which actually tasted really good. I love it when bars give some thought to mocktails!
We started off with some house made baked bread with porcini veloute. Loved this! The veloute is nicely salted, light and creamy.
Course 1 – Hay-smoked beetroot tartare with horseradish emulsion, tapioca cracker and sorrel. This was one of the favourite dishes of the night. The beetroot was lovely, fresh and naturally sweet. Overall a well balanced dish in contrast with the horseradish emulsion.
Course 2 – heirloom tomatoes, fennel lavosh, feta snow, olive crumb and preserved lemon. There was a bit of theatre with this dish as the waitstaff come around and pour a cold broth into each bowl from a teapot. Sweet and sour at the same time, this was another fresh dish broken up with some crunch from the lavosh. Although dressed up nicely, it’s not my favourite as it really is just about the tomatoes.
Course 3 – hand crafted spaetzle, gruyere, soubise, 63 degree hens egg, and truffle. My pregnancy requirements weren’t catered for, so I had to eat around the egg which then ended up breaking and running through everything. What I did get to eat was delicious and I really wished I’d asked for one without the egg! The spaetzle was buttery, cheesy and I could taste the yummy truffle. Definitely need to order this one again.
Course 4 – slow roasted carrot, smoked kelp, sauerkraut, white bean cassoulet, furikake. This was made to look like a terrine and I thought it went really well with the cassoulet.
Course 5 – vegan blueberry cheesecake, coconut sorbet, lemon thyme coconut meringue. Mr FPJ didn’t like this vegan dessert as he loves his original style cheesecake. I didn’t mind it. The cheesecake is more of a soft mousse-like texture, not a cake. I thought it was light, refreshing and not too sweet. In fact, I think the main sweetness came from the meringue rather than anything else.
I do like my meat, but this was surprisingly nice and filling. A good option if you need to detox from meat and have something a bit lighter. You have a year to try it out!
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