Cumulus Inc.

#melbournetrip Tuna tartare, goat's curd, green pea, mint: the tuna is cut to much larger pieces that you would normally expect from a tartare, but this dish tasted super fresh! Great flavours 😍😍. . Abrolhos Island scallop, yuzu kosho, cucumber: party in your mouth flavours here! The yuzu sauce gave the scallops a nice tangy taste ☺️☺️. . Fremantle octopus, pink fir potato, chilli, olive: the octopus was nicely done - not chewy at all! Really yummy! . Baker Bleu sourdough: can't go wrong with this sourdough 🤤🤤 . 1.2kg Slow roasted lamb shoulder, almond, red pepper - half serve: we had to get a half serve because we wanted to try more dishes, and even this was huge! The lamb was so perfectly cooked that it just fell off the bone super easily 🤤🤤. Not gamey at all, and so delicious 😋😋. . Grilled flounder with a buttery sauce on a bed of kale: the sauce was so buttery!! The fish was also super tender. Perfect flavours 😍😍. . Side dish: Farm leaves, sherry vinaigrette. . Chocolate pot, hazelnut praline, chantilly: nice and light, not too sweet - great way to end the me, especially after the heavier mains!