A smile spreads over his face as I sit down at the table next to his. He takes out his point and shoot camera and gives me a look. It’s a look I’m familiar with. It’s the look I give my nearby dining companions when I know I’m about to embark on strange behaviour i.e. taking pictures of my food and I hope for some merciful behaviour and don’t stare at me like I’ve grown a second head. “We take pictures of our food” he says by way of explanation. I laugh and assure him that it is absolutely fine with me and he and his wife happily snap away. You see if anyone understands, I do 
Moments before I had stepped out of the taxi onto the plush carpet and entered the minimalist lobby of the Crown Metropole Hotel and ascended the curved staircase. The interior of Maze was designed by a Melbourne firm who worked with Gordon Ramsay previously on some of his overseas restaurants and the first thing I notice (apart from the extreme darkness – arrgh photos!) are the lovely lighting fixtures. Although the courses on the menu are priced very reasonably this is not budget dining and they’re designed to be made into a five course per person affair. I’m delighted to meet with my fabulous friend Nic and we’re both dithering over the choices so we do what any good food obsessed person does and we go with the degustation. There are seven courses for $95 and three of the courses are alternate dishes so we get one of each course and share them. The cutlery set holder is quite novel with the spoon, fork and knife slotting into their compartments and between every course each set is replaced with new ones.
The flatware set holder
Bread with seaweed butter and salt
The waitress sets this down and starts to turn away but I am prompted to ask “Excuse me, what is this butter?” I ask. It looks darker than regular butter and very lightly speckled. “It’s seaweed butter” she says and the initial lack of detail is probably the only negative we can give of the service here tonight. Nic and I look at each other excited but slightly puzzled. The bread comes in a warm metal cup and there’s a generous serve of six pieces of diagonally sliced bread. I slather some butter on with some salt and try it. Oh me, oh my. This is good but instantly a part of my childhood awakens and jumps up and down and a 6 year old me says “Buttery Promite, Buttery Promite!”. It’s got that familiar aroma of Promite (and no I’m not hallucinating, Nic agreed) when you mix lots of butter with a bit of Promite. And you’d better believe I kept going with this even requesting a second serve of bread (I flew down with a carrier that didn’t provide me with a meal and I was ravenous).
Marinated beetroot with goats curd, cabernet sauvignon vinaigrette, toasted pine nuts
The matire’d Steven tells us that there is always a beetroot dish in every Maze restaurant menu around the world so we were glad to see this on the degustation menu. As the thinly sliced beetroot on top is not crisp despite it looking that way, the best way to attack this is to slide one portion of it onto a spoon (it’s bite sized, don’t worry I’m not setting you up for an embarrassing scene) and to pop the whole thing in your mouth so you get the full balance of flavours. The beetroot is delicious with the strong goat’s cheese and the light cabernet sauvignon vinaigrette.
Seared yellow fin tuna, white radish, yuzu, enoki mushrooms, black garlic
I’m struggling with the low light here and it’s rather difficult to get it all so thankfully Nic plays lighting assistant. I try some of her seared yellow fin tuna but because I’m only trying a small amount as it’s Nic dish and it’s quite small I just try the fish which is aromatic and strong in the citrusy yuzu (like a cross between a lemon and mandarin).
Applewood smoked kingfish, fennel purée, pressed cucumber, globe artichoke, finger limes
When they bring this to us they mention fairy floss and five spice so I was intrigued but sceptical (especially since neither featured on the menu). I can smell the aniseed from the fennel I take an eager bite. It works absolutely perfectly though, the fairy floss never being syrupy sweet and it’s given an extra dimension with the five spice. There’s smokiness, sweetness and a melting quality from the fairy floss.
Pan seared scallop, caramelised kelp, samphire, mussels, Champagne
This was a very interesting dish, the fat pan seared Canadian scallop grilled golden on both sides yet still soft in the centre although fully cooked through. Sitting on the plate there is a mussel curled around and a fascinating caramelised kelp which appears in five small semi translucent strips which smell aromatic like cinnamon. And see the tiny black balls at the front? These are tonburi seeds which come from the Summer Cypress shrub which resemble caviar in look and texture but don’t have the salty taste of caviar.
Seared leg of rabbit, jicama, green olive, almond and brown butter vinaigrette
Nic’s dish of leg of rabbit is superb, the rabbit tender and perfectly cooked and it is served as three small portions with the centre portion resting on a finely chopped mixture of jicama and green olive. Our friendly camera toting couple next door leave at this time after being promised a tour of the kitchen and Nic and I vow to ask for one too.
Pan roasted barramundi, butternut squash, compressed cucumber, pumpkin seeds
We both get a serve of the barramundi dish which we figure is the start of the mains. One thing we noticed is that the mains seems a bit safer than the experimental entrees and whilst this is skillfully prepared, we were both thoroughly enjoying the experimentalism of the entrees. The barramundi has a gorgeously crispy skin, a butternut squash puree, a small thimble sized piece of roast pumpkin covered with roasted nutty pumpkin seeds. And the pressed cucumber is interesting-we were both wondering what pressed cucumber was and do you know what it is? It’s a doppelganger for my mum’s cucumber pickle recipe (sans chilli)!
Ox “tongue and cheek”, caper and raisin, carrots, horseradish pomme purée
It probably wasn’t a brilliant idea to eat all that bread (is there such a thing as bread regret? It felt so good at the time…) and when it comes to our final savoury course, it’s one that is so gelatinously rich and strong in red wine that I take a bite and brace myself for another mouthful of richness. There is a herbed carrot piece and a horseradish potato mash to accompany it and the tongue is a thin slice sitting at the bottom while the cheek is the large piece on top which is meltingly soft.
Lamb cannon and shoulder, cauliflower purée, anchovy, stinging nettles
I try some of Nic’s lamb cannon and shoulder which has an interesting thin cross section of cauliflower floret (which looks like a tree – must replicate at home!). The stinging nettles resemble a creamed spinach puree and the jus for this like the oxtail is poured at the table.
Exotic fruit vacherin, passion fruit and banana sorbet
Our pre dessert is larger than a typical pre dessert and it’s a tangily refreshing course. There is a chopped fruit salad of kiwifruit and mango at the bottom and chalky hard passionfruit meringues and a gorgeously tangy and smooth passionfruit and banana sorbet. I know Nic would love this as she and I have discussed our mutual love of lemon curd.
“Do you think we could have a tour of the kitchen?” we ask hopefully, with what we hope is a eyelash batting maneuver. “Of course I was going to ask if you would like one” Steven the maitre’d says and he takes us through the restaurant. We walk past Maze Grill which is based on a New York style grill and has an open kitchen. He points out the oven that reaches temperatures of 600 degrees celsius and above for the steaks. The Maze Kitchen is situated behind it and is divided into four parts, hot and cold entrees and hot mains and desserts. They also do the catering for the rest of the hotel’s 100 rooms from this kitchen in another section.
The Maze Grill open kitchen
Chef de Cuisine Josh Emett
We meet the native New Zealander chef Josh Emmett who has been with Gordon Ramsay since 2000 when he started at Royal Hospital Road as a chef de partie. We chat for a while and he is affable and enthusiastic and easy to talk to.
Maze “lamington”, rosella jam
This was the dessert that had caught Nic’s eye when we were doing our reconnaissance work prior to our visit and discussing what we would order. It’s a deconstructed lamington with a layer of chocolate ganache sprinkled with coconut, rosella jam (made from hisbiscus flowers) and what looks to be a roughly torn piece of sponge with a small quenelle of coconut ice cream and a perfect buttery crispy tuile. We’re intrigued by the sponge and we both say exclaim “It looks like an actual sea sponge!“. Thankfully it doesn’t taste like sea sponge instead tasting a bit like a brioche rather than cake although when it is all mixed together it does taste rather lamingtony although the rosella jam is noticeably tangier than a strawberry jam.
Tea
Strawberry ice cream petit four
The petit fours are white chocolate balls filled with strawberry ice cream and I enjoy popping one whole into my mouth and letting it melt in my tongue. The centre is filled with a lovely strawberry ice cream with real strawberry flavours (we’d expect no less ).
The Private Dining Room
Our meal over we realised that it’s almost midnight. Fearing not a Cinderella moment but a 5am wakeup call we bid each other goodbye and I race back to the hotel!
So tell me Dear Reader, do you often choose degustations or set meals or do you prefer to order a la carte?
Maze Melbourne
Level 1, Crown Metropol
Corner of Whiteman and Clarendon Streets, Southbank, Victoria
Opening Hours
Monday-Sunday
Breakfast: 6.30am – 10.30am
Lunch: 12.00noon – 2.30pm
Dinner: 6.00pm – 11.00pm
maze Bar and lounge is open from 6.30am until 1.00am
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76 Comments | Add your own
The beetroot dish and the deconstructed lamington make me miss AU! It looks like a gorgeous meal. I have to admit, I’ve had “bread regret” many times in my life. Good on you for soldiering on!
Food looks gorgeous but how was the overall service? it sounds quite good. I had some friends that visited a few weeks ago and were appalled at the service. They said the food was beautiful, but the service was so bad that it became funny and all the diners were joking amongst themselves. Hopefully just teething problems because the food sounds amazing.
Oh my goodness. That menu seems so well thought out and delicious! Yum. x
*Drool* That place looks magnificent!
See, it all looks lovely, but I’d be like, “Ya’ll, I’m sorry. Give me a big hunk of meat, some mashed potatoes and mac and cheese.”
I am such a redneck.
Now I’m extremely sad that I missed out on this place when I visited Melbourne 2 weeks ago!
Every time I visit your gorgeous blog, I need urgent a doses of good meals, what a beautiful place!
I wan the Maze “lamington”, looks so yummy and must have a nice aroma with the rosella jam
Cheers,
Gera
That looks amazing (ooh pun not intended hehe)! There’s a lot of good buzz about this place and I’m rather intrigued by that deconstructed lamington.
As for a la carte vs degustation – I don’t think I’ve ever had a degustation before but I think I will shortly. I have plans of going to Libertine for some fancy French food soon
This place is gorgeous, Lorraine. The beetroot and goat curd dish looks fantastic…I have to admit though, I probably would have filled up on the bread too, lol! (You’re right, it feels right at the time!
)
I have actually never tried a degustation menu – but I have been dying too!!!!
Ps – seaweed butter? I am intrigued
I’ll definitely be heading to Maze when I’m in Melbourne in August. Wow, love the look and feel inside. And the deconstructed lamington! Yum!
That deconstructed lamington looks so good!!! I usually prefer to order myself.
Degustation if i am in an out of town visit…. cos i know i might not easily come back again, so trying a variety via a degustation is the way to go for me. although, i have a massive appetite and having to go thru a degustation requires restraint….ahem, and table manners which my wife says I am sadly lacking!
I think the photos turned out ok Lorraine. What a gorgeous restaurant. What an incredible experience. The Strawberry ice cream petit four look like little eggs. Oh my mouth is watering.
My sister, nephew and I ate lunch at Maze in New York last year – this looks equally amazing. I’m booking a trip to Melbourne.
I have not had breakfast yet and this is all just killing me. It all looks amazing.
Depends on my mood, but when al dressed up ready to go I can’t go past the degustation. It’s so much fun the element of suprise each time something is placed on the table in front of you.
Next time I go to Melbourne I’m going here! Thanks Lorraine!
Degustation is pretty much a given for my husband and I at any good restaurant that offers it. When I go somewhere I trust to be good sometimes I don’t even look at the menu – I love the surprise of each dish! We usually do it with matched wines which can get a little messy by the end.
What a great meal it was, and how fantastic to have it enshrined here, for when my memory fails me
And great company too!!
Gastronomy Gal – i found the service to be excellent. We never had to wait too long for the next course, nor were we rushed. Whenever NQN had a question, there always seemed to be a knowledgeable waiter nearby. Such a shame about your friends’ experience, let’s hope it was just teething problems!
Love how, despite the dark surrounds, your food is like it’s under a spotlight!
Maze looks worth a visit, and any place that has a degustation is fine by me
the white chocolate strawberry balls sound divine i can just imagine how good they would taste….
I’m full just reading this. Love the deconstructed lamington idea.
forget the food-what a good looking chef!!
Looks absolutely gorgeous! Shame the scallops had to come all the way from Canada though……
Somewhere like this – definitely degustation. Having said that on a recent trip to SA we expected to ‘do the dego’ at two of the restaurants we went to – D’arrys Verandah and The Louise – but on the day we weren’t enthused by the particular degustation offerings and ended up going a la carte. The rabbit and roo tail lasagne at D’arrys was worth missing the degustation for …. amazing. “Doing the dego ? ” is what a young (but enhusiastic) waitress said to us once when we ordered and we just cant stop saying it, it’s so A’strine, and right up there with another memory of being asked if we ‘enjoyed ya veges’ at a very posh place.
My question is having ‘done the dego’ at Tets is one spoiled forever, or is it the joy of the hunt for a better one that keeps us going?
To be honest I’ve only had degustation a couple of times and thoroughly enjoyed it as I think I would at Maze. Nice to see you had a lighting assistant! Gorgeous photo’s
Ah I feel like I’ve been there! I always get bread regret with a degustation, but find it hard to pass up trying bread, butter, oil and salt – so many of my favourite things! It always hits me with one savoury course to go.
Love the deconstructed lamington, makes me want to eat that airy sponge immediately!
I prefer a la carte unless it’s a very special occasion – although I often find I like the look of the entrees more than the mains. I like it when restaurants let you order a main sized entree
I’ve never had a degustation – actually, I’ve never been anywhere where they’ve had one! (I’ve never been to a fancy place to eat before! LOL)…one day, maybe!
But I’m fussy about my food, so it may not be the best idea! LOL
I tink I like a la carte (control freak alert
) but then again I’ve never had a fancy degustation, so probably I just don’t know what I’m missing.
And if what I’m missing is seaweed butter…. yep, I’ve changed my mind
I really do feel that you need an assistant Lorraine, especially when Mr.NQN cannot be with you, I’m putting my hand up for it,LOL
Seriously, what a job you have !!
Everything looks so delicious and expertly plated, the decor is lovely and I like the cutlery holder, very innovative. Have to agree with shoegal re: Canadian Scallops. Why, one asks ,when we have the best scallops in the world coming from Tasmania? Or is Gordon just trying to keep every nation happy? hehe
Hmm,I love to try everything so I nearly always opt for degustation.
This is awesome Lorraine, I’ve heard of the restaurant but haven’t read any reviews yet til now. Thanks! Now I gotta pop that one down on the “list”. Finally we have one of Gordon Ramsay’s restaurants down under. Now all we need is Heston Blumenthal to come here too (one can only dream)
Food looks absolutely divine!
Aw, wouldn’t I love to meet up with you, and snap away with you! That would be so awesome…I’m a fan of Gordon Ramsay, although he gets called a lot of names. I like that he stands no bullshit.
My friend and I plan to visit there in July, thanks for reviewing…u are so fast ..hehe
Wow all looks devine! Oh given the chance I choose degustation every time. Thanks for yet another great review post Lorraine! Cheers, Elaine
Oh my, everything looks amazing. I wish I had known Maze was open when we visited Melbourne a couple of weeks ago as I would have taken my boyfriend there (he’s a HUGE fan of Gordon Ramsay).
I love the look of the beetroot dish! In fact all the dishes look great! I love the design of the restaurant too.
I love degustation menus, as it’s a great way to try a variety of dishes. My only issue is that few chefs do vegetarian degustations….or do them well. Having said that, I had a fantastic degustation menu in Adelaide recently at The Manse. Can highly recommend it.
So Lorraine, I’ve just recently found access to Hell’s Kitchen episodes. But now you’re writing about eating at Gordon Ramsey’s restaurants. Just wondering though whether the food quality meets the meanness that Gordon Ramsey can appear to be on HK?
We went to Maze as well as Maze Grill…will definitely be going back.
Loved the degustation menu, as I wouldnt normally order some of the choices ,so was great to try.
the lamington and the bread with seaweed butter was great….still thinking of the butter
I’am ashamed to say I have never had a degustations meal but after reading your blogs I simply can’t wait to. Usually my husband and I, order what we would like but we do share a taste or two with each other. Or we order a few meals and share all of them in the middle of the table. It just depends on the types of meals being served.
I’ve never eaten anywhere up-market enough to even know what a degustation menu is !!! (although I do know it is to do with ‘tasting’ – school French lessons are useful sometimes!)
Very smart restaurant, well done with the photos despite the lack of light!
Gosh — amazed you fit it all in! I still get embarrassed when people look at me taking food pix. Silly really. Great post Lorraine and good to see you from afar the other night at the 140 event.
What’s promite?
This meal looked wonderful!
The place looks quite elegant and the lamington dessert actually raised a lot of eyebrows here at the office. We all thought it was a real sponge rather than sponge cake!
I prefer tasting plates and degustation menus; they let you sample everything a restaurant has to offer.
All that dark makes for such dramatic photos, Lorraine! It looks like a smashing place with such perfect presentation and such remarkable fish. WHere does maze come from, I wonder?
what a great experience–i love that you requested a kitchen tour! a little eyelash-batting goes a long way, no?
Wow!! Everything looks so good!! I love the decor and of course the food as well… maybe one day if I visit Melbourne again….
Interesting to hear about the expanding Ramsay empire and the choice to attach his name to his Australian outpost. I guess Jason Atherton (still having part share in Maze) agreed to the promotion of Maze Melbourne, as GR. I guess it was always mostly own by GRH but GR has never been behind the stove there??? Sorry just having a bit of a rant over Ramsay kitchen presence.:)
Why couldn’t he have chosen Sydney! We’ve been waiting for this since we heard of his plans for down under. Just a shame we’re a state apart. Will have to show this to Mr Ryan, perhaps he would like to go to Melbourne just to eat =D
I wish I dined at places that offered degustations! I’m yet to try one (sadly!)
Your pictures have my mouth watering, especially the scallop & barramundi.
I’m so jealous!! HUGE fan of Gordan Ramsay and would die to try his food! will do so when I head back to Melbourne in July!
lorraine,the maze grill open kitchen is amazing,,while d private dinning room is simple-a place 2 be.
The food here looks great – I especially like the look of that beetroot goats cheese dish. Well done on the photos considering it was so dark in there!
it is not fair for all the other guys that this chef is on the one hand talented in cooking and on the other hand handsome !!
Pierre
I booked a table for this place a couple of weeks ago for June. I’m even more excited than I was before to be going. I’m not going to be shy and ask for a tour as well.
I personally prefer ordering the degustation menu as it features dishes that highlights the chef’s skills and talents. Although I do like looking at what is being offered first. If I don’t like the look of a couple of things in the degustation menu I will order a la carte.
Wow, the lighting is indeed low! Great job though getting all the pics!
Whether I order a la carte or degustation depends on the price, the time constraints, and whether the items on the degustation sound interesting. I prefer to go for the degustation to taste a wider variety of the kitchen’s work but it doesn’t always pan out that way.
What an interesting menu! I had been wondering whether a trip to Maze would be good – you may have tempted me to head there
I’m headed there on Saturday….I can’t wait!
When I read “seaweed butter” for some reason my brain said “steamed butter”. Now that would be interesting!
Looks like a great meal, and I’m so glad you went here as I’m thinking of going when I’m in Melbourne in a couple of weeks! I LOVE the look of the deconstructed lamington, that would be my choice for sure!
Simply amazing, thank you for sharing. I have never seen anything like it.
Never seen ice cream petit fours before but what a brilliant idea!
yum~~
it sometimes depend on my mood and what are the courses available in the degustation menu~
ahhhh jealous!! I’ve read and heard about his new restaurant, and you’re the first one I know who’s been there.
I’m actually quite surprised how much the degustation is – thought it’d cost more. Food looks amazing, Maze is definitely on my wish list.
I tend to go for degustation if I were to visit for the first time, and a la carte for other times (which is definitely better for blogging as everyone would order different dishes haha)
it’s always a hard question.. whether to go degustation or a la carte.. my strategy is if it’s first visit, go degustation.. so that I know what to order if I visit again from the a la carte menu…
Waaaa!!
I am going to go here ASAP.
I want to try all the desserts.
I am so glad to see you review a Melbourne restaurant!
Looks and sounds delicious. And I loved that you saw someone else photographing their food!
It looks amazing.Wonderful food.
Very simple but very stylish. Looks like the food speaks for itself.
Loved this post Lorraine. Cant wait to go there. That chef can park his chef’s hat under my bed anytime:)
Phwoooooor!!! Is the chef single? Married? Divorced? Looking? =)
Hi SarahKate-Aww yes I bet the lamington really would too! Hehe thankyou! Yes it’s common isn’t it!
Hi Gastronomy Gal-The service was great and the only hiccup and it wasn’t really a hiccup was not being told that it was seaweed butter. Perhaps they’ve
improved after hearing feedback too!
Hi fat mum slim-Absolutely! I wish it was here!
x
Hi Wretchdz-Hehe it definitely was!
Hi Blond Duck-You could get that at the grill!
HI jess-Oh no! What a shame! Maybe next time?
Hi Gera-Thanks so much Gera!
I know, how gorgeous was it? 
Hi Esz-Hehe! I know, I’m so glad there’s a GR place here. Now just to have one in Sydney!
Hi Faith-Isn’t it just!
Hehe I know, it felt so good 
Hi Lisa-They’re a good way to try a bit of everything! I know, I must try and find out how it is made
Hi Zina-Great stuff! I’d love to know what you think of it!
Hi sandra-Ahh I see. Sometimes I do too but when a lot of things that I like are on the degu I choose it!
Hi kewpie-Well you know it’s a great dish when the diner wants to lick the plate!
Hi Katherine-Thanks Kath. I know, I wish I could go back!
Hi donna-Oh fabulous! I wonder how they compare!
Hi Mary-It was fabulous I have to say
Hi Charlotte-I know, when you know that your night out is at a restaurant and you don’t have to go anywhere else it’s great to order it! You’re welcome!
Hi Amanda-Ahh interesting! Mr NQN likes to be surprised too!
Hi Nic-Hehe it was a great night wasn’t it dahlink!
Yes I agree, service was great (and I seemed to have a lot of questions lol)
Hi Belle-Hehe that’s thanks to my friend Nic!
Hi Betty -They were really good!
Hi Barbara-Yes it’s so clever and so Australian!
Hi kat-Haha yes he’s rather easy on the eyes no?
Hi shoegal-Ahh yes! I think Australian scallops are much thinner and perhaps they were going for a fatter scallop look.
Hi Therese-Hehe what a cute saying “Doing the dego”
So Australian! 
Well for me I’m always on the search for good food dego or not 
Hi john-I know, I was very grateful to Nic for putting up with me!
Hi Miss Dissent-Thankyou!
I know, it’s hard to give those up isn’t it! 
Hi Alex-Yes I always love ordering entrees too. They usually sound a bit more creative
Hi Liv -Oh one day you must! They’re great!
Hi Hannah-Hehe you are too funny!
Hi Matilda-Hehe I really do need one that’s the thing!
I’m not sure actually! Yes it’s good for maximum sampling ops 
Hi Phuoc-You’re welcome!
I know how exciting isn’t it! 
Haha yes now that would be fabulous!
Hi sophia-Wouldn’t that be the coolest?
One day huh? 
Hi Ja-Ooh fabulous! You’re welcome and I hope that you like it!
Hi Elaine-You’re more than welcome Elaine!
HI delicieux-I know, we didn’t hear that much about it here! Oh I wonder if they would have one. Usually the better restaurants have a separate one?
Hi Taiko Tari -The thing is, the food, service and cleanliness at GR restaurants is (in my experience) top notch so I can see why he gets so frustrated
Hi jane-Oh fabulous, so the Maze Grill is good too? Oh yes me too! I can’t even think how they’d do it!
Hi Saphire-They’re great! I can definitely recommend giving them a try
Ahh definitely that is true 
Hi arista-Oh really! Ahh yes well if you come across a good one then they’re great
Thankyou!
Hi Syrie-I no onger get embarrassed-well sometimes but not really
Ahh yes thanks!
Hi Supagran-Oh it’s like the English version of Vegemite
Hi Midge-Hehe really! It’s so clever isn’t it!
I know, we thought the same too!
Hi deana-hehe thankyuo Deana!
I think he staretd the first one in the UK? 
Hi grace -Hhee well GR restaurants seem to be the only ones that let you!
Hi Dharm-Absolutely! It’s well worth bookmarking for another trip
Hi Vintage Macaroon-I’m not sure to be honest! Hehe that’s cool
Hi angie-I know
Maybe he’ll do one here soon? 
Hi Phunk-OH no! What a shame but maybe sometime soon?
They were great!
Hi Lianne-Great idea! I love GR restaurants!
Hi doyin-It’s a great space isn’t it!
Hi Su-yin-Thankyou! It was hard and I was just thankful for a dining companion!
Hi pierre -Haha yes he is isn’t he!
Hi Daphne-Fabulous! I’d love to know what you think!
Hi joey-Thanks! I wish I ad gone for lunch in a way for better light! Ahh I see!
Hi Sarah-Ah fabulous, I have to say that the entrees were a definite highlight for me
Hi food.4.two-Ah cool! How did you find it?
Hi Conor-LOL at steamed butter! Yes it would be indeed! Oh cool, well I hope you make it there
Hi Kylie-You’re welcome!
Hi Jen-It’s a nice change that’s for sure
Hi Yuki-Ahh yes if you’re not very hungry then sometimes the degustation can be intimidatingly large!
Hi Yas-I know, it’s very reasonable isn’t it! Cool! Hehe I know what you mean, sometimes a la carte is good if there’s lots of you
Hi YW-Ahh I see, now that’s quite a good strategy!
Hi cottonsocks-Hehe cool! Well it’s hard as I don’t live in Melbourne but I do try and visit as much as I can!
Hi MrsDesperate-hehe I know, it was comforting to know I wasn’t the only one!
Hi Portuguese Kitchen-Yes it was very nicely done indeed!
Hi Ollie-Thanks so much! Hehe I think a few readers wouldn’t mind that!
Hi Brianna-Hehe you may have to take a number in the queue
I’m not sure although I think he is spoken for 
I, too, was at Maze a few weekends ago – damn the low lighting! I used to fawn over degustation menus but these days, I’m more into a la carte when it comes to dinners (though will not say no to a good value set menu for lunch). That said, the degustation menu at Maze was reasonably priced for a Melbourne restaurant so it was hard not to say no to it!
Thanks for this post. I’m intrigued now and think it’s definately on my list of new restaurants to try out.
I think the best pic of the night is the one of chef Josh Emett
Lulz.
We ate at Maze last week and were taken aback by the affordable menu! We have eaten at Gordon Ramsay’s restaurant in Toyko and it set us back over $600 with a bottle of wine (a few more courses I might add) and Melbourne was $49 / 4 courses and $59 for a bottle of wine. HOW AFFORDABLE! It was a great meal and atmosphere also.
When we inquired as to why the meals were so affordable, the waitress advised that whilst the restaurant has no rating, the prices will remain low.
Get there while it’s cheap!
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[...] had first had a quick glimpse of the Crown Metropol when Nic and I had dined at Maze a month or so ago. It was a modern building, all sleek surfaces, glossy black glass and mirrors and [...]
[...] you? She’s my Melbourne friend who painstakingly played lighting assistant when we dined at Maze restaurant. She also happens to have a family of keen sponge cake bakers so I knew that she would completely [...]
[...] * Maze by Gordon Ramsay, Melbourne [...]
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