This August, Dolly, Le Méridien Melbourne’s signature subterranean diner, presents Paris After Dark, a journey back in time to the glamorous dining scene of 1920s Paris.
Situated at the aptly named Paris-end of Bourke Street, Dolly will offer every Friday and Saturday through August, an old-world, high society dinner experience that captures the charm and elegance of the City of Light during its golden age. During these special dining events, Dolly will be transformed into a lavish Parisian bistro from a bygone era, with a five-course menu by Bordeaux-born executive chef Herve Borghini.
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The authentic 1920s Parisian atmosphere begins on arrival, when guests are greeted by waiters in black and white attire, typical of high-end dining of the era. The 1920s menu is filled with classic French dishes that will truly whisk guests to another world. Filled with vibrant flavours and rich traditions, each dish is a homage to the era’s culinary artistry, offering a delightful journey through the bustling streets and sophisticated soirées of Paris during its artistic and intellectual peak.
The evening commences with Butter & Sourdough Bread, a tribute to the boulangeries that graced the streets of 1920s Paris. The tangy, intricate flavours of sourdough bread, coupled with the rich, creamy butter, herald the beginning of an indulgent dining experience. This pairing epitomises the tradition and everyday luxury of Parisian life — it’s a house made speciality from chef Borghini that sets the tone for the awaiting culinary journey.
Diners can then delight in a velvety Butternut Velouté, enhanced with Espelette pepper and pumpkin seeds and an elegant Gougère filled with Conté custard and mushrooms. Each bite reflects the era’s fascination with regional flavours and sophisticated gatherings, evoking the vibrant and diverse markets of Paris.
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The Plat Principal offers two classic options: duck leg confit with Bordeaux red wine jus, celebrating the rustic charm of French countryside cuisine; and the refined Sole Meunière, a quintessential French dish beloved for its simplicity and delicate flavour. Both dishes were ubiquitous in fine restaurants of Paris during the 1920’s, known for their precise cooking techniques.
The Crémeux de Brie & Truffle, accompanied by pear compote, walnuts, and bread crisps, is destined to be an event showstopper. Upholding tradition, the Brie de Meaux, revered as the ‘King of Cheeses,’ was a cherished staple in 1920s Parisian dining. Chef Borghini complements the dish with the luxurious addition of truffle and the sweetness of pear compote.
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There is also the iconic Tarte Tatin for dessert, flambéed with Calvados and served with vanilla ice cream. This dessert pays tribute to the legendary Tatin sisters and the lively spirit of Parisian patisseries, offering a sweet conclusion to an unforgettable meal.
Guests will never go thirsty during their Parisian dining experience, with a meticulously curated five-course French wine package thoughtfully selected to complement every dish in the multi-course meal. There is also an optional free-flowing two-hour champagne package.
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