EAT: LUNE LAB, JULY 2021 EDITION
Lune Lab, we meet again! Two years had elapsed between our last (July 2019, read all about it here) and most recent visits to Lune Croissanterie for their famed Lune Lab experience… a long wait if you ask me but we can also blame Rona for that…
It goes without saying that we were wowed by that first experience, enough to draw us back in again for round two. Save for the slight disappointment that came with being served a sandwich as the savoury course. A good sandwich, of course, but nonetheless just a sandwich that didn’t seem to quite stack up to our expectations of something a little more spectacular. This time around, both the savoury and dessert courses nailed the brief with respect to creativity, flavour and execution. Savoury course was a French toast inspired creation dipped in a mushroom custard, served with marinated mushrooms and a silky cauliflower puree. This may well have been the absolute best Lune creation I had tried to date with a mouthwatering earthy and umami flavour profile that married beautifully with the sweetness of the cauliflower puree. The heights of course two were followed with an equally memorable sweet creation: a hazelnut praline choux inspired dessert that was indulgent and decadent. Definitely one for the sweet-tooths out there. I have absolute confidence that there will be a third Lune Lab visit one day. Soon, hopefully.
We also grabbed some takeaway goodies. You may as well make the most of the Lune Lab experience by pre-ordering some additional goodies, sans queuing! Fans of last season’s Masterchef will recognise the savoury takeaway option as Tommy’s Banh Mi croissant creation, filled with a mushroom parfait, rare roast beef, nuoc mam gel, picked carrot and daikon, fresh cucumber, spring onion and coriander. Heftier price tag compared to the typical banh mi aside, this very much tasted like a bougier take on banh mi, complete with the signature flaky goodness that comes with one of Lune’s croissants.
CAFFEINATION
COURSE ONE. TRADITIONAL CROISSANT. FRESHLY BAKED.
COURSE TWO. MUSHROOM FRENCH TOAST
COURSE THREE.
TAKEAWAY GOODIES.
Banh mi croissant.
Twice baked ginger molasses cookie croissant - filled with a gingernut inspired frangipane, topped with cream cheese.
Lune Croissanterie
119 Rose St,
Fitzroy, Victoria, 3065.
+61 3 9077 6463