Head chef Cory Campbell is shaking things up at Vue de Monde.
Head chef Cory Campbell is shaking things up at Vue de Monde. Photo: Paul Jeffers

Larissa Dubecki

Vue de Monde is overturning the time-honoured progression from lighter to heavier dishes. ''We've flipped the menu,'' is how head chef Cory Campbell describes the new approach, now in its fifth week. Diners are more likely to start with red wine and a heavier, meaty dish than with seafood and riesling, for example.

''It's exciting because you don't know what's coming,'' says Campbell, who first read about the idea in Gay Bilson's 2004 book Plenty. ''Shannon [Bennett] was all for it, but the biggest challenge was getting the wine team to come along with the idea. It does lead to some fascinating wine matches.''

As for diner feedback? ''Amazing,'' says Campbell.