Cuisine: Modern European
Location: East Perth
Note: Restaurant has closed
I was celebrating a family birthday and chose Chefz Table as I previously enjoyed a delicious dinner on my prior visit. Chefz Table offer something different in that, aside from their al a carte menu, they also allow you to choose what you would like cooked. This interesting concept is called the “Chefz Table” where you specify your likes and dislikes, ingredients you would love to see such as beef, chocolate, cheese, and those you never want to see like raw meats and offal. They also take into account dietary requirements like gluten intolerance. You need to provide these details ahead of time and you can also specify how many courses from the minimum four. So depending on your budget you can take the minimum or expand this to something a lot more extravagant. The beauty of this approach is if you typically view menus and don’t see anything that takes your fancy, by specifying your preferences, the chefs know what they have to work with, and in turn you allow them to unleash their creative genius and deliver something special. And it shows on the plate. Of course, you don’t know exactly what they’re going to serve, so it’s all one big surprise on the night.
The restaurant is situated at the old Fairlanes Ten Pin Bowling site which is now occupied by apartments built by Finbar. On either side are restaurants Burger Bistro and Chefz Table. Chefz Table has outdoor dining just in front of the entrance for their breakfast and lunch customers, and also a separate outdoor dining area to the rear of the restaurant overlooking the Swan River. The interiors is smart and modern and exhibits a quiet atmosphere. Upon entering we were greeted by and taken to our table, where we were served cold water and presented with a wine menu. Throughout the course of the night we were served by Max and Rhian for the majority of the night, providing excellent friendly service. It’s good to see that while the restaurant is fine dining, the waitstaff are friendly, relaxed and able to have a chat and a laugh. So on to the Chefz Table experience.
Amuse Bouche: Albany Rock Oysters, Coconut Tapioca, Pineapple
We started with the amuse bouche called Pina Colada oysters which were Albany rock oysters served with smoked coconut tapioca and pineapple. I’m not really a fan of raw oysters, particularly if they are large, but this was really tasty. The presence of the creamy tapioca and coconut surprisingly suited the oyster. Along with the sweet kick of pineapple, it turned something simple into a whole lot more and demonstrated the “pina colada” description effectively.
Next we were presented with a serve of house made bread rolls with softened butter. They were nice and warm from the kitchen and allowed the butter to gently melt. The rolls also gently melted in your mouth. Yum. They also came back later with another round so no complaints from me.
After that, it was on to our first course of the night.
Course #1: Soft Shell Crab, Roquette Soup, Grape, Candied Walnut
Rocket soup with red grapes, tempura soft shell crab, finely chopped candied walnuts. I must say this is a rather unusual dish on first glance. Rocket has quite an intense kind of bitterness as a green in a salad but it works well with certain ingredients. However, using it into a soup sounds like the last thing one would do but I have to hand it to the chef, they pulled it off. The soup is smooth and a little bitter due to the rocket but the sweet grape explosion takes the soup to another dimension along with crunch of the candied walnuts for a textual contrast. The star of the soup is the soft shell crab and the tempura was a tasty light batter enclosing the delicious soft shell crab which I love. I could have easily gone with another serve of the soft shell crab and the soup too. The only downside is the batter gets soggy in the soup so make sure it doesn’t tip over into the soup to preserve the rest of the crunch. Excellent start to the meal.
Course #2: Pork Fillet, Pork Collar, Grilled Tiger Prawn, Corn Remoulade, Lamb Bacon
The second course served up a plate smeared with paprika paste, a large juicy Tiger prawn sitting atop corn remoulade, with lamb bacon for company. Either side sat a serve of pork fillet and pork collar. This was also an interesting dish, visually striking due to the smear of paprika, but pork paired with prawn appears slightly unusual. The Tiger prawn was cooked perfectly and contained plenty of flesh to be enjoyed with the remoulade. It combines nicely with the creamy remoulade which was delicious and comprised peas, corn, lentils, and some other beans. The pork was perfectly cooked and goes nicely with paprika paste which has a little bite. Eating the pork and prawn side by side actually works well. The lamb bacon tastes just like bacon but isn’t salty. A very creative and interesting dish not short on taste.
Palette Cleanser: Hibiscus & Mint Sorbet
I love the palette cleanser and was hoping for something as delicious as last time’s watermelon and mint sorbet. Tonight’s dish was hibiscus flower sorbet with mint garnish. I enjoyed the soft smooth sorbet as it’s so refreshing. The delicious light flavours of the hibiscus tastes a bit like blackberry. The mint adds a nice touch and freshens the palette.
Course #3: Duck Breast, Potato & Mushroom Gratin, Cherry Pepper
The third course presented us with duck breast above a leek and potato custard, king oyster mushroom and potato gratin to the right, roasted heirloom carrots, squash, cherry peppers, granola, beans and carrots. The leek and potato custard is very subtle but provides a lovely earthy flavour. Continuing on with the earthy theme is the gratin which is super soft finely sliced layers of potato with the very earthy king oyster mushrooms. So yum. The granola provides a textual contrast via the crunch of the roasted sweet oats and the squash continues on in the same vein with just enough crunch even though the squash is well cooked. Then there’s the soft carrots and cherry pepper’s adding another dimension in flavour. And lastly, the star of the dish, several slices of tender delicious duck. I did have some slices which were a tad over-salted though, but the duck was well cooked and the fat was rendered nicely. This meal was so delicious with each element holding its own but complementing each other. I think this is a dish typical of winter, containing root vegetables with a real earthiness. However, it’s so tasty so why wait till winter when it can be enjoyed in summer?
Course #4: Orange & Vanilla Set Cream, Pink Grapefruit Gel, Mandarin Sorbet
Course #4 finally served up dessert and I was excited to see what they would roll out. Pistachio crumble with pink lady grapefruit, orange vanilla panna cotta, imperial mandarin sorbet with mint, and dehydrated orange. The vanilla panna cotta has a major wobble happening but it’s so light and creamy, and so amazing when eaten on its own! They could easily serve this on it’s own on the menu. It’s fantastic! It does get a bit rich so the tartness of the grapefruit counteracts that and the slight sweetness of the crumble balances the tartness of the grapefruit and provides the textual contrast. The sorbet smacks you in the face with the burst of freshness and it is ice cold, going towards the ice cream headache zone if you eat too much too fast. But it tastes just like a mandarin even with that slight bitterness of the pith, however, the flavour is really magnified. To round off the citrus flavour with something less intense is the dehydrated orange with a soft firmness just short of a crunch. It still has the citrus flavour as if eating a mandarin but without the juice.
The night was not over without a serving of petit fours and the preference to enjoy tea or coffee. There were three varieties presented in our petite fours selection:
- White chocolate with rum
- White chocolate with orange
- Dark chocolate with rum
I really liked the white chocolate with rum in particular but enjoyed the other two varieties as well. Such a delicious end to a fine meal.
Chefz Table Food Review Summary
Verdict: I was more than happy to visit Chefz Table given the wonderful dining experience enjoyed last time round. Tonight’s dinner was no different. With the likes and dislikes specified ahead of time for our Chefz Table dining experience, the chefs whipped up a selection of 4 courses that delighted us. The amuse bouche of oyster with a coconut tapioca and pineapple topping were an excellent combination in describing the dish as “Pina colada oysters”. The daring rocket soup was a masterstroke in pairing with the tempura covered soft shell crab which is so yum. The fleshy Tiger king prawn was delicious with the creamy remoulade and the perfectly cooked pork combined effectively with the paprika paste smear. The earthy root vegetable and very wintery inspired dish was hardly out of place in summer with the delicious gratin partnering effectively with a range of root vegetables to compliment the tender duck breast slices. Dessert served up an absolutely fantastic vanilla panna cotta with a hyped up flavour intense imperial mandarin sorbet. To conclude, the petit fours were a delicious end to the meal, all enjoyed in comfortable surrounds with excellent friendly service. A solid and consistent effort all round, with the dishes meeting our preferences perfectly. The creative flair of the chefs is certainly evident and they delivered.
Recommendation: Highly Recommend
See my prior blog post:
Chefz Table Restaurant Details
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