I chose the lamb ribs with a herb and lemon baste and also got beef and chicken sliders. The squeeze of lemon made all the difference to the ribs, the acidity balancing the meatiness and slight intensity of the marinade on the tasty tender lamb ribs. They were enjoyable, but not as good as the baby backed ribs. The chicken and beef sliders were tasty but lacked seasoning which let them down. I also chose the butcher’s salad which is very generous and contains plenty of dressing. A good choice along with the ribs. I’ll have to visit again to try the burgers.
No 4 Blake Street is Tom Randolph’s vehicle to showcase his creativity in the kitchen. This is clearly on display through the 7 course degustation. On Sunday’s, a long table is held instead where new dishes are displayed and tweaked, influenced by feedback, some of which make their way to the main menu. For something less relaxed, a wine bar with tapas is available at Next Door at No 4, which is literally next door to the dining room. For tonight’s 7 course degustation, I particularly enjoyed the potato risotto which substituted rice for small rectangles of under seasoned potato, allowing the salty flavours of the sea and tender crab to shine through. While I normally avoid eggs, the 35° smoked hen’s egg with pearl barley for some meatiness to the dish and tuna Benito for seasoning was a dish that surprised on the upside. The pork costals was another highlight of the night, presenting tender succulent rib meat with a pork intensity off the scale. It needs an acidic element to balance out the meatiness and flavoursome lardo, but I loved it. It’s hard to pick a winner, especially when the night finishes strong with a fantastic dessert! The pistachio ice cream was a standout element amongst the Vahlrona chocolate soil, chocolate mousse, chocolate shards, and pistachio sponge. I also loved the sour dough bread and particularly, the duck fat spread. The creativity did deliver a few misses with some dishes that need a little balancing in my opinion, but I’d rather take creativity over safe and there were enough hits to leave me a thoroughly satisfied diner. Don’t let the rain keep you away when you can enjoy quality, creativity, and deliciousness in a comfortable soft ambient setting.
Brando’s is open 7 days a week and been going since 1993. They offer breakfast on the weekends and the menu contains a range of pizzas to choose from as well as mains. I got a takeaway order of the Brando’s special large pizza (other sizes available) and I really enjoyed the freshness and flavour of the tomato sauce. I think it helped make the pizza. The thin base was lovely as too were the toppings. Pretty tasty pizza. I also enjoyed a spinach and ricotta ravioli which had a lovely light tomato sauce and a sprinkle of Parmesan for extra flavour. I also grabbed a delicious cannoli for dessert.
Public House Kitchen & Bar are constantly offering different specials on different days of the week and they’ve decided to shake things up with Pop Up Friday’s. Here, patrons get a plate for just $18 from the alfresco kitchen. Today’s offering presented a delicious succulent pulled pork burger with yuca fries. The pulled pork was excellent, and I particularly loved the humming chilli sauce which brought out the flavour of the pork and helped tie the coleslaw like salad together. The toasted bun had a nice crunch on the underside and the yuca fries just keep you coming back for more. This was a really tasty meal and I left satisfied.
After a slightly disappointing New York Cheeseburger on my last visit, East Village redeemed themselves with a fabulous Reuben sandwich. I’ve not eaten a Reuben before but after the first bite I was sold. What a delicious sandwich! The toasted bread felt soothing in winter as it warmed my hands. The tender chunks of corned beef oozed flavour. The acidity from the pickles and saukraukt cut through the meatiness of the pork while the Swiss cheese rounds out the sandwich with it’s unique flavour. The Russian dressing is an important component in keeping the sandwich moist and it does the job tieing all ingredients together. I was really hungry and it is a mission to get through but I succeeded and enjoyed every bite. They also include a salad so I ate that too. It’s not necessary in my opinion as the sandwich is well packed and has some salad in the sandwich, however, the salad is a nice end to the meal. Unfortunately, way too full to even consider dessert.
It’s great to see the variety of restaurants springing up in Perth and Ribs & Burgers offers diners something new. I ordered the baby backed pork ribs with BBQ glaze, with chips (salad also available). The ribs are everything you would expect – tender, succulent, juicy, and delicious. There’s plenty of meat, manageable for one person, and I polished off each rib. The glaze has a lovely sweet sticky flavour without being too sweet and it makes the eating experience very enjoyable. Then there’s the golden brown crispy chips that are excellent and keep you coming back for more. They’re tasty at the beginning of the meal, the middle of the meal, and still at the end of the meal even if they have gone a bit cold. Totally stuffed but satisfied. I look forward to visiting again to try the other menu items.
More and more American styled restaurants are opening up and East Village is the latest addition to that offering, located at 140 William Street. The interior offers a casual relaxed atmosphere gushing with activity and catchy music. While newly opened and very busy on a Friday lunchtime, the wait for a table was quick and service was prompt and efficient, including the kitchen. I ordered the New York Cheeseburger which exuded a delicious flame grilled flavour from the meaty beef patty. I liked the gooey cheese and mustard mayo, along with the typically American pickles, and the tasty bun. The burger was lacking seasoning and oomph which was a little disappointing and the chips were above average at best. I’d favour a visit to a gourmet burger joint instead. I also had room for dessert so ordered the key lime tart which had a lovely thick, heavy, rich curd with ample lime flavour surrounded by a tasty pastry. To take the edge off, the vanilla flecked ice cream was a welcome addition. Pretty good dessert but it needs to be lighter. I’d like to visit again to try some other typically American dishes and see how they are.
Thursday 11 June It’s been a hard slog at work and I’ve got the travel bug so my trip will take me to some places in Asia. First off is a trip to Japan but before I get there, its a 1 day stopover in Hong Kong. I’m flying Cathay […]