Mix presents a fusion of Korean and Mexican cuisine through tacos, burritos, and quesadillas. I had 3 tacos with fillings of beef bulgogi, spicy chicken, and pork. I also had the option of choosing a salsa and got tomato, tropical, and cucumber. Each bite was delicious and full of flavour. There’s a bit of a chilli kick and the salsa’s add additional flavour while the sour cream cools things down. Really tasty, service is quick but the eating is messy! Serviettes provided are much needed. A cheap eat that hits the spot.
TALK WITH ALAIN FABRÈGUES Meilleur Ouvrier de France Cuisine 1991 Monday 12th October 2015 – 7-9pm At Bistro des Artistes – 424 Hay St, Subiaco $53 for AF members – $60 for non-members The Alliance française de Perth and Bistro des Artistes present a special evening with the renowned and awarded […]
I thought De Cribs offers a good range of dishes at excellent prices compared to what one would normally pay. I really enjoyed my pork ribs which were tender and delicious in the original sauce marinade. I also liked the dressing on my garden salad and the chips from the other dishes were really delicious. I also had a taste of the lamb ribs which were even more tender and were covered in a spicy sauce though it is a tad spicy. I think De Cribs strength is in their mains as desserts were above average. I enjoyed my New York cheesecake and I had a taste of the red velvet which is a little heavy, though the key lime tart had a nice tart flavour, it was quite gluggy. A really lovely venue to enjoy some lovely American fare.
I visited to try the burgers after prior visits where I enjoyed the ribs. I ordered the Old School Cheese burger. I also got some onion rings which were not rings, looked more like soft shell crab, but were tasty. The American cheese in the burger shines through but is dominated by the sourness of the mustard. The sesame seed bun was tasty though cold, as were the contents of the burger which were luke warm at best. The beef patty was pink and a bit raw in places, lacking seasoning and flavour. I found the burger rather underwhelming and would recommend the gourmet burger joints like Grill’d or Jus Burgers as a better alternative. Come here for the ribs, especially the baby backed pork ribs.
I thought the Wild Duck degustation was excellent, starting off strong but falling away towards the end. The Amuse bouche tomato marshmallow and Parmesan custard was an interesting starter. The seafood chowder was exceptional delivering lots of flavour and comfort, not to mention that perfectly cooked melt in your mouth scallop. The salmon trio was the standout dish of the night, the chef’s showcasing their skill in superbly presenting salmon three ways each as delicious as the other. The salmon mousse comfortably shaded the confit salmon and salmon Gravalax. The rich salt and pepper squid was effectively paired with a refreshing Asian salad and a delicious chilli jam with some kick. The slow cooked pork belly just cut like butter and was really enjoyable, as too the crunchy crackling. After the raspberry sorbet which cleansed my palette, the next two dishes fell short of the standard set. The crispy skin duck breast didn’t have too much crispy skin to enjoy and while the duck breast was tender, it lacked flavour and juiciness. Instead, a delicious duck jus and salty speck added much needed punch. Knowing what duck can deliver, I thought the dish restricted the duck from being the hero on the plate. Dessert is what people look forward to and the eggs on toast didn’t deliver the bang or grand finale to the meal. While clever and deceiving, it didn’t really deliver enough flavour to leave me satisfied. A very enjoyable meal in comforting surroundings, excellent service, and quality food.
Dan Murphy’s hosts Whisky Discovery Workshops and Showcases in time for Father’s Day Dan Murphy’s stores across the country will be celebrating Father’s Day this year by hosting Whisky Discovery Workshops and Whisky Showcases featuring a range of rare and popular whiskies from around the world. From Wednesday 19 August […]
The desserts are a bit pricey but that’s the price you pay for indulgence. The caramel sandwich is delicious, a lovely cronut sandwiching the smooth creamy salted caramel gelato which goes down a treat. The whipped cream with salted caramel sauce is delicious and the dessert, while filling, is not sickening or dominated by too much caramel. I can see this being a hit in summer but any weather is good for gelato, right?
I guess the name of the restaurant says it all – “Modern”, not authentic, Westernised Vietnamese cuisine. While disappointed not to be eating the real thing, the fusion or mix of dishes from neighbouring countries, provided several dishes with interesting flavours. None of the dishes were poor, each one flavoursome and characterised by a sweet dressing of sorts which added further flavour. I particularly enjoyed the roast duck and lychee in red curry which was excellent. A close second was the Saigon chicken with crispy skin and tender flesh. The beef salad had a bit of kick and was quite fresh and the entrees of rice paper rolls and fish cakes were a lovely way to kick the night off. My steamed banana and sticky rice dessert in coconut milk was pretty good too. A lovely restaurant with a range of tasty dishes, wide open space, friendly service and takeaway also available.
It’s a little unusual to have a restaurant serving two completely different cuisines in Korean and Japanese but it gives the diner more choice. I went with the Korean seafood pancake which was light, crispy and delicious with the slightly salty sauce. I really enjoyed it and it was quite a generous serving. I was pleased to see that the seafood, in particularly, the squid, was very tender. For mains I chose the beef bulgogi which was excellent. The steamed rice helps to mop up some of the marinade and meat juices but the soft tender flavoursome beef is an excellent lunchtime meal for the cold of winter. It does become very meaty and rich due to the onions, but the miso soup, spicy kimchi, and refreshing pickled vegetables help to create balance and take the edge off. The crispy and slightly sugar coated seaweed was an interesting element too.