C Restaurant – Manjimup Truffle Degustation – 13 Jul 2016


C Restaurant - View of Perth at Night
 
Cuisine: Modern Australian
Location: Perth CBD – 33 St martin’s Tower

After seeing the media release below at C Restaurant, I made a booking to enjoy a degustation showcasing truffles.

 

Truffles showcase the best of winter dining at C Restaurant

Enjoy a feast for the senses in the heart of Perth this July with a unique fine dining experience at C Restaurant.

Head chef Frantisek (Fero) Ilizi has crafted a new mid-week dinner degustation menu inspired by the best of Australian produce, particularly the prized Manjimup truffle.

Over six courses, diners will be treated to dishes designed to showcase the full potential of the sought-after fungi, while taking in the breathtaking 360-degree views of the Perth skyline and surrounds.

“With so much exciting development happening around the city, there has never been a better time to enjoy the view from above,” Mr Ilizi said.

“Our restaurant is 33 floors above street level, offering an ever-changing bird’s eye view. It is truly one of the must-do dining experiences in Perth and a great way for locals and visitors alike to enjoy a unique perspective of our vibrant city.

The Manjimup Truffle Degustation Menu is available Monday to Thursday between 6pm and 7.30pm for a limited time only. The six-course experience is $125 per person, or $159 per person including matching wines.

 


So let’s begin with the 6 course Manjimup Truffle Degustation Menu.

 

Course #1 – Amuse Bouche – Ham & cheese croquette, smoked potato, hazelnut and ham hock soup

C Restaurant - Course #1 - Amuse Bouche - Ham & cheese croquette, smoked potato, hazelnut and ham hock soup

The smoked flavour is evident and the rich creamy smooth soup is so delicious and perfect for the cold weather. Full of flavour, it is superbly complemented by the croquette which has a crunchy crumbed outer with a soft sumptuous filling which is delicious. Really satisfied.

 

Course #2 – Slow cooked scallops, wasabi bearnaise, black barley & buckwheat marron tortellini, pickled cucumber, Manjimup truffles

C Restaurant - Course #2 - Slow cooked scallops, wasabi bearnaise, black barley & buckwheat marron tortellini, pickled cucumber, Manjimup truffles

I really liked the flavour and crunch from the black squid ink cracker which nearly stole the show it was that good. However, the star of the dish is the scallops and they were perfectly cooked, seasoned and just so delicious. I thoroughly enjoyed them. The tortellini was also equally enjoyable – soft, light pasta encasing a subtle marron filling. The creamy sauce is tasty, and the buckwheat adds a different texture. I also liked the acidity from the pickled cucumber which is needed to cut through the richness from the sauce.

 

Course #3 – Mushroom & potato “cannelloni”, puy lentils, caramelized cauliflower, Manjimup truffles

C Restaurant - Course #3 - Mushroom & potato

The excellent thing about winter is the use of earthy ingredients only available during this season. The crumbed roll stuffed with juicy mushrooms was an interesting presentation and use of mushrooms which worked effectively with the very rich creamy smooth celeriac puree. I also liked the earthy puy lentils which add further body to this delicious vegetarian dish. There’s a slight touch of acidity which works wonders and the truffles just keep adding that cherry on top impact to the dish.

 

Course #4 – Pitch black Angus beef tenderloin, mushroom textures, Brussel sprout, hazelnuts, Manjimup truffle jus

C Restaurant - Course #4 - Pitch black Angus beef tenderloin, mushroom textures, Brussel sprout, hazelnuts, Manjimup truffle jus

From the presentation of this dish, the smell of truffle oil is evident and it tastes really delicious in this dish. The Angus beef tenderloin is deceptively large, a chunk of very tender pull apart beef. The texture is different to what I’ve previously eaten so I asked how it was cooked – sous vide, just as I expected. This is enjoyed with the crumb, the mushroom puree, the mushroom croquette, and the juicy slices of mushroom. The dish turns out to be very hearty and filling and I would have like more of that flavoursome jus. My plate was cleaned.

 

Course #5 – Passionatta macaron, creamy milk chocolate ganache, mixed berry foam, chocolate soil, passionfruit sorbet

C Restaurant - Course #5 - Passionatta macaron, creamy milk chocolate ganache, mixed berry foam, chocolate soil, passionfruit sorbet

The macaron is simply fantastic. A lovely chocolate ganache filling with a hint of passionfruit works wonders. I like the other passionfruit and chocolate elements for this light dessert which is perfect with all the food served thus far. What I really liked was the clever use of a crunchy chocolate soil to simulate the crunch one gets from eating passionfruit seeds, even though the passionfruit sorbet is smooth and seedless. The passionfruit sorbet is summery evoking a lovely flavour without being too sweet.

 

Course #6 – Cheese board, quince paste, poppyseed lavosh

C Restaurant - Course #6 - Cheese board, quince paste, poppyseed lavosh

Blue cheese paired with quince paste and a poached pair are a perfect combination. Finished with camembert and a strawberry, perfect finish to an excellent meal.  

 

C Restaurant Food Review Summary

Verdict: The limited time offering of a 6 course Manjimup truffle degustation menu had me very interested and so I made a booking to enjoy the lovely night time views of Perth in a wonderful ambient setting and excellent service to boot. The night started with an amuse bouche of a delicious, rich, and very creamy ham hock soup with an excellent ham and cheese croquette. The next course served two perfectly cooked and seasoned scallops enjoyed with a soft tortellini encasing a lovely marron filling. The black squid ink cracker was also a very enjoyable element. The third course saw a lovely crumbed jacket, covered in shaved slices of truffle, encasing juicy mushrooms and enjoyed with a very creamy celeriac puree. A wonderful earthy dish. The main course continued on with the earthy theme, drawing upon earthy winter elements to present a very hearty dish based around a sous vide Angus beef tenderloin chunk which just pulled apart. The different mushroom textures allowed mushroom to be enjoyed in a number of ways, enhancing the beef. With all the food served, thankfully a light dessert was presented, a most fabulous macaron filled with a sumptuous milk chocolate ganache and a touch of passionfruit which was amazing. The chocolate soil simulated the crunch of passionfruit seeds, a clever textual play, even though the passionfruit sorbet was seedless, smooth and flavoursome. The final course presented a cheese board enjoyed with quince paste which was a lovely finish to the meal. A very impressive experience from start to finish. I thoroughly enjoyed my dining experience and definitely recommend the degustation or even just a meal here from the set menu or al a carte menu.
Price: Expensive
Taste: Delicious
Value: Excellent
Recommendation: Highly Recommend

 

C Restaurant Details

http://www.crestaurant.com.au/
C Restaurant Menu, Reviews, Photos, Location and Info - Zomato
 

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C Restaurant - Manjimup Truffle Degustation - 13 Jul 2016, reviewed by Shaun on 2016-07-13T21:10:56+00:00 rating 4.5 out of 5
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