Disclose: Complimentary Dining Experience
I was fortunate to receive an invite to the Malt Supper Club, a late night supper venue serving food into the early hours of the morning (3am). Available for private functions, hens night and the like, the venue has several private rooms, booths, a large open space that can accommodate a dance floor or a long table degustation, as well as an upstairs area. Aimed at a mature clientele, the venue has an interesting feel from a bygone era but still maintaining a link to the present day as seen via the many sleek bars.
A new chef straight from the UK, Stephen Rowe, has 35yrs of experience and was waiting to try his new creations on us. The night featured 5 dishes over the course of the night, including drinks.
Bruschetta – Tomato, feta, basil, balsamic reduction
Bruschetta has to start with crunch and its delivered in spades with a lovely crunchy toasted bread. What stands out is the delicious sweet tones of the caramelised balsamic reduction. The creamy feta is a nice touch too, to balance out the red onion, basil, and tomato. Deceptively simple on first look but full of flavour, you can’t ask for more than that.
Arancini balls – Shredded pork, pesto, garlic aioli
Lovely golden brown deep fried delights, crunchy crumb encasing a gooey and very very stretchy cheese and shredded pork mixture. I like the garlic aoili which livens up the arancini balls and helps take the edge off the richness. The delicious filling with soft well cooked risotto, gooey cheese and shredded pork to provide a touch of meatiness, I really enjoyed them.
Twice cooked pork belly, apple jus, root vegetable chips
I love pork belly and this was cooked really well. Maybe could have been just a tad more tender if I were to be critical. The flesh is tasty with that lovely apple jus that just compliments the pork perfectly, without being too sweet. The pork skin is crunchy and is salted just enough to make each bite amazing! The very very thinly cut root vegetable chips are unique and were yum. Excellent dish.
Fish Cakes – Crispy smoked cod, green pea puree, garlic aoili
Lovely lightly crumbed crunchy fish cakes filled with a smooth soft smoked cod. These were so delicious and well complimented by the pea puree and a dash of acidity from the lemon. Mmm.
Tempura goat’s cheese, honey orange blossom
I like cheese and the goat’s cheese was coated in a very light golden brown crunchy tempura batter which was yum. The honey orange blossom was perfect adding just the right touch of sweetness but the goat’s cheese was just a bit too salty for my liking. That was the last dish of the night which was an excellent finish to an enjoyable experience.
Malt Supper Club Food Review Summary
Verdict: The Malt Supper Club is a late night supper venue serving food into the early hours of the morning (3am). Available for private functions, hens night and the like the venue has several private rooms, booths, a large open space that can accommodate a dance floor or a long table degustation, as well as an upstairs area. Aimed at a mature clientele, the venue has an interesting feel from a bygone era but still maintaining a link to the present day as seen via the many sleek bars.
A new chef straight from the UK, Stephen Rowe, has 35yrs of experience and was waiting to try his new creations on us. The night featured 5 dishes over the course of the night, including drinks. First off was bruschetta and this had loads of crunch but it was the caramelised balsamic vinegar which stole the show with lovely sweet tones to compliment the creamy feta, red onion, tomato and basil. Next was golden brown arancini balls filled with soft risotto and gooey stringy cheese and delicious shredded pork. Twice cooked pork belly with a delicious apple jus was the next dish presenting tender flesh, crunchy perfectly salted crackling and thin crispy root vegetable chips. The fourth dish was fish cakes but these weren’t ordinary. A golden brown crunchy crumb encasing smoked cod without being too fishy, the dash of lemon and creamy pea puree were perfect partners to this dish. Lastly, we finished with a thin crunchy tempura batter encasing goat’s cheese, though a tad too salty for my liking. However, the honey orange blossom was a stroke of genius and paired perfectly with the goat’s cheese.
The tapas items available may look simplistic but have been taken to a new level without the pretentiousness. There’s a range of alcoholic drinks to choose from and we were well looked after by the staff. The food is delicious and not short on flavour, subtlety crafted dishes to enjoy late in the night or early hours with friends for company.
Like This Food Blog & Want A Second Helping?
Feel free to subscribe via RSS or be updated via email each time a new post comes out on PerthFoodReviews.com. Alternatively, bookmark this foodie site on your favourite social media site below. Remember, when it comes to food, it’s all about the taste.Malt Supper Club - 15 Sep 2016,