The Painted Bird Bar & Kitchen - 18 Nov 2015

The Painted Bird - Broccolini Pangrattato

The Painted Bird is a great choice for a business lunch and we started off with a selection of 4 dishes from the charcuterie section for just $18. The sourdough bread was delicious smothered with chicken liver parfait, the px syrup and raisins adding that sweet touch to offset the richness. I also liked the pork terrine which wasn’t too intense in flavour and balanced by the piccalilli, a relish. The chorizo was crunchy and had a less intense spicy flavour but other flavours shone through, and who doesn’t like indulging in some priscuitto. Along with our mains we enjoyed some broccolini that needed a little more cooking for my liking but it was paired with garlic butter and a crunchy pangrattato crumb. The smashed potatoes still held their shape despite being tender and the slight oiliness from the chimmichurri made it very yummy. As for my salmon, it was absolutely delicious! Perfectly cooked, tender, succulent, moist with a crisp skin, it was enjoyed with amazing parcels of gnocchi that were an absolute standout. Another excellent dining experience. . . . → Read More: The Painted Bird Bar & Kitchen – 18 Nov 2015

Bistro des Artistes - 26 Sep 2015

Bistro Des Artistes - Charcuterie Board

Alain Fabrègues’ Bistro des Artistes brings a slice of Paris right to the heart of Subiaco. The experience feels authentic from the internal setting to the French staff on hand. The menu offers a good range of dishes but the set menu specials of 2 courses for $45 or 3 for $50 represent excellent value. I decided to try the charcuteries board for the first time which presents a lovely array of little items. I particularly liked the chicken liver pate and the chicken rilletes enjoyed with bread and olive oil. For mains, I chose the Loose Box Beef Cheek which just cuts like butter. The super tender beef cheek takes on the subtle flavour of the red wine though it carries a slight sourness which detracts from the dish. It’s also under-seasoned but fixed with a dash of salt, the smooth mashed potatoes and carrot add further earthiness to the dish but it’s a little underwhelming, though makes a typical winter warmer. For dessert, I chose the creme brûlée though this version also had raspberry. I thought this element spoiled the rich creamy custard as the tartness took over but effectively cut through the richness. When the raspberries disappeared, you could savour the rich creamy vanilla flecked custard, however, it was very rich but really delicious. . . . → Read More: Bistro des Artistes – 26 Sep 2015

Chez Pierre - 26 May 2015

Chez Pierre - Risotto Aux Fruits De Mer

A visit to Chez Pierre trying their Taste of France range never disappoints. We were treated to food from the town of Beaume. It started with a delicious risotto with the flavour of the crab permeating throughout the creamy risotto. The crab and prawn bisque provided plenty of flavour and richness, but this was offset by the tomato and meatiness from the squid stuffed pork balls. The squid was a tad chewy but the subtle herb flavoured super soft pork meatballs were delicious. A highlight of the night. That was followed by a beef cheek which cut as tender as the soft creamy mash that lay underneath. This was melt in your mouth stuff, the beef combining superbly with a red wine full bodied sauce, slight saltiness from the bacon-like lardo, sweet shallots, and soft mushrooms. To finish the heavy meal, a light dessert was required and millefeuille fitted the bill. Easy on the stomach, but delicious on the tongue, the crispy layers of puff pastry encased Chantilly cream and a delicious creme patisserie, enjoyed with fresh strawberries. I particularly liked the tart raspberry coulis. Amazing! . . . → Read More: Chez Pierre – 26 May 2015

Restaurant Amusé - 14 Apr 2015

Restaurant Amuse - Marron, Carrot, Buckwheat

A degustation at Restaurant Amuse will place you in an environment perfect for any special occasion accompanied by professional service, quality food, perfect execution, and delicious taste. I felt the balance of some dishes were out of whack, an example being the beef dish which was far too creamy, and this coming from a person who likes creamy and rich food. The very creamy element seemed to be a common thread through several dishes which needs to be tempered and differentiated. Aside from that I liked the Spanish stuffed pepper with goats cheese, the nashi pear with grated turnip and cheddar cheese was an excellent pairing, the marron dish was excellent but the star of the night was the duck. What a fantastic dish paired with creamy cauliflower purée and bitter kohlrabi. Excellent experience. So full! . . . → Read More: Restaurant Amusé – 14 Apr 2015

Gourmandise & Co - 7 Mar 2015

Gourmandise - Quiches

The first quiche I dived into was a bacon and cheese quiche which was delicious. Lovely buttery pastry that is just divine encasing a lovely rich filling. I’m glad I ordered the sharp salad which took the edge off the richness. I really enjoy quiche and this was excellent. I also had a few bites of the smoked salmon quiche which is even better. I’ll save that for breakfast tomorrow along with a few other pastries I picked up. The next day I warmed the quiche up and it was amazing! I really love the flavour of the smoked salmon which is just like chunks of softened salmon, but with a smoky flavour, well complimented by the creamy avocado. I liked this quiche the best and also enjoyed my other pastries. . . . → Read More: Gourmandise & Co – 7 Mar 2015

Chez Pierre - 17 Feb 2015

Chez Pierre - Poached Pear

Chez Pierre’s Taste of France took me to Bourges where I started with a wintery warming pumpkin veloute with a touch of spice for added depth of flavour. The pork belly was super tender and carried a honey glaze which added a nice sweetness. It sat atop very creamy, mushroom infused, rich risotto which was excellent. After cleansing the palette with the refreshing apple sorbet, a chunk of fillet of beef was presented. Super tender, it combined nicely with the well controlled strong flavours of the Roquefort blue cheese sauce. The thickly cut zucchini slices was well cooked and the thickly cut frites were perfectly seasoned and very enjoyable. Dessert presented a tender poached pear with vanilla flecked ice cream which was rich and creamy. Along with the hot chocolate sauce, it certainly added a yum factor. The biscuit base and brittle added crunch to the dish in contrast to the smooth elements of the pear, ice cream, and whipped cream. Another fine French meal and dining experience. . . . → Read More: Chez Pierre – 17 Feb 2015

Chez Pierre - 10 Feb 2015

Chez Pierre - Beef Cheek Pie

Chez Pierre’s Lyon themed menu for the week piqued my interest and had me on the phone in a jiffy. The night started with a lovely roasted tomato veloute followed by rich succulent beef cheek encased in puff pastry. The pie was delicious and the sauce was lovely but I would have liked a little more sauce. After the refreshing lychee sorbet cleansed the inside of my palette, the confit duck leg with sautéed potatoes and broccolini proceeded to blow me away. I can’t fault the duck. Absolutely superb! Flavoursome, perfectly seasoned, oozing with flavour and with the delicious sauce, what a dish. The unassuming orange tart was carefully put together with the refreshing summer mango and mint compote, partnering with the slightly tart cherries to combat the richness of the delicious orange tart with whipped cream. While the prior visit set the bar to a very high standard, today’s dinner didn’t reach the same heights but I was far from disappointed. Another excellent dinner. . . . → Read More: Chez Pierre – 10 Feb 2015

Chez Pierre - 27 Jan 2015

Chez Pierre - Floating Island

Second visit to Chez Pierre and they just blew me away with superb French cuisine. In a smart tasteful setting with excellent service right from being huided into a parking bay to being taken to your table and served your dishes, the experience is nothing short of excellent. The 5 course set menu proved to be popular and as the restaurant was packed to the brim, everyone seemed to have the same idea, it’s excellent value at this quality. We started off with the butternut pumpkin veloute, a flavour packed smooth pumpkin soup to warm the senses. This was followeed by light, flaky, home-made puff pastry encasing a delicious sauce and tender prawns and squid. The bread and butter at the table is also delicious, and excellent for mopping up the delicious sauce. A refreshing ice cool apple flavoured sorbet followed to effectively cleanse the palette. Mains served up a chunk of veal rib, perfectly cooked, seasoned, and tender veal was complimented by a delicious sauce, garlic butter beans, and the most delicious stack of finely sliced potatoes with bacon adding another dimension. A super b dish followed by the floating island dessert. Soft, light, airy, cloud like meringue with a crystallised caramel on top and a cold, creamy, crème anglaise on the bottom of the glass, what a fantastic dessert to end a fantastic meal. I miss Paris but at least I can get something close to it thanks to Chez Pierre. . . . → Read More: Chez Pierre – 27 Jan 2015

Good Morning Vietnam

we set offI’ve been working pretty hard so it’s time to enjoy some of that leave I’ve accumulated. So it’s off to Vietnam to explore this interesting country, take in the sights, culture, and of course, plenty of delicious Vietnamese food! I’m joining up with other travellers from around the world on a . . . → Read More: Good Morning Vietnam

The Painted Bird Bar & Kitchen - 25 Sep 2014

The Painted Bird - Panko Fried Oysters

My last visit to The Painted Bird was impressive with the quality of food, the ambiance, and service on offer second to none. I decided to use my Dimmi $50 voucher here and ordered a range of dishes. I shared the Panko crumbed oysters which were superb. A golden brown crunchy coating encasing the cooked oyster meat was complimented by a fantastic mayo which made the dish. For mains, I ordered the fish of the day – deep sea groper. It was nice and tender, a slight crust, perfectly seasoned, and enjoyed with roast vegetables. While the beetroot was a little too firm, the golden crusted slices of roasted potato were a highlight, except there wasn’t enough of them on the plate! For dessert, I had eyed the maple crème brûlée with bacon ice cream from my last visit and finally got to eat it. The maple crème brûlée was delicious, soft, creamy vanilla & maple flavour custard. The bacon ice cream was interesting, a hint of maple and a subtle aftertaste of bacon creating an interesting sensation. Once again, not enough ice cream on the plate! The sponge helped to sop up the quickly melting ice cream ensuring no flavour was not lost. Another fantastic meal. . . . → Read More: The Painted Bird Bar & Kitchen – 25 Sep 2014