PFR Archives Modern Australian


Lot Twenty - Neal Jackson's Pork Belly & Grilled Prawns

Lot Twenty – 7 Apr 2016

Lot Twenty presents a relaxing casual atmosphere to enjoy a few drinks or a meal. As part of the Eat Drink Perth food festival Lot Twenty featured Neal Jackson’s Pork Belly, which presented crunchy crackling and tender succulent pork which was delicious. I also loved the grilled prawns with a tasty coconut sauce. The carrot tartare was refreshing cutting through the richness. For dessert I had the raspberry pannacotta with granola which was yum. I really liked the buttery crunchy granola contrasting against the smooth pannacotta which was a little too sweet for my liking.


Lamont's Bishop House - Chocolate Fondant

Lamont’s Bishop House – 6 Apr 2016

In amongst all the concrete buildings one wouldn’t think you could find a beautiful secluded tranquil area away from the hustle and bustle of the Perth CBD. But the Bishop’s Gardens and heritage Bishop’s House which houses Lamont’s is the perfect getaway to enjoy delicious cuisine in a relaxed atmosphere. The first course presented juicy sweet lobster immersed in a delicious soothing gazpacho which was a very light tasty introduction to the 3 course meal. For mains, I loved the deep fried tender zucchini flowers and the jus was simply superb, thoroughly enjoyed with the tasty meaty Wagyu beef. I liked the purple heirloom carrot which has a different flavour and the smooth potato mash and yummy bresaola round out the components to a satisfying dish. For dessert, an oozing chocolate fondant was served up which is simply divine. I loved the chocolate flavour and the marshmallows to mop up the sauce. The raspberry sorbet was tasty though a little jarring in comparison to the fondant and didn’t think it complemented the fondant, but it is still a delicious way to finish the meal. The waiter who served me was a very casual, yet professional, affable person which also made the experience worthwhile. Comfortably full and satisfied.


Red Cabbage - Course 1 - Farm

Red Cabbage Food + Wine – 22 Mar 2016

I was really impressed with the 7 course degustation Red Cabbage presented and I can see why they’re highly renowned. Dining in an intimate atmosphere with quality crafted food, there were several dishes that were absolute knockouts. The first of these was the amuse bouche of pickled prawns which presented delicious sweet prawn flesh, plump tender mussels, and a delicious chilli tinged thick fermented tomato like sauce. The second course presented cured prawn which was too sour for my liking but the plump juicy scallops were enjoyable. The third course oozed a strong coal smoked odour which added plenty of flavour to the marron, with the proscuitto like pork jowl providing the seasoning. Another highly impressive dish. The blow torched ocean trout was super tender and enhanced by the sweet pickled cucumber but it was the shitaki dashi which was flavoursome, particularly impacting the clams which were superb. This was followed by a masterfully crafted and presented cheese course which was fantastic. Cashel blue cheese was paired with a biscuit like cheddar crumb, a touch of sweetness from the carrot ganache, and more sweetness from the white chocolate and refreshing pear sorbet. The pre-dessert coconut sorbet with cherry jam underneath was excellent, but those chocolate pistachio shards were even better. The smoked Jersey milk pannacotta tasted like a fluffy cloud of milk with other elements providing the flavour, though a little over-influenced by the caramel. To finish, a set of chocolates was presented which was delicious. Fantastic dining experience well worth the money (even at full price).


Grand Bar & Bistro - Salt & Pepper Squid

Grand Bar and Bistro – 18 Mar 2016

The multifaceted Grand Bar and Bistro is the perfect venue for a variety of occasions. Upstairs is the restaurant where you can enjoy an intimate dinner, downstairs is a bar to grab a few drinks and enjoy some well crafted dishes. To the far left in the deck area is a cafe to enjoy a lighter lunch in casual surrounds. We dined in a semi basement area associated with bar and I ordered two entrees for lunch. The first was a delicious salt & pepper squid which was super tender and perfectly seasoned. The sweet chilli sauce dressed the salad and added additional flavour to the squid. The second entree presented crunchy topped pork belly which was tender and delicious with the sauce provided, but I wanted more sauce. The earthy parsnip puree is an excellent partner to the pork and I also loved the succulent scallops. A very well crafted meal and very filling. Satisfied.


RiverBank Estate Winery & Restaurant - Peach , Vanilla

RiverBank Estate Winery and Restaurant – 11 Mar 2016

Last week’s blogger’s dinner gave me a taste of what Chef Darren King and his team can produce. One look at the degustation menu the following week had me quickly making a booking. The night started with a mushroom soup with flavours tempered and magnified by the truffle upon the bruschetta which was excellent. A tuna and avocado tartare was then served up which was am interesting pairing of creaminess balanced against the taste of the sea. The saffron linguine was just swimming in wonderful flavours and the bug was perfectly cooked and allowed to shine as the star of the dish. The emu chorizo in the next course is one of the best chorizo versions I have eaten. The super tender and not gamey kangaroo slices were delightful, along with the crispy potato rosti and sweet tones of bush tomato chutney. Definitely the favourite savoury dish of the night. To cleanse the palette, an in your face lemon granita did the job before tucking into a super tender, moist, and pinkish beef fillet which was enhanced by the jus, rich foie gras and duxcell. The juicy mushrooms around the side were also delicious. The first dessert course served up a summery poached peach which paired well with mint, mascarpone, a peach custard and a fine crumb which added depth. I loved the vanilla panna cotta but was disappointed at the mini portion on the side which was a tease! The next dish presented a coffee panna cotta with a kahlua syrup layer and cream foam that had me in dessert heaven. An absolute knockout dessert, it’s how you want to finish the night on a high. Fantastic experience in a lovely ambient setting with excellent service.


Riverbank Estate Winery & Restaurant - Honey & Soy Glazed Pork Belly

RiverBank Estate Winery and Restaurant – 4 Mar 2016

The experience at RiverBank Estate Winery and Restaurant has been excellent. The venue presents a lovely casual relaxed yet intimate atmosphere to enjoy an array of dishes that are not heavy, but carry delicious flavours. Many of the dishes draw upon the produce grown directly on the premises which is utilised in marrying salads with protein. The service was excellent and I also enjoyed the non alcoholic wine with my meal. A big thank you to Nicola and her team for taking great care of us and also to the Head Chef Darren King and his team for preparing the delicious dishes that were thoroughly enjoyed.


The Painted Bird Bar & Kitchen - Panko Crumbed Oysters

The Painted Bird Bar & Kitchen – 14 Jan 2016

I enjoy coming to this restaurant which presents a stylish smart interior with delicious food prepared and presented. Eyeing the dessert menu I decided to skip mains and load up with three entrees instead. The chef’s tasting plate was a little mixed with an absolutely amazing pork and miso soup, and I also loved the sweet and roasted flavours of the pumpkin puree which paired effectively with delicious succulent salmon and crisp skin. The other two items of falafel and a kimchi slider weren’t as impressive. I also ordered a couple of the panko crusted oysters which were their usual deliciousness and I also enjoyed an intense but growing on me with each bite, black pudding. For dessert I ordered the lemon, almond and polenta cake which sounded a bit unusual to me but presented a normal cake which was soft and light, freshly baked and had a lovely crust. The tangy yoghurt ice cream was interesting, an enjoyable dessert though a little uninspiring. One does look to dessert for that big finish to the meal.


Petition Kitchen - Chopped Broccoli, Puffed Grains

Petition Kitchen – 7 Jan 2016

At roughly $20 per head after sharing 5 dishes between the 5 of us, we were quite satisfied, though I would have liked to have had dessert if not for running out of time. The service was excellent but the pace of the dishes was a little too slow for my liking, not that I wanted the experience to be rushed. We started with the the duck liver parfait which was smooth and creamy, enjoyed with grilled slices of bread which added a nice contrasting flavour. Next I really enjoyed the succulent tender squid in a lovely salad and dressing. The acidic pickled radish was excellent. The vegetarian chopped broccoli with puffed grains was a standout dish. I really liked the crunch and texture of this surprising dish full of flavour. The roasted mushrooms looked like something you would find in a forest, beautifully presented, and allowing the different flavours of the mushroom varieties to shine through. Lastly, the chunk of sirloin was a little disappointing, some pieces were tough and dry, others perfectly tender and pink. The romesco sauce was excellent and I loved the charred asparagus spears. An excellent array of flavours, presentation, and creativity.


Heirloom - Braised Beef Short Rib

Heirloom – 27 Dec 2015

First time visit to Pete Evans Heirloom restaurant at Fraser Suites in East Perth. I’m not familiar with the paleo inspired dishes but I didn’t find them a significant departure from the usual, in fact, they’re more healthy. For entree I had a delicious flavoursome bone broth which took on a slightly sweet Asian influence. The braised beef brisket and veggies were also excellent. I also had a small taste of the pork belly which is amazing. For mains I thoroughly enjoyed a delicious braised beef short rib which was super tender. With well cooked Asian greens, a salad, fresh chilli, and miso dressing, it went down very well. I also had a small taste of the roasted barramundi which was perfectly cooked and immersed in a creamy tasty sauce. I also tasted the slow roasted lamb which took on the deep flavours of the red wine but the dish was quite muted and subtle. For dessert I had a raw raspberry and cashew cheesecake which resembled more of a coconut slice type dessert, definitely not cheesecake. I also had a taste of the panna cotta which was delicious and the baked chocolate mousse which is a very dense dessert. I really enjoyed the experience, their strengths are the entrees and mains, executing delicious dishes, many with Asian flavours. The desserts I was less enthused about though we were later told the orange and almond cake is excellent. The dishes are quite pricey, though, I was fortunate to get a 50% offer from Dimmi.


St Michael 6003 - Pork Neck, Octopus, Saffron, Capsicum

St Michael 6003 – 22 Dec 2015

St Michael’s offers patrons a classy understated intimate interior with excellent service and beautifully presented dishes that are delicious. I really enjoyed the fried squid which was super tender, had the perfect level of seasoning and batter, and while a tad rich, was paired effectively with the cucumber kimchi. The house bread with vegemite infused butter surprised on the upside, even though I can’t stand vegemite. The pork neck entree was falling apart, delicious, and rich but counteracted by the slightly sour mustard sauce. While the octopus could have been more tender, the strong smoky flavour also partnered nicely against the rich pork neck and acidity from the capsicum salad. The venison for mains was just a touch overdone, spongey, though a bit difficult to cut through. The strong earthy flavours were enjoyed by the sweetness from the beetroot jelly and a slight richness from the cream and macadamias. The pickled beetroot added that slightly acidic element. The vanilla panna cotta didn’t carry the intensity of vanilla I was expecting and was rather muted, however the tart rhubarb offset any richness. The masterstroke of the dessert was the slightly sweet but salty crumble which brought all the elements together. The dessert was tasty but could have had a stronger finish. All in all well presented and thought out dishes, just lacking a little oomph and a bit more execution to take the dishes to the next level.