While open for breakfast and lunch, I think Chefz Table’s real strength and appeal lies in it’s name, the Chefz Table – degustation. For it’s location in East Perth away from the main CBD, I don’t think it will appeal to executive lunches. The al a carte menu is a bit too pricey for lunch and dinner, but the degustation is where the true potential lies. The variety and freedom afforded to the chefs in allowing them to create what is more than just a 4 course setting (or more courses depending on your preferences and budget) allows the restaurant to deliver a standout experience. I’m not sure if patrons may find the concept of being able to specify your likes and dislikes in designing a menu to your taste daunting or confusing, but they are definitely not limiting themselves to a set menu. I think the freedom and creativity shows in the meals which are well thought out, present numerous flavours and elements without being too confusing but complementary. The beef entree needed a little work but the fish entree, pork mains, and dessert were absolute standouts. A little more refinement and the experience can easily rise a few more notches to a very high standard of dining. Hopefully they can gain more exposure as this is a hidden gem waiting to be discovered. . . . → Read More: Chefz Table – 27 Mar 2013
Stepping in the venue has a very modern feel that engages the senses without being pretentious. Without trying to be too elitist, it seems like the bar is for a more polished patronage. Very smart venue, the menu has a nice selection of affordable items. I really enjoyed trying something completely different – patagonian toothfish. It’s very soft and flaky, not fishy, very well poached and buttery. However, given it’s richness it was superbly complemented by an interesting cold salad of orange segments (citrus), various tomato varieties (acidity), watermelon (freshness), pistachios (crunch & texture), Spanish onions and a vinagrette. The elements of the salad combined to cut through the richness and provide a real freshness in the hot summer weather. A very well thought out and balanced dish. I would have liked a little less salad and more of another element providing substance, like chips or something potato. . . . → Read More: Grand Central Park – 15 Mar 2013
I enjoyed my rabbit linguine and was more than satisfied and full. The linguine was soft and smothered in a lovely rich, creamy, moist sauce. The rabbit was lovely but needed a bit more salt. An ideal setting for a breezy afternoon lunch. Better than a cafe but with quality akin to a fine dining restaurant. . . . → Read More: Tom’s Kitchen – 23 Jan 2012
Well I’m glad I got the opportunity to be taken out and to also finally eat at Balthazar. My mains were delicious and I enjoyed the different flavours of the pork loin, rabbit Bolognese and borlotti beans plus the delicious bread. The servings need to be beefed up as they are more on the small side. The sides of vegetables were passable but not that great. The friendly and attentive service in the comfortable surroundings make the dining experience worthwhile and a place you would feel like coming back. . . . → Read More: Balthazar
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