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 lowly 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.
Another visit to Toffee Cafe is a must and I ordered the currywurst with sauerkraut and mashed potato. I decided to grab a table and dine in this time. I’m always happy when I’m pleasantly surprised on the upside as with the first bite today. What a delicious flavoursome sauce, tasty sausage, smooth creamy mashed potato, and a slight touch of acidity from the sauerkraut. What a delightful winter warmer. It might appear as a simple meal but all elements were done perfectly. Extremely satisfied. I also appreciate the warm service and hospitality from the couple that run this place, a trait which is rare in Perth.
Porkies Barbque is an authentic American barbecue meats eatery headed by two Perth chefs with North American roots and plenty of experience eating and cooking barbecued meats. There are a range of American items to choose from the menu (beef brisket, pulled pork, chicken, ribs, meat platters), including sides (like mac & cheese), desserts, and drinks. I opted for the pulled pork which was moist, juicy and succulent and is perfectly prepared. There’s a lovely flavour from the smoking process, however, the pulled pork is served plain. There’s 3 house sauces at the table to help yourself to, to add the much needed flavour addition and bring out the genius of the pulled pork. I preferred the sweet BBQ sauce, but the boom boom sweet & tangy has a nice kick too. The fried onions and bread allow you to make sandwiches and it goes down a treat. The meat selections also come with a side and there are plenty to choose from. With a sweet tooth, I chose the peach cobbler. I’ve never eaten this before but all I can say is oh yum! A very unique taste, lovely soft peaches down the bottom, delicious cobbler, a little rich at times but the scoop of vanilla ice cream does the trick. Excellent way to finish the meal.
Chimek is another Korean fried chicken restaurant with a twist. They’ve fused American and Korean cusines in serving a range of fast food items which isn’t only about chicken, but also about burgers (eg black charcoal beef burger), sides (eg cheesy cayenne beer battered chips, Korean popcorn), and desserts. I was walking by and Chimek caught my eye so I popped in and ordered the Southern fried chicken which is what you need on a cold winters day. The chicken dishes are served as wings, but for $4 extra you can have them as boneless chicken pieces which is what I opted for. The chicken was served in a reasonable time and there’s a generous serve. The chicken was crunchy, crispy, not fatty or oily, perfectly cooked, moist chicken on the inside, it’s everything fried chicken should be and Chimek hit the mark. The cayenne and paprika spice is subtle but leaves your lips buzzing! It has quite an effect in delivering the Southern flavour. The wedges on the side are fantastic, crisp on the outside and soft potato on the inside. Tasty right to the end. The coleslaw is also tasty too. The complete meal which delivered and I was very satisfied. I can’t fault the dish.
I was invited to Alfred’s Pizzeria to get a sneak peak of the small bar and pizzeria before they officially open their doors to the public on Tuesday 26th April. Located opposite the State Buildings towards the corner of Barrack Street and St George’s Terrace, lies this hidden gem underground the Perth CBD. Formerly a record shop, the intimate space has been revamped to reflect an American gangster style hangout which goes with the theme of an American Italian club taking you back to the 80s and 90s. There’s guns, pizza, alcohol and rock n roll, with the venue adorned with memorabilia from the US, wall paper from the 60s, fake cash, weapons, handcuffs, and items encased in trapdoors. Seating up to 30 people, there’s a large selection of alcoholic beverages to choose from and lots of pizzas on the menu. They also offer pizza by the slice. If you’re really into cheese, there’s also a cheese board available. I really enjoyed the pizza’s and will be back to try the other items on the menu.
I’m pleased to say Perth finally has a restaurant which does justice to American barbecued meats, prepared the way it should be and tastes just like it does in the US. I ordered a serve of pulled pork which was fantastic. Tender, moist and coated in delicious spices the pulled pork is so delicious. I also ordered a serve of the beef brisket which cuts like butter and oozes meat juices and flavour. This went down a treat and the homemade sauces on the table can be utilised to add more flavour to each bite. I also got a serve of the cornbread mini loaf with maple butter which was so yum and enjoyable. I really loved the food and the New York couple running this place is doing America proud. The serves are, if anything, overly generous and exceptional value for money, so don’t order too much and if in a bind, you can ask for it to be packed away. Can’t wait to try the other items on the menu.
Sushi Izakaya’s 3 course Eat Drink Perth special was certainly special. I love deep fried foods and the Japanese are renowned for their light crispy crunchy batters and this was evident with the popcorn prawns which were delicious. A common theme throughout the dishes is a fusion of cuisines outside of Japan. With the prawns, they’ve added jalapeño to the mayo which adds a lovely hum of chilli. For the mains, a typically American dish of a rack of pork ribs has had an Asian influence with a spicy momoko sauce. The glaze is excellent and the touch of spiciness keeps things interesting. The soft sweet potato chips, whilst not crunchy, are perfect as they are and provide a relief and contrast against the spicy meaty flavours. These were very enjoyable. To finish, a slightly gooey black sesame ice cream was enjoyed with other elements such as a delicious vanilla ice cream which easily overshadowed the black sesame ice cream, and the Chantilly vanilla flecked cream on a plank of chocolate. The dessert was delicious and an excellent finish to an impressive 3 course meal.
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).
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.
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.