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.
I’ve gone to a few Middle Eastern type restaurants on the east coast but not in Perth. Meeka Restaurant’s Moroccan cuisine really impressed me. Generous servings big on flavour and taste are what Meeka offers up. I thoroughly enjoyed the super soft pork belly tajine which cut like butter, but the delicious and fragrant spice mix was the engine room of this dish, delivering all the flavour. The soft sweet potato has absorbed these flavours like a sponge and the apple salad is an excellent partner to pork. I loved the dish, as too the rich buttery pearls of Israeli cous cous. I also ordered dessert and the savoury doughnuts with a touch of tartness form the lemon curd balanced the doughnuts nicely. The dessert is not too sweet, despite the variety on display. The Persian fairy floss brings out the inner kid in you, before revealing a rich creamy ice cream. Some popcorn to round things out and I left very very full but very satisfied.
A visit to Chez Pierre trying their Taste of France range never disappoints. We were treated to food from the town of Nice. It started with a gnocchi lacking in flavour but partnering perfectly with a delicious rich lamb ragout with a ratatouille like mixture of vegetables that were pleasing to the taste buds. That was followed by a delicious palette cleanser of passionfruit, citrus, and strawberry sorbet which was more like a dessert. For mains I ate bouillabaisse for the first time and liked the lovely tomato and fish soup surrounding an array of delicious seafood. Special call out to the mussels which tasted like the sea and were super tender, just like the squid which was also melt in your mouth. For dessert the nougat parfait surprised on the upside as I didn’t think it would be that great but I was proved wrong with an interesting creation married with strawberries and orange peel for a contrast against the rich flavours. I’ve eaten here many a times and really love experiencing the cuisine from different areas of France.
I’ve eaten here several times and I really enjoy the different creations on offer. We ate the latest new creation, chicken lollipop, which is a rival to the honey chilli cauliflower. It was slightly crunchy and immersed in a delicious chilli sauce though it’s not hot. I also enjoyed the lamb cutlets with mint chutney for more flavour, and the light mild but slightly creamy Chicken Murgh Makhmali. It was then on to the curries where I enjoyed the Lamb Dhansak immersed in a mild curry with a touch of chilli which balanced against the plain lentils. The Chicken Achari Murgh carried a back of the palette bite despite being creamy. The goan fish curry immersed in a coconut base curry packed lots of spice and flavour. These were enjoyed with the delicious crunchy on the bottom soft on the top naans. Totally stuffed but satisfied, I’ve got my Indian fix and it was excellent.
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.