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Swings Taphouse & Kitchen - 3 Mar 2015

Swings Taphouse & Kitchen - Salted Caramel Chocolate Tart

Swings Taphouse & Kitchen are a brewery but they also serve quality food without the hefty price tag in a casual relaxed environment. I thoroughly enjoyed the smoked hock terrine which was full of flavour and was complemented by the slightly sweet rhubarb. The sourdough bread helped take the edge off the strong meaty flavour. For dessert, the salted caramel chocolate tart was excellent. The chocolate wasn’t too rich and allowed the salted caramel to shine through. It was paired with honeycomb and a slightly too sweet but tart raspberry ice cream. Excellent meal. Very happy. . . . → Read More: Swings Taphouse & Kitchen – 3 Mar 2015

Morries Anytime - 3 Mar 2015

Morries Anytime - Waffle Sandwich

I really enjoyed Morries waffle sandwich. There were several different elements on the plate and each showed technique. The orange flavour is a theme in this dish and it’s subtle flavour in the orange ice cream and panna cotta complements the other elements. A delicious waffle with Nutella, orange ice cream, and confit orange is a lovely combination along with some sweetness from the maple syrup. The orange panna cotta is rich, creamy, and smooth and very decadent. Who said you have to wait for dessert to enjoy this? Let’s start with breakfast, a delicious feel good meal to start off the day. . . . → Read More: Morries Anytime – 3 Mar 2015

Vasse Felix - 2 Mar 2015

Vasse Felix - Emu Tartare

What a fantastic meal! Enjoying such delicious fare from the second story overlooking the vineyards with excellent service to boot. The emu tartare was one of the best dishes I’ve eaten. Bursting with freshness, moisture, and flavour, this is a superbly executed dish. The pork for mains presented a tender square of pork, allowing the flavours to shine through, the other elements adding seasoning and flavour. The chorizo crumb, dehydrated chorizo mix, and the dense tender octopus provided the dash of salt required. The refreshing sweet cucumber, fennel, and super sweet oven roasted tomato refreshed the palette. The Manchego cheese paired with the blackcurrant jelly was a stroke of genius. The sweet counteracting the hard flavours of the cheese, as too the raisins, what a lovely finish to the meal. . . . → Read More: Vasse Felix – 2 Mar 2015

Morries Anytime - 1 Mar 2015

Morries Anytime is one of those places open till late where you can grab main dishes, or just go with the tapas menu. I just needed something in between a snack and a main so the Wagyu beef burger from the tapas menu was perfect. Since it’s a tapas item it’s not a full size burger. The burger is a little small but it’s well packed. First bite in and the burger is delicious. I like the brioche bun, the gooey melted Swiss cheese, the crispy bacon, and the perfectly cooked, moist, flavoursome, Wagyu beef patty. This was a really delicious burger and hit the spot. A little pricey though tapas items usually are. . . . → Read More: Morries Anytime – 1 Mar 2015

Voyager Estate - 1 Mar 2015

Voyager Estate - Harvest

What a wonderful journey I was taken on via the Discovery Menu which tells a story via food of the journey from seed to wine. The service, execution, presentation and quality of the dishes was excellent. Each course presented something special and I thoroughly enjoyed each course. Fantastic! . . . → Read More: Voyager Estate – 1 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

Brotzeit German Bier Bar & Restaurant - 6 Feb 2015

Brotzeit - Oven Roasted Pork Knuckle

I’m really excited that the international German restaurant, Brotzeit, has finally opened it’s doors to it’s first restaurant in Perth. The menu offers a variety of dishes catering to all tastes and I ordered the over roasted pork knuckle which was fantastic! The crackling is a golden brown and is crispy and crunch and oh so yum! The succulent tender pork is greatly enjoyed with the delicious gravy. Plenty of sides to keep you interested with a lovely slightly sour potato salad, sauerkraut, gherkins, and a side salad. This particular dish offered an amount for at least two people, so you may want to consult the waitstaff on how many dishes to order and best to share. I can’t wait to try some of their other dishes. . . . → Read More: Brotzeit German Bier Bar & Restaurant – 6 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

Koko Black - 22 Jan 2015

Koko Black - Salted Caramel Iced Chocolate

Koko Black’s new Summer Oasis range introduces patrons to two new items – salted caramel iced chocolate and, mango and vanilla ice cream spectacular. Tough choice but I went with the former. The first suck gives a bitter aftertaste, with high cocoa content chocolate used in making the iced hot chocolate. This is counteracted with the creamy vanilla ice cream, sweeter chocolate flakes, and of course, the caramel. It’s a very satisfying and decadent dessert that is also very filling. Probably for the price of a milkshake elsewhere, you can enjoy this piece of oasis in summer. I loved it and was just what I needed. . . . → Read More: Koko Black – 22 Jan 2015