Lalla Rookh are an Italian style restaurant featuring dishes of a more traditional, regional, home style type feel. I’ve dated at a lot of Italian restaurants but the cuisine here is quite unique. The venue features many different spaces, stools at the bar, tables for that special occasion, or out in the beer garden with your mates. There’s also a wine store too, but the wine is also available with your meals. Sometimes choosing items from the menu is too hard. Thank goodness for the ‘il capo’ feed me menu which we chose. For $65 per head, this features 6 courses of dishes chosen by the chef to feed the table. Two different focaccia varieties were presented which were well seasoned bringing out the herb flavours and I enjoyed the crunchy and slightly chewy crust. The first dish of the night presented duck liver parfait which is normally rich, but served with an Italian wine reduction, nullified any richness but not the flavour. Enjoyed with the buttery lightly toasted brioche, it was excellent. Next up were crostoli, a crispy pastry, holding light creamy buffalo mozzarella balanced with the acidity from blood orange which made for an excellent combination. Steamed Norwest tiger prawns were perfectly cooked, but significantly enhanced by the amazing fennel and chilli sauce. A pasta dish of handmade pockets of fusilli holding a delicious rabbit and liver mixture was the next dish presented which was enjoyed thoroughly. Certainly full at this point, like an Italian nonna full of generosity and hospitality, there is more to come with a meat dish of baby goat and a bean ragu. One bite of the succulent baby goat has one’s appetite immediately revived, but the green bean ragu is simply stunning, so so flavoursome, one wouldn’t think beans could taste so good. For dessert, two were presented. The first was a vanilla semi freddo which was soft and creamy, served with a soft nougat for a chew texture, and macerated apricots provided a different texture and sweetness. The other dessert is none other than panna cotta, an Italian icon, and this didn’t disappoint. Smooth and very creamy, the slight bitterness from the caramel sauce helped to cut through the richness. The walnut and fruit mixture adds a lovely textural contrast. A simply fantastic dining experience, dishes full of flavour, generous, and certainly not leaving hungry, rather the opposite!
I’d met with a client and we decided to head out for a bite so I chose Petition Kitchen where we had our team lunch earlier in the year. With a lovely casual yet inviting interior, we started with some lovely house bread with whipped butter before moving on to mains. A little dish of spiced deep fried chickpeas was also provided which are really moorish. I ordered the sweet spiced pork collar which also comes with an iceberg lettuce salad. I thought the pork had a bone but it’s all flesh as there’s one very large chunk of very delicious, tender, succulent pork immersed in a slightly gooey sweet Asian inspired sauce. Each bite is really delicious and I also like the crunchy pork shavings. The flavours get a little strong so the iceberg lettuce salad with a sesame dressing is a welcome relief. We had also ordered butter beans, sauce gribiche, fried curry leaves. The mayonnaise like mustard sauce covering the butter beans are so delicious, they’e turned the humble vegetable into something really tasty in it’s own right. I nearly ate through all my pork but decided to leave full rather than stuffed. A really well crafted meal which I enjoyed. My client was also impressed with the venue and enjoyed his meal too. It’s great that Perth can impress the out of towners.
Unfortunately I had to work over the weekend on a project but that meant after putting in some hours, it was off for a feed to replenish the energy levels. The talk of chicken rice at Tak Chee House got the nod so we took a leisurely stroll and were fortunate to secure the only empty table in the packed restaurant. A quick look at the menu and the famed chicken rice was chosen by all. You have the option of choosing breast or leg so I went with the breast. A bowl of rice cooked in the water used to cook the chicken is presented, the rice carrying a lovely flavour of the chicken. The tender succulent breast is presented, chopped into pieces, looking very plain, but paired with the soy sauce and bean sprout mixture, it comes to life. It’s a really delicious and also a cheap meal that was polished off and left us all satisfied. Just a few doors down is Esther’s Cake Shop so I grabbed an egg waffle and also some freshly made warm Chinese egg tarts that were both delicious. I love baked goods and these met my sweet tooth cravings.
I’ve eaten here several times and I really enjoy the different creations on offer. The hare bhara kebab is a vegetable cutlet that is crunchy on the outside but has a soft interior full of flavour with mild spices. These were really delicious and a great way to kick off the meal. Then it was on to the three curries ordered. The desi chicken evokes lovely deep red colours with tender succulent chicken immersed in a delicious curry. I really liked this curry and it goes very well with rice or naan. The fish korma presented tender fish covered in a thick rich creamy curry that is simply yum. The malai kofta is also immersed in a similar rich creamy curry but has a slightly different flavour. The malai koftas are cottage cheese and potato dumpling mixture full of flavour, more so with the creamy curry. I had a spinach and cheese naan which is soft and tasty, excellent for mopping up the different curries. Way to full for dessert but I had a taste of the other desserts ordered at the table which were kulfi, an Indian ice cream, which had lovely flavours of cardamom and pistachio. I’ve eaten at several Indian restaurants and this is by far the best Indian restaurant in Perth. The flavours are excellent, the dishes authentic, and the quality of ingredients, some of which are made on the premises, shows in the dishes.
Chilli King Chinese is a simple decor restaurant on Northbridge serving northern Chinese cuisine, some dishes from the Szechuan region. The clientele is Chinese and I got a few looks reminding me of my time in China at a “foreigner” entering the restaurant. I was greeted and taken to the table to peruse the extensive menu. The waitress came over which is a prompt to “you’d better be ready to order!” I was and I settled on the spicy soup noodles with beef brisket, perfect for the cold winter. After some time, a bowl arrived filled with a dark red broth with lots of chillies hidden under the thin noodles, chunks of beef brisket, and bits of buk choy. The broth is tasty but probably needs a bit more seasoning. However, there’s plenty of spiciness via the lip numbing Szechuan chillies which have a slightly numbing effect but aren’t that hot. Slurping the broth with the noodles is a tasty affair, one is warmed up pretty quickly. I really loved the super tender delicious chunks of beef brisket which melt in your mouth. It’s a great meal for this weather and I polished off the soup.
On a cold winter’s day I was happy to head into the warm inviting atmosphere of Angel Falls Grill for breakfast. I started with a drink of papelon, which is like a lemonade, made with organic sugar. It’s really refreshing, not at all acidic or sweet, and tasty. For breakfast, I chose the empanada degustation which presents 4 mini empanadas filled with a different fillings (or you can have them filled with one filling). Empanadas are made out of corn, a pastry pocket of sorts, holding a variety of fillings, then deep fried. The pastry is light and the first empanada of shredded beef is very tender and tasty. I particularly liked the shredded chicken and bacon filling which was very flavoursome and delicious. The third empanada was much more milder, tender shredded beef and black beans presenting a mild hearty filling. For lovers of cheese like me, the fourth empanada has gooey cheese oozing out and is delightful. The empanadas also come with a choice of sauce so I got the Venezulean chilli kick sauce to dip the empanadas in. Maybe too much of a chilli kick first thing in the morning! Though really delicious. I was certainly sipping on the papelon and water to cool the buzz of the chilli. A different type of breakfast to start the day but I was more than satisfied.
With a big queue of people hanging outside the small Chu Bakery, once you taste their creations, you know what all the fuss is about. I got the matcha yuzu which presents a most delicious green tea flavoured cream on a crunchy pastry which has a yuzu jelly inside for a change in texture. So yum. I also got a Boston cream bun which was a doughnut filled with a lovely rich creamy vanilla custard with a chocolate top, and I also got a chilli passionfruit doughnut which was dusted with chilli and filled with a gooey passionfruit filling which was delicious. Excellent way to start the day, serving coffee and a range of pastries that are so naughty but very satisfying.
Being the first Venezuelan restaurant in Perth, the menu brings items not seen before at other restaurants. I thought I’d give the grilled meats a go as ‘grill’ is in the restaurant name. The AFG Parrilla presents lots of variety which most apealled to me so this was an easy choice and gives me a good idea of the type of food served and their execution. The Venezuelan version of chorizo doesn’t have the same paprika intensity as the Spanish variety, though this sausage happened to be a tad over salted. Despite that, the flavour is good and the chorizo is nicely cooked. I love the flavour the grill has imparted on the tender rump cap and porterhouse steaks. I was asked how I wanted my meat cooked and they delivered with two tender medium rare slices that were delicious and seasoned well. I thought the meat needed a sauce so the guasacaca, an avocado based sauce akin to guacamole, is a good match which brings moistness and freshness, though is a little unusual when paired with meat. However, it pairs exceptionally well with the grilled chicken making each bite that much better. One does have the option of ordering different salsas from the menu so the Venezuelan chilli kick would be my choice. Other Latin American cuisines have chimmi churri though I’m not sure if this is made in Venezuela too. The congri (rice, bacon and black bean mix) is very wintery. The soft rice grains with the soft black beans add lots of body to a dish dominated by meat. There’s only three yuca chips but it’s more than enough as each one is quite filling. I like the crunchy outer and soft, slightly starchy, yuca filling. They’re a bit like potato chips but different. I think yuca chips are really good though. I walked in hungry but left very full and satisfied. The interior is rustic and relaxed and the service very warm and friendly. I’m keen to try the other menu items so will be back to eat more Venezuelan cuisine.
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.
I visited the 2 Brown Men stall and got a crispy vadai as I’m a sucker for anything deep fried and also a plain prata which is served with fish curry gravy (no fish, just the curry). The vadai was the first to arrive with a little spiced coconut chutney which was a delicious accompaniment. The vadai is nice and crunchy and had a lovely soft center flavoured by the chutney. That disappeared in no time. A lovely tasty snack. Then the plain prata was served which easily tore apart. Crunchy on the top, slightly elastic inside, the soft dough was a delight to eat on it’s own, but even better with a flavoursome curry to dip into. I was in the zone tearing off a piece, dipping, and enjoying. I polished that off, literally, the final pieces reserved to leave the bowl clean of it’s contents. Awesome value for just $3!!! I must point out that the curry doesn’t contain fish, it’s just the curry or gravy, but that’s all you need with a roti prata. I came back for a takeaway order of chicken biriyani. The chicken biriyani had an excellent texture of nice loose rice grains with a lovely spice and delicious tender flavoursome chicken and curried vegetables. Yummy lunch.