A wall of impressive wines divides the drinking from the dining. Even though the bar next door is gushing with people on a Friday night, you feel divided enough that the noise doesn't intrude. If anything, it adds energy. The bathrooms are stylish retro, turning out white tiled walls, turquoise lacquered doors and Aesop soap dispensers. Can a bathroom be 'dapper'?
Great debate saw us go for the Smoked Ocean Trout with crackled pumpernickel, lemon yoghurt, oyster and pickled shallot, $41. Also, the White Asparagus, gnocchi, goat’s cheese, salsify, artichoke, nasturtium, $39. This dish was beautiful. An artistically plated harmony of subtle flavours and melty textures. I'd order this again. The size and presentation of mains are promotive of a three-course meal. If you have an appetite I suggest two courses or getting some sides.
|Smoked trout main, $41|
This was my first time tasting the creations of David Coomer, and expectations were met, however not exceeded. If I had to compare the cuisine to another in Perth, it would be Restaurant Amusé, except with a little more rustic and a little less Heston Blumenthal.
Add it to the bucket list all you serious foodies out there.
Food: 4.5/5 (Inspiring flavours, unheard of ingredients and delightful plating)
Ambience: 4/5 (Classy, airy, slightly but not overly corporate)
Service: 4/5 (Well rehearsed)
Value: 4/5 (Paying for the craft, if you appreciate this kind of dining, then you'll think it fairly reasonable)