Official Launch of Public House Kitchen and Bar

Event: 
Opening Night and Media Launch of Public House Kitchen and Bar
I had the privilege of being invited by Telina Menzie (executive chef of The George, Wolf Lane, Byrneleigh, and the Avairy) for the opening of the very cool, sleek, Latin American/South American tapas-like bar in the city's heart and soul, Adelaide Terrace (corner of Victoria Street) -  Public House Kitchen and Bar.

Style: 
Dress: Cue
Shoes: Vangoh Shoes
Bag: Country Road
Ring: YSL Arty Ring

The Public House Kitchen and Bar is so sleek, and sexy with hints of fun through murals and graffiti, the moose head, the wine bottle feature wall, the wooden wheel thing on the ceiling. The staff there are also friendly and rich in accents, you feel like you've escaped from the city for a little while.

The menu is oriented towards South American cuisine, with tangy, spicy, smokey and yet refreshing flavours. Personally, I think the best items on the menu is the oysters with homemade flavoured pearls and the fish and salmon ceviche. Fresh produce, with secret ingredients and sauces, it's the perfect summer dish to share with friends.

Then there is the smoked ribs marinated with this sticky coffee sauce (and the sauce is given to you to brush onto your ribs so that the flavours are even more prominent). Ah, the tasters weren't enough to satisfy me on the night, I must go back once I get back from my holidays and once the silly season is over.

If you get a chance, definitely check it out. It's a great place to eat, drink and be merry with friends and hey summer is here, the perfect time do be doing all that. I'll be taking my mates once I get back from my holidays!

I also ended up getting a lovely gift bag to take hope consisting of the Public House's hot sauce, recipe to make their lovely fried chicken wings, a traditional Latin American cocktail along with some choccies. It was a blast and can't wait to go back to have more of the oysters, the chicken wings and the ceviche!

Chefz Table

One of the most fabulous dining experiences that my bf and I've had in recent times have been something a little different and unique to Perth's fine dining scene. In fact, it was this concept that have intrigued both of us, and one we were willing to splash on (we are both trying to save for a massive USA/Canada holiday, that we have been rather conservative with our dining out recently) and hey it was our anniversary. It's a small restaurant on the east side of Perth city on Adelaide terrace (in a quieter part of the city), outside the Fairlanes Apartments corner of Bennett street, sits a very unconventional restaurant with grammatical errors of all sorts, Chefz Table.

So what is different about Chefz table... Well it allows you to "design" your own degustation menu (5 courses) with the chefs at the restaurant. I don't mean completely from scratch, otherwise what is the point of even going to a restaurant right? But more telling them what your likes and dislikes are, and what you would like to see on your personal degustation menu. The two of us had similar tastes in food so made it easier for them, but of course if you and your partner have totally different tastes it's not a big deal they will try their hardest to accommodate and have all the produce you want into one of your courses. There is a little point of note, if it is season it will be done, if it isn't, well they will try their best (but then why would you want the produce that is out of season anyway? it never tastes as good..) Of course, if you don't want degustation style Chefz Table there is always their a le carte menu options. For more information on the Chefz table check it out here.

So what did we tell them? we love our mushrooms and root vegetables such as potatoes, pumpkins and the likes, I love duck and wanted to have venison for a change, while the boy wanted his pork and red meats like steak and we both wanted seafood. The boy wanted chocolate decedent dessert while I wanted a good souffle (you don't see much souffle on the menus these days, apart from at Bistro Guillaume). After emailing our lists of request through to them (the list above is a summarised version of what we told them) we were left with a "we will be accommodating your request to the best of our abilities, some of your request are out of season.. and the menu is a surprise". How exciting - a menu that is sure to be uniquely ours and no one else's, 100% personalised experience.

On the night we were running half an hour late (a courtesy call was made to the restaurant to apologize for our disorganisation) due to the lack of car parking around the area, (bare this in mind, when you go, there is only street parking - which is free after 6pm, prepare to walk to the restaurant). When we arrived the restaurant was rather modern in style with lovely timber tables a little peek-a-boo view of the swan river front, jazz covers of rock and roll playing in the background (which I loved! - the waitress even gave me the name of the artist that did the covers) and modern artwork on the walls.

We started of the night with a glass of scotch for the boy and a glass of red for me from their rather extensive wine and cocktail list (they are also happy to make whatever cocktails you would like, that is not on the menu, as long as you tell them the ingredients). 

Fresh bread was then placed on our table. We later discovered the bread really is made fresh on the night as there is a pastry chef on hand to help with the bread making and the desserts for the evening. The bread was really lovely, warm, fluffy, yummy bread with great salted butter to go with. I also know it was made on the night as when we wanted extra bread, the waitstaff apologised for the delay as the bread was still in the oven! And when it came out and you cut the bread the steam from the bun and the aroma was just heavenly. Don't you just love the smell of fresh bread?? (OK LIKE I'm A BIG FAN OF AMAZING pastry and bread/carbs OK! - No judging..)

Our first course for the night was the amuse bouche, which was a duck terrine with cranberry sauce. The terrine was rather fatty and you can taste the fat through it which made me not a fan of this amuse bouche. But lucky for us the first course was NOT an indication of what was to come, because everything that came after was uphill in food and taste experience.

Course 1: Duck Terrine
(Request one accomplished: DUCK) 

Our second course for the evening was completely different from any dishes, or flavours we have ever experienced before. It was a chef's experimentation and knowledge of good produce and flavours that made a dish that was completely made of tomatoes and trout amazing. It was sweet, slightly sour, crunchy of the tomatoes, and the tomato foam - wow punch in flavour... and the trout was melt in your mouth creamy. If this was on a menu, it was something one would never dream of trying, but when you do it was mind boggling to say the least with regards to how well everything went together and the explosion of sweet, sour and almost creamy goodness. It was the perfect introduction to the rest of the menu.

Course 2: Requesting seafood with in season tomatoes

(REQUEST ACCOMPLISHED: Tomatoes and Seafood) 

Course 3: Pork croquette with seafood galore (manjimup marron, chargrilled scallops, prawns), silverbeet and turnip chips

(REQUEST ACCOMPLISHED: SEAFOOD AND PORK) 

The third course was seafood galore. Fresh marron, scallops, prawns. All perfectly cooked, succulent with smokey flavours through it. The pork croquette was crunchy, meaty and went will with the silverbeet. A change of flavours and a heavier palate to the last course, but the courses complimented each other well. 

By this stage we were very excited for our mains and were really glad to have a bit of a break as our bellies were starting to be full as each course was rather big in portions for degustation menu (and not complaining about it at all!). 

The mains that came out was slightly different for the two of us. But nonetheless they were both very hearty and winter appropriate mains. Warms the bellies warms the heart right? Not the most photogenic of dishes but one does not care about looks when the food is so delicious and hearty. 

Main course for me: Venison, mushroom, sour cabbage and green beans

(REQUEST ACCOMPLISHED: Venison, Mushroom)

I ended up with the venison, mushroom with sour cabbage and green beans. It was the perfect winter dish. The venison was cooked to perfection, the perfect pink, slight meaty texture was juicy and yet as tender as venison can be. The mushroom was rich, creamy, earthy in flavours which was offset by the fresh and lightness of the green beans and the sour cabbage. It was also a very big main course and one I was surprised I managed to finished. 

Bf's main course consisted of beef fillet with mushroom, tapioca thing and green beans. The beef fillet was perfectly pink, tender and juicy. Another warm hearty winter's meal. He loved it, all except for the tapioca, which he thought didn't go well with the other components in the dish. But it did give it a interesting texture and dimension to the meal. 

Main course: Beef, mushroom, green beans and tapioca

(REQUEST ACCOMPLISHED: Beef and mushroom)

We were full by the end of the main, and even the waitstaff was surprised that we managed to finish a very big main course. We were able to hold off the dessert and the palate cleanser for a while and discuss our dining experience so far. We were impressed with the service, the food has been impeccable in quality, flavours and textures. They have got all that we wanted in at least one of the courses and suffice to say we were impressed with the creativity and experimentation of the food (and the fact that they pulled it off as well!). It was going so good so far. 

The palate cleanser was the next thing to come. It was a decent size scoop of apple and rosemary sorbet. It was refreshing and did the job to cleanse the rich earthy flavours of the mushrooms both of us consumed in the last course. The rosemary was also rather prominent in the sorbet. 

Palate cleanser: Apple and rosemary sorbet

Chocolate haven

(Request Accomplished: Chocolate and Souffle)

The final course for the evening was an extravagant, decadent, rich dessert consisting of dark chocolate

souffle mousse, orange and dark chocolate mud cake with white chocolate and orange sauce and edible flowers. It was exactly what my bf loves. And something I wasn't so keen on, because it was just too rich for my tastebuds (I've always enjoyed something not so sweet and overindulgent, with a little bit of citrus/tangy in flavours). Nonetheless, I cannot fault the dessert. It was exquiste. I'm glad there was a hint of orange throughout it as it somewhat eased the richness of the whole thing. 

Oozing chocolate sauce in our souffle mousse

By this stage we were truly stuffed. I wasn't able to finish the dessert plate off. But it wasn't over yet because we were treated to our petite four, which had the lovely dark chocolate sauce happy anniversary on the top. With a cube of cranberry jubes and dark chocolate truffle. The jubes was exactly what I needed to cleanse the over indulgent rich dessert and the truffle was a creamy dark chocolate concoction.

It was a lovely meal and at $110 per person for a self-made degustation menu with top notch quality produce, dishes and service it was truly competitive to the likes of Amuse, Jacksons and Co-Op. To make it even sweeter for those who cringe at $110, it's in the entertainment book!

Our experience however, didn't end there, we were greeted by the one of the chefs who had a quick chat with us and the tables that did requested the Chefz table degustation menu. The one burning question I had to ask him was "how does the kitchen cope when every table is a chef's table menu?". The reply was "it's chaotic and very busy". I can only imagine.

I'm just really excited that a venue like this exists in Perth. It's not just the concept that is exciting and new, but the skills behind making an impressive menu that is personalised is incredible. The flavours, the ambience, the service is all top notch. I can't wait to come back. Perhaps next time I will try their a le carte menu that's on offer. I highly recommend that you give this place a try for a special event and give the Chefz table degustation menu a spin you won't regret it.

Blackbird

Blackbird is one of my local restaurants whom I have sworn I will visit. It has been how many years and how many times I've said I'll try it, and finally this weekend that just went by I went with bf before going to La Marea (an outdoor play that is part of the Perth Art Festival - I'll save that for another post).

We didn't have a booking but we were there just before 6pm, they were just getting ready to open and although fully booked were able to fit us a seat outside in their alfesco area.

To start the night, I got myself a white (because it was such a hot day!), a mascato. Lovely, sweet and refreshingly cool. I also loved the vase and the little salt pot that was on the table so took a photo of it. It was just too cute!

So many people walked past, families, couples, runners, and of course those that were coming to the restaurant. I've forgotten how beautiful this part of East Perth was. It helps when the duck pond is filled with water and there are ducks. Most of the time, in summer at least, the pond dries up. But obviously the council is looking after the area.

Blackbird's alfesco area is lovely, with little pot plants of succulents and flowers lining the windows of the restaurant. They also have a basket with Aerogard! (Mossie repellent!) - SCORE. All restaurants with an outdoor area should have one! We didn't use it, but I probably should have because I was starting eaten alive. Anyway, the restaurant is so cute, all painted black inside, cosy little thing. Very Mediterranean style on the outside. Reminds me of the many Paris and Nice restaurants.

We were served by a very friendly, funny waiter, who was very helpful in terms of choosing our dishes to eat for the evening. We were rather indecisive. Even though the menu was small, everything on it sounded pretty yummy. We ended up sharing an entree, a main each and having two small desserts to share.

For the entree we opted for the Blackbird plat du jour - which consisted of skewered prawns and squid, brie with toasted bread and blackberry jam and chirozo on fried polenta. The skewered prawns and squid was delicious. Lightly grilled and had that smokey taste to it. It was on top of a bed of salsa/tomato sauce. Perfect for summer. The brie and the jam was delicious, the jam was sweet and lovely, I wish there the slice of brie was thicker or more brie in general (they kind of skimped out on it) because the jam seemed to have overpowered the taste of cheese. The chirozo were a little tough but are of good quality. I would have preferred it without the polenta and perhaps a few more pieces of chirozo. I suppose we did only order for one plate, but it left us wanting more. Overall it was a good start to our dinner.

Blackbird's Plat Du Jour

For the mains bf had his favourite meat - beef.. This time in the form of beef stracci, sweet potato, mushroom. The beef was delicious. It was char-grilled. It had this lovely smokey taste and the beef was tender, although it was on a bit of well-done side (he preferred medium) and it was odd that he wasn't asked how he wanted his beef done. Nonetheless, the flavours in the dish worked well and that smokey taste and smell was just fantastic. Was glad he gave me a decent portion to taste.

Beef stracci, sweet potato, mushroom

Unlike the boy, I had huge troubles making up my mind about what I wanted. Torn between the pasta, the fish and the lamb oh and I also wanted the beef. In the end I decided I will get the healthier option and opted for the fish of the day. The fish of the day was grilled snapper in a wonderful seafood broth, with a "nest" and salad. The snapper was perfectly cooked and again had that smokey flavours through it. The seafood reduction was so well seasoned and you can really taste the seafood, in particular prawns. Which, I wasn't sure if it was coming from the fish at first, but it was from the broth. The seafood broth was definitely flavourful and lovely, and slightly salty. Surprisingly it came out looking like nothing I imagined, but a pleasant and delicious dish that I enjoyed.

Fish of the day - grilled snapper with seafood broth and nest

Then to throw our diets right out of the window we opted for dessert. We ended up getting their homemade ice cream, which really should be three different ice cream but because one of them was macadamia nuts (the curse of that nut for poor bf) we ended up getting two scoops of the honey and fig and one scoop of orange mint chocolate. The flavours of the ice cream were rather intense and they also had pieces of fig on the plate which was a nice touch. However, the texture of the ice cream was all wrong. It wasn't smooth and creamy enough and was a little icey and it definitely didn't look like it was frozen long enough. Perhaps it was a fresh batch? It melted way too fast much to our disappointment.

Trio of in-house Ice Cream - Honey and Fig and Orange Mint Chocolate

We also had the chocolate truffles to go with our ice cream. 5 little chocolate truffle balls coated in coconut. It was lovely, but it felt like it was frozen for a while, because you really couldn't get that texture of silkiness in the centre that you usually get with truffles.

Chocolate truffles

Bf and I ended up having a lovely dinner at Blackbird and I wouldn't hesitate to refer the place to you. It's a cosy restaurant, rather romantic and relaxing. The waitstaff are friendly and the service is always present. The menu is small, but they do the dishes very well and from the looks of the different plates coming out for other people it all looked beautiful. To top it off, the price is so decent for Perth. Worth checking out at least once.