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Published September 9th 2011
Jackson's Restaurant was founded by chef Neal Jackson. Jackson has always aimed for adventurous cooking and has cultivated many interesting recipes to be served at his restaurant. The New York Times has quoted it to be one of Perth's top restaurants.
Jackson's restaurant is known for its both vegetarian and non-vegetarian options. It offers a wide range of meals that change seasonally. You can choose between the A la Carte Menu, or the tasting menu.
As Jackson's you can enjoy items such as crisp skin cone bay barramundi with chinese caponata and rhubarb, oysters with lime and chilli sorbet, or shark bay crab salad with manjimup truffle dressing and foie gras snow. Jackson's has a great selection of seafood options, but you can also enjoy chicken, rabbit, beef, pork, and lamb.
Numerous wine varieties are also available including Perrier-Jouet Grand, Cru Riesling, Manna, Rosacker, Juniper Estate, Alvear Fino, Dom Perignon, Dom Ruinart, Vinoptima, Torbreck Viognier, and many more sparkling and wine varieties
Went there last night... I guess the thing about being adventurous is that sometimes you take a risk and it doesn't come off. The cheese 'dessert' definitely fitted that category in my opinion. Lighting nice, service staff made a decent effort (while perhaps one wait staffer might have avoided commenting on a customer complaint of undercooked duck - not so much medium rare as not even warm in the middle - as it served no purpose other than to make said diner uncomfortable). Some dishes worked well, others not so much. Not terrible, but at those price points I'd hope for more...