Red Cabbage Food and Wine

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Posted 2014-03-17 by Kieryn ⇒ follow

Location: 49/15 Labouchere Road, South Perth, WA

My rating: 5/5 stars

Last weekend my boyfriend and I had our first taste of and wow were we impressed. This unimposing and cosy gem of a restaurant is tucked away in South Perth.

The waiters were attentive but not overly so – just the way restaurant service should be. It was my Birthday so we were willing to splurge but were happy to do so for the quality of the food we experienced. We chose three courses from the à la carte menu. At $85 per person, this included bread, deliciously enticing gazpacho to start as well as a side of choice. The portions appeared small (characteristic of restaurants of this calibre) but were surprisingly filling and in hindsight just the right size to leave you satisfied but still craving more and ready for the next dish.

To begin we had Scallops with serrano ham and romesco and South west marron with cucumber, radish kimchi and nori. The scallops paired perfectly with the sweet melon and smokey romesco sauce and I had to restrain myself from licking the plate. The marron was pleasant but slightly lacking in flavour; however, the nori was a delight.

I am a true seafood fan and opted for a main of Ocean trout, spinach, asparagus, squid, almonds and brown butte. I was worried the fish might be a bit flavourless but could not have been more wrong. I missed the squid on my plate but think that might have been to do with the fact that I couldn't help but eat the dish up so fast. The Margaret River venison with ricotta gnocchi, witlof, pear and juniper was without a doubt the standout dish of the night. The gnocchi was fluffy and like the venison, of melt-in-the-mouth consistency and the pear made for a delicious addition.

We chose a side of Broccoli, lemon curd, fetta and parmesan, which had a beautiful and surprising balance of tang, sweet, and creaminess.

My boyfriend and I are not huge dessert fans but were blown away by the dessert tasting plate which featured miniature samples of each of the four desserts on offer: Chocolate and peanut parfait with salted caramel, "Old School" treacle with ginger and sticky toffee, Carrot cake and cinnamon ice-cream and Apple and rhubarb pie with sorrel ice-cream and house tea. We both had a tough time deciding on our favourite but eventually agreed on the treacle and sticky toffee creation. This was followed very closely by the parfait whose velvety smoothness contrasted delightfully with the crunchy peanuts and salted caramel.