#pfr_modernaustralian

[perthfoodreview]

TWENTY SEATS // our aud135pp eight courses menu (ten if amuse bouche and petit fours are counted) at @twentyseatsrestaurant at Highgate. Shared two bottles of wines amongst the six of us and it came to aud160 pp. Amuse bouche: - Tomato taco with prawn, chilli, coriander and avocado - Snapper brandade inside brick pastry cannoli with oyster mayonnaise - Parmesan profiterole with bacon jam and Parmesan custard ~ - Kingfish, Yuzu, Daikon - Toothfish, Courgettes, Clams - Beetroot, Pistachio, Stracciatella - Snow Peas Risotto, Mascarpone, Goat Cheese - Kangaroo, Smoked Aubergine, Cos - Wagin Duck, Yolk, Black Garlic ~ - Raclette, Jamon, Pickles - Peach Parfait, White chocolate, Champagne Sorbet ~ Petit Fours: - Blood Orange macaron - Yuzu cheesecake with white chocolate - Flourless chocolate sponge with chocolate marquise Delicious degustation with beautiful wines recommended by Ezio - 2022 @galafreywines Galafrey Muller Thurgau and 2021 Nomads Garden Pinot Meunier @nomadsgarden Favourite courses were the toothfish, kangaroo and duck. Melt-in-the-mouth toothfish with a delicious sauce which I would have loved some bread to scrap the sauce off with. Duck was very tender with crisp skin. Awesome food and wines with the best company @thisisangelang @gwenwhoo @mildsatay @vforvenusss @matty.hooo Thank you Ezio @eziosntc and the team at Twenty Seats for the amazing food and such lovely service. 💯 #TwentySeats #Highgate #Perth #FineDining #PerthDegustation #ModernAustralian #PerthFoodReview #PFR_FineDining #PFR_ModernAustralian #PFR_TwentySeats (at Twenty Seats) https://www.instagram.com/p/CqM2VmLv_jF/?igshid=NGJjMDIxMWI=

[perthfoodreview]

MANDURAH // Lunch at Flic’s Kitchen @flicskitchen in between exploring the Giants of Mandurah 🖤🤍 Menu on @perthfoodmenu or click #PFR_FlicsKitchen Ordered the following: - Dry Aged Duck Breast, Turnip, Pear, Goats Curd, Hazelnut $40 - Crispy Pork Belly + Prown, Chilli. Lime + Peanut Caramel, Pickled Pineapple, Herbs $35 - Western Rock Lobster + Prawn on Brioche, Avocado Creme, Smoked Salmon Caviar $9 The standout was the dry aged duck breast. Crispy skin and tender meat. So good. Lobster and prawn brioche was yummy too. The pork belly dish came with a very interesting crispy “spring roll” with stuffings inside - there was a mix of chopped prawns with loads of garlic, shallots, chilli, kaffir lime, fish sauce, lemon coriander + basil for the stuffing according to the Head Chef. Visited on the Boxing Day public holiday and paid the 15% surcharge. Delicious food in Mandurah! Make sure to make a booking (we booked for 2pm) as we saw a lot of people being turned away as it was nearly their closing time. #FlicsKitchen #ModernAustralian #Mandurah #Duck #PorkBelly #Brioche #PerthFood #MandurahFood #PerthFoodReview #PFR_ModernAustralian (at Flics Kitchen) https://www.instagram.com/p/CoO-VbKP-1T/?igshid=NGJjMDIxMWI=

[perthfoodreview]

INVITED // Celebrating the launch of Rusty Fig @rustyfigperth with a tasting experience (3 courses for aud105pp) at 200 St Georges Terrace which has been re-branded (used to be Friends Restaurant) in the Perth CBD. Menu on last pic. On the photos (by order): - Harvey Beef Fillet - Soufflé (add $10) - Geraldton Lobster (add $53) - Shark Bay Scallops (add $15) - Chicken Liver Parfait - Amuse bouche - Sorbet Favourite courses were the scallops, beef fillet, soufflé and sorbet. Had food envy at my seating neighbour’s chicken liver parfait too. Scallops were plump and juicy. The soufflé was soft and fluffy in the centre. So good. 😋 Rusty Fig are a new fine-dining restaurant located in the heart of Perth on St George Terrace. Rusty Fig offers an innovative tasting experience with their modern-Australian flavours and European influenced dishes. Graham Jessop, Owner & Head Chef, has worked across four Michelin Star rated restaurants over a span of 14 years whilst working in London. Thanks so much Sandra, Anton @savvycreationsau , owner & Head Chef Graham Jessop and the team at Rusty Fig for having us! #Invited #BrandedContent #RustyFig #PerthCBD #ModernAustralian #PerthFoodReview #PFR_ModernAustralian #PFR_RustyFig (at Rusty Fig) https://www.instagram.com/p/ClsphhKP2JV/?igshid=NGJjMDIxMWI=

[perthfoodreview]

SEVEN SINS 👌🏻❤️ // third visit to @sevensinsperthhills in Perth Hills. Ordered the following mains and desserts to share: - Crispy crackle pork knuckle, potato mash, sauerkraut, apple mousse and shiraz jus $44 - Omugi organic 300gm beef tenderloin with confit garlic King prawns, seeded mustard mash potato, pepper jus $51 - Whole Crayfish tail with lemon herb butter, porcini mushroom, sun dried tomato linguine and garlic cream $52 - Grilled coral trout with Skull Island King prawn, salsa verde avocado whip, sweet potato puree and saffron cream $43 - Sticky date pudding with warm mixed berry compote and biscoff gelato $16 - Seb's Bavarian apple donuts dusted with cinnamon sugar, butterscotch sauce and vanilla ice-cream $13 Delicious. The stand-outs this visit were the pork knuckle, crayfish pasta, beef cooked perfectly medium rare and sticky date pudding. Thank you to the team for the delicious food and great service. ❤️ #SevenSins #PerthHills #ModernAustralian #PorkKuckle #Crayfish #PerthFoodReview #PFR_ModernAustralian #PFR_SevenSins (at Seven Sins Perth Hills) https://www.instagram.com/p/ClK9O5dv9_K/?igshid=NGJjMDIxMWI=

[perthfoodreview]

ARIMIA // dinner at Arimia, Margaret River @arimiamargaretriver for our company retreat. They were specially open for dinner for this private function. 😍 Amuse bouche: - Cabbage Rolls - Beef Tartare with caviar - Prawn salad on cracker - Prosciutto croquettes To start: - Sourdough bread + Truffle butter Courses: - Poached & Confit Crayfish , Egg yolk purée, crayfish bisque, cauliflower purée and flowerets - Lamb Rump, Braised red lentils, comfited fennel and hollandaise sauce Side dish - Spaetzle Dessert - Mole, yogurt ice-cream, local almonds and meringue Favourite was the poached and confit crayfish - it was cooked perfectly and exquisite. Lamb was delicious too and not gamey at all (I’m not normally a fan of lamb due to the sometimes gamey smell). Fav amuse bouche was the prawn salad on cracker. Enjoyed their Grenache and Cabernet Sauvignon and bought a bottle of each to take home - their wines are certified organic and the food served is grown and reared on their estate, with a commitment to reducing waste of all kinds. Thanks Ann, Chef Evan, Boris and the team at Arimia for your hospitality and above all, heartfelt thanks to the incredible Michelle & Tobes for organising our amazing company retreat. 🫶🫶🫶 #Arimia #MargaretRiver #FineDining #ModernAustralian #Lamb #Crayfish #PFR_FineDining #PerthFoodReview #PFR_ModernAustralian #PFR_Arimia (at Arimia Estate) https://www.instagram.com/p/CiFHvfoJGH7/?igshid=NGJjMDIxMWI=