Australian Gourmet Traveller 2009 Restaurant Guide

Scott O’Sullivan and Adam Sayles have moved over the Swan River from one problematic location at Halo to another, hidden inside a South Perth office block. But their food is better than ever, as is their sense of humour. A dish of steak, egg and frites comes as wafers of peppered venison, two sunny-side quail eggs atop dainty squares of truffled brioche toast and a stack of potato needles. Coffin bay oysters are offered six ways including with Spanish chorizo and tempura with a coriander and chilli Japanese mayonnaise. Seared king scallops and Shark Bay crabmeat are a nice match for robust black linguine with chilli and basil. Guinea fowl with a puy lentil cassoulet and beetroot puree is worthy of its designation as the signature dish. The room is north-facing and sunny, with spacious deck for Perth’s warmer days. The service is also warm and well briefed on the kitchen’s specialities.

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