Australian Gourmet Traveller 2011 Restaurant Guide


This little wedge of subdued elegance comes as a bit of a surprise perching as it does among the bland office blocks just off the freeway at South Perth. It’s a beautiful thing, eating the food of a chef who enjoys what he’s doing, and few have more fun in the kitchen than chefs Scott O’Sullivan and Adam Sayles.

There’s some nicely quirky ¬†stuff on offer here. Witness their oysters served six ways, including tempura with chips and pea puree, and a Yorkshire Kilpatrick with Henderson’s relish. But if we had to choose one dish it would be O’Sullivan’s ode to his northern Brit roots: a braised beef suet pudding served with crushed carrots, seared scallops and crisp bacon.

One of the many pleasures here is the reasonable nature of the prices at least by high-end Perth dining standards. Attentive, gentle service under O’Sullivan’s missus, Hazel, is another plus. More please.

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