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.