Delicious Magazine 2010


By Matt Preston

Scott and Hazel O’Sullivan are another young pair helping to make Perth an exciting dining destination. The modem terraced dining room has a designer feel with high-back leather chairs and clothed tables topped with butcher’s paper. Scott’s food is bold and clever, with occasional references to his English roots.

A dish of mushrooms, sweet scallops and cauliflower ‘champ’ puree is served with a little suet and beef cheek pudding. It’s rich, yet delicate enough for a spring dinner and is fantastic with a nice local red. Asian flourishes include crispy pork belly on a fragrant watermelon dice, and tempura quail wrapped in nori and served with wasabi and pickled ginger.

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