The West Australian Good Food Guide 2014


Considered one of Perth’s finest, Red Cabbage just gets better and better. It’s food, created by award-winning British chef Scott O’Sullivan, has always packed a ‘WOW’ factor on both plate and palate but now has a playful theatrical edge.

Its sleek black and red interior has also been subtly re-defined this year while the service remains exemplary. Kick off with an entrée called ‘garden’, a zesty blend of just poached heirloom tomatoes embedded into a ‘soil’ of olive crumb with goats fetta and a bubble of sperified basil juice. How Heston. Brilliant work and stunning rollcall of flavour and texture. Meltingly tender Western Australian Suffolk milk fed lamb seduces even jaded palates with inspired triple-way rendering of cuts. The house specialty, beef cheek pudding encased in a fine skin of suet pastry, has undergone a mini transformation: served with scallops, red cabbage and raisins, it remains one of the most memorable dishes to grace a WA menu.

Desserts too are out of the box – a platter of miniatures of all desserts is artistic and memorable. But then everything about Red Cabbage is original, fun, brilliantly cooked and utterly addictive.

The Wine – Modestly sized but cleverly curated list of continental and Antipodean wines sourced mainly boutique wineries. Superb by the glass options.

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