The West Australian Good Food Guide 2013


Edible art best describes the food at Red Cabbage. Perched on its South Perth street corner, the Cabbage is a foodie must-do. Chicken wings cooked sous vide for 12hrs are coated in a Spanish flour and crisped up with chorizo and spanking fresh herbs-classy, like dude food in a dinner jacket. Ocean trout comes smoked, rolled and also cooked sous vide and covered in a delicate capsicum and chilli crumb. Chilli squid gave the dish some serious heat. Duck breast with mushroom, asparagus, polenta and parmesan was equally tasty if a little too rare. Crispy polenta cubes were a welcome addition as were creamy dollops of parmesan custard. Roast lamb loin ovine heaven. Accompanied by a potato pave, these little cobblestones of goodness were crispy on the outside, creamy and perfect in the centre. The service team under Hazel O’Sullivan never miss a trick. Scott O’Sullivan is our best chef. This year he has lifted another notch. His food has become more restrained, more confident and much more original. The wine list is small but a personally selected list from the best regions in Australia and Europe, featuring boutique producers. More than 15 wines are available by the glass.

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