Mosman Park’s Tsunami Restaurant will bring tidal waves of love for an evening of Japanese feasting. The popular Omakese garden provides the perfect ambience to enjoy a seven-course menu. Omakese means “trust the chef” and Tsunami’s Tetsuya Sakamoto will be bringing plenty of passion to his culinary creations to make sure this night is special. This event is popular, so we advise booking early. Tickets are $85 and include the seven-course menu, Chandon and Henschke wines, plus the traditional sake.
Thought you’d get out of it ’cause you’re busy on the 14th? Forget it. Origins is celebrating love from February 8 until the 14th. The chef’s special prices range from $16 to $29 and the lovely lady will receive a complimentary champagne cocktail. Maybe you could celebrate from tomorrow until Wednesday.
Latin music is said to be the most passionate, so B Restaurant has it on the playlist for its Valentine’s Day dinner.
One of Perth’s most intimate establishments, Star Bistro, will be busy and has put together a set four-course menu for $77.
Parmelia Hilton’s The Globe is a contemporary restaurant that exudes a sophisticated ambience. And the great thing about choosing to dine here is that you can upgrade and spend a night in one of the hotel’s great suites. The Valentine’s dinner features five courses, including steam fried oyster and red roasted barramundi. Ladies receive a special gift bag from David Jones. Tickets are $85 but, if you want to keep enjoying the evening, organise a room or book a Romance Package. This includes the suite, sparkling wine, breakfast and more for $295.
C Restaurant … who could go past seeing what they have on offer when it comes to impressing someone special? A three-course set menu will cost you $100 per person, but dining in style and intimacy has its benefits.
Bells Restaurant is offering a Chandon on arrival followed by a three-course meal, during which you’ll get one of the most seductive views of the Swan. Tickets are $75. Or take your romantic dinner to the water. Boat Torque is offering a Valentine’s Day cruise for $99. A seafood smorgasbord and bottle of Gloucester Ridge wine will greet you at your table for two.
Millioncino advises you to book now. They were fully booked last year and this year is sure to be a success. Sparkling wine on arrival, a four-course dinner, jazz music, and a rose for the lady. If the big question is popped on the night you may want to head to the Bridal Fair at Burswood, which begins on February 16.
If you order a speciality tin from Tins of Time before February 11 you’ll get free delivery. Log on to www.tinsoftime.com.au to see the great ideas you can send your loved one – you’ll get to enjoy them too!
The Lindt store, the place that sells lots of those delicious round balls of chocolate, has a range of Valentine’s Day treats and will deliver them to CBD offices on February 14. There is a huge range, so just give them a call or drop in and order – but don’t get too tempted.
But for those lads who want to add the personal touch, the home cooking option is the best one. Monza’s head chef Justin Bell has the simplest of pasta dishes, while Star Anise’s David Coomber has an easy-to-make dessert.
Monza: Crab Spaghetti, chilli, garlic and olive oil
This is what you’ll need:
Good splash of oil (25ml).
Small portion of butter (10g).
1 clove garlic – shaved/thinly sliced.
1/2 teaspoon (tsp) red chilli deseeded and finely chopped.
1 tsp pinenuts (lightly roasted).
1/2 tsp currants soaked in OJ and tea.
120g crab meat. good pinch sea salt.
good pinch black cracked pepper.
1/4 of lemon grated rind and juice.
1/4 of a lemon cut into wedges.
50ml fish or veg stock warm.
small handful of parsley.
small handful of sourdough crumbed lightly.
Heat olive oil and butter in pan. Saute garlic, chilli, add crab. Cook quickly and add pine nuts and currants. Add dash warm stock to deglaze. Add cooked pasta and toss. Add sea salt, black pepper, lemon juice and grated rind. Taste-check seasonings. Add parsley and finish with sourdough crumbs. Toss and serve with lemon. Drizzle a little extra virgin olive oil over the pasta.
Star Anise: Date plum sugar tart
Pastry: 500g plain flour, 175g icing sugar, 300g butter, 1.5 eggs or 1 egg and 1 teaspoon water.
Custard: 1 litre cream, 10 egg yolks, 200g dark plum sugar, 500g fresh dates.
Pastry: Combine flour, sugar and butter in a food processor until the mixture resembles bread crumbs. Then add eggs and change food processor to ‘pulse’. Pulse until just combined. Put in a pan and pour rice on top so the pastry doesn’t rise when you cook it. Bake in preheated oven 200°C until golden.
Custard: Reduce oven to 120c. Bring cream and palm sugar to the boil and pour this over lightly beaten eggs and strain mixture through a fine sieve.
To finish: Line base of tart with pitted dates, pour custard and bake until just set. Should take about 40 minutes.