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MORSELS

IT IS Octoberfest every week at Edelweiss Restaurant on the corner of Hay and Milligan streets, Perth.

Edelweiss holds a beer fest every Friday and Saturday featuring authentic live music from yodeller Christa and his band Aramis.

Happy Hour on Friday from 4pm features mulled wine and cheese fondues.

A fine selection of European dishes is available from a lunchtime buffet from Monday to Friday.

Menu highlights include bauernschmaus (a platter for two including roast pork, bratwurst, wiener schnitzel, sauerkraut, dumplings and roast potatoes) and ungarisches rindsgulasch (Hungarian beef goulash with dumplings). The knackwurst and bratwurst with sauerkraut and roast potatoes are highly recomended.

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THE Red Herring in East Fremantle can cater for corporate functions including breakfasts, lunches and dinners, plus sundowners, cocktail parties, product launches, seminars and Christmas celebrations. Groups from 20 to 300 can be accommodated and a private function room is available.

Highlights from the oyster and sushi bar include six oysters in Chinese spoons with Japanese cucumber and sesame seeds and the Japanese entrée plate with sashimi, oysters, prawns, tempura, nori rolls and tataki.

Main courses include grilled fresh pink snapper with prawn colcannon and sauce soubise, and green curry of fresh fish, prawns, clams, mussels, scallops and yabbies served with steamed jasmine rice.

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Subiaco restaurant Bibendum’s Melbourne Cup lunch on November 7 will include a preview of the latest Morrissey’s summer fashions.

The fixed menu will offer a choice of three starters, three main courses and two desserts from the unique, imaginative cuisine.

Entrees at the restaurant include Asian plate of pork-flower bun, Peking duck pancake, Thai fishcake, vegetarian Nori roll and Sang Chow Bow with wasabi and soy dipping sauce.

Main courses include Pink Snapper grilled with citrus rind and sea salt on gourmet potatoes and roasted peppers with a caramelised lime and verjuice dressing, grilled chicken breast marinated in pickled ginger and wasabi, sliced into an Asian vegetable and black cabbage salad with toasted noria sheets and lamb fillet on scented couscous with a spicy lemon and tomato chutney.

The big race will be shown on two big screens and the event will include prizes, raffles, giveaways and sweepstakes. It will start at 11am.

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JACKSON’S Restaurant on Beaufort Street, Highgate, offers a ‘tasting menu’ for $72 or $105 including suggested wines.

The tasting menu begins with duck and potato terrine with walnut dressed salad and cumberland sauce, yabbie gazpacho with tomato, basil and buffalo mozzarella salad, and crab, avocado and green mango salad with crispy pork belly.

This is followed by red-roasted fish fillet with grilled watermelon and pak choy, Amelia Park lamb rack with scallops, ratatouille and aioli, and pepper duck breast with plum and cherry sauce.

The finishing touch is La buche d’affinoise brie and walnut bread, caramelised banana tart with passionfruit ice cream and coffee.

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THE CATERING Institute of Australia has established a Gold Plate to recognise the Caterer of the Year. The inaugural award recognises catering as an equal professional area of hospitality along with restaurants and hotels. Finalists are Beaumonde Catering, WA Turf Club and Heyder & Shears. Winners will be announced on November 20.

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TNT STEAKHOUSE at 96 Beaufort Street, Perth, is holding a Melbourne Cup luncheon for $23.50 per person.

The entrée is a choice of chicken and mushroom vol au vant, beef satay with a spicy peanut sauce, and soup of the day.

Main course choices include barramundi menier (grilled with a lemon butter sauce), sirloin champignon (chargrilled and topped with mushroom sauce), pork spare ribs (served with BBQ sauce), spaghetti bolognaise, and wiener schnitzel (crumbed beef schnitzel chargrilled and served with BBQ or apricot sauce).

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