CBD Restaurant & Bar in Rydges Perth has a winning business lunch menu.This month, entrée selections include flaked ocean trout salad with rocket, globe artichokes, avocado and chive dressing; creamy eggplant, cannelini bean and ricotta soup; and white
CBD Restaurant & Bar in Rydges Perth has a winning business lunch menu.
This month, entrée selections include flaked ocean trout salad with rocket, globe artichokes, avocado and chive dressing; creamy eggplant, cannelini bean and ricotta soup; and whitebait fritters with slivered barramundi, eggplant wafers and lemon parsley oil.
Main course selections include roasted quail with sage, celery and blood orange; corn-fed chicken breast with smokey bacon, raddichio, red wine and rosemary risotto; and blackened pork medallions with wild mushrooms, udon noodles and a thyme broth.
Pasta choices include buttered fettucine with seared scallops and chilli; ricotta, sweet potato and basil agnolotti with crisp Italian sausage, wild mushrooms and basil oil; and chicken linguini with asparagus, mushrooms and garlic cream. Gourmet pizzas are available.
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THE GRAPESKIN Wine Bar and Cellar, next to the Brass Monkey in Northbridge, serves more than 50 wines by the glass and more than 300 different wines by the bottle.
General manager Clive Fentum said more than 60 per cent of the Grapeskin’s wines came from WA.
There will also be areas in the bottle shop dedicated to wines from the rest of the New World.
“We will be holding wine information and appreciation classes and wine tastings,” Mr Fentum said.
A tapas and gourmet pizza menu will change weekly, as well as “the famous five”, a selection of quick and easy bar meals.
This month, pizza varieties include garlic prawns and brie cheese; char sui pork, roast onion, apple and cheddar; kalamata, artichoke, pumpkin and goat’s curd; and Thai spiced emu, fresh coconut, coriander, basil and tomato.
Tapas choices include duck and Chinese mushroom spring rolls; venison satay with sweet peanut sauce; and chilli salted cuttle fish.
* * *
JOHNNY Tansawa and his culinary team at Tansawa Tei Japanese Restaurant on the corner of James and Shenton streets, Northbridge, have turned sushi rolls into an high art form.
The tobiko California maki (mayonnaise, egg omelette, prawn roll coated with flying fish roe) and ebi tempura maki (prawn, mayonnaise, avocado roll coated with sesame seed) is highly recommended. For those wanting to try a little bit of everything, the maki-zushi offers a wide variety of ingredients rolled in vinegared rice and “nori” seaweed, while the sashimi moriawase is a special assortment of sliced raw fish.
For business lunches, try the Tansawa Tei bento, which includes assorted sashimi, tempura, and tori no karaage (bite-sized pieces of chicken marinated in sake and soy sauce, tossed in seasoned flour and lightly deep fried). The set also includes tsukidashi, tsukimono (Japanese pickles), miso soup, rice, Japanese tea and salad.
* * *
THE Penguin Good Australian Wine Guide has just been released.
More than 1,000 red, white, fortified and sparkling new wines are rated for quality and value. The book contains all the information needed to select the right wines and to establish a cellar.
It also includes the Australian Wine List of the Year awards, and the winner of the Penguin Wine of the Year is revealed.
Expert advice is provided on decanting, identifying prime vintages, food suggestions and tasting notes on a selection of New Zealand wines.
* * *
FRIENDS Restaurant in the Hyatt Centre will hold a Moet and Chandon dinner on October 18 from 7pm.
Diners will enjoy a luxuriant four-course dinner hosted by Moet and Chandon ambassador Mark Dorrell and prepared by Gold Plate Award-winner and former Chef of the Year Gwenael Lesle.
The dinner will be complemented by four Moet and Chandon wines: brut imperial, reserve imperiale, brut rose and vintage 1993.
* * *
CAFÉ Toulouse on Avion Way, Claremont, offers traditional French “comfort food” dinners and gourmet baguettes for lunch.
Entrée selections include champignon farcis (field mushrooms stuffed with garlic and herb butter), aubergines St Michel (layers of eggplant filled with cheese and basil, lightly pan-fried, served with tomato and basil salad), and gratin de poisson (oven-baked fish with a cheesy mornay sauce).
Main course selections include petit gigot d’agneau (braised lamb shanks with onions and rosemary, served with mashed potatoes), coq au vin (chicken cooked in red wine, mushrooms, bacon and onions, served with puff pastry) and tournedos rossini (veal medallions topped with pate served on toast with demi-glace and vegetables.
This month, entrée selections include flaked ocean trout salad with rocket, globe artichokes, avocado and chive dressing; creamy eggplant, cannelini bean and ricotta soup; and whitebait fritters with slivered barramundi, eggplant wafers and lemon parsley oil.
Main course selections include roasted quail with sage, celery and blood orange; corn-fed chicken breast with smokey bacon, raddichio, red wine and rosemary risotto; and blackened pork medallions with wild mushrooms, udon noodles and a thyme broth.
Pasta choices include buttered fettucine with seared scallops and chilli; ricotta, sweet potato and basil agnolotti with crisp Italian sausage, wild mushrooms and basil oil; and chicken linguini with asparagus, mushrooms and garlic cream. Gourmet pizzas are available.
* * *
THE GRAPESKIN Wine Bar and Cellar, next to the Brass Monkey in Northbridge, serves more than 50 wines by the glass and more than 300 different wines by the bottle.
General manager Clive Fentum said more than 60 per cent of the Grapeskin’s wines came from WA.
There will also be areas in the bottle shop dedicated to wines from the rest of the New World.
“We will be holding wine information and appreciation classes and wine tastings,” Mr Fentum said.
A tapas and gourmet pizza menu will change weekly, as well as “the famous five”, a selection of quick and easy bar meals.
This month, pizza varieties include garlic prawns and brie cheese; char sui pork, roast onion, apple and cheddar; kalamata, artichoke, pumpkin and goat’s curd; and Thai spiced emu, fresh coconut, coriander, basil and tomato.
Tapas choices include duck and Chinese mushroom spring rolls; venison satay with sweet peanut sauce; and chilli salted cuttle fish.
* * *
JOHNNY Tansawa and his culinary team at Tansawa Tei Japanese Restaurant on the corner of James and Shenton streets, Northbridge, have turned sushi rolls into an high art form.
The tobiko California maki (mayonnaise, egg omelette, prawn roll coated with flying fish roe) and ebi tempura maki (prawn, mayonnaise, avocado roll coated with sesame seed) is highly recommended. For those wanting to try a little bit of everything, the maki-zushi offers a wide variety of ingredients rolled in vinegared rice and “nori” seaweed, while the sashimi moriawase is a special assortment of sliced raw fish.
For business lunches, try the Tansawa Tei bento, which includes assorted sashimi, tempura, and tori no karaage (bite-sized pieces of chicken marinated in sake and soy sauce, tossed in seasoned flour and lightly deep fried). The set also includes tsukidashi, tsukimono (Japanese pickles), miso soup, rice, Japanese tea and salad.
* * *
THE Penguin Good Australian Wine Guide has just been released.
More than 1,000 red, white, fortified and sparkling new wines are rated for quality and value. The book contains all the information needed to select the right wines and to establish a cellar.
It also includes the Australian Wine List of the Year awards, and the winner of the Penguin Wine of the Year is revealed.
Expert advice is provided on decanting, identifying prime vintages, food suggestions and tasting notes on a selection of New Zealand wines.
* * *
FRIENDS Restaurant in the Hyatt Centre will hold a Moet and Chandon dinner on October 18 from 7pm.
Diners will enjoy a luxuriant four-course dinner hosted by Moet and Chandon ambassador Mark Dorrell and prepared by Gold Plate Award-winner and former Chef of the Year Gwenael Lesle.
The dinner will be complemented by four Moet and Chandon wines: brut imperial, reserve imperiale, brut rose and vintage 1993.
* * *
CAFÉ Toulouse on Avion Way, Claremont, offers traditional French “comfort food” dinners and gourmet baguettes for lunch.
Entrée selections include champignon farcis (field mushrooms stuffed with garlic and herb butter), aubergines St Michel (layers of eggplant filled with cheese and basil, lightly pan-fried, served with tomato and basil salad), and gratin de poisson (oven-baked fish with a cheesy mornay sauce).
Main course selections include petit gigot d’agneau (braised lamb shanks with onions and rosemary, served with mashed potatoes), coq au vin (chicken cooked in red wine, mushrooms, bacon and onions, served with puff pastry) and tournedos rossini (veal medallions topped with pate served on toast with demi-glace and vegetables.
