Securing a table at the uber-popular Odyssea is difficult. I had to forget dining on a weekend, which were fully booked for two weeks. Plan B, an early weeknight dinner, was the easiest option.
Odyssea is one of Perth’s rare absolute beachfront restaurants. We are welcomed into the airy coastal restaurant and taken out to a table on the expansive decked veranda, overlooking the park and ocean. Our waiter is pleasant – though a little green. On his second visit to our table he offers us water. After a quite a wait, I resort to ushering a waitress over to bring us a carafe of tap water.
The bottled wines on the extensive wine list are sorted under headings like “structured with a bit of fruit”, “delicate and light” and “zesty and crispy”. I choose a Swinney Tirra Lirra white riesling pinot gris gewürztraminer, which apart from being quite the mouthful, is an enjoyable fruity drop.
Colourful language comes from the boisterous table next to us. We’re not precious, though there’s a time and a place – 5.30pm on a Monday is not it. We try to ignore them as we tuck into our entrees.
I’ve observed a trend in several Perth restaurants covering their food in leafy greens. I literally had to dig through the mound of rocket to find the prosciutto di Parma, goat’s curd and pickled figs, $16, hiding underneath. Figs are pretty, they should be the star attraction on the plate. The porky prosciutto works well with the spicy balsamic pickled figs. It’s a tasty starter.
Chef enjoys the WA beer battered snapper, $18. Three soft tortillas are served on a plank, with perfectly crisp battered fish on a chipotle aioli, topped with watercress and preserved lemon.
Little Chef also savours a generous kids portion of fish and chips, $10.
The rowdy table is still at it. Six year old Little Chef pipes up “those people are saying naughty words”. Chef politely asks them to tone it down, which is met with al lot of eye rolling and they carry on.
What takes the cake is, sitting at the table are hospitality workers and a prominent Perth Chef-Restauranteur. I bet they don’t carry on like that in their own restaurants. They are certainly not a reflection on Odyssea’s other diners – who appear happy and well behaved.
On request, a waiter happily moves us. Though quieter, we’re disappointed to leave our plum spot on the balcony. It is shaping up to be a spectacular pink sunset. The indoor dining room has great views, though unfortunately we are sat at the table by the bar, behind frosted glass.
Chef has high hopes for the grain fed Harvey Beef scotch fillet, $39. It’s 300g of flavoursome meaty goodness. Served perfectly medium-rare and nicely charred with a béarnaise sauce and a healthy red quinoa and watercress salad.
I relish the tender Korean spiced pork belly, $31, full of smoky Asian BBQ flavour. Topped with a fresh salad of cucumber kimchi, coriander and blood plums, it’s a cracking main.
The sunset is stunning – I pop out onto the balcony to have a proper look. When I return, our peanut butter parfait, $12 is sitting on the table. It’s a dessert of rich, nutty flavours, smooth dark chocolate and a crisp peanut brittle nougatine.
We ask for the bill and wait a couple of minutes. Little Chef and I leave Chef to settle the bill and go for a walk to the viewing spot above the surf club. When we return, Chef is still patiently waiting at the table. In the end we go up to the waiters station and pay there.
With a few forgetful moments by the wait staff and the disruptive table next to us, our experience of Odyssea is quite disjointed. If you take the table move out of the equation, overall we’re happy with our dinner at Odyssea, where the view doesn’t overshadow the well-cooked menu full of foodie favourites and some surprises too.
At a glance
187 Challenger Parade
Phone 9385 7979
■ Opening times
7 days – 7am till late
value for money 4
■ style – Modern Australian
■ wine – An extensive wine
list brimming with local
and international labels
■ Chef – Alan Spagnolo
■ Owner – Fabio Hupfer
■ feel – coastal chic
■ wheelchair access – yes
Entree – $3 to $23
Mains – $23 to $39
Dessert – $12 to $26
■ all in all – a stunning venue with
view to match. Reasonably priced
menu. Well-cooked and delicious food.