Hey Griller – Vic Park

IMG_3175

Hey Griller Menu, Reviews, Photos, Location and Info - Zomato

A new restaurant has hit the Albany Highway strip in Vic Park. Hey Griller serves up some tasty and interesting Asian fusion food. IMG_3167

I headed along to a bloggers dinner at Hey Griller last month. I am always keen to try a new spot and till I received an invite from Hey Griller, I hadn’t heard of them. I don’t visit Vic Park very often and they’d completely flown under my radar. We were treated to an epic three course dinner, share plates for entrée, then my choice of main and dessert. There was so. much. food. Here’s my best dish picks from the night…

It was difficult to choose which share plates to try, many of them sounded absolutely mouth watering! We ordered tasty chicken wings, pork skewers, prawn toast, pork belly mini wraps, grilled squid and chicken karima – a crisp pastry which looked like a toasted sandwich.

For me, the pork skewers, $14, were the stand out of the entrees. The morsels of meat were so tender, nicely seasoned and came with a big cumin flavour hit!IMG_3155

I also loved the grilled squid, $9.50, served smothered in an Asian plum sauce. The delicate squid melted in my mouth.IMG_3172

For main, I was really temped by Hey Griller’s signature flaming steaks. On the menu they are described as being served medium well to well done, which I have to admit put me off ordering it. I’m a medium-rare kinda gal. Instead, I opted for the Salmon, $26. It was a perfectly cooked piece of salmon, on top of sautéed veg and cauliflower puree, finished with a sprinkling of pistachios.IMG_3207

Next to me, Vanessa from Perth Foodie Girls did choose a flaming wagyu tenderloin, $39. I did get rather a lot of food envy when the flaming tenderloin,  arrived. Straight away I could see by the pink meat it was not cooked well done, or even medium. The waitress poured the “HG house made flaming sauce” over the sliced tenderloin and whoosh – it was a flaming steak! I loved the theatre of it.IMG_3188

I was getting very full, but also interested to see what Hey Grillers twist on dessert would be. I devoured the simply stunning chocolate and hazelnut fudge, $12, which was hands down the best dessert of the night! Served in a fairly unassuming cup was a layer of ooey gooey melted marshmallow, when I dug a little deeper I found a rich chocolate and hazelnut fudge and a layer of cake in the base.  It was a decadent dessert and worth every calorie!IMG_3221

Hey Griller is a great little venue and not knowing what to expect, I was impressed with the food. The staff were friendly and helpful. Though I didn’t pay for my meal, I did take note that the prices are reasonable too. Thanks to Owner Hans and his team for a terrific meal.IMG_3152

 

Chophouse – Perth CBD {CLOSED}

IMG_9655

Click to add a blog post for Chophouse on Zomato

Chef and I literally blow in through the front door of Chophouse, from the blustery wind tunnel that is St Georges Terrace. The two story restaurant is a warm haven – full of hearty, meaty smells on a cold winter’s day in the city.IMG_9674

Chophouse, a Sydney based restaurant which has recently opened their second eatery in Perth, is right next to the revamped Cloisters food arcade, in the heart of the CBD.IMG_9677

We’re seated upstairs in the cosy dining room, which has the feel of a bygone time. Downstairs is a bar area and an outside deck which will be perfect for a cheeky after work drink in warmer months.interior

The pleasant service is off to a shaky start, which can be wholly blamed on technology – the iPad isn’t playing ball, so it’s back to the old pen and paper to take our order. Our friendly waiter brings us a selection of freshly baked breads to nibble on – I like the multigrain sourdough.IMG_9652

The wine drinkers are well catered for with an extensive list which has many local, interstate and international wines available from places as far away as Lebanon. Boutique beer is very on-trend and there is also worthy selection of local craft beers, including Eagle Bay and Young Henry.IMG_9663

Chophouse is described as an Australian version of a New York steakhouse. Whilst it’s not in-your-face American, there’s a few subtle nods to its influence on the menu. Chef has a hankering for some dude food and the mac and cheese bombs ($18.90) fit the bill perfectly. Macaroni cheese, made with three cheeses, is crumbed, deep fried and served with a Napolitana sauce, delicious!IMG_9653

I devour the Yellowfin Tuna entrée ($24.50). The exceptionally fresh fish is seared and sits upon a scrumptious avocado and wasabi puree – a tasty combination that should be used more often in my opinion. It is topped with crunchy kohlrabi – a vegetable from the cabbage family.tuna

For main, we eye off the colossal chophouse tomahawk, which has been dry aged for 4-6 weeks. At $10 a kilogram, it would cost about $170 – my bet is that it’s worth splashing out on.

I choose a more conservative beef short rib ($36). The deliciously tender piece of meat practically slides of the bone with a gentle poke from my knife. It is glazed with a sweet and tangy house made barbecue sauce.IMG_9659

The beef fillet ($54.90), served on the bone, is perfectly cooked medium rare and full of flavour – as aged meat should be. Served with a chutney and jus, there is also a choice of accompanying sauces.IMG_9657

As with many upmarket steakhouses, at Chophouse you need to order side dishes, which turns it into quite an expensive meal for two. We share garlic and herb seasonal greens ($9.20), the shoestring fries ($9) and a piping hot cauliflower gratin ($12.90) arrives a few minutes later. It is made with a Gruyère and parmesan béchamel and finished with sourdough crumbs.IMG_9662

With very little room to spare, Chef and I share dessert. We are so glad that we do, as it’s a cracker! The popcorn brittle semifreddo is as good as any dessert gets. A fluffy layer of marshmallow tops the silky semifreddo, which sits on a layer of sponge cake. The popcorn and honeycomb brittle, and a smear of salted caramel sauce give crunch and a salty kick to the dish.semmifreddo

For such a new restaurant, Chophouse has certainly hit the ground running. It is pricy, though the seasonal produce is top notch and cooked to a very high standard. If you are mad about meat you won’t be disappointed with Chophouse.

**First published in the Post newspaper**

At a glance

■ Chophouse

200 St Georges Tce

Perth

Phone 1300 246 748

■ Opening times

Mon -Fri 12pm – 12am

Saturday 6pm- 12am

■ Rating

food 4

service 3

ambience 4

value for money 3

■ style – Steakhouse

■ wine – extensive list, many WA,

Interstate and International wines.

■ Chef – Scott Alfonso

■ Owner – Keystone Group

■ feel – Warm, rustic/industrial interior

■ wheelchair access – yes

■ cost

Entree – $18.90 to $38.90

Mains – $19.90 to $170

Dessert – $6 to $12.90

■ all in all – Friendly service

& marvellous meats. Excellent

desserts certainly not an afterthought.

One for the carnivores!

Samsons Paddock – Mosman Park

IMG_7364

Samsons Paddock on Urbanspoon

My father-in-law, who is also a chef, has a rule – never dine at a brand new restaurant. He recommends giving any new restaurant a good couple of months to iron out the creases and really hit their stride. Despite this, Chef and I dine at newbie “Samsons Paddock” in Mosman Park when it was still finding its feet. It has been open a mere six weeks. We were there to review it for the Post newspaper – something that I absolutely relish.IMG_7370

We’re warmly greeted and given a choice of places to sit, the dining room, outside or in the bar. We choose the long wooden communal table in the bar area. The exposed brick walls and the hanging industrial light fittings look great and there is a real warmth about the space. That warmth is also extended to the outdoor courtyard, where there are red-brick fireplaces and lots of seating scattered with funky, bright cushions. There is blues-y music in the background, which gives the bar a southern American vibe. The interior has that rustic look that so many places do now – but since Sampson’s Paddock is steeped in history – it really works. IMG_7366

In the early 1840s, Lionel Samson purchased the land where the bar now stands for a princely sum of 10 pounds. He farmed the land, the locals nicknamed it “Samson’s Paddock”. It was perfectly positioned on the Fremantle to Perth route – so the entrepreneurial Samson turned Samson’s Paddock into a popular watering hole for both horseman and horse.

IMG_7367The menu is like a novel! It comes in the form of a book. Chapter one is an interesting history of the building. In chapter two, you’ll find the menu, which is designed to share. Chapter three is an extensive and still evolving drinks menu. Sampson’s has a good selection of mainly local wine, including some premium wines available by the glass. There is also an excellent collection of whiskies.IMG_7403

We choose chicken & almond albondigas ($17) from the small plates menu. The chicken meatballs are extremely fragrant. They are sitting in a little dish of Catalan sorfito – a deliciously rich Spanish tomato and onion sauce. Though tasty, I am put-off by finding tiny pieces of cartilage in each ball. It’s a shame, as otherwise it’s great dish – but that stops us from finishing it off.IMG_7382

The char grilled porterhouse tasting board ($59), is fit for any carnivore, with a whopping four different types of steak. The tasting notes advise you to eat the steaks in a particular order – veal, then the grain fed steak, the grass fed and finally the wagu beef. We taste each piece au natural, then add some zesty gremolata to the next piece to see the difference in taste. The veal is tender. There’s a noticeable difference between the grain and grass fed cuts, the grass fed being much stronger in flavour. Of course the wagu is top notch – with a wonderful buttery flavour. On the side are roast veg and hand cut chips. We relish every morsel.IMG_7381

I wouldn’t go so far as to say that the stuffed calamari ($25) is chewy, but the calamari tubes are not as tender as I would have hoped. The spinach stuffing is spot on, as is the mouth-watering combination of creamy blue cheese sauce with mushroom grits.IMG_7377

The saffron panna cotta ($15) is wibbly-wobbly perfection. A big dollop of scrumptious hazelnut ganache sits on top, finished with raspberry jelly. A delectable dessert!IMG_7393

Chef thinks he has died and gone to chocolate heaven as he devours the Mississippi mud pie ($15). A slice of incredibly dense pie is garnished with strawberries and a creamy anglaise, which has a subtle flavour of rosemary.IMG_7389

Though the food isn’t finely tuned yet – the excellent venue makes up for its shortcomings. IMG_7402

Whether you visit Samsons Paddock for share food and drinks or pre-drinks before heading somewhere else for dinner – it is well worth a visit. The restaurant and bar is a welcome addition to the leafy Glyde Street – which is fast becoming a western suburbs foodie destination – also home of the excellent Suburban Table and FUKU Okamese restaurants.IMG_7405

The Leopard Lodge – Carabooda

The Leopard Lodge on Urbanspoon
Diving up the bush lined driveway to The Leopard Lodge, in Perth’s northern suburbs, we could have easily been in an African game reserve. It feels like we’re in the middle of nowhere. We’re 20 minutes’ drive from Joondalup – the African themed lodge is just off Wanneroo Road near to the old Dizzy Lamb Park (from the 1980’s).

The north of Perth is full of ex-pat poms (my parents are pommie so I can say that!). There’s also a lot of South African ex pats in the outer northern suburbs – I know this is a favourite dining spot for a lot of them. Somewhere they can have a Castle Larger, Savanah Dry Cider or even a Pineapple Fanta! We have a few South African friends and it would seem the Leopard Lodge is a haunt of theirs. It’s a steakhouse in the same vein as Hippo Creek.

IMG_1246We step into the dining room, styled like a hunters lodge and see several of our friends at a long table; a few of them had been here before and enjoyed the steaks. The ceiling is tented and there is wildlife everywhere – stuffed of course! I have an impala or springbok (I’m not sure!) looking right down at me, from up in the rafters. The friendly waiter, who enjoys a bit of banter, takes our orders. For entrée we have;

Boerewors ($14) – an African sausage, cut and served with sauce. It was ok, but kindof tasted to me like a regular beef sausage! I wasn’t blown away.=

Escargot (Garlic Snails) – Mrs H was ever so kind to let me try a snail! I actually really enjoyed it. Though I may have been telling myself I was eating a little garlic button mushroom!

The menu was pretty typical of a steakhouse. It is made up mainly of meat of varying cuts and weights; all with a choice of sauces, veg and potatoes. You can make your own combo. There are also vegetarian options and some traditional African dishes like Bobotie, Durban Curry and Zulu Ox Tail Potjie for those that are more adventurous or wanting a taste of home.

IMG_1235Chef and I both had Steaks, since it’s what Leopard Lodge is all about. They were cooked just how we liked and very tasty. The meat is sourced from Harvey. I had a 250g scotchie ($37), with a Monkey Gland (BBQ) sauce. The chips were excellent too. The veg could have done with another 10 minutes in the oven – the roast veggies were a little firm and undercooked. Other than that I enjoyed it.

There is a good wine and beer list – with lots of African options. There’s also quite a range of African spirits I’ve never heard of (Klipdrift brandy, Van Der Hum Tangerine, Cape Velvet Crème etc). I fancy a cocktail and treat myself to a “Sex on the Beach” – oh-er!!! It was delicious and I feel like I had over indulged after I clocked the size of the Banoffi Pie ($10)!

All in all we liked The Leopard Lodge and the friendly and attentive service. It was our first time there, so nice for a change – to  enjoy the home style food and well cooked meat.

 

Nobu

Untitlednnn

Nobu Perth on Urbanspoon

I have to admit – I had a whingey twitter on Twitter about never having plans on Valentine’s Day. Every single Valentines for the last 12 years Chef has worked. I’ve come to accept it really, it’s part and parcel of being married to a chef. This year I actually thought he might have the night off, as Valentine’s Day fell when he usually has his day off. No such luck though. I know Chef wouldn’t have noticed my tweet; besides Facebook, he’s not at all savvy with social media. But later that day he mentioned that he was taking me out for a pre-valentines dinner – at a surprise location! I got my wish after all.

I really love a good surprise. I didn’t even guess where we were heading – not till Chef drove the car past the city and headed towards Crown. Then I guessed we were dining at Nobu! I was so excited, as it was to be our first visit there. Our little bit of Hollywood in Perth. Nobu is owned by celebrity Chef Nobuyuki “Nobu” Matsuhisa and is co-owned by A-list actor Robert De Niro. It seemed like a perfect pick for a romantic occasion too – The Observer rates Nobu as the world’s  “sexiest” restaurant and actress Kate Winslet said about Nobu “it’s heaven on earth and sex on a plate”. Something that also interested me was a quote from Madonna; “You can tell how much fun a city is going to be if Nobu has a restaurant in it.” I always said Perth was fun!! IMG_20140213_182852

Anyhoo, I’ve digressed a tad… We were greeted and seated at the square bar. It has an absolutely stunning light feature; it’s great spot for a pre-dinner drink. I had a delicious cocktail – the Pina Martini ($19). It was Mango Infused Vodka, Peach Liqueur & Pineapple Purée – woweee! It was a fabulous fusion of two classic cocktails. It set the tone for the rest of the evening.20140213_175245Nobu is a high end Japanese fusion restaurant. Traditional Japanese dishes are blended with South American (Peruvian) ingredients. Though the fusion of each dish is so flawless you’d be excused for thinking that coffee, tabouleh etc are from Japan! We were taken through to the Teppanyaki area at the back of the restaurant. Our chef for the night was a real sweetheart (I had a bout of hay fever and he gave me a tissue for my eye). He was friendly, very polite and explained each course on the $120pp menu thoroughly. We had;

o Chilli & Garlic Edamame – a fave of mine 🙂  20140213_180705

o Mix Salad with Matsuhisa Dressing

o Crispy Squid with Salt, Pepper & ChilliIMG_20140213_210051

o Three Varieties of Seasonal Vegetables20140213_185128

o Prawns with Miso Yoghurt & Dry Miso – the Shark Bay prawns were ginormous and full of flavour. 20140213_190731

o Japanese Scallops with Tabouleh Salsa & Chive Oil – again the scallops were huge. The produce used at Nobu is exceptional.20140213_191041

o Black Angus Eye Fillet w Cabbage Roll, Balsamic Teriyaki – cooked with second-perfect timing. Delicious.

20140213_192504

o Beef Fried Rice20140213_193958

o Miso Soup

o Miso Cappuccino – I thought this was just a mousse, but dig a little deeper and there are many wonderful layers hiding underneath!Untitlednn

There wasn’t as much theatre as at our visit to teppanyaki restaurant Fuku. We hardly noticed though. The chef at Nobu was very handy with a spatula and every dish was cooked to perfection. The couple next to us had the $188pp menu and they had similar dishes to us, with some additional courses. They had some premium ingredients like wagu and random things like eel. It looked great, but I was struggling to fit in my rice and dessert, so I was happy with what we chose.IMG_20140213_210203

We both really enjoyed our Valentines dinner at Nobu (and it would seem we were not the only ones celebrating the day early). We’d love to return to Nobu to try the a la carte menu as I have heard so many great things about the miso cod and fish tacos! And hopefully we’ll return sooner rather than later. As Robert De Niro says “Time goes on. So whatever you’re going to do, do it. Do it now. Don’t wait”. And who can argue with that!

Inn Mahogany Creek

IMG_0171

INN Mahogany Creek on Urbanspoon

The service at Inn Mahogany Creek was fabulous. Our waiter was superb – right from the initial phone booking. One of the things that really stood out for me that he interacted with our son “Little Chef”. So many people don’t even acknowledge children when dining out; but he gave him a high five, asked him questions and was generally very welcoming towards us all.IMG_0185This was our first visit to the Inn. I had expected something a little more “old-y world-y” but after a refurb in the last couple of years it’s interior is actually very contemporary. It’s one of the oldest hotels in WA. Though it got pipped to the post for title of the oldest, by just one year, by Guildford’s Rose and Crown. This 186 year old inn has is steeped in history and was even a hideout for the infamous West Australian bushranger Moondyne Joe. He was reportedly captured here after years on the run.

UntitledinnWe sat in one of the very cosy dining rooms – the outdoor area under the trees looked inviting, but it was a hot day.

IMG_0174We were dining with my parents, we ate;

IMG_0176Steak Sandwich ($19) Chef really enjoyed this pub food classic. The steak was perfectly cooked and it came with fresh beetroot relish, tomato, lettuce, Swiss cheese, red onion jam, aioli on toasted ciabatta bread and French fries.

UntitlediinBarramundi ($33) This was a moist and crispy skinned barra, sourced from Cone Bay; north of Broome. Served with fries, salad and gribiche sauce (french-style mayo with capers, herbs etc).

IMG_0180Pork Belly ($35) Beans, braised cabbage, Cauliflower puree, broccolini & red wine jus. My Dad loved this dish – especially the pork belly topped with crunchy crackling!

UntitledinGarlic Prawns ($30 main size) Generally, though I love this dish, I don’t order Garlic Prawns when I’m dining out. When we have a BBQ at home, Chef makes them and they are the bomb! This time, I had my wisdom teeth out a couple of days before, so I was on the lookout for soft food! This fitted the bill perfectly and it was a very tasty dish. The tender prawns, creamy garlic sauce & fragrant rice was all spot on.

We all really enjoyed Inn Mahogany Creek. It’s well worth a visit if you’re in the Mundaring area. Great service and well cooked, quality bistro style food.IMG_0189