Friday 20th March 20 2009: Chapter One Brasserie, which has just reverted to serving lunch. Hooray!
Don't miss out! So what if it's not on the main Subiaco drag? Make that reservation and walk up that end of Hay Street, I promise you will be rewarded with an exceptional dining experience!
My host and dining companion both chose calamari to start but I declined, leaving more room for dessert. I have fond memories of sidling into the then-Aalto's for angel hair followed by cassata; I say sidling because, on my minuscule graduate architect's salary, it was a guilty pleasure! I didn't want anything to distract me from the anticipation of my main course.
I eagerly tucked into my blue manna crab angel hair pasta with tomato sugo while the guys had the rabbit pie and roast chicken. I was in raptures! It was perfect. I can't do Jason Walker's work justice with words, go try for yourself. I talk more than my two dining companions combined and I still finished last (and they both mumbled appreciation of the succulent chicken and tender rabbit in between mouthfuls)! I had also been tempted by the tasting plate and the petit lunch menu...over the meal, I mentally mapped out reservations for three more visits over the next month, with various social excuses!
As I finished the last few mouthfuls, we overheard the next table having a friendly tussle over dessert; two patrons had ordered affogatto, and the ice cream is served simply in martini glasses, with the shots of Frangelico and espresso on the side. One diner was being teased that he had less ice cream, and Hayley Walker good-naturedly brought him a second scoop.
When it came to our turn, I was a quivering mass of indecision. I asked, and Hayley said her favourite was the raspberry and almond tart with licorice ice cream - they make it, that sold me, I loved it! My host told me to stop playing with my food and just damned well eat it. He caught me minutely inspecting the pastry folds and raspberry placement. Both dining companions have Dutch heritage and are big fans of triple salted licorice, so automatically gave props to the flavor. I'm occasionally subjected to licorice by my Dutch Mum-in-law and will normally leave it on the shelf at the candy store; I say, leave those reservations at home and go for it. It's sweet and is delicately flavored, a slightly interesting sage green but nevertheless an intriguing complement to the perfect pastry.
When the desserts were delivered, I trailed off mid-sentence to watch the chocolate fondant (served with their own pistachio ice cream) being prodded with some hesitation. The caution was warranted, as this beautiful, quivering fondant looked like it would explode in chocolate. I asked its owner if he wouldn't mind angling the plate towards me so I could appreciate when a cross section was cut. Oh joy, if only building sections oozed chocolate in AutoCAD...
The company was good fun and lunch was the perfect treat. Each dish was carefully had carefully paired flavors and were presented simply. Hayley's service was impeccable and although it felt like such a shame that there were only two tables that day, it was lovely not having to watch enviously while many plates were marched past us to other tables. I walked back to work in the sunshine, 1) in a mild attempt to appease my conscience and 2) feeling like we three had been party to a clever little Perth secret. I vowed to hop on the Wii Fit the next day to offset the first point. FAIL.
I highly recommend it...I think I've just found my new favorite restaurant...Jameliche, dear ones? Ready when you are!
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