BY CK Lam
My six-day five-night Perth trip in September 2015 sponsored by Tourism Western Australia and organized by Foodsion 食尚 truly allows me to discover more of the city. My series about Perth will be published on a weekly basis, focusing mainly on the plethora of culinary offerings in Perth’s food spots while also touching briefly on the travel attractions and accommodation.
Our group started our dinner outing at Bathers Beach House in Fremantle, Perth. This newly opened beach front restaurant, bar and event venue is situated so close to our accommodation place, Be. Fremantle.
With white tones and stunning seaview overlooking the beach and sea, the beautiful establishment with modern interior design offers a socialising place with delightful relaxing atmosphere.
Bathers Beach House head chef, Ross Tyre, was more than happy to share and describe his menu to us before our meal. He meticulously pointed out that the ingredients used in his kitchen are mainly focused to be locally obtained, such as kangaroo meat from Mahagony Creek, lamb from the South West and grass-fed beef from Gingin.
We kicked things off with The Bathers tasting board and seafood board; both had a little taste of everything and its best to share with a group of friends.
The Bathers tasting board had the entire surface of the board covered with food. There was warm chicken & pistachio terrine, beetroot arancini, cured meat & salamis, marinated olives, vintage cheddar, marinated Tuscan vegetables, pickles, pear & apricot preserve, and charred bread with smoky flavor from the grill.
Fans of seafood will absolutely adore the Bathers seafood board. The dish was put together with a combination of grilled reef fish, soft shell crab as well as steamed mussels, sea salt & pepper squid, oysters Kilpatrick, and grilled banana prawns. We pretty much enjoyed the dish as it offered not only texture but also a balance of lovely seafood flavor.
Do check out the Wednesday offer of this Bathers seafood board. Available for now, the dish for two plus two glasses of Cloudy Bay Sauvignon Blanc cost only $79.
South Australian oysters were prepared in various ways – natural done with shallots and vinegar, kilpatrick done with smokey beer, bbq and bacon, and Japanese with wakame, ponzu and salmon roe. The latter was my favorite of the night.
South Australian oysters
Recommended by Chef Tyre, the scotch fillet satisfied everyone’s meat craving. The 300g grilled fillet with sweet potato chips, confit tomato, grilled field mushroom and buttered spinach come with choice of peppercorn sauce, red wine jus or garlic cream.
The dessert menu serves five items, and from that mouth watering list we chose two items – the sticky date pudding and the vanilla bean panna cotta. While the latter is relatively ordinary in my opinion, the former served alongside salted caramel and armagnac ice cream is an absolute blast and I would highly recommend it at Bathers.
Sticky date pudding and vanilla bean panna cotta
The drinks menu holds large range of liquor, draft taps, and ciders too. Beers come in middies pints; Eagle Bay Kulch and Nail Red Ale are among the craft offerings.
Bathers Beach House is open daily, from 11am till late on weekdays and 8am till late on weekends.
Bathers Beach House
47 Mews Road
Western Australia 6160