For New Years this year the bf surprised me with dinner. I knew he had made a reservation however the location was kept secret. It wasnt until we were literally in Kings Park that I guessed we were going to Frasers Restaurant (and yet I was still a little suspicious that I was just getting taken for a little detour on our way). Only when I was sure that Frasers was where we were headed did I allow myself to get excited!! Frasers Restaurant has been one of those places I keep saying I want to go to but I have been waiting for a special occasion. So I was delighted when I found out this was where I would be spending New Years Eve.
Arriving at the restaurant we were greeted and asked whether we would like to go to our tables or whether we would prefer a drink at the bar first. Being quite hungry the bf and I decided we would prefer to be seated however I did appreciate the option. Being a balmy evening in Perth after a very hot day we were happy to be seated in airconditioned comfort inside. As it was New Years Eve there was entertainment – a band was playing – and a 5 course set menu ($120 per head). We had the option of going with the matched wines with our meal ($60 for the matched wines and $120 for the premium wines). The bf decided he would go for the $60 matched wines whilst not being a big drinker I was happy to be designated driver and decided on a Strawberry and Lycee Mocktail.
Strawberry and Lycee Mocktail
The Strawberry and Lycee Mocktail was deliciously refreshing. It was made with lemonade, strawberrys, lycees and mint. I loved scoping out the strawberries and lycees and was so impressed I ordered a second one.
Upon arrival we were served fresh ciabatta bread with butter. The bread was deliciously fresh. The only thing that would have made this bread better would be if it was served warm.
First course promptly arrived. Our first course was heirloom carrots and black olives. This was probably my least favourite dish of the night. It was beautifully presented and surprisingly sweet but I did not like the jelly like texture to it.
Heirloom carrots and black olives
The next dish we were served was the ceviche of kingfish, tomato and cucumber, Peruvian yellow pepper sauce. To be honest when I saw this on the menu I was a little apprehensive. I have not tried ceviche before. To my surprise I loved this dish. The kingfish was fresh and was a perfect portion. I had never heard of Peruvian yellow pepper before, but apparently it is a type of chile pepper commonly grown in Peru. There was only a small amount of it on the plate under the kingfish but enough to give a nice spicy kick to the dish.
Ceviche of kingfish, tomato and cucumber, Peruvian yellow pepper sauce.
Third course was next to arrive – Pemberton marron; white gazpacho, shaved fennel, volcanic black salt. This was my favourite dish of the night. I have never been a huge fan of shelfish but this marron was absolutely stunning. The volcanic black salt was a distinctive favour in this dish and lifted it to another level. Surprisingly rather than being black the salt was a purple-ish colour.
Pemberton marron; white gazpacho, shaved fennel, volcanic black salt
You will have to excuse me for having eating half of my dish (and a few of the others to come before the bf reminded me to take a photo (being new to the blogging game I was not on my game that night).
The next course was the choice course. We had a choice of three mains. I decided on the grilled fillet of dhufish, green peas & mint puree; pea tendrils. I was a tad disappointed with this dish. The fish seemed a little dry (possibly overcooked?). The bf opted for the roast rack of venison; cherries, white asparagus and mustard green; espresso jus. He was impressed with this dish. The other option on the menu was the wagyu fillet; roast beetroot & royal blue potato, horseradish cream.
Dhufish, green peas & mint puree; pea tendrils
Roast rack of venison; cherries, white asparagus and mustard green; espresso jus
I had been looking forward to the next dish all night – the cheese course; Brillat savarin ‘triple cream brie’; grape mostarda, candy walnut & celery leaves. The cheese was perfect; served at room temperature and deliciously creamy and gooey. The candy walnuts were a nice addition to the plate.
Brillat savarin ‘triple cream brie’; grape mostarda, candy walnut & celery leaves
Last course - dessert. A White Chocolate Cheesecake with pistachio and roast peach. The white chocolate cream cheese was smooth and not overly sweet. A delight to eat. The roast peach was a perfect compliment to the cream cheese. My only disappointment with this dish was the lack of cheesecake base. The biscuit buttey base is my favourite part of a cheesecake.
White Chocolate Cheesecake; pistachio & roast peach
Overall our experience at Frasers Restaurant was a memorable one. A lovely way to bring in 2013 and hopefully the beginning of many foodie adventures ahead for the year.
x
