It Just Has To Be Delicious

Archive for March, 2013

Five Bar Beaufort St, Mount Lawley

Last night we wandered around Mount Lawley looking for somewhere to have dinner, and ended up in Five Bar (or is it Bar Five?). I like this bar, I have had a pre-dinner drink in here before and the bar food looked interesting and appetising, so thought we would give it a try. They also have a nice wide selection of beers, wines and spirits.

I love the bars around Mount Lawley – you can fit right in no matter how old you are, how dressed up you are, there are tables of casually dressed seniors sitting comfortably amongst tables of giggling model lookalikes, along with surfer dudes that look like they have stepped off the beach, and dating couples occupying quiet corners. Some visitors enter quietly, others sashay in as if on a catwalk, but it all seems to work and fit with the ‘anything goes’ comfortable vibe of the area.

Five Bar Menu, Reviews, Photos, Location and Info - Zomato

We sat in a comfy chair and ordered some tapas style dishes from the menu. You can also order meat and cheese platters and larger meals, but we fancied a selection of smaller items.

Table number playing card

Table number playing card

When your order is taken they give you a playing card for a table number which is quite quirky (like Sayers – they give you an alphabet character).

Mixed meat terrine

Mixed meat terrine

I loved the mixed meat terrine. It tasted like Christmas in a mouthful – chicken, pork and turkey, with a lovely citrus chutney – I wished we had more bread to accompany it though.

Steak Tartare

Steak Tartare

This dish was the star of the meal – perfectly shredded raw beef with egg, horseradish and red onion. The horseradish was ‘proper’ horseradish – nice and punchy, not the mild creamy version that is so often used. Whole dish perfectly executed. Again we could have done with more bread. I would happily have this dish again.

Chorizo with capsicum

Chorizo with capsicum

The chorizo in this dish was very very strongly flavoured. The capsicums were nicely cooked and went well with the chorizo, but the overall flavour was too strong and overpowering. I would give this a miss next time.

Chips with curry aoili

Chips with curry aoili

Chips don’t get much better than this.

Will I be going back to Five Bar? Yes I will, I won’t choose the chorizos again, but I know that I will get a very satisfying meal. Looking forward to trying other items from the menu when I go back – the goat balls looked interesting.

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Char kway teow

Char kway teow

Char kway teow

If you have leftover chicken or some veggies to use up, there’s nothing easier than char kway teow for a quick supper.

You will need some flat rice noodles (pad thai noodles) and some beansprouts – I tend to use the dry ones and allow 75g dry weight per person, but you can use the ready softened ones if you like.

1. Boil the kettle, and soak the dry noodles in a bowl in boiling hot water – they will take about 5 minutes to soften – test them regularly and drain them in a colander when they are done to your liking.

2. Peel and chop a clove of garlic, slice a small onion, and any other veggies that you may have handy – you can slice mushrooms, tomatoes, capsicum, chilli, carrot etc. most veggies will work as long as you slice them small enough to cook quickly.

3. If you have some leftover roast chicken, slice that too, you can also use prawns – I think that raw tiger prawns work best, each prawn chopped into 3 or 4 pieces. I also add sliced chinese sausage to mine, but you don’t have to if you can’t find any.

4. Heat some oil in a wok – use peanut or canola oil because they will not add flavour. Fry the onion and garlic for a few minutes, then add vegetables in order of hardness – harder veggies first (like carrot and capsicum), squishier veggies last (like tomato and beansprouts).

5. If you like it spicy, add a generous dollop of chilli paste while you are cooking the veggies.

6. Add the leftover chicken or prawns. Add two to three tablespoons of ketjap manis (thick sweet soya sauce), and a squeeze of lime. Now add the drained noodles and stir fry, coating the noodles in the sauce.

7. Garnish with some crispy onions. Nice.

 

India Cottage Clarkson

It’s not easy to find a nice curry restaurant in Perth. My personal favourite has always been Shehnai in Ocean Reef, and I have tried lots of recommended restaurants in Perth City but tend to find that they are either bland or the spices are too raw due to undercooking. India Cottage in Clarkson is a pleasant surprise – the curries similar to the UK style curries. I found the naan was cooked perfectly and each curry that we ordered was individually flavoured (didn’t taste like they were made with the same sauce). The rice portion was huge – a portion for one will serve two people.

The wait staff were also really nice and smiley. I will definitely be paying a return visit.

India Cottage Menu, Reviews, Photos, Location and Info - Zomato

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Vegetable naan

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Tarka dhal

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Prawn jalfrezi

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Chicken dhansak

Veggie samosas

Veggie samosas

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