The Quarter on Hay
It's the last supper.
Well, that's what Jeremy's calling it since I'm getting my wisdom teeth out tomorrow and we know that this will be my last normal meal for a couple weeks while I'm recuperating. We had planned on going to Andaluz since it's been on our wish lists forever but we've never made it down. So we set out there, finding parking straight away for free on the street (hurrah!) and entering the fray of after works drinks.
However when we made our presence known to one of the service staff and asked how long for a table, his over the top sarcasm in reference to the other million people waiting was sending us off to a bad place. I quote, "I don't have a crystal ball to tell you, it could be five minutes or it could be ninety. If I had that crystal ball I wouldn't be here..." and on it went. So needless to say we didn't see any point in sticking around in a place where I hear the food is impeccable, but I'm already thinking that the service, is not.
We tossed up a couple other places nearby and not so much. But then it struck home, we'd been meaning to go for awhile since my friend Linda gave their pork belly rave reviews, and we weren't far away. Off to the Quarter on Hay we went. I already knew I was going to be ordering that pork since she spoke so highly of it:
The first thing that strikes you when you walk into this establishment is the decor. It's beautiful. Dark colours and impeccable interior design makes it flawless, professional and yet somehow cosy at the same time. I particularly like the gothic kickback with the inky black candelabras scattered throughout the venue with twisted, melting beige candles flickering in the dim light.
The Quarter on Hay has a French theme throughout it's menu without being over the top. It's not a French restaurant, but you can see that there is definitely an influence infused into many of the meal offerings.
Jeremy and I (starving after our detour to Andaluz) peruse the menu eagerly. We're definitely in the mood for a couple courses tonight, especially since we're at a new place we haven't eaten at before. Everything on this list is begging to be ordered. It's detailed enough descriptions to get you excited and stumped on what you should choose for your meal. But eventually we come to a conclusion and the lovely, friendly waitress whisks our orders off to the kitchen. I have to say, this is already u-turned what started off as a bad night.
While we're waiting for our entrees, something unexpected happened. It's happened to me maybe twice in my life before... we were given a complimentary amuse bouche. First off, anything free is always appreciated. But on a less greedy note, it is something that smart restaurants should really apply. It's the perfect way to start off a night of dining, and it gets the customer on side immediately. The cost is minimal since it's such a small portion and this can be worked into the overall charges on the menu. Yes, I am a big fan of The Quarter on Hay already.
Especially when I discover what the dish is. A creamy pea soup with shaved chocolate on top for texture and added sweetness.
It's actually my first time trying pea soup and I have to admit, it's phenomenal. Silky smooth and perfectly seasoned. It's warming on this winter's night and it sends instant plans in my mind to learn how to cook this dish for my next two weeks on liquids and soft foods. I'm actually quite disappointed when I get to the end of the cup, I could have literally eaten that for my entire meal it was so great.
It isn't long before our entrees come out though and the amuse bouche has kickstarted my appetite. Jeremy's entree of crab and smoked salmon tian looks amazing. It has a tomato and fennel salad with a chardonnay and tarragon dressing ($19).
While I'm more of a sashimi salmon person, his favourite style for this fish is smoked so he's already in his element. It's a different dish to what he would normally order but it tastes beautiful. It's fresh and vibrant and sings in your mouth from one bite. The dressing is not overpowering like some wine based ones can be. It's utterly delicate and somehow innocent.
It's the complete utter spectrum to mine, the brandy chicken mousse de foie with chilli onion jam and toasted brioche ($18).
Mine was hearty (though it may not look it) and stunningly enticing. It's sinful in the creaminess of the mousse and the sweetness of the jam. One bite in and I'm hooked. Luckily for Jeremy this is a pretty generous serving for me since I rarely eat bread so he gets to share in half of it with me. But god it is so good. The brandy chicken mousse is softer than pate, it spreads on thickly and has this wonderful richness as expected. But then when you add on some slivers of that gorgeous chilli onion jam, it sends my tastebuds off in a completely different direction. It's an innovative kickback to an old world dish.
Our mains come not long after the dishes have been cleared and our water glasses are kept topped up at a nice full level for the entire meal which is a testament to the service the staff here provide. For my main, as expected I have gone for the pork belly (shown at the start of this blog entry). It is everything I thought it would be and more. It's a slow cooked pork belly with a crispy, thick square of crackling on top. The decent sized cut of meat sits atop creamed cabbage and bacon and next to a mound of caramelised apples with apple and raisin puree, and calvados jus ($37).
It's an utterly generous and impressive meal laid out before me. I am so excited.
The pork belly is soft and pulls away with just the slightest tug of my fork. It's not as salty as most pork bellies and I find this refreshing. The pork crackling it obscenely good, it requires a bite straight away and it crunches happily in my mouth with every chewing motion.
The apple and raisin puree sits aside the meat with two lovely chunks of caramelised apple. They're sweet and the perfect accompaniment for the pork. As is that incredible creamed cabbage and bacon that is hidden underneath. It's salty and decadent and swims around my board (plate) enticingly. This is a very well thought of and executed dish. Easily one of the best pork bellies I've had.
Well, that's what Jeremy's calling it since I'm getting my wisdom teeth out tomorrow and we know that this will be my last normal meal for a couple weeks while I'm recuperating. We had planned on going to Andaluz since it's been on our wish lists forever but we've never made it down. So we set out there, finding parking straight away for free on the street (hurrah!) and entering the fray of after works drinks.
However when we made our presence known to one of the service staff and asked how long for a table, his over the top sarcasm in reference to the other million people waiting was sending us off to a bad place. I quote, "I don't have a crystal ball to tell you, it could be five minutes or it could be ninety. If I had that crystal ball I wouldn't be here..." and on it went. So needless to say we didn't see any point in sticking around in a place where I hear the food is impeccable, but I'm already thinking that the service, is not.
We tossed up a couple other places nearby and not so much. But then it struck home, we'd been meaning to go for awhile since my friend Linda gave their pork belly rave reviews, and we weren't far away. Off to the Quarter on Hay we went. I already knew I was going to be ordering that pork since she spoke so highly of it:
Pork belly
The first thing that strikes you when you walk into this establishment is the decor. It's beautiful. Dark colours and impeccable interior design makes it flawless, professional and yet somehow cosy at the same time. I particularly like the gothic kickback with the inky black candelabras scattered throughout the venue with twisted, melting beige candles flickering in the dim light.
The Quarter on Hay has a French theme throughout it's menu without being over the top. It's not a French restaurant, but you can see that there is definitely an influence infused into many of the meal offerings.
Jeremy and I (starving after our detour to Andaluz) peruse the menu eagerly. We're definitely in the mood for a couple courses tonight, especially since we're at a new place we haven't eaten at before. Everything on this list is begging to be ordered. It's detailed enough descriptions to get you excited and stumped on what you should choose for your meal. But eventually we come to a conclusion and the lovely, friendly waitress whisks our orders off to the kitchen. I have to say, this is already u-turned what started off as a bad night.
While we're waiting for our entrees, something unexpected happened. It's happened to me maybe twice in my life before... we were given a complimentary amuse bouche. First off, anything free is always appreciated. But on a less greedy note, it is something that smart restaurants should really apply. It's the perfect way to start off a night of dining, and it gets the customer on side immediately. The cost is minimal since it's such a small portion and this can be worked into the overall charges on the menu. Yes, I am a big fan of The Quarter on Hay already.
Especially when I discover what the dish is. A creamy pea soup with shaved chocolate on top for texture and added sweetness.
Pea soup with shaved chocolate
It's actually my first time trying pea soup and I have to admit, it's phenomenal. Silky smooth and perfectly seasoned. It's warming on this winter's night and it sends instant plans in my mind to learn how to cook this dish for my next two weeks on liquids and soft foods. I'm actually quite disappointed when I get to the end of the cup, I could have literally eaten that for my entire meal it was so great.
It isn't long before our entrees come out though and the amuse bouche has kickstarted my appetite. Jeremy's entree of crab and smoked salmon tian looks amazing. It has a tomato and fennel salad with a chardonnay and tarragon dressing ($19).
Crab and smoked salmon tian
While I'm more of a sashimi salmon person, his favourite style for this fish is smoked so he's already in his element. It's a different dish to what he would normally order but it tastes beautiful. It's fresh and vibrant and sings in your mouth from one bite. The dressing is not overpowering like some wine based ones can be. It's utterly delicate and somehow innocent.
It's the complete utter spectrum to mine, the brandy chicken mousse de foie with chilli onion jam and toasted brioche ($18).
Brandy chicken mousse
Mine was hearty (though it may not look it) and stunningly enticing. It's sinful in the creaminess of the mousse and the sweetness of the jam. One bite in and I'm hooked. Luckily for Jeremy this is a pretty generous serving for me since I rarely eat bread so he gets to share in half of it with me. But god it is so good. The brandy chicken mousse is softer than pate, it spreads on thickly and has this wonderful richness as expected. But then when you add on some slivers of that gorgeous chilli onion jam, it sends my tastebuds off in a completely different direction. It's an innovative kickback to an old world dish.
Our mains come not long after the dishes have been cleared and our water glasses are kept topped up at a nice full level for the entire meal which is a testament to the service the staff here provide. For my main, as expected I have gone for the pork belly (shown at the start of this blog entry). It is everything I thought it would be and more. It's a slow cooked pork belly with a crispy, thick square of crackling on top. The decent sized cut of meat sits atop creamed cabbage and bacon and next to a mound of caramelised apples with apple and raisin puree, and calvados jus ($37).
It's an utterly generous and impressive meal laid out before me. I am so excited.
The pork belly is soft and pulls away with just the slightest tug of my fork. It's not as salty as most pork bellies and I find this refreshing. The pork crackling it obscenely good, it requires a bite straight away and it crunches happily in my mouth with every chewing motion.
The apple and raisin puree sits aside the meat with two lovely chunks of caramelised apple. They're sweet and the perfect accompaniment for the pork. As is that incredible creamed cabbage and bacon that is hidden underneath. It's salty and decadent and swims around my board (plate) enticingly. This is a very well thought of and executed dish. Easily one of the best pork bellies I've had.
Jeremy's gone for the roast fillet of beef, which comes with a rosti potato, goats cheese and horseradish mousse, roast shallot and pedro ximinez sauce ($44).
Roast fillet of beef
Without exaggerating at all, it is literally one of the best pieces of beef I have ever tried. Cooked rare (as per his direction which pleased me to no end), it is seared on the outside and has been rested like a good steak should. The meat is tender and cuts away like butter; soaking up that beautiful sauce like a dark temptress. It's already so impressive but then there's that mousse wobbling to one side.
My god. In comes my food envy. The goats cheese is the dominant flavour here to my liking, but there is that lovely horseradish flavour that kicks in on the back on your tongue afterwards. It's soft and supple and adds a new dimension to the dish overall. It's easily the dish of the day and after every other wowing us, that is saying something!
Unfortunately our two and a half courses have left us too full for a proper dessert so we take our leave not long after. But if they are anything like the food we did try, I bet they're fantastic.
The Quarter on Hay was utterly unexpectedly brilliant. It's not just great flavours and ingredients, it's smart and progressive techniques in the kitchen. It's ingredients paired together like they should be but with an elegant twist. I know I will be back, and I will be recommending this to everyone I know.
It was the perfect way to bow out of my eating game until I'm restored to my normally hungry self.
Oh yes, and the cherry on top of this sundae of a meal... it's on the Perth Entertainment Card under the gold section. Hooray, hooray, happy day.
For more information on The Quarter on Hay visit their website or view their menu online.
My god. In comes my food envy. The goats cheese is the dominant flavour here to my liking, but there is that lovely horseradish flavour that kicks in on the back on your tongue afterwards. It's soft and supple and adds a new dimension to the dish overall. It's easily the dish of the day and after every other wowing us, that is saying something!
Unfortunately our two and a half courses have left us too full for a proper dessert so we take our leave not long after. But if they are anything like the food we did try, I bet they're fantastic.
The Quarter on Hay was utterly unexpectedly brilliant. It's not just great flavours and ingredients, it's smart and progressive techniques in the kitchen. It's ingredients paired together like they should be but with an elegant twist. I know I will be back, and I will be recommending this to everyone I know.
It was the perfect way to bow out of my eating game until I'm restored to my normally hungry self.
Oh yes, and the cherry on top of this sundae of a meal... it's on the Perth Entertainment Card under the gold section. Hooray, hooray, happy day.
For more information on The Quarter on Hay visit their website or view their menu online.
0 comments: