We visit Inn Ma­hogany Creek

Avon Valley Gazette - - FRONT PAGE - Sarah Brookes

INN Ma­hogany Creek is one of my favourite haunts.

Partly be­cause when­ever I have a han­ker­ing for pate, the Inn hits the spot with its duck liver par­fait served with a gor­geous red onion jam, pick­led veg and charred bread.

Built in the 1800s as a homey way­side inn for weary trav­ellers to rest and dine, the Inn has a colour­ful his­tory.

It’s the site where the in­fa­mous bushranger Moon­dyne Joe was re­port­edly cap­tured and it is be­lieved his ghost still haunts the premises.

It was a crisp au­tumn evening when I took my nanna along for a feed. Left to her own de­vices, Nan would sur­vive pri­mar­ily on a diet of hot but­tery toast and co­pi­ous cups of tea, so she needs a de­cent feed ev­ery now and then or she’d waste away.

As we walked into the Inn on a Fri­day evening there was a buzz in the air, with live mu­sic and cosy open fires tak­ing the chill off.

We got the evening started by shar­ing the prawn br­uschetta and a glass of Truf­fle Hill mer­lot.

The cia­batta bread was topped with a gen­er­ous serv­ing of plump prawns, av­o­cado, chunky salsa, fen­nel and creme fraiche. A won­der­fully fresh twist on the tra­di­tional recipe.

For mains I opted for the north­west barramundi. It was a real catch. The fish was cooked to per­fec­tion with a crispy skin and served on a bed of creamy pump­kin puree, golden pa­prika and parme­san roasted potato wedges and a vi­brant car­rot and herb salad.

The nosh braised lamb pie hit the spot with my nan, served with mash, parsnip, chips, greens and gravy.

The Inn prides it­self on sourc­ing the high­est- qual­ity pro­duce the area has to of­fer, from mar­ron to aged grass- fed beef, to as­para­gus, oils, fruits and olives.

Its herb gar­den also adds a lit­tle ex­tra flavour to each dish.

Man­ager Boni­fa­cio Napoli­tano charm­ingly twisted our arms into shar­ing the sticky date pud­ding. Ac­com­pa­nied with vanilla ice cream and tof­fee sauce, it was the per­fect win­try com­fort food.

The sea­sonal menu fea­tures an ar­ray of dishes to share or to start with, as well as pub clas­sics and veg­e­tar­ian op­tions and a great spe­cials list.

The venue has been beau­ti­fully re­stored with a mix of old and new that re­tains the charm of its his­toric ori­gins.

Wed­nes­day night is surf and turf ($ 29), Thurs­day night is ribs ($ 20), on Satur­days kids can eat for just $ 10 and Sun­days you can score a parmi and pint for just $ 20.

When it comes to drinks, the Inn has an im­pres­sive range of in­ter­est­ing lo­cal wines and lo­cal beers on tap.

Less than 35km from the city, the Inn is a quiet get­away from the hus­tle and bus­tle of Perth and on the doorstep of a host of sights and ac­tiv­i­ties in the Hills, in­clud­ing its fair share of haunted places.

Pic­ture: David Baylis www. com­mu­ni­typix. com. au d482303

Inn Ma­hogany Creek venue man­ager Boni­fa­cio Napoli­tano, ex­ec­u­tive chef Ross Booth and di­rec­tor Ke­pler Weber.

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