Qantas - - QUISINE -

Walk­ing into this bare-brick, Edi­son bulbfestooned space at prime time is to wit­ness a din­ing room at full flight (and vol­ume). A custom-made char­coal grill and wood­fired oven dom­i­nates the kitchen, while Bren­ton Pyke’s cook­ing draws in­spi­ra­tion from the Mid­dle East. Whether he’s grilling chicken wings and serv­ing them along­side a harissa- and dill-en­riched yo­ghurt or trans­form­ing wood-roasted egg­plant into baba ganoush of a higher or­der, the chef’s en­ergy lev­els are set to high. Skew­ers of smoky cut­tle­fish with a pre­served-lime may­on­naise are typ­i­cal of the pro­ducedriven spe­cials (and you should al­ways ask about the spe­cials). And the wine list? Ex­pect drops from the cel­lars of bou­tique Geographe vi­gnerons.

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