Bistro à Table

WHY GO

Tucked away in Section 17, this classy and cosy restaurant presents among the finest of modern French cuisine.

WHAT TO ORDER

Two dégustation menus are offered as are occasional special menus. Each dish is visually stimulating with the smoked foie gras plus cotton candy and mushroom powder being a great entrée. The perfectly cooked foie gras is accompanied by two little sweet balls of candy floss, which mellow the creamy fattiness of the duck liver. The truffled ricotta with honey and beef consommé has a similar yin and yang flavour profile and a plump parcel of flavoursome ricotta.

One of the more interesting mains is the saddle of rabbit with deep-fried rillettes yam puff. This is very flavoursome with lots of different but complementary taste profiles. Accompanied by a green tea hollandaise sauce, the Margaret River Black Angus tenderloin is cooked to a perfect tenderness.

Order the Mindscrew of sugarless pineapple roulade with Sarawakian pink pepper tuile, green apple ice-cream and mango purée to appreciate the different taste sensations. It starts with sucking on a ‘miracle lozenge’ of an African plant extract that coats the tongue with miraculin, which has the ability to turn sour food into sweet bites. This means that the sugarless pineapple becomes sweeter as does the savoury flavour of the pepper tuile.