We left work at 5pm on Friday for the 2 and a half hour drive from Perth to Dunsborough. As predicted it was a battle through traffic for the first 45 kms. As we would be reaching our destination at 8:30pm I had figured our only option would be pub ‘3 Bears’ which we normally end up at for some pub grub. I perused trip advisor though and came across some great reviews for “Piari & Co”. They were booked out but had a booking available at 830pm which worked out splendidly. It ended up being the best decision this year. The food was incredible, as Kristian said “it was like they had taken flavours that you’re used to and elevated them into to the best version of themselves”. They have one of those menus that is difficult to order from as you want to try everything so we lashed out and shared two entrees.
First pick was the Seared North West Scallops, soffrito mayonnaise, lemony sprouts, Jamon crumble and ink crisps. Everything about this dish just made sense and complimented each other providing the right mix of saltiness and zestiness.
The other entrèe we couldn’t resist was the ‘Yallingup Cheese Company ‘vache curd’, asparagus, black garlic custard, duck breast prosciutto’. Just as delicious as it sounds a creamy indulgence with just enough asparagus to not feel any guilt.
I normally can’t go past fresh Fish on a menu particularly when it’s described on the menu as ‘Fish of the moment’ but this time I couldn’t go past the Marinated Harvey beef hanger steak with roast kipfler potatoes, wilted spinach and Cafe De Paris. It was everything I could have dreamed off, the steak was tender and tasty, the garlic butter on top mesmerising and the potatoes that unobtainable combination of crisp and soft. The men had the ‘Arkady Lamb rump, shoulder pie, local oyster mushrooms, green peas, broad beans and feta’. Again everything was delectable but the shoulder pie stood out due to the dreamy texture of the pasty, the perfect flavour and just the right amount of flakiness.
By the time we’d eaten all this and a nice amount of wine we could barely think about dessert, but we did anyway. Luckily the dessert menu was concise so choosing 2 was slightly easier given there were 3 sweet options. We settled on the ‘Lemon curd ‘bombe alaska’, berry soup’ as well as the ‘blood orange & praline bavarois, pistachio custard, pistachio meringue’. The bombe Alaska was my favourite with it’s syrupy rich berry goodness. The bavarois I liked for its interesting flavours and the way it contrasted the fluffy cake like pistachio bits with the crispness of the meringue.