Our first visit to Billie H was one of last year’s highlights and our long awaited return this week upped the ante even more – this is a superb wine bar and restaurant – the food is exquisite and the wine list brilliantly put together; top it off with great ambience and knowledgeable and helpful staff and they are on a winner.
On this occasion we forwent the attractive dining room and decamped to the al fresco garden area running along one side – shady and with greenery growing up the wall of the adjacent building it is a most appealing spot.
The wine list has a great selection of wines across regions, varieties and countries and we began with a glass of Singlefile Methode Traditionelle for Lady FWO – aromas of lemon blossom and toasted bread, with crisp, elegant lemon flavours – while for me a bracing glass of icy cold Aurora Amontillado – nutty aromas and a palate which has elements of toasted almonds and bitter orange, with a long salty finish – very refreshing indeed.
Following these aperitifs, we went for a bottle of 2017 Low Boi Riesling from Porongurup – lime cordial and lemon blossom aromas, a refined palate with talc and chalky nuances, vibrant citrus flavours and fine acid supporting the sustained finish. Lovely wine.
We now turned our attention to the food which we fondly remembered from before – and were not disappointed.
A house made cruskit with a smear of smoked tomato paste, a slice of juicy tomato and white anchovies draped across – crunchy, smoky, salty, savoury – delightful appetiser to kick things off.
A colourful picture on the plate was next – sweet, roasted red grapes, crisp, bitter radicchio, dots of creamy, salty labneh and a dash of chive infused oil – sensational.
Then carpaccio of thinly sliced Geraldton kingfish – juicy slices circling the plate, drizzled with oil and lemon, and dotted with tiny mounds of mild tangy mustard – simply delicious.
A salad of cucumber, pecans, sliced red chilli and peppery roquette, circled by creamed avocado – crisp, crunchy, fresh, beautiful, refreshing combination.
And lastly, wombok char grilled and topped with a gloriously creamy, velvety ginger beer butter – the butter slipperily sliding over the blackened cabbage, another top class dish.
Wow – the food was as we recalled – outstanding. Not much room left but we thought something sweet and small to conclude and the trio of treats appealed – a round of cardamom flavoured jelly, a square of rich chocolatey halva and a few dark chocolate coated almonds was a satisfying finale.
Billie H continues to set the pace among wine bar restaurants – it is just superb.