Funtastico

Contrary to rumour and some ill informed posts, Funtastico in Subiaco is open and buzzing. Apparently there was a short closure but it is now back under the original management and when we went for lunch during the week it was pumping – all the pretty people from Subiaco, plus me and Lady FWO, seemed to be there.

Ext

It is a large, open space, bar to one side and kitchen/pizza oven to the other; good sized tables, benches and seats, well lit, clean lines – and we were taken by the painting just above where we were seated.  Very funky indeed.

Artwork

The front of house manager was quick to meet, greet and seat us, as she did with all who came in after us. It was a polished performance. The service was efficient, friendly, professional.

Int

The menu covers a range of Italian themed dishes – starters included arancini, gnocchi, scallops in the shell and a salumi plate, while mains offered up dishes such as fish of the day, chicken breast in a creamy mustard dressing, misto fritto and steak.

Bar

A pasta and pizza menu also make an appearance as does a list of quick lunch specials – eggplant parmigiana, beef and mushroom pie, whiting fillets.

Meals

Lady FWO decided on gambera piccanti – tiger prawns, garlic and chilli, while I went for a starter of Fremantle sardines supported by verdura mista – steamed green vegetables.

Prawns

Served in a delicious sauce with the perfect touch of chilli heat, the prawns, cooked in their tails, were sweet, firm and juicy. The sauce of garlic, chilli, oregano, black pepper, was creamy, spicy, aromatic. The zucchini was cooked perfectly and infused with the sauce.  Lady FWO’s upbringing (she is one of nine children), came to the fore and I struggled to get her to share even one prawn.  After a slightly undignified tussle, I secured said prawn, zucchini and sauce; and can pronounce it as delicious as Lady FWO’s exclamations.

Sardines1

My sardines were lightly fried and topped with capers, pine nuts and capsicum on a bed of green leaves; a slice of lemon to add a zesty lift.  They were beautifully cooked, tender, moist, full of oily goodness. I do enjoy sardines and these were excellent.

sardines

My dish of steamed greens, broccoli, beans, asparagus, was a triumph of simplicity, all cooked al dente, fresh, I could feel them doing me good.

greens

The wine list is quite small – but has some very good wines on it – Mandoon Estate Chardonnay, Kilikanoon Riesling, Stormflower Semillon/Sauvignon Blanc, Vasse Felix Heytesbury Cabernet, Crittenden Pinot Noir – and a limited number by the glass – one glaring omission of wines by the glass was a rosé.

Rose

We were assured this would be rectified very soon – but as it was we were “forced” to buy a bottle – what a sacrifice. Serafino The Goose Island rosé has lifted aromas of strawberry and roses while the palate exhibits flavours of toffee apple and hints of strawberries and cream. It is a dryer style, and a wonderful accompaniment to seafood, as we found.

Pan1

I convinced Lady FWO we needed to try the pannacotta – bearing in mind we had one recently that didn’t quite hit the mark – this one certainly did.

PanCloseUp

A wonderful wobble, creamy, soft, full of vanilla hints, a dessert that restored my faith in this classic dish.

Name

Funtastico was once a place to go in Subiaco – it dropped off a bit in recent times – but judging by our visit that fall off is a thing of the past – Funtastico is once again turning out very good food, a great atmosphere, with well trained, friendly and professional waiters, in the heart of the Subiaco food strip. Recommended.

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Comments

  1. says

    Hi,
    Thanks for mentioning my artwork at Funtastico, I have been overwhelmed by the responses to this piece and so happy the Funtastico patronage are liking it.
    Casey Temby

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