Public House

Returning to the Public House after an absence of some months it was as I recalled a place serving up quality South American influenced cuisine in a pretty pleasant location. Situated at the corner of Adelaide and St Georges Terraces, it has seating both inside and outside under a roof to protect from the elements. A lot of glass allows good light into the bar, and also provides a view of the Terrace and passers-by if you are seated inside.

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The food of course has a strong meat component but it is all designed to share – small plates such as house chorizo with burnt lime; corn on a stick with spices; sweet potato frittas; and empanadas. The larger serves included a variety of ribs (beef, chicken, lamb); slow cooked pork; slow cooked lamb shoulder; steak; and fish of the day as well as a number of sides.

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The drinks list is well designed with a range of South American wines together with a pretty good selection of Australian wines and half a dozen beers on tap plus bottles of both local and imported ales, lagers and ciders.

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After ordering a bottle of Mrs Wigley Grenache Rosé, we decided on a few of the smaller dishes –corn and manchego croquettes; buttermilk bun sliders; salmon ceviche; and a salad of burnt carrots.

croquettes

The croquettes were served with salted popcorn. The crisp exterior of the croquettes surrounded a beautiful cheesy, creamy centre, with lovely sweet notes from the corn. The cheese provided a salty contrast, and the popcorn was light, crunchy and quite delicious.

slider

A slider bun made with buttermilk was wrapped around a deep fried soft shelled crab and drizzled with mayo.

sliders

The crab with a soft fried shell was tender and juicy inside, and the mayo creamy and mildly spiced; a little lettuce on the soft bun added a crunch and freshness.

Salmon

The ceviche of finely chopped salmon had been immersed in a dressing of lime and diced young coconut.

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It was fresh, light, zesty, and just right for the warm weather that Perth turned on that day. It was certainly the highlight dish for us.

carrots

The plate of carrots, a little charred, soused in pisco syrup and coriander was enough to keep Mr Ed in food for a week – and definitely far too many for the two of us.

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But they were firm to the bite, and the syrup had both sweet and sharp elements which complemented the earthy sweetness of the vegetable.

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Our wine –strawberry and cherry aromas with a spicy, dry palate – was a very good companion to our food.

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The Public House is well worth a visit – good food, great surroundings, professional and engaging waiters – and they also accept the Entertainment Card, so you will get a nice discount while you help charity. Perfect!

Public House Kitchen & Bar Menu, Reviews, Photos, Location and Info - Zomato

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