The Subiaco keeps on kicking goals with its food and continues as one of Perth’s best pub restaurants. Our recent visit underlined just how good it can be – with the menu a world away from the usual pub grub scene and a well put together wine an impressive companion to the food on offer.
Starting with a glass of West Cape Howe Riesling for me and Hahndorf Hills rosé for Lady FWO set us up for the lunch that followed. The white had lifted citrus blossom aromas, and the crisp palate lime and lemon flavours supported by fine acidity – great example of Great Southern Riesling.
The Adelaide Hills wine made from Trollinger grapes is bright pink with a strawberry and spice bouquet; the palate exhibits raspberry and cherry flavours with a hint of citrus – beautiful drinking.
Just a main course each was enough on this occasion and braised flat head fillets looked likely for me, while Lady FWO set her sights on Berkshire pork belly.
The succulent and tender fish sat on a bed of braised fennel, Swiss chard and brushed with a avgolemono cloud – eggy and lemony notes – while a couple of diamond clams sat alongside.
It was a well put together dish. The fish beautifully cooked and the vegetables richly flavoured and juicy.
The pork, extremely tender and unctuous came with a nutty parsnip cream, caramelized apple providing sweet tones and warrigal greens and mustard butter contrasts of flavour. Another very well turned out meal.
A side of roasted broccoli, horseradish crumb and chipotle aioli was a delightful accompaniment to our mains. How could anyone not love broccoli when it is served like this?
We finished off with a glass of a New Zealand Pinot Noir from Sam Neill’s Two Paddocks in Central Otago – violets and blackberries on the nose, with a spicy, soft, dry, long palate.
The Subiaco Hotel restaurant is definitely worth a visit and more than one in fact. Very good food, good wine, excellent service.