A walk through Petition Wine Bar & Merchant and Petition Beer were equally impressive. With 18 tap craft beer options available, extensive wine options and delectable dishes, these are venues I can see the community of Perth really rallying around.
While the fit out is beautiful, you feel warmth emanating from the spaces – they’re welcoming and relaxing. And best of all you can wander from place to place within the building with your drink – something that is very new for our city! I can only imagine that once Wildflower, Long Chim and the other restaurants are open this will be an even bigger point of attraction!
Walking into Petition Kitchen I was blown away by how gorgeous it looks. Natural light streaming in through the windows, open kitchen and prep station… there was so much to love. It’s my kind of colour theme – neutrals, wood, and exposed raw walls.
I was excited by having daylight for photos, but it actually worked against me since I was fighting the glare! Ahhh… photography problems are real. But it allowed me to focus on the stellar food instead, so definitely not a real issue in my eyes.
The chef is manned by Jesse Blake whose resume includes Sous Chef of Zinc Food and Wine in Hamilton and Sous Chef of Cumulus Inc in Melbourne (a place I just love!). With such strong credentials it’s no wonder that he was chosen to bring his passion of cooking good food to Petition in a quirky manner that respects produce and uses food at it’s seasonal best.
He’s young, dynamic, and you can definitely see this in the types of dishes he puts up for diners. We left the hard work to our hosts Laura and Hannah to choose our food on this outing, which means we got to sample some of the real standouts.
The first dish to come out was the raw kingfish with beetroot, ginger vinaigrette and horseradish ($22.00). A beautifully delicate and refreshing plate, this was well balanced and playful with varying colours, piquancies and textures – the dehydrated beetroot chips were a lovely touch. I thought that the kingfish was really respected in this dish. It was sweet and enhanced by the other ingredients, not overpowered which is a risk.
Next up were the roasted mushrooms with salted ricotta, potato and warrigal greens ($22.00). This was a dish that really packed a punch, and will be cemented in my mind for quite a while! The tiny strands of potato were crisp and well seasoned, the mushroom firm in the centre. The earthiness was well complimented by the warrigal greens, which are also known as New Zealand spinach. A playful dish that was perfectly executed, bound together by that ricotta.
My absolute favourite dish for the lunch was one I still can’t get out of my mind. Organic beef tartare with harissa and sesame, sour cream and grilled bread on the side. Punchy, punchy, punchy. The key to a wonderful beef tartare is all in the quality of the meat, and this was lean but still flavoursome. The combination of spices and seasoning lifted the flavour, and rounded out the dish. I really enjoyed the peppery slices of fresh radish, and those paper thin crisp shards to scoop up the meat. Oh how I want to go back and order this all to myself again!
Life would be extremely amiss if I went to a venue and didn’t try their duck liver parfait ($18.00) so of course I was elated to see this arrive at our table. Served with verjuice and sour grapes, it was a really creamy and pillowy soft offering – just right for spreading on the lightly grilled slices of bread provided to us. I’ve eaten more than my fair share of liver parfaits here in Perth (and beyond), and I have to say this might just be one of the best I’ve tried so far. It was decadent and oh so satisfying.
Our final dessert was the elderflower granita with raspberry, prosecco and ricotta ($16.00). While I don’t love desserts in jars, this one looked really pretty with it’s intricate layers of promised jewels. Elderflower is definitely one of my loved flavours these days, it just sparkles on your tongue and elicits springtime in my mind.
This was a really refreshing dessert and light – you could polish this off happily and not feel even slightly guilty after. A lovely way to finish a wonderful lunch at what I can easily say will be one of Perth’s biggest hotspots soon.