Nestled in the State Buildings with strong company like Petition, Wildflower and Long Chim, Post is a modern Australian neo-bistro restaurant. Specialising in utilising local produce, they also work with COMO Shambhala to provide a healthy, light option focussed on health and wellness. The special Shambhala menu items at Post are just the thing to follow a yoga session and are dishes which seek to help boost concentration and energy, and balance blood sugar levels.
Recently Jeremy and I decided to pay Post a visit, after hearing rave reviews about the food. We arrived around 10am on a Saturday, and were seated immediately. The fit out is beautiful, simplistic and Scandi. I love the neutral colour palate, and the high benches piled with breakfast goods for hotel goers to feast on.
The menu is short and sweet, which I really like to see. As a result it didn’t take us long to choose our dishes and place our orders. I know I should appreciate a long menu but I’m firmly in the ‘do a few things really well’ camp each and every time.
For me, I decided on the hot-smoked ocean trout, zucchini brioche, fried egg and salmon roe ($24.00) from the standard menu. While the price was relatively high compared to other brunch venues out and about in Perth, given this is a higher end restaurant it wasn’t surprising.
The zucchini brioche was excellent. Buttery, crisp on the outside and a delicious companion to the dill and crème fraîche. My egg had a satisfyingly runny yolk when I pierced the surface, and the richness of the protein was a great contrast to the slightly pickled cucumber slices.
The hero of the dish, the trout, was soft, flaky and well represented. The smoke flavour was prominent but not overpowering, and it was cohesive with the other ingredients. Overall it was slightly on the small side, so I would have liked to see a bit more generosity personally.
Jeremy’s dish of choice was from the Shambhala menu – the nut and seed “real toast” with crushed avocado, tomato and cucumber ($18.00). Again it was another small portion, though this time not so surprising since it’s a specially formulated dish. It was plated beautifully, and both my boy and I were pleased by the flavour and texture of the ‘toast’.
The avocado was zingy and well seasoned – definitely the perfect accompaniment on this plate. The squeeze of lime over the top was just the thing to balance it out and create some acidity to lift the profile.
I can see why this dish is so popular amongst foodies and on Instagram these days!
And while we felt mildly guilty that we had skipped the yoga to go straight to brunch, the delicious flavours and strong execution made it all worthwhile. A lovely way to start the day with my favourite person.