When Perth’s newest hotel, Aloft opened a couple of months ago it brought a new buzz. Sure we have our list of hotels about town, but seeing new and unique offerings to drive tourism (and cheeky staycations every now and then) get me pretty excited. Situated on Great Eastern Highway, Aloft boasts some pretty fantastic views of our city, a vibing lobby bar and a restaurant called Springs Kitchen.
Recently I was invited to a lovely long table dinner at the restaurant thanks to Peach and Pineapple. Staying inside away from the howling winds and intense rain was reason enough but I was also looking forward to trying some new food and relax after a long week at work.
With full glasses of wine in hand, our introduction to Springs Kitchen began with some shared entrees.
A board of warm bread with beetroot dip, zaatar and what I think was a pumpkin dip ($9.00) kicked us off, before we turned our attention to the spiced calamari with lemon and soy dipping sauce ($15.00), manchego croquettes with whipped feta and capsicum jam ($12.00), salumi plate with sourdough and pickles ($18.00) and the chicken liver parfait with filo crisps and shallots ($15.00).
All were tasty in their own right, but it was the manchego croquettes that had us all absolutely falling apart for another taste. These croquettes were made with a béchamel base, bursting with cheesy goodness and begging to be eaten. 100% would order again. And again. And Again.
The salumi plate and parfait were also a winner in my eyes – definitely my kinda Friday night snack (or meal really).
When it came to mains, I was completely sold on the gnocchi with mushrooms, shiraz vinegar, sage, goat’s feta and walnuts ($26.00). Super pillowy and soft, these were pretty damn indulgent with their creamy sauce and rich flavour combinations.
I just love gnocchi – pan fried, boiled, hell even deep fried I’m sure. It’s the goods in my eyes and I think this is easily one of the lightest actual gnocchis I’ve tried. Yummy but not for the faint hearted! It did defeat me in the end, but the portion size was quite generous so this was a factor too.
And while there were some other choices on the table like the braised lamb shoulder with creamed potato, roasted vegetables and thyme sauce ($30.00) and the house special of barramundi, there were lots of forks digging in to try the gnocchi. A definite crowd pleaser that’s for sure.
We definitely didn’t need dessert (but of course we were happy to oblige). The classic lemon tart with creme fraiche ($14.00) was delicate, light and just the right balance of sweet and sour, while the flourless chocolate cake with jaffa ice-cream ($15.00) hit the spot for those who love that choc-orange combination.
For me, the apple and toffee crumble with clotted cream ($13.00) had my name all over it. I love, love, love pies and crumbles, and there was something very satisfying about pouring the creamy butterscotch sauce over the dish and letting it sink through to the soft layers of apple underneath. Nothing earth shattering here, but it ticked all the boxes for flavour and was a nice way to finish the evening.
All in all, our hosted dinner at Springs Kitchen was a journey through tried and tested flavour combinations and well formulated technique. The kitchen staff were definitely showing their hand, and I’m interested to see where they go on their journey next. If it’s anything like our introduction to their offering, I’m sure I’m going to like it. Time will tell!