When Michelle Forbes of Subiaco Hotel, Scott Bridger of Bib & Tucker, Stephen Clarke of Clarke’s and Chase Weber of The Standard team up, it’s going to be a great night. And that’s just what we had in store at the first of Subiaco Hotel’s Chef’s Series dinners recently.
Starting at the top level with beautiful watermelon and rum cocktails, my date (my bestie Carly since Jeremy was on shift) and I happily relaxed as canapés by Michelle circulated the room. They included:
- Shark Bay crab tartlet with baby fennel, lemon thyme and avruga caviar
- Slow braised lamb shoulder arancini with tarragon, caper and truffle aioli
- Roasted swiss brown mushroom with Persian feta, fennel pollen and parmesan crisp
The crab tartlet was by far my favourite. Buttery and short pastry, and filling that was jam packed full of flavour. I loved it. And I could have happily devoured ten of these without hesitation.
Chef Forbes really showed her breadth and depth as a chef with these bites, and it was a great prelude to the three course seated meal we made our way downstairs to not long after.
Once we made our way to our allocated seats, the sun had disappeared in the courtyard and twinkling candles flickered across our faces. Waiting for our arrival were warm Loafers artisan bread rolls with creamy Pepe Sayer butter.
Ah fresh bread. It is an excellent way to kickstart my appetite – and I think I’ve made it pretty clear on this blog… butter is life. The thicker the better. And Pepe Sayer butter, artisanal and churned here in Australia, is the creme de la creme of the crop.
Our first course was prepared by Scott Bridger and was a stunning dish of Pemberton rainbow trout with macadamia, lemon verbena and smoked salmon roe.
It was a simple and delicate plate: the flavours singing once the salmon roe was included in each bite. They’d really absorbed that smokey taste, and worked well to elevate the other ingredients.
Stephen Clarke’s impressive main course was Margaret River wagyu brisket with king oyster mushroom, calamansi, pickled ginger and sweet potato.
I’m still yet to dine at Clarke’s of North Beach but if this dish was anything to go by, I need to get in there stat. The beef had retained it’s shape but had beautiful gelatinous sections and pulled apart with ease. The sharpness of the pickled ginger was welcome to contrast the fattier and creamier savoury ingredients.
I think this was a resounding popular plate, and when I looked around at my fellow diners there wasn’t a spec of food left. That speaks volumes – as did the relatively silence everyone shared while eating.
The finale for the Chef’s series dinner was an ode to cherry ripe by Chase Weber. With sour coconut, dark chocolate and soy ganache, freeze dried cherry and caramelised white chocolate, it looks decadent and impressive.
Cutting through the tempered chocolate outer unveiled a treasure trove of ganache, jammy textures and crunchy pieces. Texture, texture, texture. And the play between sweet and sour made this a winning combination. Rich – yes. Hell yes. But delicious nonetheless. A solid way to end our evening in the courtyard at Subi Hotel with some of Perth’s best chefs.
To see some better snaps from the night, check out the Subi Hotel’s photo album. They definitely didn’t suffer the same lighting issues I did!
This was just the first of the Chefs series dinners, so I definitely recommend you check the next ones out. It’s a great way to enjoy delicious food, and see local chefs collaborating.