Lush greenery, light woods and white space are just some of the reasons Tiisch is an oasis in Perth CBD. Opened in May this year by the lovely Sarah Sander (aka Perth Pop) and her husband Sven (former chef at Print Hall), it’s become a popular destination for workers in the area and city goers. When they first opened their doors I desperately wanted to go down and check it out, but with the trading days limited to weekdays only, I didn’t quite make it there as fast as I’d have liked. Crazy how fast time can fly sometimes.
But when Sarah invited me in to try the new Spring menu, I decided that enough time had passed – and I needed to make it happen. I brought my friends Mel and Andrea in with me for a sneaky pre-work feast.
The fit out is like a dream. I love seeing the vines trailing down the walls, and the window boxes filled with growing edibles like tomatoes and herbs. Companies Little Leaf Co and Green World Revolution’s touch is evident throughout and a generous nod to the Sanders’ desire to work with local businesses.
The new menu demonstrates Tiisch’s approach to contemporary, sustainable and seasonal cooking. Choosing what to eat amongst the options was not an easy task. With a house special shakshuka, an oozy bacon and egg roll with bbq sauce, and overnight oats on the list, my mouth was watering.
To kick things off we ordered some drinks. A pineapple and strawberry cold-pressed juice for me, and matcha lattes (one with coconut milk, the other with almond milk) for the girls.
With asparagus now in season, I happily ordered the dish crafted around them. Torbay asparagus Milanese style with fried eggs, king brown mushroom and parmigiano-reggiano ($17.00). While the dish was recommended to add on a slice of bread, I decided to make it a lighter meal and focus on the beautiful produce served instead.
The charred asparagus spears lay at the bottom of the plate, working in harmony with the gooey eggs and what I suspect may have been truffle oil too. I liked the fresh shavings of asparagus, and the meaty mushrooms. The dish needed a tad more seasoning for my tastes, but that was an easy fix with the readily available salt and pepper mills on the table.
Both the girls were sold on the breakfast bruschetta ($16.00). This is another new Spring dish with vine ripened tomato, fresh cheese, poached egg, basil oil and dried olive – which they both ordered with a side of smashed avocado ($5.00).
I loved the look of this! It was a thick slice of toast, which was crusty on the outside and soft inside. The eggs were cooked so the runny yolk spilled out like a sauce, covering the fragrant chunks of tomato.
Mel and Andrea were in complete agreement that this was an amazing dish – and both happily cleaned every last crumb on the plate. Mel (who is my resident smashed avo expert in Perth) also went so far as to say it was the best avocado she’d ever ordered – which I think is a real compliment!
Now that I’ve been to Tiisch I definitely won’t be waiting so long until my next visit! You can see just from the steady flow of traffic coming in and out that it’s a popular addition to the Perth CBD area, and the food really speaks for itself.
It’s simple, yet refined – and the flavours pack a punch. I was really impressed, and can’t wait to come back in to try their lunch menu next.