When I last visited Petite Mort, I loved it. The food was good and course after course I was consistently vowed by their presentation and composition. Last week, I returned with my tongue a little keener, fussier, and meaner after my escapades in Singapore and Cambodia. Was I still impressed by Petite Mort’s offering?
To understand where Petite Mort has evolved over the last couple of months, I decided to re-visit their degustation menu.
To start, was Petite Mort’s ever so buttery Brioche and another Sun dried tomato pastry.
Onion Thyme Veloute, Ham Hock w/ Manjimup Truffles
I pondered on whether the truffles were worth adding to this course. But when the waitress said that these were the best in W.A., I decided to go with it. It came out so fragrant that I was impressed by the smell itself. But when the smooth Veloute was poured in, it felt as though the impact of the truffles were no longer as apparent. Was it the right combination?
This was a reminiscence of my last visit. But this time around, the cured salmon provided a more buttery finish to the course.
Pork Belly, Pig Head, Slaw, Apple
A pork belly slow-cooked for 37 hours before being seared, a cheek meat shaped as a cube and minute fried to crisp and condiments as you know it. Topped with a crisp crackling, this dish is everything you thought you knew, but you did not know. There are hidden inspirations from a British classic as well as a German one in this course. The slaw was a sauerkraut to pair with the very tender, fatty and crisp cheek. A good re-interpretation of the Pork Knuckle and Sauerkraut. Meanwhile, the apple jelly paired perfectly with the meaty pork belly to reveal a meal of Pork Chops and Apples.
Chicken, Rocket, Porcini, Cassoulet
Sous vide chicken roulade with a sensational plating.
My main consisted of a beef flank, crisp shallots and the tastiest potato gratin. Sensational. So good that I forgot the picture! Lol.
Death By Chocolate
My choice of dessert was similar to the one I had before. The satisfaction was no less than when I first had it. Petite Mort’s Death by Chocolate is every bit as delicious as it needed to be. With all the textures, it was something that triumph Jaan’s Chocolate dessert with no questions asked. It was that good.
Soufflè, Yuzu, Custard, Yoghurt
XL’s choice of dessert. A show of amazing alchemy and precision cooking. I still re-call the moment the waitress poured that vial of yuzu custard and the whole Soufflé rose. Sensational.
The degustation ended on a sweet note with the Petite Fours
The meal at Petite Mort was exactly as I remembered it to be with each course satisfying all my senses. To be impressed twice shows that Petite Mort made several strong refinements which were especially impactful. The buttery salmon was one of them. But it was the intricate thought of the Pork which impressed me the most. After my dinner at Petite Mort, I was happy yet I could not help but wonder whether Petite Mort has played it a little too safe. Was Petite Mort on the same level to complete with International Chefs from Jaan, Le Atelier de Joel Robuchon or Sepia?
First Visit to Petite Mort
First Visit to Petite Mort