Bites: Modern French Dining @ Petite Mort, Shenton Park

Petit Mort is a Modern French restaurant in the heart of the leafy Shenton Park suburb.  With an impressive degustation menu documented among my peers, I was the last to visit but was ready to be impressed.

The start of the meal begun with the staple bread course.  Coming into a French restaurant, the pastries are always expected to be stellar.  The brioche at Petit Mort made a good first impression with its buttery notes carried through its pastry’s fluffy consistency.

Brioche

A dish served to whet the palate.  I loved the hint of coriander through the sweet-earthy Veloute that was consistently creamy and finished by the crispy chicken skin. 

Sweet Corn Veloute, Coriander, Chicken Crisp

Raw produce of the sea paired with wasabi is synonymous with the Japanese culture, but with a different approach things can be rather interesting.  Ponzu jelly and wasabi sorbet were not the most inventive condiments in town but I have to say, it served as a tasty summer treat when paired with the slices of fresh snapper and cuttlefish!

Snapper, Cuttlefish & Ponzu, Wasabi Sorbet

Scallops and Pork with Apples is another classic combination.  Hard to fault but often abused.  Quality pork is a must and technique is vital.  While the technique here was flawless, the table was not too convinced with the pork belly and its crispy skin.  It smelt somewhat, porky.

Scallop, Pork Belly, Pig Head, Apple

Have you ever eaten sweetbreads so delicious?  I have not.  The textures across the plate is interesting and the flavours felt some what chic provincial. Its interesting summer plating is worth noting too.

Lamb, Sweetbread, Caperberry, Asparagus

My main is quite a common one.  Steak and chipped topped with fried egg.  The steak was not a life changing bite but the quirkiness in plating was made for art.  From a top, it look somewhat liked a Lego artwork.  Petit sized chipped injected with ketchup, a small fried quail egg and little dollops of béarnaise.  Swag.

Steak, Egg & Chips

My other companions around the table did not quite enjoy their final course with the same level of satisfaction I had with my steak.  The presentation, faultless.  But what is the point of something that looks good but tastes blend.  The preparation on the plate was minimalistic but could do with a good amount of seasoning.  A basic seasoning of salt would have been much appreciated.

Salmon, Ash, Root Vegetables, Horseradish.

Pre-dessert

Death by Chocolate.  Death literally felt instant on this plate. Whether it was the rough edges truffles to the quenelle shaped mousse, there was simply too much to like on this plate.  I am not a big fan of chocolate but this is a rarity that I have learned to enjoy at Petit Mort.  After all, any dish if done well is delicious.  Fantastic dessert to end!

Death by Chocolate

Petit Fours -Pistachio macarons with a cherry filling.

Petit Fours - Bourbon filled chocolate 

The approach Petit Mort had to celebrate good modern French did not quite reach the proportions of the legendary Joel Robuchon but it did not disappoint in anyway.  From the new approach to the Japanese staple, to the Steak and Chips art piece and even the finale of decadent Death by Chocolate, it was an impressive feat one after the other.  Each course carried the essence of satisfying the senses of sight, touch and taste.  It was probably a better meal than the one I had at Amusé the day before.

Regards

WenY

Bites: A Singaporean Breakfast @ Sprolo, South Perth

Perth has an interesting dining scene that is growing at a rate faster than mushrooms do in rainy days and Sprolo in Como is one of such venues in town offering a different dining scene beyond the staple bacon and eggs.  During this visit of mine, this Singaporean inspired breakfast place bring chicken rice and poached eggs to plate with a modern twist.  Critically enough, many venues has tried to be inventive and unfortunately more duds than success stories, what about Sprolo?

The morning essentials.   Sister reckons it was OK.  In saying that, Australia has some of the best coffee places around the world so OK itself is a rating above the rest!

As Sprolo only starts serving breakfast after 8am, I decided to start with a sausage roll.

Heated till crisp, this goes beyond the packed ones.  The meaty roll might be a little heavy to some in the morning but for me, this meaty loaf was what I needed to get started.  Tasty it was but certainly could have had more paprika or spices to make the norm a little more gourmet.

A little sweet treat of doughnuts with salted caramel.  

The doughnuts here were decent for most parts but the salted caramel was a little docile.  I reckon the balance between its saltiness, fragrant butter and sweetness was a little off.  Not despicable in anyway though!  However, is this a case of salted caramel, a once was unique treat become a subject of abuse in recent times?

Hainan chicken rolls.

The familiar punchy taste of gingery chilli is a hit to the tongue so early in the morning.  Its flavours were truly unique.  But the inconvenient truth was how a promising dish get let down by 2 things (IMHO).  First was the chicken, maybe a bit of smooth chicken skin? That would made the dish a little more tender because the breast meat was a little bland!  Secondly was the lack of salt.  The whole dish needed more salt ~.~!  This could easily have been a stellar dish otherwise.  Refreshing, healthy and tasty.

The full Singaporean breakfast.

These soft boiled eggs bring back memories of the childhood.  Soft, runny yolk topped with lashings of soy and sprinklings of pepper.  Everything complemented one another but then came the Aussie bread slices.  Sure it was quality, but I am quite sure that a thick slice of soft white bread, mildly toasted as done in Malaysia and Singapore would be my preference over the bread I got at Sprolo!  The last element on the plate, the Kaya was a strong merit.  It was not creamy smooth but had traces of course coconut which made the whole experience very organic.  That one I liked a lot :P!  Perhaps a little less sugar.

Breakfast at Sprolo reminded me of my breakfast at Architect and Heroes in Subiaco.  It was good, not great.  The food inventive, different and yet it was again another case of so close yet so far.  More importantly though, the effort of trying is what counts.  Surely everyone is bored of bean, egg, sausage, bacon and hash by now?  Great effort Sprolo!  I will be back.

WenY

Bites: Summer Degustation @ Amusé, Bronte Street

As I spend my summer days catching up with all the good folks in town, Amuse on Bronte Street in East Perth played host to one of those instances. Its presence as one of West Australia’s finest degustation restaurants stems from Amusè's inventive and slightly scientific approach to cooking.  The outcome like experiments can lead to some pretty amazing outcomes which always keep things interesting.  Does this elite institution still has what it takes to wow the crowd?

The Summer Degustation $135

Anticipation....

Flour and watermelon

Linseed and rice & Cheese and onion

Tapioca and crab

The starting courses at Amusé had always been a bit of a delicacy.  A mix of refined techniques plus a hint of mystery creates a social environment where diners are left intrigued.  Whether it was the sneaky puffs loaded with a bursty cheese filling or the bread stick wrapped with watermelon which emulates a trout, the courses felt queer yet extremely pleasant to the palate.  The comes the crab and tapioca jar which felt a little bland.  Sure it was subtle and to a certain provided that much needed summer freshness but it definitely did not hit the mark like the rest did.

Bread and butter

One thing I took away from the General Manager before leaving my old company was that Amusé serves really good bread.  He was right.  The bread was good, but the butter was even better.  Sure, Testsuya’s really serve me kick ass bread and butter but the one served at Amusé is probably two folds better than its nearest competitor. 

Parmesan, almonds, tomatoes, and nectarine

The infamous jar emitting a mysterious cloud of smoke before diners dig into crispy bacon, mushrooms and egg has now been replaced.  Fermented nectarine might not sound appetising but the clever combination was nice.  Unfortunately, diners like myself are still mesmerised by the past and not the present.  Bring back the egg in a jar! :P

Marron, red cabbage, cucumber and plum

Barramundi and beets

Both these produce of the sea displayed colours of summer.  One raw, the other cooked. Its approach was special, but taste felt rather normal.  

Duck, sweet corn, caraway and mushroom

While the duck was not overcooked, I strongly suspect it was a tad undercooked.  My companions around the table agreed too.  But flavour wise, it was superb.  Everything in the duck course agreed with one another, the smoky mushroom paste, the earthy-sweet corn and gamey duck. Kudos!

Beef, black garlic, daikon and shiso

Beef was very well-cooked but the whole dish did not have enough seasoning and felt a little bland.  There was not any strongly flavoured element in there.  At best, the daikon provided acidity to the dish and that was about it.  There was no fancy play with the black garlic or shiso.

Buttermilk, blueberries and passionfruit

Fig leaf, pumpkin seeds and ginger

After all my visits to Amusé, I have yet to be extremely satisfied with their dessert courses.  These two dessert courses to me is like a turning point in this modern institution.  Both desserts worked.  Refreshing, and decadent with a matching complexity.  Take the course of fig leaf, pumpkin  seeds and ginger.  Who would have thought of such a composition?  Amazingly, Amusé perfected the balance whilst leaving diner with a pleasant gingery note.  Buttermilk, blueberries and passionfruit, give it to me any day and I will be a happy man.

Petite fours; Mint, pepper-berry, dessert limes and lychee.

Re-visiting this degustation icon in Perth is still every bit enjoyable as it was before.  The food has changed with some courses surpassing its predecessors whilst some courses fared better in the past.  But as I have reinforced before, Amusé is not that boring restaurant where you eat something you expect to eat.  No, its not that predictable.  Here, everything is a little bit of an experiment.  As of such, hits and misses are apparent.  More importantly, when it hits a sweet spot Amusé does it really well!

See my previous posts:

Amusé 1st

Amusé re-visited

WenY