Cafes, Restaurants and Dining in Perth, Western Australia.

Currambine Bar & Bistro

14 Hobson Gate, CurrambineSteakHSmall

Ph: (08) 9305 4767

The True North

HAVING lived within 10 minutes of the Perth CBD for most of my adult life, when asked to review The Currambine Bar and Bistro, I was excited to be dining somewhere I had never been before.

Currambine is an exponentially expanding suburb and the Currambine Bar and Bistro seems a perfect fit for such a fresh and exciting new area.

Few city folk might think to venture this far north for good food and great service.

Well, Perthites, what you can expect from this establishment is incredibly good food that would match it with any of our best inner city pubs, combined with exceptional value, Titanic-sized portions, and wonderful service in a comfortable spacious venue.

The Currambine Bar and Bistro works so well possibly because of its founder, Sonja Gastevich. For those in the know, Sonja needs little introduction.

FishVSmall2One of the hardest working publicans in Western Australia’s history, she has been the back bone of establishments such as The Mt Barker Hotel, The Overlander Hotel in Manjimup, Whitfords Tavern, Kingsley Tavern, Ess Bar, The Old Bailey and The Royal.

As I sit down to sample the menu, Sonja shakes my hand and asks, “Darling, what do you want to eat? It’s all good but I need to be back in the kitchen. Where are you from?”

“Menu Magazine.” I feel honoured to meet such an integral player in WA’s hospitality history.

“Yes, yes, it’s the best, all of it but I can’t stay and talk, my chefs are the best” and just like that, she was gone.

The menu caters to all palates, infusing modern Australian with all the great classics you would expect from a bar and bistro. The quality of the produce and the way the food is executed brings something very exciting to the table. You cannot call this food ‘pub grub’.

First to arrive is the Dhufish with potato mash, adorned with half a cray and marinated Fremantle octopus.

The dhufish is cooked perfectly. I squeeze the charred lemon over the roasted capsicum garnish that’s balanced on the cray tail dripping in béarnaise and I’m literally in heaven. As I swipe my cray tail through the balsamic glaze, the baby rocket cuts though the creamy sauce and I am wishing I wasn’t sharing this dish. Sonja tells me The Currambine Bar and Bistro is the second largest seller of dhufish in the State, and with a dish like this, I am not surprised.

Before I can pop the last piece of occy in my mouth, our friendly waiter appears like a vision with the Fillet Mignon, I am glad I saved room. If value for money was ever a selling point then the steak exceeds all expectations.

PorkHSmall2Two medallions of perfectly sous vide fillet is impaled on my fork and I slice through a tomato poached in white balsamic that rests on melted buffalo mozzarella upon a soft hash brown.

The fillet was by far our dish of the day. Chef Wayne Boatwright should be proud.

The Pork Belly was delicious and huge. Pork Belly needs to have crispy crackle but retain the tenderness of the meat. This dish really delivered. The roast apple brought a wonderful cinnamon flavour to the dish. Served with creamed spinach and potato rosti this is sure to be a favourite for cold winter nights.

Desert was a good idea. I must admit I have never eaten a dessert at a bar but the presentation of the Dessert Trio looked like one from a five star restaurant. The sticky date was moist, the crème caramel had a sexy wobble and the meringue was as light as a cloud. A good way to end an exceptionally good meal.

By Kat Pagano

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