Cafes, Restaurants and Dining in Perth, Western Australia.

Henry Summer

69 Aberdeen Street, NorthbridgeDSC_0582

www.lavishhabits.com.au/venues/henry-summer/

Heating up with Henry

Northbridge’s latest insider hotspot is keeping summer rolling four seasons a year. The venue Henry Summer, from Clint Nolan’s Lavish Habits group, is bringing back the heat as the largest in a prestigious group that includes La Cholita, Pleased to Meet You and Sneaky Tony’s.  Dishing up your daily dose of Vitamin D alongside a spritz with a twist and plenty of cute pooches, it’s proving to be a triple treat venue.

The signpost-free entrance means the self-proclaimed urban wine and cocktail garden is easier found by the inevitable line of people outside.

Inside, the garden reveals itself to be a jungle with lush tropical prints, and a wilderness of indoor plants cascading from ceilings and sprouting from any available floor space. Bamboo framed lounges and bar stools with plush velvet cushions at timber tables transport the guest to a tropical getaway. The mazelike floor plan reveals hidden dining spaces – from intimate, fern-hidden nooks to see-and-be-seen tables in the open garden that seat locals clutching pastel coloured cocktails.

DSC_0600While other Lavish Habits venues stick to strong themes, Chef Joel Hodges describes the transient style of Henry Summer as open to individual interpretation. Perfectly located for post-work drinks, the venue layout encourages conversation; while you might come for the drinks, you’ll soon be convinced to stay for a meal.

Owner Clint Nolan works closely with Carly Jeffrey from Moffat and the Reward hospitality team to ensure all venues’ kitchen and bar fit-outs work. By coordinating supply and installation, they ensure they have the best equipment and design to suit the venue’s requirements. Clint uses Moffat brands such as Convotherm combination ovens, Waldorf heavy duty cooking equipment, and Washtech warewashing which ensures spot-free glass washing.

With cocktails on tap and a menu that’s imaginative, there’s no other way to start your night. The Lola Sour is a fairy floss pink, candy sweet confection of a drink that is hard to pass. For a more subdued flavor, the Pineapple Pop conjures a beach holiday vibe in a glass.

While you’re trying to decide on your next cocktail grab a share platter – the dip board, which is a trio of beetroot hummus,BallsV avocado yoghurt and roast pumpkin dips with a basket of bread including house-made lavosh and grissini, is an exploration of the senses.

If cocktail hour is over, grab a glass of the Margaret River produced namesake rosé, Henry Summer Tempranillo Shiraz Grenache Rosé 2017 and some starters. For a small bite you can’t go past the signature dish, Jamon croquettes with herb sauce. The crispy panko crumb coating offers the perfect coating for the oozing, creamy cheese and ham filling and the herb sauce packs a decent jalapeno punch.

The beef carpaccio with red peppers, herb sauce, white anchovy, and parmesan comes served with house-made grissini, and is another great option to start. The wafer thin slices of beef make a salty mouthful when combined with the anchovy and parmesan, but the fresh herb hit lightens the meal.

The raw spring zucchini salad with buffalo mozzarella, cherry tomatoes, pumpkin seed pesto, pine nuts and lemon dressing is a vegetarian option that pops with colour and freshness.

There are plenty of great options for a main meal but give the crispy skin Tasmanian salmon with Vietnamese slaw and lemon a try. The dish is the chef’s favourite for good reason – a perfectly cooked fillet of salmon complete with crackling skin taking centre stage on a bed of ridiculously smooth and creamy avocado yoghurt.

When you start to feel the winter blues, it’s always summer at Henry Summer.

By Danielle Austin

 

 

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