Cafes, Restaurants and Dining in Perth, Western Australia.

Ishka Restaurant/The Breakwater

58 Southside Dr, Hillary’s Boat Harbour, Hillary’s
Ph: (08) 9448 5000
www.thebreakwater.com.au/ishka

Stylish & Sinful at Sunset

Imagine relaxing, enjoying a gourmet meal, sipping on a glass of wine with 360 degree views of the boat harbour as the sun goes down, indulging in the gourmet sensory pleasures of life in the company of good friends. You’re getting the picture here aren’t you? This experience can be yours at Ishka Restaurant, in The Breakwater at Hillary’s Boat Harbour.

The Breakwater at Hillary’s is a diverse venue with a lower deck featuring the gourmet café and bar opening out onto the boardwalk, for casual dining and drinks by the water. Up- stairs leads to Ishka Restaurant, Reid’s Lounge and the Akoya Suite.  With tasteful, luxurious decor including crystal chandeliers inside, the views are stunning. Seating will accommodate up to 180 while the rooms can be divided and arranged for individual needs, whether a cocktail party, seminar or sit down wedding reception. The Breakwater is a popular venue for weddings and private functions.

The name Ishka originates from the Irish Gaelic word Uisce meaning water, appropriately named with spectacular views over the boat harbour.  It’s not just a great meal with views, but a complete dining experience. With a string of awards behind them including Best Restaurant in Australia 2010 and Best Restaurant in a Hotel 2009, Ishka does not disappoint.

We started with the ‘Seared scallops’ entrée – succulent scallops served on a thin layer of black pudding, apple chutney and Manjimup black truffle. The flavours worked beautifully together, even for those who are not normally black pudding fans. The melt in your mouth succulent scallops were truly enhanced by the other elements of the dish and the Jacobs Creek Steingarten Riesling (SA) was a great match.

The second entrée, a ‘Seafood entrée plate’, consisting of Thai crab cake, chilli jam, scallop dumpling on pickle cucumber, fresh oyster ponzu  dressing, pan fried tiger prawn, vanilla cream sauce, smoked salmon, dill crème fraiche and keta caviar. An explosion of flavours, this dish was a winner perfectly matched with the 2009 Shaw and Smith Chardonnay from the Adelaide Hills.

Chef Marcus Toomey, who has been cooking at Ishka for the past four months, comes with thirteen years diverse experience, having also worked in London and New Zealand. He said he is part of a team of chefs at Ishka who work well together, with Head Chef Nathan Agates and Executive Chef Mark Twomey. You totally get that when you dine there, forming the impression that the food is prepared with love. Marcus said when he first saw Ishka he thought it looked like a nice place to be.  “It sold itself to me, it’s such a great location” he said.

Staying with the seafood, for our main course, we had the ‘Crispy skinned barramundi’ with herbed potato croquette and celeriac roulade. A stand out dish for me, the potato croquette was spot on in texture and flavour with a burst of flavor from the roulade, culminating in a very pleasurable taste experience. The wine complimenting this dish  was the 2010 Cape Mentelle Savignon Semillon Blanc, another fine match.

Ishka has a great selection of wines including a range with their own sassy labels. For example we tried the Cheeky Red Shiraz, well matched with the Tender Ridge Eye Fillet. Included in this range of wines is a Sweet Blonde late harvest dessert wine, which leads me to strongly recommend you leave room for dessert. I highly recommend the ‘The Breakwater miniature plate’ – a sinful arrangement.   What a delightful way to finish your meal and a good one to share, if you are that way inclined.

As I watch the boats idling on the water and families enjoying the beach, I too realise this is a great place to be. You could quite happily spend the day at Hillary’s Boat Harbour with everything for the whole family – the beach, the playground, specialty shops and of course The Breakwater.

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Ishkas has been featured in the Masters of Menu Recipe Book – for more information please click here.

By Ingrid Rickersey

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