Cafes, Restaurants and Dining in Perth, Western Australia.

Firehouse Restaurant

249-263 Great Eastern Highway, BelmontBunsH

Ph: (08) 9478 0899


The Firehouse hots up

The quality of the dining experience may finally be a match for the talents of executive chef Phillip Campbell at Belmont mainstay The Firehouse Bar & Restaurant.

The original training ground for the Western Australian Fire Brigade has recently undertaken a recent modification to further compliment the industrial beginnings of the hotel site. The Firehouse Restaurant now boasts new soft-industrial interior styling; exposed red brick walls reference the building’s roots, while a muted grey colour scheme gives the dining room warm elegance. A dividing wall, separating bar and dining room, allows for a more intimate dining or drinking experience. The improvements haven’t been limited to the restaurant, with the Country Comfort Hotel not only completing significant upgrades to their existing rooms, but also adding 60 new rooms to the site.

PorkWhiteV2Along with the new look interior, the refurbishment also includes new hot and cold buffet facilities allowing the kitchen to provide the next generation in grab-and-go breakfasts concepts alongside customary buffet staples, which can be concealed during the dinner service, letting a warm breakfast room convert to an elegant restaurant.

Executive Chef Phil Campbell, hailing from the south island of New Zealand, has an extensive banqueting and fine dining background, and he’s come back to his hotel dining roots at The Firehouse. With little over a year at the establishment, he’s already making his mark on the menu. Showcasing  local produce is important to Phil, who visits the lamb farm and vegetable growers, and sources fresh seafood from Fremantle and free-range eggs from Baldivis, quality produce that stands up to the bold and flavourful menu that champions big cuts of meat.

The food is as good as ever with the soft shell Bao Buns, Japanese mayo, pickled carrot, shaved cucumber and chili jam a surprisingly light way to start a meal at a hearty restaurant. The sweetly pickled carrot, preserved on site in a mix of mirin and sake, brought freshness to the pillowy soft trio of buns full of crispy crab.

The Seafood Spaghetti, with squid ink spaghetti, prawns, mussels, clams and calamari with capers and fresh tomato finished with extra virgin olive oil, made use of the simple fresh flavours of lemon and tomato, and let the generous portion of seafood shine. The mild 2015 Ta Ku Sauvignon Blanc (Marlborough, NZ), a perfect seafood wine, is a winner with this dish.

100-day grain-fed beer-braised Beef Short Rib on creamy polenta, broccolini, caramelized onion and rich jus featured a CustardHsmooth, garlicky polenta surrounding a fall-apart tender beef rib. The mild and creamy beef sang when combined with the sweetly caramelized balsamic onion for a dish that truly celebrated local produce.

The 350gram King Henry Cutlet with roasted potatoes, green beans, red wine jus and apple cider béarnaise was a generously portioned meal. Succulent meat and crispy potatoes that were full of flavor, with a vinegary béarnaise whose cider tang brought the flavours of the dish together. Be sure to ask for the 2015 Teunser Riebke Shiraz (Barossa Valley, SA), an earthy wine that enhances the rich creaminess of the béarnaise.

The chocolate and salted Caramel Tart, with peanut brittle and chocolate toffee ice cream was infinitely indulgent while the blueberry and mango Mousse with raspberry macaroons and candied pecans provided a contemporary twist on a classic bavarois.

The restaurant is not BYO, but you wouldn’t want to bother as the venue has a renewed focus on beer offerings. The list has been expanded to include eight rotating beers on tap, with attention on local specialty, small batch beers.

By Danielle Austin

Let us know what you think about this venue by leaving a comment on our Facebook page!

highslide wordpress