Cafes, Restaurants and Dining in Perth, Western Australia.

The Witch’s Cauldron

89 Rokeby Rd, Subiaco
Ph: (08) 9381 2508

40 Years & Counting

One of Subiaco’s dining favourites The Witch’s Cauldron Restaurant, is celebrating 40 years of delivering quality meals and exceptional service to the Perth public.

Manager Bill Trudgian credits Witch’s owners Tanis and Geoff Gosling with the success of the restaurant.  “It’s because of their dedication that we are where we are today”. It’s a feeling echoed by Cellar Master Darren O’Brien; “The ability to recognise regular clientele and be consistent with their meals has certainly been a key to their success”.

As he seats us at a table, Darren talks us through the menu (gluten free and vegetarian meals clearly marked), adding that diners should always ask if Chef Tony Humphreys can prepare something special for them if they find nothing to suit on the menu. A number of two and three course business lunches are also available.

Witch’s also has an impressive and extensive wine list with everything a discerning connoisseur could want. There are French Champagnes, Grange and limited release wines, local and imported varietals and a collection of dessert wines and ports. Darren or fellow Cellar Master Christian Knights will help guide you through your selections to find the best accompaniments to your meal.

Our meal started off with the signature ‘Garlic Prawns’ and ‘Seared scallops on avocado and crab salsa with pesto’.

Still sizzling as they arrived, the crisp fresh prawns cooked in garlic and chilli infused oil were a lovely light start to our meal.

The scallops – freshly cooked, remained moist and delicate, while the fragrant, acidic salsa paired beautifully with the rich flavour of the scallop meat. The flakes of crab in the salsa heightened the complexity of this simple yet effective dish.

Darren recommended a Riesling to match the seafood, choosing a beautiful drinking wine in the 2008 Jasper Hill.

For mains we sampled the ‘Peppered beef fillet’ and the ‘Catch of the day’.

The 250gm aged Black Angus steak was delivered medium rare with mashed potatoes, char-grilled tomato and a pepper sauce. The cracked pepper seasoning combined with the pepper sauce really highlighted the great cut of beef, giving the dish a scrumptious kick.

The 2005 Peter Lehmann Eight Songs Shiraz was an intelligent match providing a further dimension to the sauce with a smooth finish. Tip: if you decide to order a full-bodied red with your meal, call ahead and it will be decanted prior to your arrival.

Our ‘Catch of the day’ was snapper served with prawns, Joinville sauce, radish and red cabbage side salad and baked potato drizzled with sour cream.

The fillet (as with all the seafood we were served) was cooked well and the creamy seafood sauce with peeled prawns gave a wonderful richness in flavour to the dish while the small salad with its strong bitter ingredients created balance.

The wine was our stellar match of the day with a 2009 Vasse Felix Semillon. Fresh and fruity with a layer of sweetness it managed to cut through the rich  creamy sauce, efficiently cleansing the palate for the next bite.

Our desserts were the ‘Icky sticky pudding’ and the ‘Baked vanilla cheesecake’. Both served with a dollop of fresh cream, the fluffy moist pudding came as a single serve drizzled with butterscotch sauce and just the right size to satisfy.

The cheesecake came served with fresh berries and drizzled with a berry coulis. The creamy cake and moist crumbly base provided an exquisite balance of sweet and tart – A perfect end to our meal.

The Witch’s Cauldron is open for breakfast, lunch and dinner, 7 days a week. After sampling what they have to offer, it’s no wonder Witch’s has been a Perth culinary highlight for 40 years – and counting.

By Lauren Norton

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