Strolling along the serene East Perth redevelopment I noticed the whole range of eateries beckoning me to come in and enjoy their treats. However, I got a recommendation (Thanks Mans!) to try Blackbird Restaurant - and boy did it not disappoint.
Blackbird Restaurant isn't a big venue, but it does have indoor as well as al fresco seating with a view of the East Perth waterfront. The restaurant fits in to the modern waterfront redevelopment and offers a fine dining experience in a casual atmosphere. The atmosphere is enhanced further by waitstaff that on the night we went were friendly and helpful, and not at all arrogant or of the "backpacker" variety.
The menu is a constantly changing menu, which as far as main courses are concerned, generally contains a few meat dishes, a fish dish, and a vegetarian dish. Prices of mains generally range in the mid 20s to mid 30s. Blackbird Restaurant is also licensed but offers Cellar Night Tuesdays where you can bring your own bottles of wine.
Amuse bouche - gnocchi
After ordering our dishes, we were advised that we would be receiving an amuse bouche for the night - a piece of gnocchi. Whilst I wouldn't normally think of gnocchi as an appetiser to excite the tastebuds before a meal, it was a good piece of salted gnocchi - pan fried and like a light pillow that kind of melted in the mouth.
Black angus sirloin - $36
On the menu, this dish was described as "Black Angus Sirloin" without the word "steak" - perhaps a negative confirmation that I shouldn't expect a 250g+ slab of steak. However, for a beef dish, it was attractively presented.
Ordered medium rare, the Black Angus Sirloin was cooked perfectly. Served sliced on the plate, the browned exterior encased a pink medium rare interior. Seasoned with noticeable salt, the slices of black angus sirloin really let the quality of the black angus shine through with melts-like-butter tenderness.
The steak was serviced with a bearnaise sauce, lightly battered and fried enoki, and crunchy triple cooked chips.
Gold band snapper - $37
The gold band snapper was served with beans, salsa and brussel sprouts.
Like the Angus sirloin, the fish was also cooked perfectly and seasoned with salt. Having been cooked to the point where it was just cooked, the fish was tender and almost juicy.
The fish came with vegetables (such as beans and brussel sprouts) which were all lightly cooked, retaining a light crunch and a still vibrant colour. Also on the plate was a light salsa, half a soft boiled egg and potatoes.
A well executed fish dish, though I still preferred the Black Angur Sirloin dish above.
Date creme brulee - $16
This creme brulee was very creamy, like it had been made with a thick or whipping cream, with the centre having a thick cream like texture as opposed to being closer to a more solid custard. It was nicely balanced in sweetness so that it wasn't like candy, though the sweetness was sent soaring with the soft dates planted at the bottom of the creme brulee.
The caramelised sugar topping was great with a hard and crunchy texture.
We liked: Very well made food with good flavours and combinations; friendly and helpful service.
We didn't like: Given it's located right up against a man made water body, insects can be an issue at night (but Blackbird Restaurant uses deterrents); not a big menu, but normal for a restaurant of this size and what they do make they seem to do it well.
Other things to note: Look at their website for special events such as Tuesday bring your own bottle of wine
Blackbird Restaurant
4/10 Eastbrook Tce (Lakeside)
East Perth WA
(08) 9225 7880
http://www.blackbirdrestaurant.com.au/
Trading Hours
Lunch: Wed to Fri, and Sun - from Noon
Dinner: Tues to Sun - from 6pm
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2 comments:
have walked past here a few times before and always took notice - I havent heard much hype about it though, so am glad youve bought it back to my attention again!!
The fish looks great, such a light and tasty dish!
Hi Jaxstar
I only heard of it by word of mouth, but was quite impressed for a relatively small operation.
Fish was prepared very well - just that being the heavy eater I am, I preferred the beef.
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