On Friday night, we were treated to dinner at 1907 Restaurant by close friends who were visiting from Sydney. I have been wanting to eat upstairs at 1907 since I first experienced the downstairs cocktail bar (I recommend the salted caramel espresso cocktail) and was beyond excited for this little outing.
Our group decided to tackle the prestige degustation, which consists of a whopping ten courses. This was my first 10 course meal. I was surprised at how much food I could fit in from smaller servings without feeling over-fed.
Unfortunately, I forgot to bring my camera (bad blogger!) so you'll have to excuse the low quality images in this post.
The service commenced with a cranberry based champagne cocktail and an amuse bouche (which literally translates to 'mouth amuser') of cured salmon with cream cheese & dill, spiced carrot soup served cool and 'brisket on a biscuit'.
Our next course was Gingin maron served with tomato and basil salad. I've never tried maron before, and I really enjoyed the texture of this dish. I was expecting a very fishy taste and texture, but found had a texture almost like slow cooked chicken, and a very subtle flavour that let the tomato take centre stage. Immensely enjoyable and very delicate.
This was followed by blackened duck breast, neck and spiced nectarine. The duck was rich, decadent, and balanced nicely by the subtle sweetness of the nectarine,
The end of the entrees came in the form of english spinach soup & fritters. The waitstaff poured a fragrant potato soup onto the spinach soup you see here to thicken up the dish. I love a good potato soup, and this was no exception; hearty, full of taste and very comforting. The corn fritter was a tasty little bonus, but the soup was the star. I would have licked my plate clean if I could.
We kicked off the mains with spanish-inspired dish of pea, ham, peppers & sage. Not exactly what one would expect when they hear the words 'spanish inspired', but full, rich, surprisingly earthy & satisfying none the less.
Next up was the beef tenderloin, with eggplant, parsnip mash & onion. The beef tenderloin is fast becoming my favourite cut of beef. This one was tender, crisp on the outside and vanished from my plate very quickly. The parsnip mash was a nice twist on a traditional plate, and we used the eggplant char as a salting agent to add a little interest.
We were then given a palette cleaner; a tiny rosewater ice block with a choice of sour cherry or peach sauce, and it was onto desserts!
I'm not really a dessert fanatic. Most of my salivation happens over entree and mains, but I really savoured the chocolate plate. It felt like pure indulgence with blonde, dark, milk and white creations blending smoothly.
Dessert proper was a pineapple & black pepper medley, which did very little for me as I'm not a huge pineapple fan (although I could have done with another helping of the sweet almond bread!)
We rounded out the service with the arrival of what was known at our table as a "cheese humidicrib" as the maître d' expertly carved us pieces of cheese from France, England & the USA to try. Unfortunately, I'm allergic to soft and bleu cheeses; but was nonetheless thrilled with my pickings of hard cheese from the U.S.
Throw in a tray of petit fours thar were guzzled as we made out way out the door, 5 hours later at midnight, and you have one highly recommendable and one-of-kind Perth dining experience!