A few weeks ago I clicked 'submit' on my final academic assessment for the trimester. I was proud of my achievement and I felt like celebrating the only way I know how; with a smack-bang sit down meal. A few quick texts to my bestie, and we had ourselves a reservation at The Shorehouse in Swanbourne.
I've been meaning to eat here for a while. The location itself used to be home to The Naked Fig, one of my favourite local restaurants to take my family to when they come to visit. I was eager to try out its new and ultra trendy replacement.
Naturally, being located on the Swanbourne beach front, The Shorehouse deals almost exclusively in fresh or local seafood, with sparse offerings for those who turn their nose up at eating from the sea. The decor is what beach-shack Pintrest board dreams are made of (and I've been resisting the urge to pain my ceiling black since our visit).
The waitstaff were friendly and prompt as we were shown to our booth, I kicked off the service with a basic strawberry champagne fizz cocktail. For mains I went local and ordered the Fremantle octopus with salsa verde, kipfler potato & nduja sausage. The dish was rich with textures that were foreign to my palette, but certainly not unenjoyable.
Against my better judgement, I ordered the watercress and zucchini flower risotto with goats curd & pecorino as my main. I have a strong aversion to the taste of goat products, but the sheer colour and creamy texture of the risotto intrigued me enough that I set my preferences aside to give it a go. Unfortunately for me, the goats curd was just too strong. Whilst I enjoyed the delicate flavours underneath where I could, I really wish I had forgone the curd from the outset. It is a very strong flavour that dominates the dish (I imagine it would be the perfect balance for lovers of that bitter, tart goat-like taste).
The pièce de résistance of our service was by far the bombe alaska with passionfruit sorbet, white chocolate parfait & pineapple. I am usually one to skip dessert but this little beauty was too good to pass up. Every mouthful was a soft fluffy bite of heaven, and we found ourselves scrapping the plate for just one more hint of the sweet soft meringue and tangy fruit sorbet.
Executive chef Oliver Gould seems to be invested in lining his menu with cutting edge flavour combos and local, seasonal goodness. Its really cool to have someone so young and talented pop up in my local area. His passion for innovation is very evident and I'll certainly be keeping my eye on The Shorehouse's future seasonal menus (plus I hear the breakfast is an absolute must!).