Sunday, February 22, 2009
HALFWAY through my meal at Matilda Bay, the experience changed dramatically. It suddenly went from being just another pleasant night out with OK food into a show-stopper.
All it took was a change of seats from one side of the table to the other. The view of the bar ? and a funky state-of-the-art one at that ? transformed into the pink and pale blue vista of the Swan River mirrored with twinkling lights of the city and yachts gently bobbing about. It was euphorically uplifting, visual valium. It?s proof that view and ambience make a difference.
The pink-centred medallions of oven-roasted veal loin ($38) instantly became more succulent. The garlic and caper marinated courgettes they were resting on became crunchier and cuter by the minute, and the lemon-cured tuna became the perfect foil with the smooth and piquant horseradish aioli cleverly accenting the lot.
That?s not to say my first course of slow-cooked pork belly with pineapple and pawpaw salad, topped with grilled scallop ($21) wasn?t great. It was, in a formulaic large-occasion-restaurant sort of way with a balance of acidic and alkaline components all artfully plated. And, apart from the...
Source: PerthNow | Restaurant Reviews
Full review on PerthNow | Restaurant Reviews