As a surprise birthday present for the boy I organised for us a relaxing two nights stay at The Richardson with their Autumn Escape package which included degustation for two in their restaurant Opus. The rooms were well appointed, they were certainly not as new and fancy as some other five star locations we have stayed at however we didn’t seem notice or care as their customer service was beyond impeccable. The minibar was very well stocked and quite fairly priced. Even the freezer was filled full of food for purchase. The Nespresso machine was a great hit with me and thankfully the room came with free selection of pods to use! We stayed in one of their deluxe rooms and despite not getting the room upgrade to one of the suites that I was wishing for, there was an adequately equipped kitchen for the stay complete with microwave oven, plates, cutlery – all the things that are often quite annoying left out of rooms and only put into the suites. Our room had glimpses of Kings Park and overlooked leafy Richardson St. Overall the hotel experience was highlighted by unfaultable excellence in customer service – something that can be a little uncommon in Perth.
The restaurant Opus replicated the hotel’s high standard of customer service and once again we were very impressed with the level of personal attention from all the staff. I emailed the restaurant in advance to notify them of my food intolerances and despite the fact restaurant was full to capacity, the head chef made an effort to come out and speak with me personally to ensure my dining experience was enjoyable. The restaurant itself has a very cosy and romantic atmosphere which was accentuated by the storm brewing outside.
The first dish was a terrine of tomatoes, with morels and a goat’s milk pudding. This dish was surprisingly one of the best of the night, the sharp acidic tomato flavours blending with the creamy tang of the sweet goat’s milk pudding was a taste sensation.
The second dish was a roast butternut pumpkin soup with lemongrass and crab. The heartiness of the thick pumpkin with a delicate background of lemongrass complimented the crab wonderfully. The first main was my least favourite dish of the night – it was a pan-fried fillet of rainbow trout served with wilted baby cos, peas and mint. Although the fish was cooked perfectly, it was very heavily seasoned and the saltiness took away from the subtle flavour of the trout. The wilted cos lacked the imagination and presentation shown in the previous dishes. Some orange and Campari sorbet was served prior to the second main it was nothing special but cleansed the palate nicely.
The second main dish was beef tenderloin served with sweetbreads. Now I actually had no idea what sweetbreads were up until this night. To calm my initial fears of all things gluten, my love tried to suggest to me that sweet breads are actually just offal and not some potential gluten containing carbohydrate! I simply couldn’t believe him as they certainly didn’t look like any kidney or liver I have ate in the past. Thank goodness for Google and iPhones! He set the record straight quickly to clarify that we were actually eating pancreas. They were very tasty. The cut of beef was of high quality and melted in the mouth like a fillet should. We both really enjoyed this dish.
Finally the night ended with Bitter Chocolate Cream and Vanilla Marshmallows with Raspberry Gel and Liquorice. Unfortunately for me this dish was unable to be served gluten free as there was a very thin sponge base on the bottom so I just scooped off the top layer and left the rest for the boy. It was wonderfully rich and not too sweet – I wished I could have had more! Despite being at the full end of a dego the boy managed to polish off both our serves so I’m presuming it was delicious! The birthday candle on his dessert was a thoughtful touch. We are already wishing when we can stay at the Richardson and eat at Opus again!
Opus at The Richardson | 32 Richardson Street, Perth ,6005 | (08) 9217 8888 | www.opusrestaurant.com.au