Our Six Month Wedding Anniversary at Co-op Dining, East Perth

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Only a few weeks ago the Boy and I shared a very memorable lunch at Dear Friends and it was easily one of the best meals we have had in Perth for some time. I love their philosophy of focusing on local and seasonal produce with much of their ingredients being sourced directly from local farmers or foraged from the wild surrounds. On our way home that day we both decided to book in at their city restaurant Co-op Dining, East Perth to celebrate our six month wedding anniversary.

I am still nursing a broken toe therefore my ability to go running has come grinding to a complete halt. We enjoy eating out a lot and I am totally devastated that I can no longer burn it all off on the tarmac. Honestly, it won’t be long before I’m the size of a small house. In a vain attempt to mitigate the anticipated caloric excesses for our dinner we agreed to walk, or in my case shuffle, from our house to Co-op Dining. I sighed in disappointment that I cannot wear high heels, sulkily chucked a pair of flats in my LV bag and headed off in my flip-flops.

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TGIF!

It was a Friday night and both of us had to work the next day meaning a degustation was unfortunately out of the question. Instead we chose the five course menu with a couple of suggested wines by the glass. A bit more of a reserved affair compared to our lunch date at Dear Friends when I am told I may have been a bit flamboyant.

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NV Gosset Grande Reserve, Ay & Lemon Lime Bitters

Work or no work I just couldn’t commence this celebratory meal without some bubbles; Champagne definitely remains one of my weaknesses. Coop Dining serve NV Gosset Grande Reserve by the glass which comes from one of the oldest and original Champagne houses originating way back to 1584. Rich and creamy with incredible structure I made sure I savoured every drop. The Boy chose to bypass the booze and ordered a lemon and lime bitters made with lemon myrtle and fresh limes. Some of the soft house churned Guernsey butter that we had enjoyed at Dear Friends was served alongside some home-made bread.

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Marron, Watercress, Samphire

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Marron, Watercress, Samphire

Our first course was a sweet Manjimup marron served with peppery watercress puree, Swan River samphire, a twig of warrigal and some glistening syrupy fermented lime.  The samphire has quite an unusual salty, tangy flavour and is foraged from the banks of an estuary near the Swan River. It was the same type of samphire that we enjoyed last year at Millbrook Winery as part of the Mushroom Mania campaign.

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Chestnut soup, Crisp Parsnip (Vegetarian)

The Boy’s next dish was a luscious chestnut soup made from whole roasted chestnuts grown locally in Bridgetown. I really love how these guys are such great supporters of WA produce. His soup was rich and creamy and smelt like Paris in winter to me. For those who are yet to travel to this romantic city; roasted chestnuts are sold there as street food in cones of newspaper on the boulevards.

"Cuttlefish" "Rabbit Chorizo" "Kimchee" "Squid Ink" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Perth restaurants" "Perth food reviews" "swan valley" "Middle swan" "Swan Valley food reviews" "swan valley reviews" "swan valley gluten free" "Dear Friends Restaurant" "Dear Friends caversham" "Dear Friends" "Kiren Mainwaring" "Fine dining" "degustation" "local produce" "foraging" "Caversham" "vegetarian degustation" "vegetarian fine dining" "vegetarian" "vegetarian restaurant" "coop dining" "east perth" "Coop east perth" "gourmet traveller"

Cuttlefish, Rabbit Chorizo, Kimchee, Squid Ink (Matched with 2011 Lethbridge Pinot Gris, Geelong, VIC)

Although I was highly envious of the Boy’s heart-warming chestnut soup, I was not to be disappointed with my non-vegetarian option. Chef made his own rabbit chorizo which he served with some WA cuttlefish and more of that dangerously black squid ink puree that we enjoyed at our Dear Friends lunch. The slight gamey flavour of the rabbit was in no way overpowering and balanced graciously with a gentle kick from the cute little blob of kimchee. I successfully avoided getting any squid ink on me again. Winning. Maybe I’m gaining more coordination in my older years?

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Soy tofu, Confit Carrot, Wild Garlic, Smoked Yolk

For our next dish, the house made soy tofu made a return visit too. I like how each of the menus for their restaurants shared key elements but then diverged out into their own individuality. Coop’s tofu dish looked so simplistic and symmetrical with each ingredient placed in alternation across the slate. Cubes of house made soy tofu and velvety soft chunks of confit carrot were sprinkled with dashes of spinach powder and placed on a bed of smoked egg yolk.

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Soy tofu, Confit Carrot, Wild Garlic, Smoked Yolk

Looks can be deceiving and although this dish may appear basic, more complex flavours were thoughtfully hidden to surprise us. The smoked yolk was thick and strongly flavoured and gave the more subtle flavoured tofu and carrot a bit of oomph. The gently scented wild garlic is foraged on the Mainwaring’s property and I couldn’t help but smile when Kelli’s eyes lit up as she told us how each year they get so excited when they see it sprout up.

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Margaret River Wagyu Beef Cooked over Bark, Carbonised Leek, Dijon, home pickles (Matched with 2012 Myattsfield Shiraz, Mourvedre, Viognier, Carmel, WA)

The Boy and I diverged again for our next course as mine included **shock horror** meat. I was given a choice of pork belly or Wagyu beef and opted for the later. Admittedly I confess that as it was a Friday night and as I was onto my third glass of wine by this point my mind had blissfully travelled off with the fairies. As a result I forgot to photograph my dish until I have already devoured a few wondrous mouthfuls. My deepest apologies dear readers, however I’m sure you can still get the idea what luscious cuts of beef they were from what was left on my plate. Cooked over bark and crusted with carbonised leek powder each piece of 4+ Wagyu beef was as soft as sashimi. The wine match for this dish was the 2012 Myattsfield Shiraz, Mourvedre, Viognier and was the second time I had tried this local wine from Myattsfield Wines. After our lovely outing at the Bickley Harvest Festival I have started to appreciate the sumptuous reds made in this region and are going to need to return for more.

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Jerusalem artichoke, Guernsey Curd, Courgette, Leek, Nasturtium, (Vegetarian)

The Boy’s vegetarian main focused on Jerusalem artichoke which is just still in season for a few more weeks. The artichoke was prepared two ways; cooked artichoke was compressed into chunks overnight and cooked sous vide and then for the base of the dish was artichoke purée. Chunks of leeks and courgettes tumbled in amongst Guernsey curd and Nasturtium flowers. Mushroom and green olive powder was sprinkled over for a strong flavour boost.

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Brin D’Amour: Chef’s homemade cheese

Although we only selected the five course menu, the chef was so kind to send us a complimentary cheese course. It was called Brin d’Amour, or “birth of love”. A perfect choice to celebrate our first six months as newly-weds! Chef Kiren makes this traditional Corsican cheese himself using half Guernsey and half ewes milk. Once made it is rolled in mustard seeds, house made smoked paprika, rosemary, oregano and black onion seeds. The whole process takes about two weeks. The cheese was served with carrot molasses and olive bread. I received some gluten free bread as a replacement.

I was a little off my form as I also forgot to take a picture of our pre-dessert; fresh Donnybrook mandarins and lemon scented fennel topped with Thai basil flowers. A mouthful of spring this cleansed the flavours of dairy goodness off our palates in preparation for our final course.

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Donnybrook Apples, Pistachio, rhubarb (Matched with 2012 Small Acres Cider “Pomona Ice”, Orange, NSW)

Once again I appreciated the personal touches made by the Mainwaring team to make our experience all the more memorable with “Happy” and “Anniversary” scribed in chocolate on each of our plates.

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Donnybrook Apples, Pistachio, rhubarb

Juicy fresh Donnybrook Pink lady apples took the centre stage star for the finale. On a bed of peachy coloured apple puree laid an ice cool scoop of rhubarb sorbet encircled by portions of fresh and poached apples. Topped with slivers of glass sugar, oats and pistachios I loved the layering of textures, temperatures and flavours.

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Our personalised menu and Kombucha

Our night ended with some healthy and cleansing Kombucha, a type of fermented slightly effervescent black tea.

It comes as no surprise that Co-op Dining came out winners at the recent Australian Gourmet Traveller Awards where they received a placing in the top 100 restaurants in Australia. Both Co-op and Dear Friends were also awarded One Star in the highly esteemed GT Restaurant Guide for 2014. This is a team that have proven and maintained their place as foodie “royalty” in Perth yet remain humble, modest and true to their passion. We will most definitely be back.

Co-op Dining
2/11 Regal Place, East Perth WA 6004 | (08) 9221 0404 | www.co-opdining.com.au
 
Price:                     $$$$ (5 course menu $95, 10 course menu $120, matched wines extra)
Food:                    5/5 (consistently excellent, original and proudly West Australian)
Service:                5/5 (once again charming, enthusiastic and passionate)
Ambience:           4/5 (would have been improved if busier but we had our own booth and each other, who needs
                                  more?)
Drinks:                  4.5/5 (wished I could have gone for matched wine as my selected few were wonderful )
Total:                     18.5/20

 Co-op Dining on Urbanspoon

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18 Thoughts on “Our Six Month Wedding Anniversary at Co-op Dining, East Perth

      • Oh boy, I need more stomach space as well as money! Perth is so small compared to Melb and Sydney. Yet, I feel like there is so much out there for foodies @@! Cannot imagine leaving in a bigger city!

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