Gluten Free High Tea at Muse Cafe, WA Museum, Northbridge
Posted by | Categories: Desserts, Featured, High Tea, Perth, Restaurants, Vegetarian
I have to come clean. I have been using the Eat Drink Perth festival as an excuse to justify eating out even more than usual. Given the frequency that I dine in restaurants is already quite high, you can imagine what a busy month it has been. It has given me a wonderful opportunity to fall in love with Perth City once again and discover even more fantastic venues to return back to. One of these little discoveries has been Muse Café. I was initially attracted to visit them after reading in the Eat Drink Perth program that they offer both gluten free and vegetarian options for their Saturday High Tea. When informing the Boy that I had booked us a lunch date, I glossed over the finer details as I suspected that the words “High Tea” would have had him running in the opposite direction. Instead I tried to focus on the fact that I had kindly found somewhere specifically vegetarian just for him! Such a good wife. 😉
The café is located in the Old Gaol building in the WA Museum which is one of the oldest buildings still standing in Western Australia. It was built in 1855 and 1856 by convicts but was only used as a gaol until 1886 after which it was closed and the prisoners were all moved to the Fremantle Gaol. It has been used as part of the WA Museum since 1891.
The back of the café opens out onto a leafy courtyard where you can relax and take in the atmosphere of the beautiful old buildings surrounding you. We were shown into a more cosy little room within the building that has been decorated for the purposes of intimate high tea parties.
Sparkling and Watermelon and strawberry salad, mint syrup
There are a number of bubbles available to drink including Balgownie Sparkling Brut Yarra for $8 per glass or $35 for a bottle. For those with finer taste there is also Veuve Clicquot champagne by the bottle only. To cleanse the palate, we started off with some fresh watermelon and strawberry salad with mint syrup. Knowing I cannot eat watermelon due to its high fructose content the Boy happily finished mine off for me after I picked out all the strawberries.
Jerusalem artichoke and spinach frittata (GF, V)
Service was attentive but unobtrusive allowing us to sink back into the antique chairs and nibble our way through the first platter. It contained a mixture of gluten free items for me and vegetarian items for the Boy. I did note that everything was served on the same plate however I suffered no reactions to suggest there was any cross contamination. For those particularly sensitive I would suggest pre-requesting that your gluten free items be plated separately.
Date meringue (GF, V)
Baby pomegranate and chocolate friand and fruit salad (GF)
My gluten free options included two types of frittata; Jerusalem artichoke and spinach, and caramelised onion, goats cheese and thyme. I decided to wear the consequences of a little onion ingestion as there wasn’t much contained in them. The baby berry friand was my favourite with a perfect balance of tart and sweet. Other gluten free items included the fruit salad and the chocolate date torte which the Boy polished off both.
Trio of sandwiches (V, not GF)
Lemonade and date scones, preserves, double cream (V, not GF)
The Boy’s trio of vegetarian sandwiches included cucumber with Meander Valley butter and sea salt; egg, aioli and Swiss chard; and pickled carrot and goats cheese. He paired these finger sandwiches with two lemonade and date scones dolloped with double cream and jam. Despite never being a jam and scones type of guy he still enjoyed them. He even sipped on some cinnamon tea to wash them all down which amazed me as he very rarely drinks tea at all.
Chocolate pomegranate cake (GF)
Passionfruit Marshmallows (GF)
Our second platter had three different types of sweets on it. The gluten free passionfruit marshmallows were soft and fluffy making a subtle squelching noise when you bit into them that you only get from fresh mallow. The chocolate pomegranate cakes were also gluten free and were richly decadent with a slight hint of nutty flavour.
Lemon curd tarts (V, not GF)
The lemon curd tarts were not gluten free being made from a shortbread casing lined with dark chocolate and filled with a tangy curd. Thankfully I was already quite full and it didn’t bother me too much that I couldn’t try them however the Boy ate both and delighted in rubbing it in how delicious he found them.
For the month of April as part of the Eat Drink Perth festivities, Muse café offer high tea every Saturday with two sittings at 11 am and 1 pm for $46 per person. There is a 15% surcharge for gluten free and vegetarian menus. Chompchomp paid in full for both hers and the Boy’s high tea however she did receive a complementary glass of bubbles 😉 Muse café can also offer pre-booked high tea for groups throughout the year. Muse Café Cnr Beaufort and Francis Street, Northbridge, WA 6003 | 0411 708 063 | museum.wa.gov.au/museums/perth/muse-cafe
Rochelle Adonis House Warming Party, Beaufort Street, Highgate
Posted by | Categories: Degustation/Fine dining, Events, Featured, High Tea
Many of you know I’m a big Rochelle Adonis fan, even Rochelle herself! So I was delighted to be invited to her “house warming” party on a blustery winter night at her new premises on Beaufort Street, Highgate. Located in a gorgeous character home and decorated with her exquisitely fine taste there was free flowing Mumm champagne for all and a gorgeous spread of all things sweet and adorable.
For more on Rochelle Adonis head over to my High Tea reviews:
High Tea at Rochelle Adonis October 2011
Returning to Rochelle Adonis for High Tea September 2012
Rochelle Adonis | (08) 9227 0007 | 2 St Albans Avenue, Highgate WA 6003 | rochelleadonis.com
Returning to Rochelle Adonis for High tea
Posted by | Categories: Degustation/Fine dining, Desserts, Featured, High Tea, Restaurants
It never ceases to amaze me how welcoming and friendly the food blogging community is. Here in Perth it is no exception and friendship is made easy through sharing two passions: food and blogging. We all immediately have something to connect over; so when Carolanne from Carol Anne’s Kitchen informed us all that she was moving to South Africa, plans for foodie farewells got well underway.
The first in our series of gatherings brought me back to the lovely Rochelle Adonis for High Tea. It has been nearly a year since I have indulged in her exquisite delights yet the experience remains relatively fresh in my memory. The attention to detail with every single morsel is one you cannot forget easily and she is more than happy to accommodate for us gluten free people. Additionally my ‘no onion’ request due to my fructose malabsorption posed absolutely no problems either.
Seventh Duchess Tea: Vanilla Berry “Queen of Hearts”
Rochelle now serves the stunning Seventh Duchess Teas to accompany her High Tea. These artisan teas are “individually sourced from the finest tea gardens“. All teas are hand-picked and are free from anything artificial. I chose the Queen of Hearts herbal tea which is an exclusive blend made just for Rochelle. It contained lemongrass, vanilla beans, juniper, raspberry leaf, rosehips, blueberries, elderberries, pomegranate flowers and hibiscus. It was light, sweet and left no bitter after taste.
Gluten free Savoury Course: Focused in background Thai salad with son-in-law quail egg
For my savoury course I received five delightful little dishes. A refreshing Thai salad was served in a glass cup topped with a son-in-law egg or “khai luuk kheuy”. This traditional Thai dish contains deep-fried hard boiled eggs topped with a sweet and sour tamarind dressing. In this version a cute pint-sized quail egg was used instead of the usual chicken egg. The sweet and sour taste of the tamarind was subtle enough to not be overpowering and left a clean sensation on the palate.
Ashed goats cheese pannacotta (background)
The ashed goat’s cheese pannacotta was a curious liquorice colour and it was a surprise to my senses as I was expecting something with such a bold colour to have a similarly strong flavour. Instead my palate was entertained with a soft tangy creaminess and I was left desperately wanting to lick every last portion off the spoon. I was informed the colouring was achieved using a black bamboo charcoal powder that is flavourless and allows the goat cheese to remain its wonderful unadulterated self. Rochelle sourced this herself when in Singapore recently.
Fish and chips with aged cabernet vinegar
“Fish and chips” were served as a perfectly shaped ball of wafer thin potato chips encasing a soft flaky portion of fish in the centre. It was like a savoury truffle! It was accompanied by aged balsamic vinegar made from an 8 year old Spanish cabernet called Forvm. This vinegar had a gentle berry-like flavour and you could easily smell the oak.
Poached prawns with cream of corn and Beetroot salad with Danish feta
My remaining two dishes were poached prawns with cream of corn and a beetroot salad with Danish feta. The prawns had a distinct crunch to them to signify freshness and the cream corn was very mild in flavour so as not to take anything away from my enjoyment of the prawns themselves. The beetroot salad was a little fibrous for my liking so the creaminess of the Danish fetta was a welcomed addition.
Palate cleanser
To cleanse our palates we were given some lemon sorbet served on a cute little paddlepop. It had a perfect balance of acidity and sweetness refreshing us all ready for our dessert courses.
Gluten free dessert course
My gluten free dessert course was so pretty I didn’t quite know where to start. Everything looked so adorable and almost too good to eat. Don’t worry, that feeling didn’t last long and after a little photo-shoot my little gluten free beauties didn’t hang around for much longer!
Berry sundae with raspberry dressing
The raspberry and coconut cake sundae was topped with crunchy corn crumbles and a tart raspberry dressing. The ice cream was buttery soft and just at the point that it melted on contact with my tongue.
Milk chocolate namelaka with milk sorbet
Namelaka is a Japanese term for “creamy texture” and this technique is commonly used in the Valrhona chocolate kitchens. Rochelle has been a big fan of Valrhona chocolate for many years and once you have tasted their chocolate you will understand why. The soft ganache-like milk chocolate namelaka was smeared elegantly and topped with a delicate scoop of milk sorbet. I thanked my lucky stars that I can eat dairy as this was the epitome of dairy milk goodness.
In the foreground: Apple cloud with cider ice cream and pink lady apple gel
The apple cloud with cider ice cream and pink lady apple gel delved a little into banned territory for my fructose malabsorption. I figured that surely there would be enough glucose in all these treats to counteract any fructose. The fragrant apple flavours were so gentle yet long lasting.
Milk chocolate namelaka with milk sorbet (left) and Corn curd in a meringue shell and caramel popcorn (right)
The pièce de résistance of my collection of goodies was Rochelle’s take on Eton mess. A crisp meringue shell dressed with caramel popcorn and one of the freshest blueberries around was filled with a dulcet gooey corn curd with a hint of lemony goodness. The standard non-gluten free course missed out on this darling and I’m sure I saw the glint of food envy in a few of the girl’s eyes! That’s not to say I wasn’t suffering from envy right back at their gorgeous churros and walnut baklava with orange blossom buttercream!
Ooh-la-laa!
Yes, a year later Rochelle has done it again. I have suitably been wowed by her awesomeness and am desperate to return for a dessert degustation. After hearing a mouth-watering description from some of my companions over High Tea, I realise that I probably should wait until after the wedding for such calorific indulgence. Another thing to look forward to in my married life!
The standard non-gluten free dessert course
High Tea at Rochelle Adonis
Posted by | Categories: Desserts, High Tea, Perth, Restaurants, Wedding
For months I have been bursting out of my skin to get myself to Rochelle Adonis for her acclaimed high tea! So when my love and I attended a boutique little wedding expo at Mosmans recently I was attracted to her stall like a moth to a flame. Her passion and gentle nature increased her appeal to me even more and I immediately decided I wanted to have one of her exquisite cakes for our upcoming engagement party. This provided me with the perfect excuse to organise a girly afternoon out with some friends for the purpose of “engagement cake tasting”.
For us foodies in the know, we are all very thankful to have such a world class pastry chef of this calibre residing here in little Perth. Rochelle grew up in the French Canadian city of Montreal before moving to Sydney to train as a pastry chef. She then moved to London where she worked in an exclusive wedding cake boutique making cakes for the rich and famous including both the British and Saudi Royal families before she moved onto to Vienna to work in the prestigious Hotel Sacher.
Returning to Australia, she was acting head pastry chef at Forty One in Sydney before joining Matt Moran’s at Moran’s and then once he opened Aria as the head pastry chef there. She moved to WA in 2001 with the ambition of starting her own business and has grown from a small scale home kitchen beginning to the highly acclaimed boutique she has today.
Upon entering her studio, you will be distracted by all the eye catching photos decorating the walls with examples of her handy work. Each cake is prepared with upmost attention and care and they almost look like they couldn’t be real. The two long communal marble tables fill much of the room giving the feeling you are sitting in someone’s kitchen rather than a café. We all came very prepared with enough champagne to sink a ship and with high expectations to have our tastebuds buzzing. We most certainly were not disappointed. Our only complaint was it all ended way too soon! We could have easily done with another few courses!
We all came very prepared with enough champagne to sink a ship and with high expectations to have our tastebuds buzzing. We most certainly were not disappointed. Our only complaint was it all ended way too soon! We could have easily done with another few courses!
The first course was savoury. After my recent enforced gluten indulgences, I thought it best that I stick with her gluten free options – I was after all actually taste testing for a party that will occur once I’m back on the straight and narrow gluten free. My plate contained a cup of creamed corn soup, a vegetable frittata, a cube of pork terrine and a falafel with some harissa. The soup was hot and seasoned perfectly warming us all up as we waited for our champagne to take over the job. The pork terrine had a dollop of horseradish and Dijon mayonnaise. The short sharp heat of the horseradish blended harmoniously with the lingering flavours of the terrine and was the highlight of the four.
The girls also had the pork terrine and the soup on their plates. Their gluten-filled options included a vegetable galette with goat’s cheese and Rochelle’s famous cucumber sandwiches using entirely homemade ingredients including her own handmade butter. The sandwiches looked so cute all cut up in perfect little rectangles sitting in a row.
Our second course was desert. My plate contained mint ice cream with Valrhona chocolate, raspberry jelly, meringue with lemon curd, blueberries and violet, and a blood orange salad on top of a moist butter cake with gooey brulee style custard. The ice cream was not overly sweet or sickly, nor was it too creamy. It had the perfect balance with a fresh minty aftertaste leaving a clean fresh feeling on the palate. My first glancing impressions of the raspberry jelly reminded me of Turkish Delight. Not being the biggest fan of this I was pleased to find an absence of Turkish’s signature delicate rose flavours replaced with a much preferred and rather strong tarty berriness. For those who know Chompchomp well – you will be aware I am a huge fan of all things berry. Well, berries generally come shaped in little balls – and I’m a sucker for food in little balls. The meringue was one of my favourites. It contained all the elements of a well-made meringue: crunchy, chewy and soft, and the accompaniment of sharp tangy lemon curd moved seamlessly into the gentle after notes of the more subtle violet and blueberries.
The blood orange salad tasted like Rochelle had successful managed to capture Spring in a cup! Seeing as our one week teaser of Spring weather has turned viciously back to wet winter windiness I was so thankful to be reminded glorious Perth Spring was just around the corner. Buried deep below the array of sweet blood orange and delicate petals was a layer of brulee and dense orange butter cake. I nearly stuck my fingers into the bottom of the bowl to clean out the last remnants.
By this point we had polished off a bottle of Moet, a bottle of Cattier and a bottle of G.H. Mumm champagne and we were all in very fine form. We really didn’t want our experience to end and thus were determined to carry on with our celebrations. After pondering for some time at the counter, a number of us bought more little cakes, nougat and other delights to take home to share with our loved ones who missed out on the delightful experience. We then all skipped over the road to the Hotel Northbridge to continue our festivities. Oh boy what a contrast in standards of customer service, ambiance and food would we find there!
Venue 8/10 Food 9.2/10 Service 7.7/10
Rochelle Adonis 193 Brisbane St, Northbridge, 6003 | (08) 9227 0007www.rochelleadonis.com
