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Things are definitely on the onwards and upwards for foodies living here in Perth.  This past year has seen a plethora of high quality dining establishments open their doors and it is certainly something to be proud of. We are fortunate enough to live only five minutes’ drive away from the Crown Metropol (formerly known as the Burswood Casino) where internationally famous chefs Neil Perry, Nobuyuki Matsuhisa and Guillaume Brahimi all have flagship restaurants residing there.  Now it is never too hard to have a fancy meal out.

I made an initial reservation for the two of us at Bistro Guillaume during their opening week however this had to be postponed as I had forgotten we had already made plans to go out with some friends to Duende.   After managing to secure a table on another weekend, the Boy informed me that I had booked on the same night as his High School Reunion and would have to cancel once again.  By this point I am sure the reservation desk had red flagged me as an annoying customer! Third time lucky, we successfully synced our busy schedules and locked in date night.

It was the first time we had been back to the Casino since their massive renovations and its fresh new face lift has successfully dragged it out of the eighties into current times! We walked past Linneys on our way to The Merrywell for some pre-dinner drinks and like an insect attracted to bright light I couldn’t help but feel the powerful drag towards their sparkling boutique. Linneys designed my engagement ring and seeing as we needed to start looking at wedding rings soon I figured now was as good a time as any to begin.

As we browsed all their beautiful pieces, the store assistant kindly offered to clean my ring for me as this is a complimentary service offered to all owners of Linneys jewellery.  Only minutes later “my precious” returned to me all glimmering and twinkling like it had never been worn! I was left torn between amazement at its shining beauty and shame on how dirty it had become! I need to visit Linneys more often!

Kitchen side!

Upon arrival to Bistro Guillaume we were shown to our booth which was perfectly located right in front of the kitchen.  It was like having a television with an action movie playing for us to watch while we chatted away and ate our meal. I was further impressed when some complimentary gluten free bread was brought to our table.  For once I wasn’t going to have to sit and watch the Boy eat his bread as I was too busy enjoying my own!

Escargot en persillade

We commenced with the escargot en persillade, served the classic way my father used to make for us when we were young.  Melted butter, herbs especially parsley and loads and loads of garlic formed a little pool in which each slippery morsel sat submerged.  Beneath the overwhelming garlickyness I could still detect their subtle earthy flavour.  Like calamari, if overcooked escargot becomes rubbery and inedible, these were cooked perfectly.

Freshly shucked Sydney rock oysters with shallot and red wine vinegar

I love all oysters and have been known to make a complete glutton of myself if allowed.  Following in the footsteps of my father, I could easily eat several dozen au natural in one sitting provided they are fresh.  One of my favourite types of oyster is the Sydney Rock; this species of oyster are smaller, have a more intense and distinct flavour than Pacific Oysters and apparently take 2-3 times longer to reach maturity. Knowing that I have a tendency to order too much food, the boy managed to intercept me attempting to order a full dozen in addition to our two entrees and convinced me of a compromise of a half dozen to share. Each mouthful was as fresh as the sea leaving that lingering sweet, creamy aftertaste.

Steak tartare

The recent heartbreaking news earlier this year on the horrific treatment of our cows in Bali slaughterhouses has struck very deep to both of our hearts.  As a result our red meat intake has reduced dramatically and now I try to source our produce only from organic farms that are passionate about animal welfare.  However seeing steak tartar on the menu, neither of us could resist, it’s up there with Sydney Rock oysters in awesomeness. I took some consolation that it was made with Dandaragan organic beef. For those not convinced about raw, finely diced beef you seriously have to give this a try. The meat was exceedingly fresh and literally dissolved in your mouth leaving no unpleasant meaty aftertaste. The serve was particularly huge and I would have preferred a few more of the crunchy potato crisps to scoop up all the deliciousness.

Venison tenderloin with beetroot, parsnip and horseradish

The venison tenderloin was out of this world. The rich nearly berry-like flavours of the venison melted beautifully into the beetroot sauce and this really was a match made in heaven. In my eagerness to devour it I accidentally splashed ruby red sauce about in a very unladylike fashion and was thankful to be wearing a dark coloured dress! I want to return to Bistro just to order this again.

Veal sweetbreads with a fricassee of mushroom and truffle

The boy ordered the veal sweetbreads with a fricassee of mushroom and truffle.  The soft creamy pillows of glands were a little too fatty for him but this was circumvented somewhat by the hearty and flavoursome sauce.  There was a wide variety of mushrooms in his dish and you could clearly see the fairly generous servings of truffle buried in there.

Cheese platter: Mont D’or, Sainte Maure, Caprin, Pyengana, Roquefort

Although I realise I am supposed to be limiting my calorie intake with our wedding day looming close, this is very difficult to achieve when you are approached by a handsome man with a thick French accent bearing a plate of cheeses. I confess I got a little lost on his cheese journey and may have accidentally ordered more than we really needed. Are you that surprised? I ordered Mont D’or, a soft but rich, washed rind cows cheese that just glooped onto the board; Roquefort, a well-loved blue sheep cheese; Sainte Maure, a classic raw soft goat cheese that we recently had at Duende; Caprin, a hard goat cheese with a distinct nutty taste that I often enjoy when visiting my dad; and Pyengana, an aged Tasmania cheddar.

So lonely

As you can see, we had no trouble finding room for any of these cheese masterpieces.  They were served at the perfect temperature and were even accompanied by toasted gluten free bread.

Mini pavlova with passionfruit cream and mango sorbet

I have heard many great things about Bistro Guillaume’s desserts however unfortunately for me the majority of them are not gluten free.  My only option other than the sorbet was the very un-French mini Pavlova with passionfruit cream and mango sorbet.  I am a little on the pedantic side when it comes to my Pavlova’s texture; in a similar vein to a macaron, there needs to be an external crunch, and spongy middle and a gooey centre.  This version exhibited a little too much crunch and not enough moist bounciness inside.

Profiteroles with vanilla bean ice cream and warm chocolate sauce

Bearing in mind the Boy is not a big desserts person, I was super jealous to hear he thought the profiteroles were the bomb.  As our waiter poured thick molten chocolate sauce over the perfectly formed balls I figured if there was ever the temptation to poison myself with gluten then this was it.  He took no hesitation informing me the pastry was crackling crisp on the outside and flaky light on the inside.  Despite wanting a taste so desperately I resisted and was very thankful the following day.

Coming from a French background I may be a little biased in stating French cuisine is one of the best in the world and Guillaume has managed to capture its simple elegance without overindulgence.  Fresh local ingredients, traditional recipes and impeccable service…..Bravo!