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To assist the chef in planning for my meal alterations and adjustments, I always try to ensure to inform the kitchen of my allergy requirements in advance when I book the table. Unfortunately despite giving the restaurant 3 days’ notice about this, when I was trying to order my entrees I was informed by the wait staff that all the sauces in all the dishes contained onions. Despite our lovely waiter Sebastian going out of his way to help me, going back and forth from the kitchen with options, the response from the chef was a resounding “no” for even the slightest alteration. Not even melting some garlic butter was possible. Maybe I’ve been spoilt recently eating out – but this reinforces to me how I appreciate a good chef is one that can accommodate and adjust dishes rather than churn out the standard meals.

I also question whether the reason the meals cannot be altered because they are already pre-prepared? So despite all the entrees looking delectable, the only dish I was able to have was the Asparagus, cherry tomato and radicchio salad with Ravigote dressing. This was a small portion, dressed nicely but not satisfying when you look at the rest of our table’s meals!

Others ordered the Escargot a ma façon (Snails cooked my way), Pan fried duck liver with pea puree and Scallop and truffle filo torte with fennel salad and balsamic dressing. Thankfully the rest of the meals were able to be ordered without a hitch.

For mains I had the Tournedo Rossini: WA Beef tenderloin, foie gras, mushroom duxelle, served on mashed potato (without the jus). The cut of meat was of reasonable quality and cooked correctly. I did however notice that my portion of foie gras was twice as generous when compared my non-allergic partner’s so perhaps this was the chef’s way of making it up to us!

Another ordered the Margaret River Wagyu Beef Rump served with mash potato and green peppercorn sauce. The Wagyu was soft and delicate as it should be although cooked slightly under the request of rare. Another ordered the Pork trotter stuffed with chicken and wild mushroom, mash potato and a Shiraz jus. For desserts we shared the Ile Flottante and again we were given a larger serve – we asked for one to share and they brought us out two and said it was an extra sized single portion. We were only charged for one. Once again a big thumbs up to the wait staff who really tried to make it up to us for the problem with the entrees. Overall it was an enjoyable night and we all walked away with satisfied full bellies.

Service 9/10 Food 7.5/10 Venue 7/10

P’tite Ardoise Bistro
283 Beaufort St, Highgate, 6003 | (08) 9228 2008
www.ptiteardoisebistro.com.au

 

In continuation of my previous review I would like to let my readers know that the chef has contacted me regarding our meal last night. We accidently left one of our bottles of wine at the restaurant and he wanted to let me know so that I could return to collect it. He also apologised that our dining experience was not up to scratch and extended an invitation for a repeat visit with advance notice of my menu choices so he could be better prepared with appropriate stocks and sauces. He mentioned he did not know of my dietary requests until the day and therefore did not have time to discuss with me prior. I have to say in receiving the call; I was very impressed to see such passion and dedication to customer service and a true effort to redeem a reputation. I shall most definitely be returning …. watch this space….