No Mafia: Vibrant Southern Italian fare in Northbridge
Posted by Bars, European, Featured, Italian, Perth, Restaurants, Wine Bar | Categories:It is no secret that I love my local The Precinct in Vic Park. We are regulars almost every week and they seem to successfully predict what we want to drink and almost read our minds on what we want to eat too. I love their passion and enthusiasm; every wine and every dish has its own story. You can imagine my excitement when I heard that this awesome team had plans to open a second venue. Managing to secure the old Jus Burgers site in Northbridge I waited patiently for the restaurant to open, hoping them all the success that they deserve. Their new bar is called No Mafia.
Focusing on southern Italian cuisine with handpicked Italian and local wines, the food bypasses serving stodgy pastas and bread in favour of fresh and nearly entirely gluten free share plates. Executive Chef Sam McKinven has created a menu that left me wanting to return in a hurry.
One thing I love about The Precinct is that I never have to think about what to drink, I can trust that their selection with match my food choices beautifully; I was soon to find that No Mafia is no different.
I started with a white peach blini, using local seasonal fruit from Gingin and topped with Prosecco for that Italian twist. It was hard to stop at one but the Boy insisted on sharing some wine for our meal.
As I tried to resist the urge to gulp my refreshing beverage down, our first plate of a serve of some Prosciutto di Parma arrived. The Proscuitto di Parma is imported by Princi Butchers direct from Italy and had a soft, creamy texture and a hint of sweet saltiness. The Boy paired it with some Bread in Common loaf but unfortunately there was not a gluten free bread alternative.
Our next dish was the swordfish crudo; think of this as an Italian version of sashimi. The swordfish is fished out locally off the western coast near Rottnest Island ensuring extreme freshness and a delicate texture. The sword fish was served with Colatura, an Italian fish sauce. This revered sauce is made by layering anchovies with salt in wooden barrels. This causes the fish to release liquid which becomes mixed with salt and collected underneath. The end result is paler coloured and lighter flavoured than standard Asian fish sauce.
The beef carpaccio is priced on a per person basis. Using 100 day grain fed beef each strip loin was hand trimmed and beaten to achieve a perfectly thin portion. The luscious marbling made this a delight to photograph and imparted a gorgeously rich flavour. To add a dash of umami each slice of beef was rolled around sautéed pickled enoki mushrooms.
I needed to fit in a vegetarian dish to dilute out all this protein and was recommended the eggplant parmigiana. As with all of No Mafia’s dishes, there was no heaviness or glugginess and it was surprisingly light and fresh.
Our last savoury dish was the seared yellow fin tuna once again made with locally caught WA fish. Some bottarga, an Italian imported sundried mullet roe added a touch more depth and “fishy goodness”. A crunchy bright side of greens using broccoli and beach banana balanced this nicely.
Ordering both cheese and dessert used to be something we would occasionally do as a treat but in recent times has become more of a regular occurrence. It is one of our many overindulgent habits of 2014 that is going to have to stop in 2015 before we become morbidly obese. Given January was yet to tick over, we ordered a serve of baked ricotta to share. Subtle and slightly sweet it made the perfect pre-dessert choice.
We had worked our way through a lot of food and had to call upon the miracle of our second stomach for dessert. ;-).
Zabaglione is a simple but satisfying Italian dessert made with egg yolks, sugar and sweet wine. It was served with fresh strawberries and shavings of chocolate. Being naturally gluten free this is a dish I could have many more of!
There is always a great level of satisfaction when you see those that deserve success achieve their goals. I am not alone in my loyalties to the No Mafia team as they have recently got a round of positive mentions in the Gourmet Traveler and the West Australian. They accept walk-ins and bookings can be made online on their website.
Disclaimer: Chompchomp was not an invited guest and paid for her meal at No Mafia in full.
No Mafia
11/189 William Street Northbridge WA 6003 | Facebook | www.nomafia.com.au
Bestie Time at Tuck Shop Café, Pie-House and Delicatessen, Northbridge
Posted by Breakfast/Brunch, Featured, Modern Australian, Perth, Restaurants, Vegetarian | Categories:There are some people who genuinely have the talent of listening and empathising to others. Whilst this may be a skill one can try and develop; to truly master it you actually need to be a certain type of soft and caring personality type. My Bestie is one of those people and she has always been able to centre her attention on whoever she is speaking to with incredibly genuine sincerity. Recently she has taken on a job as a carer’s consultant where she provides both individual and group support to the carers in the Esperance area. Being somewhat of a free spirit in the past, this direction and responsibility has brought out a great sense of worth and pride within her. I cannot describe how happy it makes me to know she has finally landed on her feet and found her calling.
The only down side of this success is that Esperance is a long way away from Perth! Selfish I know but gee I miss her! Recently she came back up to Perth for a few weeks of intensive training and we managed to squeeze in a few random catch ups. The Tuck Shop Café has been on my hit list for ages. Kindly remembering this fact, my Bestie suggested we meet there early on a weekday before we started work.
On perusing their menu I really wanted to try the black pudding which came with herbed ricotta and roasted tomatoes. I was dismayed to hear that it wasn’t gluten free so I order the same dish but with mushrooms to replace the black pudding instead. The grilled mushrooms were plump and fleshy with a rich earthy flavour. The ricotta was foamy light with just a slight hint of sweetness which combined well with the caramelised tomatoes. A single poached egg completed this dish.
The Bestie has recently changed to eating a vegetarian and gluten free diet and found there weren’t a lot of options for her on the menu. She chose to keep it simple and ordered poached eggs, roasted tomato and spinach.
We couldn’t help but order some sides of mushrooms and mushy peas too. It has become somewhat of a tradition for us to order mushrooms on the side for breakfast. The mushy peas were a bit bland in flavour and needed more seasoning.
Two rounds of coffee and some tea later I glanced at the clock and realised our impromptu outing was nearly over as we both needed to head to our respective places of work feeling overly full and content. But wait; there is always room for dessert isn’t there? There were a couple of home-made gluten free cupcakes in the counter cabinet; a chocolate freckle and a berry cream cheese cupcake. Unable to decide which one the waitress convinced us to order both and cut each in half.
Each cupcake tasted neither heavy nor sickly sweet so despite already discussing how full we both felt before we knew it we had each eaten our respective halves. History repeats itself once more. I love that the two of us always manage to equally make pigs of ourselves; we are peas in a pod for sure. It serves to remind me that although physical distance separates us once again, we are always so close in spirit.
Tuck Shop Café, Pie-House and Delicatessen 178 Newcastle Street, Northbridge WA 6000 | Facebook Price: $$ Food: 4/5 (need more GF and vegetarian options) Service: 3.5/5 (friendly, know their menu well) Ambience: 3.5/5 (great busy morning buzz) Drinks: 3.5/5 (They serve Toby Estate coffee) Total: 14.5/20