Executive Chef Dan Fisher and Head Chef Liam Atkinson head up a young and enthusiastic kitchen brigade that utilises premium Western Australian produce in superb contemporary dishes. This is the first Australian incarnation of Bali’s much-loved KU DE TA. The restaurant’s location overhanging Perth’s Swan River provides diners with stunning views. The industrial-like interior is airy and cool, and there is a chilled-out vibe throughout the restaurant.
The menu is brimming with refined dishes that make the most of sensational local ingredients. Smoked rainbow trout with pickled turnip, brown bread and roe is a well-balanced combination of elements. The crispy trout skin marries perfectly with the tart finger lime ‘roe’. Carnivores are well catered for with crumbed lamb chops served atop exquisitely creamy umami beans and shiitake mushroom ‘ragu’. The dish is generous in both flavour and size.
PSST! KU DE TA is part of an amazing complex of quality eateries within an easy riverside walk from Perth’s CBD.