Following a childhood in the Margaret River region, owner/chef Russell Blaikie’s culinary career has taken him from Perth to London and back again. His French-inspired dishes at Must Winebar showcase a beautiful selection of organic produce and local seafood. The restaurant is divided into a bar area and a restaurant area, with a fit-out and ambience that is very French chic.
The bistro menu pays homage to Chef Blaikie’s extensive travels in France, Spain and Portugal. Slow-cooked pork belly with Esperance scallops, pumpkin puree, apple salad and Pedro Ximenez glaze is a standout dish. The tart apple salad and sweet PX glaze cut through the richness of the melt-in-your-mouth pork. Cooked to perfection, the 28-day dry-aged Kerrigan Valley beef sirloin steak is perfectly accented by a to-die-for bearnaise sauce on the side. Meat lovers will be in heaven with every bite!
PSST! Foodies should look out for Must Winebar’s special monthly masterclasses, where Chef Blaikie shares some of his culinary secrets.