Kiwi chef Jesse Blake cut his hospitality teeth in some of his homeland’s noted eateries, proving himself a real asset. At Petition Kitchen, Chef Blake’s contemporary use of staples such as mushrooms, asparagus, cucumber, tofu and tomatoes is superb. The restaurant is located in the historical State Buildings, but has an industrial-style interior decor. It is frequented by CBD workers and destination diners from Perth’s suburbs.
Chef Blake mixes and matches humble yet quality ingredients to create memorable dishes. Heirloom tomato with silken tofu, basil and lemon pepper is awash with colour thanks to the hydroponically grown tomatoes and basil-infused vinaigrette. The top-class ingredients are treated with respect and understanding. Soda-battered fried mushrooms feature a light tempura-style batter with a fabulous crunch. The generous portion of mushrooms is enhanced with a piquant shallot and vinegar dressing.
PSST! Enjoy inspiring food theatre by sitting at the restaurant’s coveted Chef’s Table. You can watch the chefs deftly prepare your meal.