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Clarke's of North Beach
L'avis de Gault&Millau
Chef Stephen Clarke is not only the Executive Chef but also the owner of Clarke’s of North Beach, which makes a big difference. He is involved, he takes pride in local Perth ingredients, and he works closely with passionate producers and suppliers to bring him the best Western Australia has to offer.
When you enter the restaurant, you definitely get the fine dining experience feeling: dimmed lights, professional and smiling staff in uniform, white tablecloths and, most importantly, happy customers enjoying their food.
The fine dining feeling carries all the way to your plate and your palate. It is said that you eat with your eyes first, and some of the dishes are pieces of art. The rabbit entree is outstanding, beautifully plated, and presenting four different cooking techniques. The Linley Valley pork belly and apple is an unmissable classic. A single word describes the mushroom served on brioche with a pepper ice-cream and porcini panna cotta – divine. And, of course, being so close to the coast, the fish of the day is always a good option.
PSST! Save room for the sublime house-made desserts.
Reviewed for the 2019 Guide