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Matilda Bay Restaurant
L'avis de Gault&Millau
Even though he has been the menu designer for almost a quarter of a century, Matilda Bay Restaurant’s Executive Chef Angelo Nici still finds ways to renew his cuisine. He takes pride in involving his team in developing the menu and encourages the younger generation to create new dishes.
Matilda Bay Restaurant offers high-quality food and a beautiful view over the Swan River and the city. Lunch or dinner, you will enjoy the scenery from the verandah and, of course, what you have on your plate.
The menu is created around West Australian products – the now classic barramundi from Cone Bay, beef from the South West and pork from Linley Valley. Be tempted by the ceviche for entree – this fancy take on this popular dish is finished with yuzu pearls that will pop in your mouth! With plenty of options for main course, choosing may be difficult. Perhaps try the barramundi, served with fennel-braised cannellini beans, garlic and burnt butter.
PSST! If you are not a meat lover, there’s a vegan menu available online so you can make up your mind before arrival.
Reviewed for the 2019 Guide