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L'avis de Gault&Millau
You can’t miss the well-renowned Subiaco Hotel architecture on the main strip, and it’s here that Chef David Yue Chun leads the kitchen team.
Thoughtful lighting and discreet background music create a nice atmosphere, perfect for a nice romantic dinner, a cosy catch-up with friends or for a relaxed post-theatre meal.
Keeping things simple but delicious, Subiaco Hotel’s menu is based on local products, such as West Australian beef, lamb and pork, and beautiful seafood from Shark Bay. The concise menu aims to satisfy every palate, with many vegetarian and gluten-free options, along with some classics with a twist. Perhaps start with the beef fillet tartare style, served with jus aioli, cornichons, shallots and baguette. This beautifully presented dish showcases tender beef. Follow with the duck leg confit, served with chestnut puree, speck, citrus gel, Beluga lentils and jus. The chestnut puree and citrus gel prove a lovely combination to showcase the tasty meat. Sautéed seasonal greens are a simple but well-executed side to complete your meal.
PSST! Subiaco Hotel has a selection of function rooms and packages for events.
Reviewed for the 2019 Guide