The historic Windsor Hotel in South Perth, was built in 1898, around the same time the zoo and the ferry system were up and running. Today it is one of the few venues in Perth where you can still find live music on a Sunday session. It also caters for every situation. Enjoy a cold drink in the pub, fine dining in the restaurant, relax in the soon to be renovated expansive outdoor area, or hold a private function in the Zephyr room which runs off the 'library'.
While the cold weather wrapped it's chilly hands around Perth, I was able to sample the Windsor Hotel's newly launched winter menu, accompanied by some family-owned Howard Park wines. The winery celebrated 30 years in 2016 and is renowned for having three generations working the land at the same time.
If we eat with our eyes then this was a feast of gigantic proportions. Everything was plated to perfection and didn't disappoint. For entree we were served a Spicy Sang Choi Bao of chicken, toasted cashews, coriander, chilli and a Sriracha sauce on a lettuce cup. The flavours were intense and even though I found it a little spicier than I normally like, it didn't stop me finishing every last crumb.
The Garlic Chilli King Prawns were also served as an entree, with toasted bread. The flavours were more subtle, the garlic butter making them taste creamy. Both entrees were paired with a Howard Park Flint Rock Chardonnay with notes of honeydew melon.
French born Head Chef at The Windsor Hotel, Antoine Mayer, excelled himself with his selection of mouth watering mains. The Grilled Pork Cutlet was soaked overnight and char grilled then served with caramelised onion jus, foraged herbs and duck fat potatoes. The meat was tender and infused with the smoky flavour and the potatoes dipped in the sauce ... just divine.
Pan-Seared Gnocchi, provided a vegetarian choice and consisted of goats curd, toasted almonds, rocket and roasted pumpkin, in a port wine reduction. The plump, bite sized morsels were full of flavour.
Seafood options included the Goldband Snapper with a vierge sauce that fell off my fork it was so buttery and delicious, and Chilli Mussels, which I don't eat and wonder how others do without making a mess.
Duck Two Ways was a pan-seared breast and pulled duck leg with crispy pancetta, parsnip puree, asparagus and chambord sauce. It looked too good to eat! I do like the unique flavour of duck but I was bursting at the seams and saving myself for the steak.
The sides available on the winter menu were seasonal vegetables, macaroni and cheese, duck fat potatoes which tasted delicious with skins on, and a very creamy spinach. The mains were paired with either a Flint Rock Pinot Noir with rhubarb and red cherry aromas or a fruity Leston Cabernet Sauvignon.
My favourite dish of the night, though it really was difficult to choose, was the melt in your mouth MSA, grass fed, Tomohawk Steak. Truly tender, I chose to dip it into a mushroom sauce just because I love gravy, not that it needed any enhancement.
Dessert, which consisted of a choice of a Cheese Board, Chocolate Fondant, or Strawberry and Pistachio Cheesecake, completed the evening on a sugar high. Muscat, which balanced the acid/sugar levels, was paired with the sweets.
Definitely somewhere to go all year round but for food to warm you up, try their winter menu now. There is plenty of parking beside the hotel but the fees are exorbitant so why not make a day/night of it and catch the ferry across?
The Windsor Hotel is open every day for lunch and dinner. The pub is open from 11 am until late while restaurant hours are 12 pm until 3pm and then 6 pm until 9 pm. The bottle shop is open from 10 am until 10 pm each day.
www.windsorhotelsouthperth.com
Disclaimer: foodie cravings was invited as a guest of The Windsor Hotel. See disclosure policy for further details. 14
