150 EAST, Ascot

150 EAST entranceWebsite: http://www.150east.com.au/

The PFEs were invited to 150 EAST located within the Ascot Quays Apartment Hotel to sample their new menu after the restaurant underwent recent big changes, including the arrival of a new Executive Chef, Andrew Dunn. 150 EAST has moved away from “formal dining of the past and is now offering a more relaxed and trendy dining experience coupled with seasonal meals that are great value for money”, I was told. I was eager to check it out.

On arrival, we were shown our table overseeing the pool area on the outer patio area. I thought it would be cold but the area was covered so I didn’t feel the chill. The restaurant has a nice ambiance due to the utilization of soft and glowy lighting (my short stint as a building services engineer in play when I make this comment :P).

 Inside the restaurant Inside the restaurant Inside the restaurant

As well as the food menu, the beverage menu has also been revised, with 150 EAST opting for for local favorites, stocking up on the most popular ciders and updating the cocktail menu to include classics such as the Espresso Martini and Mojito. Just what I like! Espresso Martini is one of my favorite cocktail to order, I had to get one of those! Espresso Martini ($17), freshly brewed espresso coffee, Absolut Vodka, Tia Maria and gomme. Sinking back into the chair and relaxing with the martini in hand after a long week. Bliss!

Espresso Martini

The boy who is not really into alcohol ordered a mocktail, the Teen Cosmo ($10), cranberry juice, grapefruit juice, lime juice, gomme and lime zest. Looked pretty.

Teen Cosmo

The new menu consists of share plates and a couple of signature dishes from the new Chef. Andrew has a strong background in cooking Italian food, and utilizes this skill to offer a modern Australian menu at 150 EAST with a flair. Having moved from Sydney to Perth in 2013, he had spent the last 18 months as Head Chef in the Boulevard Hotel in Floreat but now intends to make his mark in Perth at the head of 150 EAST! Nice!

Back to the food, for starters, we ordered the Chicken Liver parfait with fig chutney and toasted sourdough ($10) to share. The serving of chicken liver parfait was very generous. It was more than enough for two! We finished the sourdough before the parfait. Great flavor though, could have kept on eating if there were more bread!

Chicken liver parfait

For mains, I had to order Andrew’s signature dish of crispy skinned salmon fillet with cauliflower puree, winter vegetables and toasted almonds ($29.50). It was delicious! I loved the slices of beetroot which provided a sweetness to the dish. The cauliflower puree was light and I prefer this over a mash. No regrets ordering this!Crispy salmon fillet

The boy ordered the one of the Special of the Night – Lamb Shank Ratatouille. It was very delicious and hearty! He could hardly finish the serve! I couldn’t help him either as I had my plate full to finish.

Lamb shank ratatouille

We also ordered a side of chips with aioli ($8.50) to go with our minds. Oh so good, crispy fried potato goodness teamed with creamy fatty goodness!

Chips with aioli

We were too full by this stage to get any dessert. I was actually eyeing the signature dessert of chocolate silken tart with hazelnut crumb and raspberry gelato. Alas, what happened to the separate stomach compartment for dessert I thought I have. It failed me that night!

Overall, we had an enjoyable night with exceptional service, the staff was so friendly and polite which added to the experience. Thanks to 150 EAST for the invite! Great initiatives with the revamped menu! I like this better menu better than the one in the past. Meet the man behind the menu, Andrew Dunn, the new Executive Chef!

Hello Chef Andrew Dunn

Narration: Miss L
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