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621 Wellington Street,Perth City WA
Food 4/4 StarsSetting 4/4 StarsService 4/4 StarsValue 4/4 Stars
For guests staying at Peppers on Wellington Street in Perth’s city centre or for those whom are looking for a decadent place to dine, seek the finer comforts of Stage Bar & Kitchen. A contemporary atmosphere is created with high ceilings, exposed polished concrete, comfortable booth style seating, hints of copper and artworks giving nod to the performance world which frequents to the stage. Embracing a farm to fork philosophy, Stage takes advantage of the fertile farmlands of the state’s Southwest and pristine fishing waters along the coast as a source of their main ingredients to create dishes like crab wontons with avocado mousse and caramelised lemon or maple glazed goat’s cheese with sun blushed tomatoes and rocket, paired with a selection of fine wines hand-picked from the region.
Chicken liver parfait with apple chutney, quince jelly and focaccia croutons.
Located between Perth Arena and the CBD on Wellington Street, Stage Bar & Kitchen is conveniently located for dinners before a show, or lunches in the city. Once inside, the place has a modern feel that is welcoming and laid back. A lot of work has gone into the décor of the restaurant, which continues throughout the hotel's 17 floors.Executive Chef Craig Spence explained that his focus for now is on small sharing dishes. While his background is European, having come from Saint Andrews in Scotland, he likes to draw inspiration from a range of different places when designing a menu.The first two dishes we tried were the polenta chips, which are served with a pesto mayonnaise, and the crispy calamari. The polenta chips were crisp on the outside and soft on the inside, and the tangy dipping sauce complemented them well. The squid, battered in polenta, and accompanied by dried lemon and chilli is a vibrantly coloured dish. The lemon looks like it might just be a garnish, but don't be fooled; the lemon really adds to the taste of the dish. A nice cold white wine, possibly a chardonnay, would go well with this dish.Next we had the hush puppies and the sliders. The hush puppies are also made using polenta, and are a novel take on the classic hash brown. Beer battered in Eagle Bay beer, and served with chilli jam and sour cream. These were a great little sharing plate. The sliders were a bit more substantial, and could easily be a meal on their own. Each of the three sliders was different. One is Cajun chicken, another is beef and bacon, and my personal favourite was the spicy barbecue pulled pork that was cooked in Feral Hop Hog. The sliders would definitely be better with a beer, possibly a pilsner or the Hop Hog itself.Lastly, for dessert, we had the lupin cake. Served with a mascarpone type cheese and rhubarb sauce. The cake blew me away. It was reminiscent of short bread, but the lupin gave it a texture that was totally new to me. The cream cheese and rhubarb sauce stopped the dish from being too dry, and made for a very memorable dish.Overall, we were really impressed with the presentation and quality of the food. The menu is definitely designed around sharing plates, with most sitting at around the $10 mark. There are vegetarian and celiac friendly, good for casual meals, romantic dinners, and business functions. The same full menu is also available as room service upstairs in the hotel. Also, keep an eye out for their light shows across the facade of the building on the hour every hour in the evenings.
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