I’ve wanted to visit Clarke’s of North Beach in Perth for years and finally went there last month.
For those who haven’t heard of it, Clarke’s is one of the top fine dining restaurants in Perth, Western Australia, and is located in a beachside northern suburb, North Beach. It was opened in 2003 by Stephen Clarke who is also the chef.
We were greeted at the door and shown to our table in the back of the restaurant. It was very cosy and intimate with a romantic ambiance due to the mood lighting and decor.
We dined on a Saturday night which is degustation only and consisted of 6 courses for $100 per person. There was an option to have wine pairing for an additional $60 but Dave was driving, and I thought I’d better support him, so we chose to order by the glass.
The service was first class and each course was explained to us in detail by our waitperson.
Clarke’s of North Beach Degustation Menu
The fresh baked rolls, obviously home made, were warm and the butter beautiful and creamy.
The first course was a complimentary Amuse bouche, which translates as Mouth Amuser.
The second course was Salmon, Master Stock and Ginger. The salmon was cooked to perfection and the flavours complimented it beautifully.
For the third course we had Baldivis Rabbit Roulade and Parsley Sponge. Our daughters were horrified that we ate rabbit 🙂
South West Eye Fillet with Elements of Onions, which was tender and delicious, was served for the fourth course.
My favourite of the savoury was the Roasted Duck Breast, Beetroot Puree & Macadamia which was our fifth course.
The first sweet course was Parfait with Textures of Strawberry. A very light and melt in your mouth dessert.
Our last course was a flavorsome sweet of Yogurt, Rhubarb Compote, Rosemary & Almond Crumb and Blackberry Sorbet. Outstanding.
We thoroughly enjoyed our night out here and hope to return in the not too distant future.
