Beluga. New Chef, New Menu, New Direction.

New Chef. New menu. New direction at Beluga.

Being a part owner of restaurant Beluga in Claremont awarded me the privilege of heading out last week to sample the new winter piccolo dining menu.

Over the past 6 months Beluga has encountered quite a bit of change, the largest of which was with our Head Chef. We had plenty of notice of the change to come and were lucky enough to secure the fabulous Kristen Lantzke who had been Head Chef at Jacksons Restaurant in Mount Lawley (one of my absolute favourite restaurants in Perth!)  I was ecstatic to say the least.

Our first meeting with Kristen as Head Chef had me excited. Our direction was that Beluga was to have a more casual, pop-in style atmosphere with our focus to remain on high quality, mouth wateringly fresh food.

We loved the concept of piccolo dining (where the diners at each table share multiple small meals – like tapas but without the Spanish influence) and wanted to introduce this idea to our guests at Beluga. It gives you a chance to sample multiple items on the menu instead of having just one main meal.

Having given Kristen the brief, we were really excited to see what she came up with. What would her signature be? What qualities and new flavours would Kristen bring to the Beluga menu? I was not disappointed.

There were six of us at dinner so the ‘piccolo Chef to cook’ experience worked perfectly. Everyone was able to sample all of the food – exactly how I like to eat as I have been known to get food envy!

Beluga ciabattaWe started with the warm ciabatta with truffle butter and black beluga salt. What a winning combo. Suffice to say truffle butter melts beautifully on warm crusty bread.

squidOur next dish was a tempura battered squid. I like my squid to be thick and tender and the batter needs to be light.

Beluga bastiaThen we moved onto a rabbit bastia. The rabbit had been braised just so and was tender, wrapped in filo pastry and finished off with a dusting of icing sugar. Icing sugar!! Yes, the slightly sweet taste lifted the dish just that little bit.  It’s a combo I wouldn’t have thought of so I was quite impressed.

Crispy pork belly, peas and pear

Crispy pork belly, peas and pear

Beluga veggiesBeluga beansBeluga chipsWe were all starting to feel full now, but just landed on the table were the triple cooked hand cut chips and since I must try all our dishes, we did and they were crispy, delightful and very moreish. Yum.

beluga panacottaLast but not least was dessert. We tasted the panacotta with coconut sorbet and fresh citrus wedges. The perfect ending to our meal – light, fresh and packed with flavour.

Come in and try our ‘chef to cook’ dining experience.  My suggestion is – don’t even bother looking at the menu. Let our staff organise a piccolo dining experience for you – you wont be disappointed.

To book a table at Beluga, call 9383 1638.

See you there.

Embers

About Andrew Embley

Andrew's played over 230 football games, in his 14th season, has a passion for food and health and family and is 'cooking with embers'...

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