Essex Restaurant

The Real Thing

These days it's not hard for the layman to think they're an expert on food in one way or another, with the constant drone of "foodie" shows displayed on our television boxes during prime time hours. But let me just say that we, the general public of 'winers' and diners, can put all that so-called expert knowledge about food and cooking out the window, after my dining experience at The Essex Restaurant in Fremantle. Their generous portions of fine dining food made me forget everything I'd seen on television - this was the real thing.

With extravagant entrees, mouth-watering mains and decadent desserts, not once was there a dish I felt I could replicate. For me personally, when dining out, I don't want to feel as if I could have created the food at home - I expect food on a grand scale that is better than anything I could ever prepare myself. The appeal of dining out to me is about sharing an experience of good quality food matched with equally good wine and exceptional company. Luxury has been lost these days, with the spawn of so many casual restaurants replacing fine dining. I think we need to concentrate on the basics of what would make for a memorable rather than easy evening, which is what The Essex embodies to its full potential.

The Essex is situated in the heart of Fremantle in an original Fremantle Cottage that has been beautifully restored. It is picturesque and makes you feel comfortable, at ease, and ready for a delicious meal.

Our first taste of The Essex was the Soup of the Day (Roast Chicken Consomm é with Poached Scallops, Asparagus and Truffle Oil). Already a winner in my eyes with my favourite of scallops featured, it lived up to the expectations. The saltiness of the soup brought out the subtle flavours of the scallops and this dish was polished off within seconds. The addition of truffle oil was what gave this soup that special something. Paul recommended the Palliser Pencarrow Pinot Noir red wine which was a superb match that could be no better described than by Paul himself as an "elegant, refreshing wine with flavours of black cherry and subtle tasty oak".

For an entrée, we first tried the Goats Cheese Soufflé with Pesto and Extra Virgin Olive Oil with a Zarephath white wine. This was a soft, light and airy dish. The goat's cheese was nicely rich, and the pesto provided a great sharpness along with the wine to make this a well-applauded entrée. Secondly, we had the Crab Cakes (Blue Manna) with Saffron King Prawns topped with Chilli Peanut Sauce - fresh local seafood served with a fresh Asian-inspired salad.

My main of braised beef cheeks with creamy light potato mash fell away at the touch of a fork. Aniseed and field mushroom mingled throughout the beef which was garnished with a star anise. This is definitely a meal I could picture sharing with my dad, a lover of rich, hearty, old-school comfort food, cooked the right way. Adding that extra dimension to the textures in this dish was the crisp asparagus we'd grown fond of from out entrées.

One of the most individual dishes, which my companions and I unanimously agreed was the most unique and pleasing dish of all, was Marron with Beef Cheek Ravioli. We couldn't think of anywhere else that you could get this type of main and it is what really sets The Essex apart from other restaurants (along with its numerous Gold Plate Awards). The marron and ravioli were accompanied by mashed carrots and refreshing peppery rocket with a vinaigrette. The marron was cooked to perfection with the sweetness of mashed carrots and a light refreshing hit from the rocket producing the freshest and simplest flavours.

The Roasted Duck with a hint of mandarin and olive tapenade served with lentils is made to be enjoyed by a first timer as well as a duck connoisseur. Never would I be so game to experiment with duck at home which is why I'm thankful for restaurants such as The Essex to let me share in an experience.

Desserts anyone? Now, I've only recently become a dessert lover and it should never be underestimated the effect a good dessert can have on not only your dining experience, but your day and even your week. Decadent desserts can place you into a dreamy, content mentality, which is why I always leave (or make) room for dessert. Dining with another female, we shared the expression "there is always room for dessert", and with the desserts The Essex dished out, you will be living by the same philosophy too. Passionfruit Brulee Tart with Vanilla Mascarpone and Raspberry Coulis teamed with 3 Bridges Botrytis Semillon Dessert Wine: Addictive is the best way to describe this, with its crisp, toffee-like top and its soft, creamy passionfruit filling. Vanilla mascarpone toned down the sweetness of the passionfruit and the flavours blended together perfectly. We could also not go past the Chocolate Tart with Vanilla Bean Panna Cotta and Baci Ice Cream as this was highly recommended by Paul, and made for chocolate lovers. Rich chocolate with vanilla bean panna cotta - this dessert had everything.

Soup of the day, two extraordinary entrees, three generous mains and two desserts with an abundance of wine - The Essex left me completely satisfied and with a smile on my face. When choosing your next restaurant to dine out in, think about the type of experience you are really after, whether you want to spoil a loved one, celebrate with family or friends, or to simply satisfy your hunger with amazing food. The Essex is an amazing dining experience which will captivate all of your senses. This is a restaurant where you are given the royal treatment in respect to the quality of food you can choose from. The only way to experience The Essex is through having it all from the entrees to the main courses and right up until the desserts.

By Louie Coen