Red-Hot Dining
Tucked away inside the Country Comfort Intercity Hotel in Belmont is a bright culinary gem just waiting to light a fire in your belly. And unless you're flying at the 'pointy end' of the plane with its decent on-board meals, it makes for a great pit-stop on the way to or from the airport.
The Fire House Bar and Restaurant, situated on the site of the old West Australian Fire Services training centre (hence the name and theme) has just welcomed a new Executive Chef, and diners can expect some big changes both to the menu and to the décor in coming months.
Steve Bowry, originally from the UK, has had over 20 years experience in the industry and comes from a 'foodie' family with both his father and uncle working as chefs. His goal on joining the Fire House team has been to "up the anti" by giving the menu an overhaul just in time for winter.
Steve's new menu delivers favourite Aussie dishes with an English twist, and makes the most out of seasonal and local produce. Also part of the overhaul is the introduction of the $19.50 lunch specials menu. With a choice of five dishes, the special also includes a glass of beer, wine or soft drink making it exceptional value for money and perfect for local workers and casual diners alike.
One of these dishes, and a favourite of this particular Menu writer, is Fire House's 'Steak Sandwich'. Now, this is a simple dish - yet can't it go so horribly wrong? Steve's was great: marinated steak on a Turkish bun, lightly toasted with crisp lettuce, tomato, Swiss cheese, onion marmalade and smoky barbeque sauce and served with thick fries. It takes the traditional pub meal to a gourmet level whilst losing none of that hearty rustic quality synonymous with steak 'sangers'. This filling dish is a tempting option for the lunchtime diner looking for a meal to sustain them through 'till dinner.
The thin steak cooked medium rare is juicy, succulent and tender and sits on top of the in-house onion marmalade providing a depth of flavour sometimes lacking in traditional steak sandwiches. With a double layer of cheese this closed sandwich seems more like a burger with a normal dinner knife slicing through easily - no need for a steak knife and the mess that usually comes with sawing through tough meat!
Another deal on the lunch special menu is the 'Fish and Chips' with fillets of Tempura beer battered fish piled on top of thick fries and salad served with homemade tartare sauce. The light crispy batter contrasts beautifully in texture with the moist delicate fish. There's nothing like a good quality 'fish n chips'.
On the a la carte menu the immaculately presented 'Pan-fried Garlic Prawns' are a fresh and creamy option. Made with onion, capsicum and fresh cream and served with steamed rice, the prawns are crisp, meaty and flavoursome. The dish is just the right size for a lunchtime meal.
However, Fire House's signature dish would have to be the 'Grain-fed Pork'. The succulent Barkers Creek ribs come with hearty vegetables and red cabbage braised in orange juice. Slightly crispy on the outside, moist and pink on the inside with a mildly sweet and fruity sauce, the inch-thick steak will have you salivating from the get-go.
With a well stocked bar to match why not try a wine to complete your meal? (The Firehouse is also a bar, so you can pop in just for a drink). For the Pork we suggest a drop (or two) of the 2006 Barossa Valley Estate 'E Bass' Shiraz (Barossa Valley, SA). This smooth and fruity red has just the right amount of bite to balance the flavoursome pork.
The Fire House is open for breakfast, lunch and dinner and with its private dining/meeting room, it's also suitable for corporate or private functions. Why not turn up the heat at the Fire House next time you're out? All these exciting changes are sure to set your tastebuds sizzling!
