The Gala Restaurant

Gala in name and nature

In an industry which is notorious for burnout and broken lives, the Gala Restaurant's Hans Lang and Marianne Kempf are still leading the field after more than 30 years, including 14 years headlining the Burswood Resort's Windows Restaurant, because it's something they both love.

"The industry is not an easy one," Hans agrees, "because it's become more of a business where money is king, rather than a profession."

But as Master Chefs from Germany , Hans and Marianne's knowledge, skills and passion are evident in the Gala's seasonally changing menus and attention to presentation in both food and venue. They live their own philosophy "to be innovative in the future one has to respect the past" in the their creation of dishes which use the finest of seasonal ingredients and the best of local produce.

Currently featuring a 5th Birthday Celebration Menu which is a collection of customers' favourites from the past five years, the Gala Restaurant in Applecross offers European gourmet cuisine at its finest in an inviting, elegant and comfortable ambience.

Current offerings range from entrees priced at $16 (Beef Tea St George with poached quail egg, beef carpaccio and Tio Pepe sherry) to $34 (Salmon Carpaccio marinated with a Manjimup Truffle-Ponzu Dressing and egg crepe roulade) and include Quail Ballontine and roasted Marron and the Caribbean Pepper Pot (which is probably the best laksa-type soup you've ever eaten).

For entrée we tried the Marron on Green Tea Noodles with Truffle Vinaigrette, a dish made from local marron, perfectly complemented by a deliciously scented truffle vinaigrette worth bottling, and served on a small bed of noodles surrounded by chervil, radicchio, cucumber and apple for balance. This was an exquisite dish that carried the weight of the truffle on the palate without being intrusive and married mature flavours that tested my tastebuds with simple and clean lines.

Hans said he sources truffle from Western Australia 's South West during the winter months and directly from France during our summer.

"There is a growing awareness that makes people want to try truffles, which are considered luxury items," he said.

A semillon sauvignon blanc or a French-style chardonnay was not weighty enough for this entrée so Hans suggested a Salitage Unwooded chardonay. Luckily, the menu very helpfully suggests recommended wines from an extensive wine list, all of which are personally selected by Hans to suit the dishes.

Choosing a main course from those on offer was not easy when the choices ranged from a Grilled Tasmanian Salmon with Macadamia Nut Crust (served with fennel salad, wild rice and blood orange butter sauce) to the Braised Mt Barker Venison Ragout a la Mole.

The Veal Fillet Medallion with Horseradish Crust and Sweetbreads won me over. The tender veal was served on a bed of spinach and topped with a fresh horseradish crust, on a plate swirled with three sauces - horseradish, snow pea and cabernet, and accompanied by braised vegetables, presented as miniature works of art. The tastes were sublime (the horseradish, a highly under-rated and expensive vegetable at $60/kg) added a fresh and delicious kick), the presentation was gorgeous, and the chosen wine, a Bella Ridge Estate Grenache Shiraz Mourvedee 2005, was distinctive without being overpowering.

We had neither the time nor the room for dessert but I have it on good authority that the desserts won't disappoint, and Marianne's handmade chocolates are memorable.

The Gala's menu is best described as creative, contemporary and cutting edge, which is not surprising given Hans and Marianne's pedigree and commitment.

Open for dinner on Tuesday to Saturday from 6pm till late, lunch on Friday from noon till 3pm and functions for up to 110 people on request, the Gala Restaurant also offers a number of highly popular 'theme' nights including their weekly Wednesday night German menu, Sunday night dinner dances and monthly Wine Dinners.

I'm looking forward to another unforgettable culinary taste sensation and sampling the delights of their special Black Manjimup Truffle menu next - a four course Truffle Set Menu for $135. Mmmm, foodie heaven.

By Kate Malkovic