The Red Cray

Crayfish Royale

It is ever so rare to find a restaurant with a strong sense of class and decorum that simultaneously makes you feel perfectly at home. 'The Red Cray' is a family business; could that perhaps be their secret to achieving this ideal balance?

As soon as I walked through the doors, I felt as though I had become part of the family. The staff - so cheerful and bubbly - were welcoming, which gave the restaurant an ambience that could not be forged. As for the restaurant itself, it is very metropolitan with a mix of modern stainless-steel fittings and the contrasting warmth of Eastern-style comfort. The restaurant achieves a light, airy feel due in large part to the floor-to-ceiling windows. With the light diffusing through the multiple panes of glass, one cannot help but be captured by the breathtaking view of the Swan River, visible through the alfresco function room.

The Red Cray is famous for its unique fusion seafood, offering a wide variety of Australian specialities, such as barramundi, oysters and of course, the glitzy rock lobster. In addition to their extensive range of seafood delicacies, The Red Cray offers a first-class selection of meat and poultry dishes.

As an entrée, I started with an old favourite, garlic prawns, lightly pan-fried in a creamy garlic sauce and served with basmati rice. A twist of lemon gave the dish a subtle sharpness, really bringing it to life! Another great choice for entrée is the seafood chowder - perfect for seafood aficionados. Indulge your tastebuds in the flavours of the ocean with fresh mussels, prawns, king snapper fish meat and succulent calamari, with saffron potatoes in a velonte with white wine and cream. An accompaniment of a freshly baked white mini-loaf ensured that my plate went back clean!

The Red Cray's signature dish, 'Crayfish Royale', is undoubtedly worthy of its title. Locally caught rock lobster was simply grilled, topped with lemon-flavoured prawns and scallops and then served with chunky chips and an exciting salad. The unadulterated divine caviar butter, was drizzled over the dish, really giving the meal a great sense of superior quality. It was superb! A glass of chilled Cockfighters Ghost Semillon from the Hunter Valley (NSW), complimented the dish beautifully.

For the meat lover, I highly recommend the heavenly Chicken Harissa. The presentation of this dish alone can excite even the dullest of taste buds with its vibrant hues. Tender slices of chicken Kiev are cooked in Cajun spices with succulent scallops, prawns and peppercorns and then doused in a brandy cream sauce and served on a bed of aluminous saffron rice. This is the ultimate fusion dish, guaranteed to satisfy even the most adventurous palette. As wonderful as this mouth-watering dish is, it ascends to yet another level when it is accompanied by a drop of Shepherds Harmony, Merlot Cabernet 2005 Adinfern Estate (WA).

The Red Cray's unique atmosphere and exciting a-la-carte menu, gives it a character all of its own. Combining class and culture in both the food and décor, not to mention the modest pricing, it stands out from other seafood restaurants. It's ideal for business lunches, family meals and even dinner with that special someone. The Red Cray is guaranteed not to disappoint!

by Siobhaon Cleary