The Mussel Bar

More than just Mussels!

IN ITS prime waterfront location over-looking Fremantle's Fishing Boat Harbour, The Mussel Bar Fremantle is a local gem just waiting to be re-discovered.

The Mussel Bar has been a part of the Fremantle culinary scene for years, but in August it received a new lease on life with a change in owners and management. While private and corporate functions and fine dining are still on the menu, family dining and a child friendly atmosphere is being developed.

"We want families to know they can come in here and not spend a fortune," Mussel Bar manager Hermann Van Tobruk said.

However, the fine dining experience the Mussel Bar is known for doesn't seem to be sacrificed by this budget friendly development. In fact, quite the opposite has occurred of late with new executive chef Ross Booth changing over to a summer menu full of exotic flavour, unique creations and of course mountains of fresh seafood.

On this new menu the Prickly Ash Seared Scallop and Prawn Duo are two entrées that will have you waiting on the edge of your seat in anticipation of your main course.

The scallops, served with a parsnip and honey puree, grilled chorizo and a baby cress salad may sound like a heavy, flavour intense choice but when combined these rich, full bodied flavours work together to create a subtle and satisfyingly delicate dish.

The two types of prawn in the Duo entrée are Panco crumbed king prawns with a Wakami salad, and char-grilled tiger prawns with a honey soy dressing.

Fresh, crisp and delicate in flavour this presents like a work of art on the plate and contains just enough variety to give your taste buds a thrill. Tip - don't let the crumbed prawns deceive you - they are the hidden gems on the plate!

If you're a little unsure of your wine matching skills ask for the recommendation of Hermann Van Tobruk. His pick for these two dishes was the 2008 d'Arenberg Dry Dam Riesling, which proved to be a perfect wine match. With notes of limejuice and tropical fruit, the balance of acidity and sweetness proved to be a perfect match for the fresh seafood and crisp exotic flavours. You could even be forgiven for thinking you had been transported to a beachside villa kicking back for the day with this food and wine match.

For mains you have to consider the Seared Sumac Duck Breast with sweet potato Galette, slow braised cabbage and a Shiraz and dark chocolate reduction. The rich flavour of the duck matches brilliantly with the bite of the chocolate sauce and balances out the creamy softness of the melt in your mouth galette.

Hermann Van Tobruk suggested the 2006 O'Leary Walker "Blue Cutting Road" Cabernet Merlot which proved to be a good match with notes of mixed berries and spice.

As a well-balanced lighter red it cleansed the palate after a rich and somewhat heavy meal.

Now what would The Mussel Bar be without a mussel option on the menu? You can chose to have your mussels delivered in a variety of different ways but if you like them with a bit of a kick why not swap the regular chilli for something a bit more exotic? The Red Thai Curry Mussels with lemongrass, galangai, chilli and coriander in a coconut broth is sure not to disappoint even the most mussel savvy diner. As a sheer mountain of mussels just waiting to jump out of their shells and into the creamy fragrant broth the serve is big enough to share around and good enough to scoff solo.

Surprisingly, if not unconventionally, Hermann Van Tobruk's suggested wine was the 2004 Fire Gully Shiraz. As a full-bodied, complex red this Margaret River wine proved to match the curry in intensity of palate and aroma perfectly and become quite a smooth pleasurable drop.

Of course no meal out can be complete without dessert and if you can still fit something in after picking off the extensive Mussel Bar menu then you should definitely treat yourself.

The Kahlúa Crème Brulee with pistachio biscotti and rich vanilla bean ice cream or the Double Chocolate Tarte with double cream and raspberry coulis come highly recommended (although are not for the faint hearted!).

In fact, The Mussel Bar as a fine and family dining experience comes highly recommended. With bubbly international staff and a friendly, relaxed atmosphere, next time you're in Freo why not give an old favourite another go? You wont be disappointed.

By Lauren Norton