Third Ave

A meal to remember

Located in trendy Mount Lawley, this local favourite serves Modern Australian cuisine with a Mediterranean theme. Freshly made pasta, wood fired pizza and a seasonal menu made up of local produce ensure a tasty option for every diner.

As it's BYO (a full liquor license is on its way), be sure to pick up a bottle of your favourite drop on your way in.

Once you arrive, Third Ave's bubbly manager Elyssa Wherrett will have you greeted and seated in no time while owner and head chef Anthony McLernon will ensure your order is cooked and presented with perfection.

We started our meal with Shark Bay (WA) Scallops wrapped in prosciutto and served on fennel salad with spicy peach and avocado salsa.

Whilst scallops are usually coupled with other full-bodied rich flavours (think crispy pork belly) the fresh fruity salsa took this meaty mollusc and turned it into a summery sensation, adding a subtle sweetness to the fresh, fleshy white meat and the smoky-flavoured crispy Italian prosciutto. Drizzled finally with fresh lime, this exotic and inventive combination will transport you to your own pacific island getaway – without the expensive airfare!

Third Ave's Crispy Skinned Quail with fennel salad and Chinese spiced salt provokes tantalising images of exotic night markets and spice emporiums with its aromatic flavours. Cooked with Chinese wine and ginger, the quail was tender and beautifully presented with a fennel salad that helped to cleanse the palate between mouthfuls of this flavour-packed dish. Hint: Use the drizzles of chilli oil to provide a subtle bite to your bird!

The Chilled Local Octopus Salad is a traditional Italian 'bruschetta-style' salad of octopus pieces, diced potato, tomato, carrot and celery, with coarsely chopped parsley, freshly squeezed lemon and sweet paprika served on crisp garlic crostini – a recipe for the perfect lunchtime snack or starter to a more substantial meal.

With its varying colours, textures and fresh, simple flavours it's delightfully satisfying to share or steal all for yourself.

If the octopus salad takes your fancy, then hang around for Wood Fired Pizza with chorizo, red onion and mushroom with an avocado, lime and coriander salsa. The light fluffy base, not too thick or thin, with fresh, meaty chorizo - made even more exciting with the tangy salsa - will leave you fighting over the last piece!

If you're afters a full-bodied hearty flavoursome meal the Wood Oven Roasted Baby Goat with garlic, rosemary and EVOO (olive oil), served on soft polenta will not disappoint. The sweet and tender meat falling off the bone delivers a gentle and not too overpowering flavour even for first-time 'goaters'. While the creamy smooth polenta infused with the meat's juices fills the belly and warms the heart!

However… If you think you might have room to squeeze in dessert (and we suggest you find room!) you will find a 'Passionfruit Crème Caramel with brandy snap and liquored strawberries' with your name on it. Creamy, thick, sticky, fruity and flavoursome this dessert is the perfect combination of tart and sweetness and the ideal indulgent end to any meal.

So, pop down to Third Ave next time your out and let Anthony, Elyssa and the rest of their team give you a meal to remember.

by Lauren Norton