On of my favourite restaurants in Perth is Blu Grill (you know what it is like when you get a favourite spot that has great food and great service – you go back time and time again!) and after a recent visit to celebrate my birthday with friends, Trevor and I headed back again to taste more of the new Spring menu.
Located in Woodlands overlooking Jack Adder Lake this is a gorgeous location and the setting is perfect for a lovely dinner. The menu is not excessive and that means that over a few visits you get to try most of the items on the menu, although the wine and cocktail menu has some great choices and the prices are really reasonable too.
With the change in season the menu reflects seasonal choices that all work really well, with of course the steak options remaining the same but the other entrée and main course options evolving and offering some surprising new choices.
As is my want when I travel overseas I always come back into the country with a vintage bottle of champagne and for this trip to Blu Grill I chose to take the Dom Perignon 2003 Rose for us to have with the meal. Whilst not my favourite vintage champagne that we have been ticking off the bucket list this year (that would have to be the Cristal from a few months ago) it was still a great selection to go with this meal.
Ryan and the team at Blu Grill always look after us and the service is always professional, helpful and first rate. The staff have gotten to know us over the course of the last year but I notice that the level of service is consistent across the whole restaurant.
I started with the twice baked spinach and ricotta soufflé with salsa picante and crispy parmesan flakes and to say that this was a stunning way to start the meal would be an understatement. The flavours were delightful and the salsa added a depth of flavour that gave the dish another dimension. The Dom was a perfect accompaniment with this dish as well.
The exquisite twice cooked soufflé!
Trevor chose the crispy chickpea battered soft shell crab with lime pickle and tomato salad and he was equally impressed. The batter added another dimension to the soft shell crab and the tomato salad and lime pickle added a complexity to the flavours that still allowed the crab flavour to shine.
Soft Shell crab – a real delight!
We both chose to have the special of the day which was the sous vide sirloin topped with seared scallops and served with candied onion, blu grill mac and cheese and a light salad of greens tossed in a light dressing. The sirloin is cooked for a number of hours and the outcome of this cooking was a cut of meat that filled your mouth with the full intensity of flavour and was a real treat.
The candied onion added another level to the dish and the scallops were the perfect topping with the onions for the sirloin. It was a stunning main course and we both enjoyed every mouthful.
The Sous Vide Sirloin with seared scallops, candied onions and mac and cheese!
Trevor ordered a McLaren Vale Alternatus handcrafted small batch 2015 tempranillo to have with the sirloin at the suggestion of Ryan the manager of Blu and he was not disappointed. It went perfectly with the sirloin.
We both had elegant sufficiency by this time and decided not to have desert this time and made our way home after yet another sensational dining experience at Blu Grill.
We have already chosen what we will be ordering when we head back in a few weeks and I will let you know how we go after our next visit.
Tuesday – Thursday 5pm – Late
Friday – Sunday 12pm – Late
Location88 Rosewood Avenue Woodlands,
Please call (08) 9242 8222