Birdie Restaurant
Links Kennedy Bay
199 Port Kennedy Drive, Port Kennedy
Ph: 0499 098 111
www.birdierestaurant.com.au
An Oasis Amongst the Sand Dunes
Resting on pristine coastline at Port Kennedy and located within one of Australia’s highest rated golf courses, the Links Kennedy Bay, Birdie Restaurant is much more than a place to have a cooling refreshment after a round of golf. Birdie Restaurant is part of the DNA in the growing, vibrant community at the $425 million Kennedy Bay development.
With floor to ceiling glass windows, polished concrete floors, light wood-styled walls and ceilings, and dark fixtures, it carries a contemporary vibe. Adjacent to the restaurant is an incredible adventure playground, allowing parents to relax while their children explore this wonderland.
Birdie Restaurant opened its doors in late October 2021 embracing an ethos of sustainability with supporting local and buying local. Links Kennedy Bay and Birdie Restaurant are operated by Clublinks Management and led by Venue Manager, former chef and hotelier Jonathan Kunz, who teamed up with former co-worker and Head Chef Nicholas Birrell, collaborating to deliver a heavily Mediterranean influenced menu which suits our Western Australian climate perfectly.
The first plates served were House Cured Atlantic Salmon and the Summer Burrata. The salmon is cured on premises. It’s delicate, buttery and light, and perfectly complemented by a bed of mildly tart crème fraiche. The addition of sumac provides savoury highlights, while lightly pickled onion, house preserved lemon and capers present sweet and salty notes to the flavour profile.
The Summer Burrata is a feast for the eyes. The Italian style cheese seduces you with its buttery consistency and creamy interior. The accompanying elements of sweet and smoky grilled nectarine, and beautiful Swan Valley wildflower honeycomb combined with sunflower seeds are delicious individually, and together make your palate sing. Almond flakes and shaved fennel provide the crunch factor and aniseed undertones.
The Jilyara Honeycomb Corner Sauvignon Blanc 2022 was a seamless pairing with these dishes combining an aromatic nose with hits of summer fruit while possessing a crisp acid finish.
The next dishes served showcased quality seafood from the Kimberley’s. The Fish Tacos consisted of Cone Bay barramundi strips coated in a tempura batter and lightly fried. The accompanying slaw, chilli and smoky chipotle aioli were served in a lightly toasted soft tortilla. A flavour bomb in a hand sized serving.
The Kimberley Banana Prawns and Iberian Chorizo oozed summer. The chorizo is pan fried to release its spicy oil in which the prawns are then cooked. They’re served on a plate-sized garlic infused pide with accompanying blistered cherry tomatoes. The delicious freshness of the prawns and the quality of the Spanish chorizo shine through.
We selected Thompson Estate Four Chambers Pinot Noir Rose 2022 to accompany this dish. The gentle acidity and soft fruit flavours worked well with the seafood, while the understated minerality and length of the finish were a match for the chorizo and garlicky pide.
Next, we tried the Spiced Amelia Park Lamb Rump together with the Heirloom Beetroots and Goats Curd Salad.
The mildly spiced lamb is sous vide for several hours and then flash fried to impart a caramelised crust. The result is succulent lamb you could cut with a spoon while still enjoying the outside toasty crunch. It was served with a classic combination of buttery pureed peas and crunchy al dente asparagus. Pomegranate seeds provide a citrus pop to the dish, while a fresh herby salad and candied chilli add that extra dimension. This was the ‘hero dish’ of the afternoon.
The Heirloom Beetroots and Goats Curd Salad arrived at the table with a brilliant array of colours on display. From traditional deep purple shades to soft golden hues. Similarly, the flavour profile ranges from earthy to sweet and mild. The goat’s curd was creamy and tangy and works well with the beetroot. The drizzles of vincotto wine reduction added a raisin-like sweetness to the dish, as the toasted hazelnuts provide crunch.
The wine matching with Willowbridge G.S.M. Grenache Shiraz Mataro 2020 bordered on perfection. The stronger tannins in this medium-bodied wine enhanced the dishes strong earthy flavours. The pepper notes and general smokiness of the blend worked in harmony with all taste elements on these plates.
Pizzas are one of the most popular dishes on the Birdie menu with locals and golfers who want something quick and satisfying. We got to try the prosciutto pizza, this is an Italian classic style pizza; where less is more and the quality of the ingredients speak for themselves. The crust is thin and crispy and the tomato sugo is deep in flavour. The toppings consist of Italian prosciutto, thinly sliced crispy pear, with dollops of cambray blue cheese and finished off with fresh peppery rocket. Italian antipasto on plate!
We finished with two classic Italian desserts with a Birdie twist. Mango Pannacotta and Tiramisu. The Pannacotta was light, creamy and full of mango indulgence. Additional fresh mango and strawberry cut through its creaminess, while crispy sugary biscotti added crunch. A clever addition was orange rind with the fresh mango, providing a bitter hint to balance the sweetness of the dish.
There are many variations on the classic Tiramisu. Ours came served in a quirky oversized coffee cup and one could be forgiven for wanting to take a sip, given the coating of cocoa powder that floated across the top hiding the coffee driven, mascarpone-based dessert. Digging in with a spoon dispelled the mirage, encountering a silky light creamy texture. Subtle amounts of sweet, rich marsala provided a perfect balance to the dish.
Birdie Restaurant is a casual dining venue that welcomes families, business groups and can accommodate functions ranging in size from 20 to 250 guests. With indoor and alfresco dining areas, every type of gathering, formal or informal can be catered for. Why not drop by on a Sunday afternoon and take in some live music vibes, while sampling the several craft beers on tap or the refreshing array of cocktails on offer. Whatever the occasion, we invite you to venture out amongst the sand dunes at Kennedy Bay to this oasis by the sea.
By Chris O’Halloran
