By the Brook Restaurant

Google+ Pinterest LinkedIn Tumblr +

2160 Seaborne Street, ParkervilleTasting Plate 2
Ph: (08) 9295 5777
A worldly experience
Venturing through the gate into the decked courtyards and a stroll down to the famed Jane Brook we were hit with – calm … something you rarely get enough of.
The heart of this restaurant swaps wooden floors and outdoor settings for old style bricks and rustic charm which blends with the sofa, large fire, and seating for 50 diners.
The building, which dates back to 1899 and was the original Postmaster’s home, exudes comfort with a surety that once the tables are dressed for fine dining, the room takes on another different atmosphere. One that is captured by the unique experience the multi-award-winning, multi-lingual Italian chef Caleb Azuka brings to the table.
Pork 2Having trained under famed chef Massimo Bottura at the three-Michelin-star restaurant Osteria Francescana in Modena in northern Italy, Caleb took every opportunity to travel and work around the globe to gain extensive knowledge of different cultures and cuisine. Diners are now enjoying Caleb’s passion for creativity and food – the lifeblood of his culinary world.
Our entree, the Burrata, unsurprisingly the signature dish, was the perfect combination of prosciutto, salami, roasted cherry tomato, crostini, jam and seasonal fruit with Caleb’s own mozzarella filled with mascarpone cheese infused with truffle and honey.
The 2016 Twin Island Sauvignon Blanc (Marlborough, NZ) wine was a fitting choice for the Burrata and the Mascarpone Polenta and Prawns, which with grilled sausage, white wine, fresh herbs, parmesan and olive oil, had a delicious, creamy sensation,
Not one ingredient vied for centre stage in the beautifully presented Salmon Di Casa – they all worked flawlessly together. The pesto framing the plated salmon was a mixture of olive oil, spinach, rocket, basil, salt and pepper with a touch of parmesan. The salmon, with crispy skin, was moist and flavoursome with a tomato salsa combining shallots, black olives, capers and fresh herbs to bring out the taste and balance of the dish. Diced tomatoes, cucumber, mushrooms, parsley, and a garnish of lemon and sproutscompleted the plate.
Next we savoured the Rustica – strips of beef marinated in pinot noir, basil, parsley, spices and olive oil. Fish 1The texture gave us reason to add a dash of gratitude. Capsicum and onions fulfilled the balance of flavours adding to the rustic look and finish.
The 2016 Xabregas Riesling (Mount Barker, WA) was a tribute as it matched the salmon and prolonged the subtle spice of the Rustica.
The Filet Mignon, for which the title of this dish gives it no justice, is a carnivore’s guilty pleasure. The 200g medium-rare steak, served with cubed potatoes, mushrooms, pumpkin, asparagus, and green peas, melted in the mouth while the combined port wine and cabernet sauvignon prune au jus jostled on my palate for well-deserved attention. Prosciutto gave the edgy, crunchy taste to top it all off.
The Pork Belly dish of crispy pork belly served with charred apple, rocket, rosemary roasted potatoes, onion and hints of parmesan in a honey port au jus was of epic proportions.
Our final wine was a glass of 2016 Kalgan River Pinot Noir (Great Southern, WA) that is light and fresh, and paired admirably with both the Fillet Eye Steak and Pork Belly dishes.
Our foray into the Hills was a dining experience well enjoyed. The food is not only cooked with a passion – it is presented as a work of art.

By the Brook is open Wednesday to Friday from 10am to 3pm and 5.30pm until late. Also Saturdays and Sundays from 9am to 3pm and 5pm until late. The restaurant caters for a catch-up with family and friends or a romantic dinner for two, and offers fine dining and wine matching evenings on the last Sunday of the month as well any celebration.

By Linda Parkes


About Author