Hotel Northbridge210 Lake Street, Northbridge
Ph: (08) 9328 5254
www.hotelnorthbridge.com.au
Chime Rings all the Right Bells
After a brief ill-fated foray into Cajun Cuisine last year, Chime Restaurant at Hotel Northbridge has reverted to Modern Australian Cuisine with all new menus for Breakfast, Dinner, Bar food and Functions, thanks to Simon Manson, who took over as Head Chef in January 2014. This is obviously far more popular with both the locals and hotel guests, and the restaurant is now consistently averaging 30 – 60 diners a night. We sampled a couple of Simon’s dishes – the Rocky Reef Salad and the Szechuan Fillet Steak – and were suitably impressed.
The Rocky Reef Salad consisted of flambéed tiger prawns with bacon rashers on a bed of salad greens in a sweet tangy Chaing Mai dressing with
orange segments – this was a great entrée or light lunch dish, tasty and fresh.
The Szechuan peppered fillet steak was served with lemon buttered gourmet potatoes and broccolini topped with peppered red currant jus, and was quite a substantial dish – lovely fresh, gourmet quality vegetables and a tender piece of steak with plenty of pepper sauce.
The function room is kept busy with weddings, 21st Birthday parties and corporate functions, ranging from breakfasts to buffets and a la carte lunches and dinners. The room is equipped with a screen and whiteboard for meetings and corporate events.
The restaurant has its own bar, comfy couches with a chess set and newspapers for pre-dining activities and a grand piano in the corner. There is also an alfresco dining area on the Brisbane Street side of the venue.
By Georgina Goss
After a brief ill-fated foray into Cajun Cuisine last year, Chime Restaurant at Hotel Northbridge has reverted to Modern Australian Cuisine with all new menus for Breakfast, Dinner, Bar food and Functions, thanks to Simon Manson, who took over as Head Chef in January 2014. This is obviously far more popular with both the locals and hotel guests, and the restaurant is now consistently averaging 30 – 60 diners a night. We sampled a couple of Simon’s dishes – the Rocky Reef Salad and the Szechuan Fillet Steak – and were suitably impressed.
The Rocky Reef Salad consisted of flambéed tiger prawns with bacon rashers on a bed of salad greens in a sweet tangy Chaing Mai dressing with
orange segments – this was a great entrée or light lunch dish, tasty and fresh.The Szechuan peppered fillet steak was served with lemon buttered gourmet potatoes and broccolini topped with peppered red currant jus, and was quite a substantial dish – lovely fresh, gourmet quality vegetables and a tender piece of steak with plenty of pepper sauce.
The function room is kept busy with weddings, 21st Birthday parties and corporate functions, ranging from breakfasts to buffets and a la carte lunches and dinners. The room is equipped with a screen and whiteboard for meetings and corporate events.
The restaurant has its own bar, comfy couches with a chess set and newspapers for pre-dining activities and a grand piano in the corner. There is also an alfresco dining area on the Brisbane Street side of the venue.
By Georgina Goss
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