60 Fraser Avenue, Kings Park
Ph: (08) 9482 0100
www.frasersrestaurant.com.au
Elevated Food with Panoramic Views
Without question, Fraser’s Restaurant has the best views in Perth. Located within Kings Park and Botanic Garden, the restaurant offers elevated, uninterrupted sweeping views over Perth CBD to the Eastern Hills and the meandering Swan River. Since 1993, General Manager and Executive Chef of the Fraser Group, Chris Taylor has stayed true to his ethos of let the produce speak for itself, while imparting meticulous care to each dish.
Under his tuition, the day-to-day running of the Group’s restaurants has fallen to Operations Manager Will Roser and Chris’ son Curtis Taylor, who has taken on the role as Kitchens Operations Manager. We sat down with Will and Chris who confirmed that while the dishes change, the original ethos remains the same – let the great local produce speak for itself.
We were shown to our table by Fraser’s Restaurant Manager and Sommelier Michele Notici who presented us with our menus, explained the dishes and discussed wine options.
Our entree of Yellowfin Tuna Tartare with black rice crisp and finger lime mayonnaise was packed with micro herbs, and the finger lime mayonnaise provided a perfect accompaniment to this umami-laden dish. The dish was paired with the Henschke 2025 Peggy’s Hill Eden Valley Riesling (SA) which featured a white stone fruit and lemon zest nose, with a dry green pear palate, finishing with a crisp citrus – a very good match for the tuna.
Next up was Stracciatella with tomato, basil, white balsamic and charred sourdough. The La Delizia stracciatella, while light, is indulgently creamy and is balanced by the acid and sugars in the trio of mini roma tomatoes. Basil oil adds a burst of colour and a herby background note to the dish. Paired with the 2025 Henschke Peggy’s Hill Reisling that added citrus flavours and highlighted the creamy textures of the dish.
Our next dish was Chargrilled WA Octopus with taramasalata, roasted new potatoes and paprika peppers. The Fremantle octopus was served warm and nicely charred with a good amount of caramelisation. The fish roe base for the taramasalata carried extra seafood flavours through the dish, while the sweet and savoury red peppers lifted the flavour. The wine pairing was Porongurup’s 2023 Lowboi Chardonnay (WA). This chardonnay was an eye opener, exhibiting a fresh green apple nose with a vibrant, almost pineapple-like palate and vanilla nougat and citrus – another great match.
We then tried marinated Beef Skewer with jalapeno chimichurri. The single beef skewer was presented with the chimichurri sitting on top. The marinated eye fillet was so tender it almost dripped from the skewer while the jalapeno really packed a good punch in the herby chimichurri sauce.
Michele presented our next dish of Grilled Swordfish served with eggplant caponata, fennel and parsley oil. The swordfish steak was robust with a light crust top and bottom. The swirl of smoky and sweet flavours from eggplant, red peppers and onion within the caponata provided a perfect backdrop to the fish, while the crunchy fennel and parsley oil added to the flavour. The dish was matched with Beechworth’s Savaterre 2022 ‘Frere Cadet’ Chardonnay (VIC) which paired well
Chef Curtis Taylor delivered our final dish which is one of the most popular at Fraser’s – 30 Day Dry-Aged Stockyard Black Angus 850g Sirloin. I will admit, I did linger at the dry, aged meat cabinet as I made my way into the restaurant. The meat is cooked on the T-bone then cut away, sliced and served with the bone on the plate. Well presented, it was perfectly cooked medium on the outer edges and rarer towards the bone. The dish is served with jammy, caramelised onions, earthy triple cooked potatoes and a red wine jus. The sirloin was paired with an Australian classic wine the Barossa Valley’s Yalumba 2021 The Signature Cabernet Sauvignon/Shiraz (SA). The wine was smoky with tabac and cool mint notes, a long complex palate and big tannins that worked so well with the beef.
Fraser’s Restaurant offers a combination of fine and alfresco casual dining options, which are perfect for business and family functions. It also caters for private dining and larger functions. Fraser’s also has the best views for the Australia Day fireworks.
By Chris O’Halloran
