Fraser Avenue Kings Park, West Perth
PH: (08) 9481 7100
www.frasersrestaurant.com.au
Impress your guests
This legendary restaurant is situated in beautiful Kings Park, overlooking stunning views of Perth City and the Swan River. The venue was extensively revamped last year (just in time for the Commonwealth Heads of Government Meeting) and has been recently refurbished, giving it a smart, elegant and modern feel. The restaurant has a buzzy atmosphere, but is divided into many different areas, each creating a more intimate feeling for individual groups of diners.
Fraser’s has always been a popular venue for weddings and celebrations of all kinds. There are rooms to suit functions of all sizes, both upstairs and on the ground floor, al fresco areas and balconies to take advantage of our wonderful climate, four kitchens to cater for multiple functions, and Awards galore to attest to the quality of food and service you will find at Fraser’s. Just recently it won Contemporary Australian Restaurant – Formal, Events Caterer and Apprentice Chef of the Year (Chris Malone), as well as Western Australia Caterer of the Year, Western Australia Metropolitan Restaurant of the Year and the Harry Ferrante Trophy.
On a sunny spring afternoon it was a very pleasant place to be. We shared a Ceviche of scallops, and one of kingfish. A Ceviche is basically a dish made with raw seafood that has been marinated in lemon and/or lime juice. The citric acid in the juice ‘cooks’ the flesh without heat. I have had a ceviche of crocodile before – which is not, strictly speaking, seafood – but more commonly it is made from fish or shellfish. It makes a nice refreshing dish and is very summery.
Crispy fried soft shell crabs came next. I have always wanted to try these, and was not disappointed – the crunch was all in the light tempura batter; the crabs themselves were a melt-in-the-mouth delight. I can see why it is a popular dish.
Shoulder of Lamb followed – a humble cut of meat, converted with loving care in the kitchen into a rich and noble dish – slow cooked till the meat was really tender, and served on a corn mash. I really enjoyed this.
Head Chef Chris Taylor has been in charge of Fraser’s since 1993 and was recently inducted into the Western Australia Hall of Fame at the 2012 Savour Australia Restaurant and Catering HOSTPLUS Awards for Excellence. Chris says they are doing a lot of share food these days. It’s becoming increasingly popular to share an assortment of dishes between a group of diners – a trend I heartily support. I always think it’s far more interesting to try a whole lot of different taste experiences, rather than just one main dish.
Fraser’s is conservative, up-market modern dining – spanning from fine dining to smart casual. The food is consistent – simple, clean food made using quality produce, including heirloom products, sourced locally where possible. Textures are important – Chris likes to make sure there is a variety of textures as well as flavours in each dish. Fraser’s is known for its seafood, but the menu changes all the time.
As well as celebratory occasions, Fraser’s is a great place to take interstate or overseas visitors to enjoy a meal, or a drink and a share plate or three with friends, while admiring that fabulous view.
By Georgina Goss
