K on Hay Cafe & Bar

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200 Hay St, East Perth
Phone: (08) 9220 7008

A True Delight

It’s a balmy summer evening as we arrive at K on Hay, with it’s casual dining and mellow music. Greeted by restaurant manager Shanti Sinnatamby whose bright, warming smile was a true delight, we felt immediately welcome.  Head chef Bradley Anderson explains that the food he cooks is ‘Modern Australian’ with his favourite dish being the ‘Farm and feather’ which is also one of their best sellers.
Chatting with Brad I conclude he is what I call a ‘good chef’; not only is his food fabulous but looking into the open kitchen, I see he and his team work harmoniously together without any shouting or screaming.
Part of the Comfort hotel, the K on Hay restaurant is situated on the corner of Hay and Bennet Street.  While a quiet part of town in the evening, the restaurant is buzzing with the al fresco area filling quickly with diners and as a chef I know that a busy restaurant is a good restaurant, so let the feast begin!
Our first dish was the ‘K on Hay bruschetta’, a classic that was well done. A base of crusty bread with a hint of garlic covered in juicy tomatoes, onion, basil and parmesan with a dribble of balsamic glaze to round it off.  The wine match, a 2010 Devils Lair ‘Fifth Leg Whippersnapper’ Sauvignon Blanc (Margaret River, WA) was a lovely light, summery wine blending well with the freshness of the dish.
Our first entrée arrived – ‘Japanese scallops pan seared and served on a spinach, bacon and pine nut salad drizzled with lemon mayo’.  Now I am a sucker for classic combinations and this one didn’t disappoint. With beautifully cooked scallops, crispy bacon and pine nuts giving a good salty crunch to the spinach salad and lemon mayo cutting though at the end, this was a perfect entrée on a warm summer evening.
Then came the dish we had been waiting for.  With a mighty name, it looked a mighty meaty meal matey!  It’s the ‘Farm and feather steak’,  a prime Mondo cut of beef fillet served with spinach, red onion jam, red wine jus, toasted brioche and a little pot of chicken liver pate.  Seeing a beautiful piece of beef cooked so well is such a pleasure yet so rare to find.   The wine well matched with this dish was the 2008 ‘Pepperjack’ Shiraz (Barossa, SA) – a gutsy red that enriched this gutsy dish, a definite must have from the menu and a big thumbs up from me.
Next up it was time for dessert and for anyone ready for some gluttony I recommend the ‘Chocolate fondant’.   Served with ice cream it was everything a chocolate fondant should be and more.
All in all it was a very enjoyable evening with great service and a relaxed atmosphere.  I felt the food was very affordable with entrees ranging from $7 to $15, mains up to $30 and desserts at $10.  You can pop in for a quick pizza or indulge in a deluxe dinner – the choice is yours.  Children are very welcome with a decent kids menu and catering for functions is also available.  K on Hay is open for breakfast and dinner 7 days a week, with evening service commencing at 5pm during the week, so pop in after work and give it a try.
By Sophie Budd


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