La Palme d'Or

By admin January 25, 2012 No Comments

2/16 Napoleon St, Cottesloe
Ph: (08) 9385 1412
My Luncheon Experience
This venue has closed. La Palme d’Or was last featured in Menu Magazine issue 3

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1 week ago

Launching the new magazine Stonewater Indian Restaurant & Bar - Licensed ... See MoreSee Less

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1 month ago

Last call.Vote for your fav place to enjoy a BLACK COFFEE and Win tickets to Froth Town, Fremantle Beer Festival or a High Tea at Stewarts Restaurant. We are making up a list of the top 10 that will be published in our next issue.#longblack#perculated#filteredcoffee#coldbrew#perthcoffee ... See MoreSee Less

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2 months ago

Win tickets to Froth Town, Fremantle Beer Festival or a High Tea at Stewarts Restaurant.Vote for the best black coffee in WA. We will list the top 10 in our next issue. Here is what we have so far. Are we missing anyone? Do you agree? Anyone you want to vouch for?Northern Valleys Locavore StoreCommunity Coffee CoCrankedTwo Cracks CoffeeThe naked bean coffee roastersMICROLOGY COFFEE ROASTERSPizzaca CafeBest Wishes CoffeeHush Specialty CoffeeLivid SkateboardsRoasting Warehouse2 Keys coffee BoutiqueWolf Espresso ... See MoreSee Less

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2 months ago

Want to win tickets to Froth Town?Tell us where the best black coffee's are made. ... See MoreSee Less

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5 months ago

Koba Subiaco presents a contemporary vibe with polished concrete floors and subdued downlighting, which are stylishly balanced with soft retro floral fabrics and light shades to counter the modern hard surfaces.A fantastic bar with a good range of food options covering all asian styles.The Flaming Jumbo Prawns introduces an element of drama to your meal, as Head Bartender Jack Lee gleefully doused the arranged fresh, local WA Jumbo prawns in green fairy absinthe and set it alight. The prawns are served in the shell and can be eaten this way or peeled as per the diner’s choice. The absinthe flambe provided a sweet, smoky, savoury flavour which was much better than any ‘shrimp thrown on the barbie’. Accompanied by a tintiri and chilli sauce, sour notes from the tamarind and heat from the chillies provided further flavour dimensions to the dish. This is our must try dish.#subiaco #prawns #magazinecover #ASIANFUSION #barrestaurant ... See MoreSee Less

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