361 Rokeby Road, Subiaco
Ph: (08) 9381 1800
www.meekarestaurant.com.au
Subi Delight
I have to say I am a fan of Middle Eastern cuisine and it’s something I cook as much as possible, but mother and daughter duo Leah and Faye Clarke have taken the cuisine to new heights with what Leah describes as Middle Eastern fusion. Over the past four years their restaurant has evolved and now boasts a truly stunning menu, a well decorated, relaxed atmosphere and fabulous food.
Our first entrée was Confit Chicken Shanks with ras el hanout salt, carrot puree, and orange glaze. It was finger licking good and a dish you need to eat with your hands, sucking the juicy meat off the bone. Our wine was the 2011 Matchbox Wine Co Reisling (Clare Valley SA), which offered a nice clean, finish and is a very drinkable wine. Matchbox is exclusive to Meeka Restaurant – in fact it’s the only venue in WA stocking it. My friend had the Duck Pastry, a crisp parcel of filo pastry with moist shredded duck, a little feta and chilli jam which worked so well I could have eaten it all over again.
My friend and I shared the main courses and had a bit of a debate over which we preferred. We tried one of the famous tajines and also went for the Twice Cooked Duck Leg with roasted carrot and almond puree, sautéed spinach, asparagus, dukkah encrusted gnocchi, and sour cherry glaze, which was my favourite. It is rare that you find well cooked duck and all of the accompaniments went so well with it, and the gnocchi was amazing. Although quite rich, I would recommend trying this dish to experience all the flavours and textures expertly put on the plate. Our wine match was the 2011 Monomeith Pinot Noir (Adelaide Hills SA), which came chilled and worked perfectly with the duck.
The tajine with its fish, quinoa, stuffed baby squid, prawns, coriander paste, saffron lemon broth, slow roasted tomatoes, and red pepper was a delicately spiced jewel of the sea, beautifully served in its gorgeous little clay pot. The cous cous was moist and plainly served so you could soak up all the juices of the tajine – perfect.
I have seen tasting plates for dessert before, but Meeka’s takes the biscuit! Everything naughty but nice laid out on a plate. They say chefs are artists and this shows you it’s true – baby doughnuts, crisp on the outside and filled with gooey Turkish delight, drizzled with chocolate sauce; a ball of home made Turkish delight ice cream topped with fairy floss; a beautiful Turkish glass filled with berry soup and little pieces of jelly; and white chocolate brulee, so smooth, thick and delicious.
My sugar levels were rocketing but I couldn’t stop until I had the Spiced Chocolate Tart with dried white mulberries and topped with gold leaf, rose mousse and even more fairy floss – it was chewy, sticky, and delicious.
Meeka’s wine list is something to be revered, and it’s simply amazing that a small, family owned restaurant has some of the best wines on offer in the State. It was recently awarded 2 glasses (out of 3) in Gourmet Traveller’s Wine List of the Year – the highest possible grade for a venue stocking 50 wines and under. While we’re on awards, Meeka has also won ‘Best Specialty Restaurant’ in the prestigious Savour Australia’s (WA) Restaurant and Catering Awards for two years running, representing WA in the National finals.
Meeka is a place to go to invigorate your senses and taste food you will remember for a long time. It is open Tuesday to Saturday evening and for Friday lunch.
By Chef Sophie Budd
