111 St Georges Terrace, Perth
Ph: (08) 9322 4043
www.sentinelbar.com.au
Bringing the light inside
Situated on the corner of St Georges Terrace and William Street in the heart of Perth’s CBD, is the Sentinel Bar and Grill. Floor to ceiling glass panels provide glimpses of the towering high-rise monoliths and pedestrian traffic that is the lifeblood of Perth’s business headquarters.
Owner Operator Jan Leeder bought the Sentinel Bar & Grill four years ago. Most would think it was unfortunate timing given the impact of COVID on the hospitality industry, but Jan explained that the timing could not have been better. It allowed for reflection and a chance to envisage the future direction of the restaurant.
Recently refurbished, soft gold cushioning, brass fittings and warm lighting give a distinct French bistro feel and you have a choice of dining options between the restaurant, bar and alfresco area.
Having recently acquired the services of Head Chef Joe Rutherford, formerly of Cocos and Mayfair Lane, diners can look forward to regular new additions to the menu as Joe adds his personal touch.
Our first dish was Confit Pork Belly served with artichoke puree, pickled onion, mustard seeds, Romanesco and watermelon jus. The pork belly was rich and luscious. It was balanced by the acidity of the pickled onion and wholegrain mustard seeds, while the watermelon jus added a surprising sweetness, rounding out the dish. Pairing this meal with the 2019 Moorooduc Estate Pinot Noir from the Mornington Peninsula was a great match, with its hints of dark cherry, earthy notes with subtle acidity and smooth tannins.
We followed the pork with Shark Bay Scallops, served with pumpkin and truffle puree, fermented cabbage, pancetta, apple and nduja soil. The scallops were beautifully caramelised and tender. The pumpkin and truffle puree were creamy and sweet with a hint of savoury truffle. The acidity of the cabbage and crispy pancetta with Italian nduja sausage crumb, lent the dish further savoury notes and a bit of heat. This dish was matched with the 2021 Picardy Chardonnay from Pemberton. To the nose, this wine presents a melon and pear bouquet, while the palate is creamy with rounded stone fruit nuances to partner the scallops perfectly.
Our next dish was pure decadence. A 500g Chateaubriand for two, served with duck fat potatoes, trio of mushrooms, broccolini with dry roasted almond slivers and two sauces namely, a port jus reduction and pepper and brandy sauce. The tenderloin was beautifully seared, then lightly roasted and served medium rare – so tender you could cut it with a blunt feather. A dish like this requires a full-bodied red wine and the 2019 Majella Cabernet Sauvignon from Coonawarra was a great match. The palate is dry with dark cherry and tobacco notes to compliment the seared meat taste, while the fine tannins allow you to enjoy the full beef flavours.
We finished the meal with Lemon Curd Tart, served in ultra-thin buttery pastry, topped with raspberry mousse and served with white chocolate snow sprinkles, and coconut sorbet. The mousse and coconut sorbet provided balance to the citrus flavours. It was delicious. Venue Manager and Sommelier, Marie Marsaa, matched the dish with the 2019 Carmes de Rieussec Sauternes from her native country, France. This dessert wine from Bordeaux has a nose displaying both apricots and peaches, while the palate provides great balance between sweetness and acidity perfectly matching the balance on the plate.
Paying tribute to Jan’s vision and direction, the Sentinel Bar & Grill was selected as a finalist in three categories in this year’s Catering Institute Gold Plate Awards. The restaurant is popular with business clientele during the week and couples seeking romantic dinners on the weekend.
Moffat are proud suppliers and supporters of Tony Garita and the team at Il Pasto having worked together on many different projects over the years.
By Chris O’Halloran
