27 Rowe Ave, The Springs, Rivervale
Ph: (08) 6147 2468
Walking into the new four and a half star Aloft Hotel I was struck by the funky industrial-look decor. Springs Kitchen has full-height windows which bring in lots of light. I noticed an al fresco area to the rear and could imagine fun outdoor meal there.
Aloft Perth General Manager Stephen Morahan said Springs Kitchen will bring the exciting new Springs Rivervale precinct to life by providing a local eatery and meeting place. “At Springs Kitchen, expect a fantastic local atmosphere with regulars popping in for their morning coffee or dining on their favourite spot on the alfresco. Our proximity to the river means that we expect many people to find their way to us as part of their daily stroll or ride. We’ve also made sure we have the facilities to look after people’s furry friends when their owners pop in for a coffee on our terrace as part of their exercise regime.”
I liked the concept of the bar curving around the kitchen. We explored the kitchen, fitted out by Arcus. The design had been achieved by HTS consultants and the equipment was Moffat products- Washtech, Waldorf and Convotherm, all very sleek and modern.
We met the very outgoing executive chef Oliver Buenviaje who has worked in Europe, the Middle East, Asia and Australia at Michelin star hotels. He was so passionate about the new restaurant and about training his staff to the highest level and wants to create a great atmosphere with share plates, and eventually a strong Asian influence in his food. Local produce is revered at Springs Kitchen and dietary requirements are accommodated where possible.
We began with the Tasmanian Salmon (gf) with cherry tomato, eggplant and chickpea salad and herb yoghurt. The salmon was delicately cooked with a crispy skin and the eggplant gave a soft texture to the salad. The sauce was creamy and the sourness of the yoghurt added balance to the dish.
Next up was the Roast Pork Belly, with sweet potato, steamed greens, and Thai flavours. The pork was nicely cooked with good crackling, and I loved the sweet potato mash with that Thai impact. The fresh coriander was a perfect addition and the steamed greens were cooked to a good crunchy texture.
The other main we tried – the Braised Lamb Shoulder (gf) with creamed potato, roast vegetables, and thyme sauce – was my favourite. The lamb melted in my mouth and the mash was smooth as silk. The tiny roasted vegetables were delicious and I enjoyed the roasted pickled shallots- a tangy taste to cut through the richness of the lamb.
We finished with the flourless chocolate cake (gf) and house made jaffa icecream. The cake was moist and fudgy and the ice cream had a delicate orange flavour with a chocolate edge and we enjoyed the finely shredded caramelised orange peel on top and the macerated strawberries served on the side.
The plating of all dishes was amazing and I was impressed at the variation in colours and textures.
The rooftop bar and kitchen cater for functions, weddings and parties. I viewed this spacious area with incredible views to the north, east and west. There is also a floor devoted to meetings and conferences, all catered for. To top it off there is a special menu available at the bar and pool bar.
Springs Kitchen is open 6am –late daily.
by Frances Myshell