249 Great Eastern Highway, Belmont
Ph: (08) 9478 0899
www.firehouseperth.com
Inviting to all
The elegant, stylish and modern décor of the revamped Firehouse Restaurant belies the many varied options for dining – including outdoor/indoor, formal/casual, breakfast/buffet and a la carte. With a remodelled floor plan and a well-stocked and inviting bar, the renovations have transformed the restaurant into a light-filledand fresh area that’s inviting to all, and very comfortable.
Part of the Country Comfort Hotel complex – a short hop between the airport and the Perth CBD – the restaurant’s executive chef Phillip Campbell has a background in fine dining in Australia and also New Zealand.
Phill’s hit the mark to produce seasonal menus that provide both hotel guests and externalpatrons with delicious,hearty homestyle offerings and the chance to savour exceptionally high quality, local fresh produce in a relaxed professional atmosphere.
Phill says the menu aims to be, “Simple, clean and wholesome, but with an added ‘twist’, so that diners aren’t overawed.” It was clear from the dishes we savoured that he’s drawn on his extensive experience to produce rediscovered classics with a modern twist. The menu caters well to its regular clientele and those lucky enough to stumble upon this unexpected culinary treasure.
Our group shared a selection of three entrees. I couldn’t resist the Chilled Exmouth King Prawns in wasabi mayo and classic sauce accompanied by a crispy wonton stack, which was a standout dish and a memorable take on the almost forgotten prawn cocktail. The wasabi added a subtle twist to a classic dish and the whole prawns were fresh and large.
The Sticky Pork Ribs with chilli, spring onion and peanut dressing (gf)was a delightful favourite as it was cookedwell, yet soft and juicy, with an added peanut crunch.
The Lemon Pepper Swordfish Tacos served with shaved cabbage, lime sour creamand pickled red onion are a tasty and fun sharing starter dish.
The entrees were accompaniedby Artisan Beer (Denmark, WA), 2015 Cornucopia Pinot Noir (Great Southern, WA), and a 2016 Wild Oats Sauvignon Blanc Semillon (Pemberton & Margaret River, WA). The beer’s lemon flavour was the best match for the King Prawns dish. 
All the main dishes we tried were a substantial size andthe high-quality steaks off the grill are the house speciality.
The 400g Beef Rib Eye (gf)– which is 100-day grain fed beef – was servedwith homemade garlic butter, jus, mushroom, hand-cut chips and salad, and three choices of sauce – mushroom, pepper and jus. It would have to be one of the most flavoursome steaks I’ve ever had and was partnered perfectly with the mighty Wild Oats Robert Oatley Shiraz 2014 WA bursting with plummy fruits.
The Margaret River Lamb Rump (gf) served with fondant potato, carrot puree, minted greens and jus, was mouthwateringlysweet and tender, and the potatoes (slow-cooked in butter and chicken stock) were another delicious twist on a classic.
The char-grilled Fremantle Swordfish Steaks were servedwith Carnarvon heirloom tomatoes, basil, olives and gourmet potatoes in a Nicoise-style salad. Swordfish is sometimes hard to keep moist in the cooking process, but Phill nailed it with this dish where the fish was soft and sweet.
There was, sadly, no room for dessert but the menu options certainly looked tempting.
The restaurant is open seven days a week for breakfast, lunch & dinner. If you’re travelling to Perth, it’s worth thinking about a stay in the Country Comfort Hotel for the relaxationof resort-style accommodation and the delights of the Firehouse Restaurant.
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