White Salt

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134 West Coast Drive, SorrentoDSC_0666
Ph: (08) 9246 9221
Absolutely Peachy
White Salt situated next to Sorrento Beach, just south of Hillarys Boat Harbour, has been open for over a decade. In this time it’s become a well-known restaurant in the local community, and has won several awards and accolades including a number of Gold Plate Awards.
But as times change, the owners have remained committed to changing with them. Recognising the growing numbers of ‘foodie’ people in Perth, they decided to upgrade their menu with the help of Jonny Peacham, a highly trained and well travelled chef who is committed to serving up healthy, substantial, seasonal dishes.
DSC_0640Jonny provides unconventional twists to familiar dishes. Having worked locally at a number of high-end venues such as Hamptons, the Convention Centre, Fraser Suites, and the Joondalup Golf Club, as well as interstate at Sydney Park Pavilion, and Hayman Island, and overseas at The Grove in the United Kingdom, his extensive experience speaks for itself. He has also travelled a lot, which has expanded his repertoire when it comes to exotic ingredients and cooking styles.
Jonny was still putting the finishing touches on the new menu when we visited, but we were lucky enough to try some of the new dishes that he will be serving up. All the meat is locally sourced, and the menu will change regularly to keep it seasonal and fresh.
We started out sampling some of the breakfast dishes. First up was the crispy polenta cakes, shaved jamon, corn salsa, tomato vinaigrette, and poached egg. While being far less heavy than the classic cooked breakfast, it was a filling and full-flavoured dish in which every element worked well together.
Next up was the crunchy granola, acai berry yoghurt, lemon curd, and compressed watermelon. I personally would rarely order a granola dish when I eat out for breakfast as I usually prefer cooked egg dishes, but this was special and I’d definitely order it again. The fruit and lemon curd added a delicious sweetness, and the granola was light and crunchy.
The final breakfast dish was the house cured salmon with pomegranate, fennel citrus salad and walnuts. This was an DSC_0646exceptional dish that really highlighted Jonny’s talents. The combination of so many strong flavours, many of which are rarely paired together, created a novel dish that would be perfect after a swim in the ocean.
We continued on to the lunch menu with the half shell Abrolhos scallops with chimichurri and lemon which were fresh, light, and perfectly cooked. They also had a slight chilli kick to them, which was a welcome addition.
After that we tried the sweet corn and Manchego croquettes with beetroot chutney, and the South West lamb cutlets served with chickpeas, Moroccan couscous salad and mint yoghurt. Both were beautifully presented, fresh and flavoursome dishes. The cutlets also paired well with the 2016 Howard Park Flint Rock Chardonnay (Mt Barker, WA).
Overall, it was clear that the food at White Salt has been kicked up a notch, and that Jonny is working hard to put it on the map as a place for foodies to try high quality dishes. So if you haven’t been to White Salt in a while, it’s time to try out their new and exciting menu.
By Floyd Holmes
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