This month marked the beginning of Eat Drink Perth and where better to join in on the Eat Drink Perth festivities than right in the heart of the city. The beautifully restored State Buildings were once home to the GPO of Perth and the historic city centre. We are spoiled for choice with lots of dining options at the old treasury and Chef and I recently enjoyed a chilled lunch at Petition Kitchen.On first glance Petition Kitchen looks very casual – but don’t be fooled! One of my first impressions was just how polished the service is. 
Chef, ever the craft beer connoisseur brought his beer across from Petition Beer Corner (more on that in a later post). The drinks menu at Petition is impressive. I like the way they set out the wine list under headings like “full, generous, textural” and “bright, juicy, herbaceous”. I’m going to have a closer look at that wine list soon! It was a lazy public holiday, so I decided I’d make it a Mimosa Monday *wink*.
The menu is set up to share, with mainly small plates; starters, raw, small, meat & fish and sides. First we dived into the charcuterie selection, $29. The plate was piled with a fresh selection of cured meats, including an interesting squid ink chorizo. Pickles, mustard and croutes are on the side.
The raw kingfish dish, $23 was divine. The fish “cooked” in a tangy ginger vinaigrette was ever so fresh and complimented by the crisp beetroot and horseradish.
Ever the fungi lover, I enjoyed the roasted mushrooms, $20. The many varieties of ‘shrooms, served with salted ricotta, warrigal greens (a native Australian spinach) and potato made for a very tasty dish!
Chef and I both got a bit giddy over the Black Angus sirloin, $32. The tasty steak was perfectly medium rare and accompanied by a rich romesco sauce. The meat was slightly charred and a tad fatty, which gave it a full flavour. A great dish, topped with asparagus and watercress.
I’m not sure that we really needed the side of roast potatoes, $8. We had that dilemma when ordering – you know, when you go to a new place and aren’t familiar with the portion sizes – then panic that you’ve under ordered! Anyhoo, though we were getting a bit full, I was glad we ordered the spuds. They were nicely seasoned and served with salt bush and confit garlic. A simple dish, done well.
Struggling a bit, we decided to share dessert. Chef made a brilliant choice with the brown butter parfait, $16. It was a different dessert and we both enjoyed it’s textures. The toasted oat, crunchy apple, and smooth condensed milk complimented each other in a really interesting way. It is pretty too, garnished with sprigs of samphire. 
At Petition Kitchen we both agreed that the service, Head Chef Jesse Blake’s deliciously different food and well thought out wine list are all top notch. It’s the perfect place for a classy date night without pretention.
For Eat Drink Perth, Petition Kitchen is holding the “In Good Company” food and wine pairing degustation dinner. Enjoy Head Chef Jesse Blake’s rustic share plates, which are promised to be a little bit quirky. Each course is matched with wine. Petition has an extensive wine list – so there are sure to be some cracking drops on offer!
Location: Petition Kitchen, cnr St Georges Tce and Barrack St, Perth
When: Tue 5 Apr 2016 & Tue 19 April
Time: 6:00pm – 9:30pm