I think it’s fair to say that when you are thinking of heading to Subiaco for a cheeky bevvy or a bite to eat, very high on the list of potential places to visit would be the Subi Hotel. It’s an institution and looms proudly over the corner of Rokeby Road and Hay Street. The beautiful old building underwent a striking internal refurbishment a few years back and the results were an impressive rejuvenation. It managed to really open some new spaces up, including a welcome upstairs alfresco section. It’s given an old favourite a new lease on life and ensured its continuing popularity.
They also took on a new head chef relatively recently. Chef Michelle Forbes had been the original chef at The Trustee in the CBD and having her on board at the Subi was proving an inspired decision.
The Subi team recently held their inaugural Chef’s Summer Series dinner. Now yes, the seasons had just slipped into March, but that’s ok, the name works. So it was a three course affair, featuring WA’s finest produce, preceded by canapés in the beautiful Stellar Lounge.
The Subiaco Hotel’s resident Head Chef Michelle Forbes will join forces with three of WA’s finest culinary creatives for the inaugural Chefs’ Summer Series at The Subi!
Experience a night to remember as Michelle teams up with Bib & Tucker’s Scott Bridger, Clarke’s of North Beach‘s Stephen Clarke and The Standard‘s Chase Weber for an unforgettable celebration of fare hosted by The West Australian’s Food Editor Rob Broadfield.
Tickets $120 per person, which includes food and beverages.
A very solid line up of chefs was involved – four brilliantly talented individuals combining for a very special one night only menu. And check the menu out….
- Shark Bay crab tartlet, baby fennel, lemon thyme, avruga caviar
- Roasted swiss brown mushroom, persian feta, fennel pollen, parmesan crisp
- Slow braised lamb shoulder arancini, tarragon, caper, truffle aioli
Pemberton rainbow trout, macadamia, lemon verbena, smoked salmon roe
Margaret River wagyu brisket, king oyster mushroom, calamansi, pickled ginger, sweet potato
Cherry ripe, sour coconut, dark chocolate and soy ganache, freeze dried cherry and caramelised white chocolate
The canapés by the Subi’s own Michelle Forbes were a series of elegantly prepared and carefully considered taste sensations. There’s often that moment with bite sized treats when you pause to appreciate the prettiness of the small morsel, have a fleeting ‘it’s almost too pretty to eat debate’ before hunger wins out and you savour the creative flavour pairings. Of the three, all were delicious and I loved the inclusion of Shark Bay Crab in the petite tartlet, but I’m a long time arancini fan so that was my favourite, plus adding lamb to arancini automatically ups the wow factor.
From here we were ushered down to the candle lit courtyard to find our seats at one of the long tables. They had done a smashing job at creating an entirely beautiful and special space for this dinner, from the abundance of glowing candles to the elegant arcs of the gleaming white orchid branches which spanned along the tables. It is more than a little magic to take your seat, peruse the menu and soak up the ambiance of what had the tell tales signs of being an amazing evening.
After a brief introduction from The West Australian’s food editor Rod Broadfield, it was time for entrees. This course was prepared by Scott Bridger and what a seafood stunner it proved to be. Pemberton rainbow trout, macadamia, lemon verbena, smoked salmon roe. Flawless presentation with well-balanced and considered flavours that didn’t overpower the fish, but served to celebrate it. It was one of the nicest salmon dishes I’ve ever had.
Stephen Clarke from Clarkes of North Beach is a highly decorated chef and the occasions I’ve dined at his restaurant have always been very memorable so I was excited to see his course. Margaret River wagyu brisket, king oyster mushroom, calamansi, pickled ginger, sweet potato. Will you just look at it! The large oyster mushroom was such a feature on the plate! And there was the prettiness of the intricate lattice work and can we talk about that brisket! It was so tender, the carefully constructed stack effortlessly collapsing as eager forks reached for more and more of that beautiful beef. Such a wonderful depth of flavour too.
Chase Weber rounded out this three course affair with his completely indulgent dessert. Cherry ripe, sour coconut, dark chocolate and soy ganache, freeze dried cherry and caramelised white chocolate. Visually striking and the taste was everything you wanted a dessert to be, richness from plenty of chocolate, sweetness from cherries, complete with a coconut kick. We ended proceedings with a pleasant sugar high and big smiles on our faces.
It had been an entirely superb evening. The Subi Hotel team has running an event this size down to a fine art and the friendly staff ensured that plates were clearly quickly and that glasses were regularly topped up . They kept the night flowing smoothly and from where I sat this just makes a dinner like this all the more memorable. Having the four chefs in attendance meant you could appreciate and enjoy their unique styles from the comfort of one venue. I look forward to seeing who they have involved for their next seasonal dinner. Be sure to sign up for the Subi Hotel newsletter for all the details.