Last month I was invited to the official launch of the new kid in town, Public House Kitchen and Bar, by the folks at The Publican Group Australia. Not one to pass down an offer of delicious food, great company (I knew there would be other Perth food bloggers there too) and the chance to check out a new Perth venue, I was there with bells on. There was a promise of aperitivos, cervezas and caipirinhas, okay then.
Even though I live mere minutes from the CBD, I don’t frequent it enough. Constant works around the Wellington St area and increasing traffic keep me out of there during the day, but I don’t mind a drive in on a night when traffic isn’t an issue. I also love the strip where the Public House resides, close to the river with ample parking close by and far enough away from the road works. It’s a great little spot, and I suspect those that work in the CBD will benefit from the new addition to the after work drinks option with its convenient location on Adelaide Terrace.
Public House draws influence from Peru, Colombia, Chile, Brazil and Argentina, creating a South American food and beverage experience. Upon arrival we were greeted by friendly faces bearing trays of canapés and a great selection of beverages. I was told by fellow food blogger Christina that I must try the ceviche and oysters, so I promptly made my way over to a table hosted by chefs with a passion for Peruvian cuisine.
I have long said I love it when someone is passionate about what they do. I wanted to revisit a restaurant once just to hear the barman talk again about how he concocted a truffle infused martini in enthusiastic detail (he may have also been the catalyst for me making my leap into the creative world and leaving the full time corporate world). I wish I’d had a dictaphone as the chef had me completely intrigued by his description of Peruvian cuisine and how they came about these delightful little seafood creations. I was however too busy feeding my face to really remember the finer details, but I am not sure what had me more intrigued, his enthusiasm and passion for food or the tastings (the fish and salmon cerviche were to die for!). If you are in Perth I would suggest if you ever drop into Public House that you speak to the staff, they clearly love what they do.
Among the many samples of canapés that circulated that night were empanadas with chimichurri, pulled lamb burgers on deliciously sweet brioche, smoked ribs and sweet bread popcorn with chipotle aioli to mention a few. Later I discovered that sweet bread is essentially offal. I had already downed these babies by the handfuls so once I was aware of what they were it no longer mattered. So I ate lamb thymus and pancreas gland? I’m okay with that. There is good reason they’re coined ‘sweet bread’.
The Publican Group are, in my recent experience and opinion, onto this whole dining thing. I have attended a progressive dinner before at three of their venues, and I’ve realised now after this recent visit to Public that there is something about how they do things that gets me wanting more. Stylish but not conceited, simple yet intriguing, and very appealing. Public House is described as “like eating at home with your family and friends” with “food cooked slowly with love and passion”, which was pretty much my experience on the night. Executive Chef Telina Menzies of The Publican Group Australia is doing good things for Perth.
Disclaimer: I was invited to the official launch by The Publican Group Australia. Opinions are of course (as always) my own.