New Year’s Eve 2014 at The Old Brewery, Perth

The Old Brewery

We’ve never been the type to party hard on New Year’s Eve (or any time, for that matter), but this year we decided to have dinner at The Old Brewery, where we were married exactly seven months before.

We arrived relatively early (7pm), although there were quite a few diners already present.

The Old Brewery

On offer was a fixed five-course menu for $130 per person, excluding drinks, which seems expensive in isolation but wasn’t too bad compared to other New Year’s Eve menus around town.

There was a band playing from 8:30pm and (apparently) a photo booth, although we didn’t stay around long enough to experience either of those.

The Old Brewery

To start there was olives, feta and freshly baked focaccia. The feta was creamy and delicious, and I’m not usually a fan of focaccia but this was really crumbly and soft. A good start to the meal and not too heavy.

The Old Brewery

I chose the duck rillette with cornichons and picked onions for entree. The duck was moist and tasty, although the amount of toast provided was only enough for about half of the duck (without piling it on in an undignified fashion).

The Old Brewery

Renay chose the braised beef shin with horseradish and caramelised onions. I’m a big fan of horseradish so I couldn’t resist tasting this and wasn’t disappointed –  the beef was beautifully cooked and melted in the mouth.

The Old Brewery

An Espresso Martini for Renay.

The special NYE cocktail was called “Unleash the Kraken”, with Kraken spiced rum, Grandfather port, banana liqueur, lime & egg white – I thought this sounded like a really odd combination.

The Old Brewery

Having to avoid alcohol and fizzy drinks I picked a girly mocktail, the Citrus Sling, which was really sweet.

Our waiter didn’t seem too impressed that we weren’t drinking much, I know that restaurants rely on alcohol sales but we paid good money for our meals (not to mention our wedding reception) so I was a little put out by his attitude. I also noticed that he frequently asked us – and other diners – to repeat our orders, the first time saying that he “wasn’t ready”, after specifically asking us what we wanted. And we received each other’s food for each course. Odd.

The Old Brewery

I chose the pork main course, featuring belly & fillet with a cider syrup & prune jus. Both cuts of pork were beautifully cooked, although I would have liked the skin on the belly to be crisp.

The creamed potato with spring onion was probably the tastiest mash I’ve ever eaten, I would have been happy to have been served just a big bowl of this. Definitely my favourite course of the night.

The Old Brewery

Renay had the chicken breast stuffed with chorizo and spinach mousse, served with sauteed potatoes.

The Old Brewery

Onto dessert, and I chose the pavlova fearing that I wouldn’t be able to manage anything heavy by the end of the meal (we had to choose all three courses at the start of the night).

It was a perfectly decent pavlova, although I prefer a higher cream-to-meringue ratio. I also found the “strawberry and balsamic shot” to be rather unpleasant.

The Old Brewery

Renay had the better dessert, dark chocolate tart with milk chocolate honeycomb and white chocolate cream. The tart was delicious although the honeycomb was very difficult to break apart (a chisel would have come in handy).

Our meal was over and done with very quickly – we were out the door just after 8pm! We didn’t feel like we were being rushed, and it’s not like we were intending to party on until midnight, although I wonder whether our meal would have taken longer if we’d have been drinking more. All in all, we enjoyed the food and the Old Brewery will always be a special place for us.

Roll on 2015!

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About the author

Martin

Martin was born in England but now lives in Perth, Western Australia. He has a passion for breakfast, coffee, hot curries & fast food, and is a cat & Dalek person.

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