Reservation by OpenTable; Food by New Normal

I was recently invited to try online restaurant reservation platform OpenTable and dine at one of their customer restaurants. My venue of choice was Subiaco’s New Normal which placed #12 in the 2018 WA Good Food Guide top 50.

OpenTable was founded in 1998 and launched in Australia in December 2015. It is found in 47,000 restaurants around the globe, including 1,600 in Australia. As the world’s leading provider of online restaurant reservations, OpenTable has seated more than 11 million Australian diners.

You can see the Perth restaurants on the platform here.

mThe booking process was simple, as you can see above. You can search by area and see restaurant details, photos and reviews left by other diners.My reservation was confirmed by email, and a handy reminder was sent the day before. There’s also a mobile app you can use to track your reservations.

When we arrived at New Normal our reservation was clearly visible on the restaurant’s tablet. As we were a little early, we went to the open-air rooftop bar for a drink.

The cocktail list was a short four-long, but that wasn’t a problem. The restaurant only uses local ingredients and alcohol, meaning that spirits like tequila are nowhere to be found.

The menu at New Normal changes regularly and although you can order a la carte, the tasting menus are the most cost effective and interesting ways to dine. We chose the “fauna” option at $75 a head.

We were able to sit at the pass, which is always the best seat in the house. The chefs were happy to explain dishes and (thankfully) be photographed πŸ˜‰

Our meal started with house-baked sourdough bread and cultured butter, followed by an off-menu snack of ricotta on a sourdough cracker.  Our meal amounted to ten courses, including three desserts.

Tuna, cucumber, fennel, smoked yoghurt
Beetroot, watercress, radish
Pork jowl, apricots, sauerkraut

See more pictures from our dinner below. Overall, we were very impressed with the food, a few forgivable missteps aside, and would happily return.

The house-baked bread was sublime, especially when coated in super-soft butter. The pork jowl – confited in duck fat for 12 hours – was some of the softest pork I’ve ever eaten, although the apricot chutney was way too sharp. The beetroot dish was a tribute to colour, flavour and texture. The whiting was perfectly cooked and served with a silky smooth carrot puree.

Our reservation was seamless thanks to OpenTable, and it’s hard to argue with the value of a high quality ten-course tasting menu at $75 a head.

This post was sponsored by OpenTable.

About the author


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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