It didn’t occur to me that I hadn’t seen my burger boy until he called me at work and said he was going to take me out to Must Wine Bar for dinner as we hadn’t seen each other in days.
We haven’t been to Must Wine Bar for a proper dinner before. Last time we went was for canapés, champagne & beer in the champagne lounge as part of the Beaufort Street Roving Dinner and the time before that was in Margaret River a couple of years ago.
I had a glass of pinot noir and burger boy had a pint of beer to start…
I love it when restaurants surprise you with complimentary bread…
Everything seems to taste better when it’s free we probably shouldn’t have eaten as much bread as we did – as it was tough getting through our next two courses!
We were looked after by JC, nephew of Must Wine Bar’s head chef/owner, Russell Blaikie. JC was absolutely fantastic, he had an answer for all of our questions
burger boy’s qs…
• Which pasta do you recommend?
• Should we have the entrée or main size of the pasta if we’re having dessert too?
• How strong is the olive tapenade in the gnocchi?
• Will the gnocchi dish still have flavour if you remove the olive tapenade?
• How strong is the citrus in the crème brulee?
• For the panna cotta, can I have something else instead of the caramalised banana, as I don’t eat bananas?
JC had strong recommendations on what he thought we’d like and as a result we loved every dish we had.
I went with the snapper fillet with tomato risotto…
The fish was cooked just perfectly with a slight crisp on the skin and the tomato risotto was just the way I like it. Side note: I’m really picky with my risotto, I don’t like it too runny or creamy. This risotto was tasty and complemented my fish really well.
Satisfied with JC’s responses, burger boy went for the pan-fried gnocchi with braised rabbit. Must Wine Bar happily removed the olive tapenade from burger boy’s dish. I was impressed that Must were happy to do this as most restaurants aren’t as accommodating and often the dish becomes quite bland if they do agree to remove a key ingredient and don’t replace it with anything else.
Dessert was a hard choice for burger boy as he wanted everything! He was choosing between the white choc and the warm chocolate brownie. He went for the chocolate brownie in the end as JC said the white choc had a slight bitter flavour and we like our chocolate sweet…
I went with the Panna Cotta which was served with olive oil, fig & macadamia ice-cream and caramalised pear in place of the banana.
The desserts were as delicious as they look!
Our three-course dinner cost us $140, which was less than I had expected for the fantastic service and quality of food we received. burger boy who isn’t usually that into his dessert wants to go back to Must Wine Bar just for their dessert next time – might make up our own dessert degustation as inspired by Amuse