LOCATIONLocated at Mullaloo.
REVIEWED BY DE GROOTS MEDIAPerched above street level with views of the sparkling Indian Ocean, the Mullaloo Beach Hotel (MBH) is a top spot. The stylish contemporary decor provides a relaxed yet sophisticated environment to dine on executive chef Shane Keighley’s fabulous fare. Winning Western Australia’s 2004, 2005 and 2006 Chef of the Year (you’ll understand why when you glimpse the menu), Shane thrives on sourcing the best premium local ingredients he can get his hands on. He likes to keep things simple at MBH yet can never be accused of being boring.
The crispy fried chilli squid and tempura whiting from the “something light” menu are both generously sized portions, packed with flavour and texture. For “something more”, the seared Tasmanian salmon with vodka mayonnaise is a match made in heaven; as is the Linley Valley pork rib eye with mash and roast pumpkin. If you’re thinking desserts, the chocolate pudding is worth every extra calorie. Tuesday night is oyster night at MBH with an oyster shucker in attendance, proving how fresh these little delicacies really are. The monthly Wine Lovers Night events are not to be missed, with Shane creating a five-course degustation menu that will leave your tastebuds begging for more. Each course is perfectly matched with wine from the evening’s wine label, creating a sensational culinary experience.
Karen Bilsby-Butler