PROFILED BY DE GROOTS MEDIANamed for poet John Boyle O’Reilly who painted a colourful legend of political rebellion, JB O’Reilly’s is packed with character. Some nights the microphone is switched on and patrons get up to sing a tune, recite a poem, or even tap some spoons. On those nights it has the atmosphere people crave, but so often don’t get, in Perth. Kids jumping up from their family meal to demonstrate an Irish jig to the delight of other patrons; tables connecting with each other to clap along; everyone delighted with full stomachs and the prospect of a pint of Bulmer’s or Guinness.
The menu is a stunner for comfort food, though I would give a word of warning to anyone starting a diet: come here before you start! It ranges from the most popular beef and Guinness pie with mash and pea sauce on the bar menu, to boiled bacon and cabbage with new potatoes and parsley sauce on the restaurant menu. There are also varied chef’s specials that are more contemporary in style. For me, the best nights are when barramundi is on the board because JB cooks it to a buttery perfection. For dessert I’d recommend the treacle pudding with double cream. JB’s wine and spirits lists are somewhat a rarity. A huge variety of drinks is available, from WA wines and Australian and imported beers through to a cabinet of collected Irish whiskeys which can be bought by the glass. Breakfast is now served on Sundays and, I’m told, customers just can’t get enough of the Dublin Fry – an unholy combination of black and white pudding, pork sausages and beans.
Louise Burke, December 2007
