New Winter Dishes!

 

Helloooooo food lovers!

 

We are well and truly into another chilly Perth winter and to celebrate, we have added five new dishes to help you get through the colder months, including: 

 

- Witlof, Pickled Fennel, Stracciatella, Kumquat, Candied Walnuts

- Stinging Nettle Campanelle, Chianti Braised Beef Cheeks

- Golden Beets, Buffalo Mozzarella, Turnip, Hazelnuts

- Pappardelle, Wagin Duck, Chestnuts, Radicchio

- Hamlet Farm Berkshire Pork Neck, White Bean Braise, Kale

 

Witlof, Pickled Fennel, Stracciatella, Kumquat, Candied Walnuts

Witlof leaves are tossed with roasted & pickled fennel, orange segments, kumquat rind & shallots. Stracciatella is then placed on top, seasoned & drizzled with extra virgin olive oil and for that little extra texture and punch, lemon balm, shiso & candied walnuts are scattered over.

 

Stinging Nettle Campanelle, Chianti Braised Beef Cheeks

In this dish beef cheeks are marinated in Chianti & marsala for two days, then braised for 5 hours and shredded. Accompanied by a Campanelle pasta with stinging nettle paste and a pangrattato bread crumb. 

 

Golden Beets, Buffalo Mozzarella, Turnip, Hazelnuts

A classic winter salad. Roasted golden beetroots & roast turnips are sliced and & tossed with basil, blanched Brussel sprout leaves & dressed with a zingy sherry mustard dressing, torn buffalo mozzarella is added. To serve we scatter over roasted hazelnuts.

 

Pappardelle, Wagin Duck, Chestnuts, Radicchio

Rehydrated raisins & chestnuts are warmed in butter, 100g of duck braise & vegetable stock is added and reduced down, to finish we toss though pappardelle pasta, basil, parsley and radicchio. A duck crumb made with duck skin, pangrattato & Aleppo pepper is scattered over before serving.

 

Hamlet Farm Berkshire Pork Neck, White Bean Braise, Kale

Our pork is from Hamlet Pork. The pigs are Berkshire pigs, which are often known as the “wagyu” of pork due to the high fat marbling, which provides a much richer, sweeter, buttery flavour. After the Pork Neck is brined for 48 hours we cold smoke, then marinade. To serve we chargrill the pork and serve it over a white bean braise which has ham hock and kale through it. 

 

 

See you for dinner soon and look out for these winter dishes

 

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Opening Hours:

Monday to Friday

11.30am - late

Saturday

5.00pm - late

Christmas Eve - Close 4pm

Christmas Day - Closed

Boxing Day - Closed

Friday 27th December - 11.30am - late

Saturday 28th December - 5.00pm - late

Monday 30th December - Closed

New Years Eve - Closed

New Years Day - Closed 

Thursday 2nd January - 11.30am - late

Lalla Rookh Bar and Eating House

Lower Ground

77 St. Georges Terrace

Perth, Western Australia 6000

 

View on Google Maps

info@lallarookh.com.au

Tel: (+61) 08 9325 7077

Lalla Rookh Bar and Eating House

© 2015  Lalla Rookh Bar & Eating House

Branding by Cale Mason | Photography by Spencer Dugey, Daniela Fego and Jessica Wyld

Doolittle Holdings Pty Ltd Tavern Licence – 6020019422. Under the Liquor Control Act 1988, it is an offence to sell or supply liquor to a person under the age of 18 years on a licensed or regulated premises, or for a person under the age of 18 years to purchase, or attempt to purchase, liquor on a licensed or regulated premises.