Perth foodie and lifestyle writer Kristy Leigh from KristyLeigh.com reviews 150 East in Ascot and the results are nothing short of delightful.

Last week, I was invited to try out the fabulous new menu 150 EAST Riverside has to offer. It took all my self control to avoid ordering the scotch fillet, signature salmon fillet or silken chocolate tart. This evening was about variety and embracing the share-plates.

And let’s face it, I’m not sharing

scotch fillet, salmon or chocolate tart…

First up, Mixed Mushroom & Pecorino Bruschetta. I really enjoyed this as the perfect partner to our bubbles – a dry and acidic Spanish drop – Clos Amador Brut Delicat Cava. 

The toasted bruschetta added some good texture and the mushies were earthy. I crave a punch and would have enjoyed a thicker shaving of pecorino or perhaps a touch more salt. Still… great way to kick the evening off.

Mains were actually a selection of share dishes, salad and pasta. We armed ourselves with small plates, a fork and awaited our spread.

Buttermilk Chicken tenders, garlic labneh
Tender, crispy and well seasoned. Stand alone I would have needed something more to lift… but teamed with the tangy, creamy labne, I was a happy camper.

Pork & Veal sausage rolls
Pastry was perfectly puffy and filling lovingly laden with garlic. Generously portioned, this would be fabulous on the terrace for a Sunday Session or Happy Hour.

Freekeh, pinenut, currant & parsley salad
I really want to make this for my family. So much flavour, texture and colour, it’s not often I find such a substantial vegan salad that can stand alone as a meal in its own right. Delicious.

Wow… Seriously. Crab spaghettini, chilli, spinach & tomato sugo… This was incredible. A journey of flavour and heat through the palate.

The WA Blue Spanner Crab was tender, juicy and sweet. The sugo was soft, delicate and perfectly spiked with chilli to bring the flavours to another level. The subtle heat moved from the tip of my tongue, glided over my middle palate and lingered at the back, before returning to the front for a long, satisfying finish. Absolutely delicious, morish and I will be back specifically for this dish.

To finish the bottle of bubbles, we wanted something clean, sweet and creamy… House Ice Cream & Sorbet Selection was a capital way to complete the evening. Raspberry Sorbet was fresh, bright, sweet and textural. Lemon Sorbet (my favourite) was tangy, tingly, sweet and cleansing. Lemon and Jam Ice Cream had a lovely, subtle flavour with a slight citrus flavour. Loved the hits of jam. The Vanilla was exactly that… creamy, traditional and gorgeous.

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[media release]

Perth’s premier riverside venue, Assured Ascot Quays Apartment Hotel, has welcomed new Executive Chef, Andrew Dunn, to lead the team at their onsite restaurant – 150 EAST Riverside.

Welcoming a new Executive Chef is part of a transformation process for 150 EAST, which has taken on a more relaxed and informal approach to both service and menu options offering casual, relaxed riverside dining with great value for money and delicious seasonal meals.

Assured Ascot Quays General Manager, Brendan Craig, says,

“Prior to the changes we would have been classed more as higher end/special occasion dining, but we have now made a massive shift towards what market trends are calling for offering a faster paced, more relaxed dining and bar experience at a sharper price point.”

Dunn moved from Sydney to Perth in 2013 and has spent the past 18 months as Head Chef at the iconic Boulevard Hotel in Floreat. In Sydney Dunn racked up over 20 years experience across a range of impressive venues including the City Tattersall’s Club, Celtic Manor, Divino Restaurant and The Rocks Café. Prior to moving to Perth Dunn spent a year in the role of Senior Sous Chef at the Sydney Convention and Exhibition Centre – working across two restaurants and five cafés, catering for events with up to 1,200 guests.

Dunn has extensive experience in different styles of cooking; ranging from casual café cuisine to fine dining, but he intends to make his mark in Perth with his new menu at 150 EAST, best described as Modern Australian cuisine with an Italian influence.

Dunn says,

“Our new menu is inspired by my own experience in cooking and the use of seasonal produce sourced locally wherever possible. We also have share plates as an option now and I have introduced a Signature Main and Dessert dish, which I am excited to showcase.

“My favourite ingredient to cook with is fresh pasta and Italian cooking always influences my cooking style. For this Winter Menu I will offer crab spaghettini, chilli, spinach & tomato sugo and my Signature Dessert will feature gelato – something I learnt to make as an apprentice Chef.”

Dunns’ Italian influence also sees a bruschetta with mixed mushroom and pecorino on the menu as well as a range of sauces influenced by his Italian cooking background.

His signature main is ‘Crispy skinned salmon fillet, cauliflower purée, winter vegetables, toasted almonds’ and signature dessert is ‘Chocolate silken tart with hazelnut crumb and raspberry gelato’.

150 EAST also welcomes a new Food & Beverage Manager; Josie Barber brings a diverse background of skills within hospitality management.

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150 EAST will now open from:

• 6 – 9 AM for Breakfast during the week
• 7 – 10 AM over the weekend
• 12 – 2.30 PM for Lunch
• 6 – 9 PM for Dinner
• 5 – 6 PM daily Happy Hour

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