Archive for January 9th, 2012

First Day of 2012 + Nine Fine Food

So it’s the ninth day of 2012 and I’m finally finding some time to blog about the first few days of the new year.

ramen

2012  started with a giant bowl of char siew ramen from Dokusui in Freo. Just how the boys like it.

maritime museum

WA Maritime museum at sunset. We didn’t actually visit the musuem, it wasn’t open anyway. But this was our fishing ground! We ended up with 30 mackerels and even some crabs. It’s so odd to think that Christmas Day and New Year Day was spent fishing, and I don’t even fish during the year!
goose mousse

A week later R and I were in Nine Fine Food for my early birthday celebration. We chose Nine Fine Food because I love Japanese food and I’ve been wanting to try this place for ages. We both decided on the four course set menu, R’s first entree was the goose mousse which was foie gras mousse with tobiko caviar. It was also our favourite dish of the night, gorgeous taste of foie gras and I love the crunch of tobiko, yums.

sashimi

Apologies for the bad photos in advance. It was a very dim restaurant and we didn’t do the food any justice with blurry photos. My entree was the Sashimi Nine Style which included squid, salmon, tuna etc. The sashimi wasn’t too impressive, but I’ve never been very impressed with the quality of sashimi in Perth. Otherwise I liked all the sauces on the squid, the prawn, very moreish.

pasta

R’s 2nd course was the Lamb and Scallop (picture too blurry so not up) which was marinated grilled sliced lamb round steak, blended spiced miso braised lamb shoulder, seared scallop with balsamic, soy & truffle oil dressing. The lamb was very tender and flavourful, scallop was pretty good but not outstanding.

My 2nd course was the Kinocho Caviar Pasta. More caviar for me please!I was really surprised at the taste of this pasta, it felt oddly familiar, like the rice wine chicken soup that we have for Chinese New Year, but there was this creamy and rich texture to it which must have been cream. The mushrooms were silky and lovely, giving it that extra Asian flavour. I loved the extra tobiko crunch too. Now looking back at the menu description, it says sake rice wine cream sauce, so my guess was right. This was pretty heavy so I felt quite full afterwards.

land

My main was The Land which was a special of the night and consisted of all things meat. There was lamb cutlet, lamb steak, beef tenderloin steak and pork belly. The pork belly wasn’t as tender as I would have liked it to be and not very well spiced. Beef tenderloin steak was tender. In fact, besides the pork belly, everything else was very flavourful to the extent that I found it slightly too salty, heavy, I think everything would have tasted great with a bowl of rice 🙂

ocean east

Blurry pic again 😦 R’s main was also a special, Oceans East which included all things from the sea. There was unagi (eel) which was nice, barramuni in miso and soft shell crab. We were most impressed with the soft shell crab which was lightly battered and crunchy but not in the overly deep fried sort of way that you get at many Chinese restaurants.

tiramisu

Final course of the night, I had a green tea brulee which tasted nice (strong green tea flavours) but texture wise was a bit lacking. R’s tiramisu was a surprise as it didn’t come out looking anything like tiramisu, but it sure tasted like one and was very nice with strong coffee flavours, very refreshing.

Overall we had a really good time at Nine Fine Food! In terms of the food there were hits and misses but I had lots of fun trying everything and like the idea of modern Japanese ‘fine dining’. Plus service was good and that’s a definite plus for me.

Nine Fine Food
227 Bulwer Street Highgate
Tel (08) 9227 999
BYO, corkage $3.50 pp

4 more days till Jo, HC and I fly home, but who’s counting? I’ve been cooking up a storm over the past few days and freezing everything. I don’t know why I think R will be starving when I’m not around, he is actually a pretty good cook and was functioning perfectly well before he met me. I think it’s really because I feel sorry for him that he’s alone this Chinese New Year and food is my soothing balm for everything.

I wish it was Friday already …..


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