We went alongside to Heno and Rey not lengthy after it opened and have been very impressed – as we have been with the Loft Bar – so have been anticipating our lunch-time go to to the Intercontinental Perth’s different restaurant – their flagship Spanish grill themed Ascua, across the nook in King Street.
An inviting eating area –though adorned in earthy hues it’s open, ethereal and lightweight – with its most hanging function the open kitchen with fiery grills catching the attention because the cooks go about their work. The seating is snug and the service pleasant and professional. A complimentary platter of olives, oil drizzled bread and pickled greens added to constructive first impressions.
A nicely curated wine record is the signal of a great restaurant and Ascua have hit the appropriate notes right here – not a big listing by any means however a pleasant mixture of Australian and Spanish wines, with an excellent illustration of these from WA – any listing that features La Violetta, Abbey Creek, Alkoomi and Moss Wood signifies good information and style.
We selected a bottle from one other of our favorite producers, Ryan O’Meara’s Express Wine Makers rosé. Made of Grenache and Mourvèdre from Margaret River – strawberry and cherry aromas, a touch of cinnamon, dry and savoury palate, recent and juicy fruit; pretty crisp end. You can’t go improper with Express Winemakers.
Starters embrace seared scallops, grilled octopus and heritage tomato salad (which we’ve had at their sister restaurant and beloved), whereas the mains are off the grill – Beef Rump Cap, Lamb Rump, Tiger Prawns – and some bigger share plates – Beef Tomahawk and sluggish roasted Pork Belly amongst them.
From this we ordered half a Lilydale hen, seared Spanish Mackerel and a aspect of wooden fired broccoli.
The broccoli was a superbly introduced dish, the crunchy, calmly charred vegetable topped with vibrant strips of zesty chilli and thinly sliced and fried garlic – liked this.
On to our mains – the hen, boned, juicy, tender, was flavoured with lemon, thyme and chill – succulent flesh, well-seasoned, good browning to the pores and skin – one other prime dish.
And my fish, perhaps a contact greater than seared, was, all the identical, tender and moist – sitting on a mattress of squid ink paella, crisp inexperienced beans and a few mussels to provide a bit of extra seafood flavour – a leaf or two of inexperienced leaves offered crunch and a stunning mildly bitter accompaniment. Yep.
Ascua lived as much as our expectations, good meals, good drink and wonderful service. The Intercontinental has added a great deal of aptitude to the King Street precinct. Recommended.