Situated on Angove Street in amongst the buzz of the local bars in North Perth is Chilli Orange – a modern Asian restaurant. It’s a really stylish place, with easy parking (car park next door), romantic candlelit tables, and is obviously a firm favourite with the locals.
When we visited, there was a mixture of older and younger clientele, and a comfortable casual atmosphere – it’s the kind of place where the dress code is smart-casual. We ordered a glass each of the Marlborough Sauvignon Blanc, a really nice brand called Whitehaven. Very fruity with a lovely clean pineapple and gooseberry finish.
The menu is full of Asian style favourites and modern Australian cuisine with an Asian twist. Starters included Pork belly tacos with asian pickles, tempura prawns, seared scallops, duck bao buns, sashimi salmon and san choy bow. We chose to share two dishes.
The tempura soft shell crab was crispy and succulent with a wonderful wasabi mayo dressing.
We also chose duck pancakes with spring onion, cucumber and hoisin sauce, a lovely reminder of the crispy duck pancakes that are available in every Chinese restaurant in the UK, but somehow quite rare in Perth.
My partner chose the red duck curry for his main course. This was very authentic with Thai holy basil and aubergine among the rich creamy curry sauce. The duck was ‘melt in the mouth’ delicious, and a plentiful supply of rice made sure every drop of sauce was mopped up and his plate was left clean.
I chose the fish of the day which was swordfish (a nice change from the ubiquitous snapper). This was served with a delicious som tum (green papaya salad) and pink grapefruit. The fish was fresh and perfectly cooked, making for a lovely healthy and zesty main course.
We also chose tempura mushrooms as a side dish – a lovely flavoursome dish to nibble on. Again, very authentic with light crispy batter and delicious ponzu sauce.
At this point we were heading for a food coma, but couldn’t resist sharing a dessert. We chose the ginger creme brulee with almond cake, crispy tuile and honey cream. Perfectly presented, this really hit the spot – the almond cake was moist and rum baba-like, the top on the brulee was delicately crunchy and the honey cream divine. An absolutely well constructed dessert.
A lovely meal in a great environment, with attentive service, and above all, fresh and well-presented ingredients. Definitely one of Perth’s finest restaurants.
Visit Date – December 2017