It Just Has To Be Delicious

Posts tagged ‘Cantina 663’

More from Cantina 663

I had dinner at Cantina 663 again tonight. Here is a photo diary of the dishes I chose from the tapas menu:

Swordfish ceviche with avocado, radish, tomato, onion and parsley.


Ham hock terrine with char grilled bread and green bean chutney


Peppers stuffed with eggplant

Duck parfait with char grilled bread and caramelised onions

Bresola (salt beef) pure and simple





Cantina 663 Beaufort Street

Following my previous post about tapas I decided that I needed to experience more of Perth’s offerings, so today for lunch I went to Cantina 663. It is easy to find because 663 is the address and it is close to the junction of Walcott Street.

Cantina 663 Menu, Reviews, Photos, Location and Info - Zomato

We arrived at 11:45am, too late for breakfast but too early for lunch. I recommend calling to book at least 24 hours beforehand – I tried to call this morning, but got an answerphone message which did not get any response because they were so busy.

Most of the tables were reserved, but a friendly American waiter called Zach found us a table. The restaurant is curiously placed, just inside a small shopping arcade, and the tables sprawl out into the arcade. Zach said that the lunch menu would not be available for ten minutes, but brought some orange juices while we were waiting – the orange juice was delicious and fresh.

When the lunch menu came up, it showed a selection of small lunch meals or tapas style boards. We decided to go for the tapas, starting with a duck liver parfait:

This proved to be a very good choice, a lovely smooth parfait with hunks of grilled bread and an onion jam.

Then we chose the chorizo with pickles:

The chorizo was extremely tasty, served with pickled onions, carrots and cucumber, simple but superb.

The next dish was a selection of 3 cheeses:

Unfortunately my picture of the cheeses did not come out, but the selection included a lovely oozy brie-type cheese, a hard cheese and a blue cheese. I can’t remember the names of the cheeses, but they were all from Europe and included two made with cow’s milk and one made with sheep’s milk.  All were delicious and combined very well with the fig and walnut bread, apple, quince paste, oat biscuits and honeycomb.

Finally we were served with a tortilla, which was new to the menu, so Zach asked us if it was ok. It was a lovely combination of waxy smooth potatoes, egg, parsley, red onions and blood orange and the whole dish worked very well:

We also had coffee – they serve Fiori coffee here which is very good nice coffee with just a hint of bitterness.

The whole meal was a perfect amount for lunch. Zach was a delight,he remembered all of our order perfectly and kept checking to make sure that everything was as expected. I will certainly be returning regularly to Cantina 663.

Tag Cloud