13/06/2022
Check out Studio Bistro - just down the road from "The Rock House". Its always been one of our favourites - look like the secrets out !!
We are thrilled with this review from Rob Broadfield Here is a snippet for you to read, head to his website .com.au to read the full article! Barnstorming bistro
by Rob Broadfield
Precise cooking in Margaret River wine country.
We’ve eaten Heston’s chips. The chips at Studio Bistro are better. They’re not just cooked in beef fat, they’re cooked in Wagyu beef fat……
…….We would be doing Studio Bistro a disservice if we write only of its chips. Since our last visit it has a new chef and the food has risen in stature and standard.…….First hit out: scallop toast with smoked eel and tare. As is the way with scallop/prawn/squid toasts of any stripe, a fine blitz down of the protein is bound, often with rice starch and egg white, and smeared thickly on good toast, then inverted and dipped in sesame seeds before being deep fried.….. Somehow, the sourdough base was crunchy and suntanned but not a grease trap. Lovely…….
Masterstock quail was, as you might expect, slowly braised in a classic masterstock of yellow rock sugar, garlic, mandarin peel, Shaoxing wine, soy sauce (although they prefer the gluten free tamari), cinnamon, star anise and Schezuan pepper. It’s then flashed and glazed on the hibachi and plated on a head-snapping walnut and sh*take puree with an undertow of garlic and ginger. This is seriously good cookery defined by superbly calibrated flavour…….Brilliant.
………For dessert, there are a few options. Rhubarb with buttermilk ice cream is one of those “textures of” dishes that chefs went crazy for in the post-Noma wave of Nordic-ness which had chefs going nuts for textures of …. well nuts, among other things. The ice cream was Pacojet perfect: creamy, silky, glossy. The rhubarb – a classic grandma home cooking style compote with the addition of a pepperberry “steeped” version and wafer-thin slices of raw rhubarb which brought tartness and texture – was a small triumph. It was plated with a pine nut crumble.………put Studio Bistro on your list.