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Mt Lawley's New Hangout
shallots and hit of fresh chilli bring in a little earthy complexity with some heat. This dish is stunning. Enjoy your glass of 2021 Cape Mentelle Sauvignon Blanc Semillon with it. The fresh palate highlights the sweetness in the dish.
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otus is the new modern Asian restaurant, one of multiple venues of The Beaufort; an entertainment precinct in the heart of Mt Lawley. The interior is elegant with an eye catching array of pendulum lights suspended from the ceiling. With its warm and inviting atmosphere, this is just the place you would want to hang out at with your friends, or on a date. With a menu inspired from South East Asia, China, Japan, Thailand, Malaysia, Vietnam and India, Executive Chef Leigh Powers says he is trying to broaden people’s perspective on Asian cuisine through his food. Designed for plates to be shared, the menu offers numerous options catering to everyone’s dietary requirements. There is also the Lotus Chef’s Selection on the menu called ‘Feed Me’. If you’re undecided on what to order, allow the chef to serve you the best on offer on the day. Beef Massaman Curry is always a crowd pleaser and was the first dish we sampled. Served with rice, the beef was so tender it melted in the mouth, and the curry flavour was rich and deliciously creamy. A lovely sweetness came through from the added touch of gulame laka infused with star anise,
cinnamon and mandarin peel, “to add a little bit of complexity to that sweetness”, leaving us with a great hit of chilli at the end. We paired this with the 2021 Cape Mentelle Sauvignon Blanc Semillon whose fresh vibrant notes worked well with the rich creaminess of the curry. Our second dish was the Charred Broccoli with house satay, peanut crunch and Thai herb salad. This dish was beautiful. The bitterness of the broccoli balanced the sweetness from the satay, and the peanut crunch with the fresh herbs brought all the flavours and textures together in a powerful finish. We paired the 2019 Vasse Felix ‘Filius’ Cabinet Sauvignon with this dish. This red wine created a creamy texture and flavour to the satay which was an unexpected pleasure. The Umai Snapper with shallots, peanut, yuzu, chilli, cauliflower and herb oil was my pick of the day. There was a lot going on here so let’s break this down. Yuzu is a Japanese citrus fruit that is sweet and zingy. The juice is used to make the dressing. The snapper is really fresh and has a delicate hint of the ocean – this is the carrier to all the other flavours on the plate. The dressing brings out the natural sweetness in the fish, and the
For something different we were offered a Butter Chicken Curry Puff served with achar pickle. The puff is made with the in-house roti bread, making it really light and fluffy, which I must say was pretty scrummy. The Butter Chicken had a robust flavour that complimented the outer roti puff nicely. This is a great little dish to start your meal. Once again, the 2021 Cape Mentelle Sauvignon Blanc Semillon worked nicely to balance out the spiciness of the Butter Chicken. Open Monday to Sunday 11.30am to late with great food in a beautiful setting, Lotus is a great place to come for your next night out. By Sarah Schmitt
Practical Products Contracts Manager Fabian Pergoloni in conjunction with Moffat’s State Manager Brian Garcia, worked closely with management of The Beaufort ensuring all equipment and kitchen design was purpose-fit for such a busy venue, using premium Moffat brands with 24/7 back-up service. “The Moffat Blue Seal SAIPIENS combination gets utilised a lot for our production and for service as well. The multi-function facilities are amazing”. Executive Chef Leigh Powers
Lotus The Beaufort 521-525 Beaufort Street, Highgate Ph: (08) 6186 6667 www.thebeaufort.com.au/lotus Alfresco • Business • BYO • Casual • Family • Fine Dining • Functions • Funky • Live Music • Licensed • Romantic
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