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Jackson's Restaurant

Address: 483 Beaufort Street Highgate, WA - Map - Contact details
Cuisines: Modern Australian, Seafood, Steak house
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DAYS OF BUSINESS

Mon - Sat:19:00 to 23:00
Jackson's menu reflects chef Neal Jackson's classical training combined with a strong apprecation for seasonal flavours and ingredients. The a la carte menu is as varied and inventive as it is wide-ranging, with a large number of choices for vegetarians. His "Dego" (as Neal explains it - Australian for degustation) provides diners with the opportunity to experience the full breadth of his talents in nine different courses, either by themselves or matched with a selected glass of wine. For those looking for even more, the "Big Dego" adds an additional three surprise courses which Neal selects on a daily basis.

Latest User Reviews

"What a place. The truffle risotto I had was absolutely breathtaking. The blue cheese souffle - exquisite. For dessert I asked for just the lavender ice cream which wasn't offered on the menu, but was part of one of the other desserts. The lavender ice cream was absolutely devine. They also had plenty of my favourite Cloudy Bay wines in stock. The service was very attentive and helpful..."

"We had the degustation menu with the premium wines. Absoultely superb. Neil Jackson is truly an innovative chef. Highly recommend this restaurant. Julie" more reviews

Chef

Neal Jackson

Price Guide

Entrée $3.50 - $29, Main $40, Dessert $14

Payment Options

Cash, Amex, Visa, Mastercard, Diners, Eftpos

Features

Licensed, Limited parking

Ambience

Contemporary, Relaxed, Romantic, Trendy

Food

Vegetarian option

Awards

2006 - Gourmet Traveller Australian Restaurant Guide
2008 - Gourmet Traveller Australian Restaurant Guide - Awarded one star
 

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Complete Menu    Wine list    drink (doc)
Sparkling
Woop Woop Wines “The Black Chook” Sparkling Shiraz by Ben Riggs SA 9.00
Lanson Black Label Brut NV: Champagne FRANCE 21.00
Yarrabank Pinot Chardonnay 2000: Yarra Valley VIC 10.00
Ruinart Blanc de Blanc: Champagne FRANCE 26.00
Glass
White Wine
Shadowfax Chardonnay 2004: Geelong, Beechworth & Cardinia VIC 10.00
Domaine Laroche Petit Chablis 2004: Burgundy FRANCE 10.50
’Gallant ‘Tribute “ Pinot Gris 2005: Mornington Peninsula VIC 9.50
Eagle Vale Semillon Sauvignon Blanc 2005: Margaret River WA 7.50
Lagar de Cervera Albarino 2004: Rias baixas Spain 10.50
“The Virgilius” Viognier 2004: Eden Valley SA 12.50
Primo Estate “La Biondina” Colombard, 2005: Virginia SA 7.50
Cape Naturaliste “Torpedo Rocks” Semillon 2004: Margaret River WA 7.50
Kalgan River Riesling 2005: Albany WA 7.50
Matua Paretai Sauvignon Blanc 2005: Marlborough NZ 10.00
Glass.
Red Wine
Freycinet Pinot Noir 2003: Bicheno TAS 19.00
Gordon Parker Rose 2005: Margaret River WA 7.50
Juniper Crossings Cabernet Merlot 2004: Margaret River WA 7.50
Wignalls Pinot Noir 2005: Albany WA 9.50
Talijancich Graciano 2004: Swan Valley WA 10.00
Rockford Moppa Springs Grenache Shiraz Mataro 2001: Barossa Valley SA 10.00
Baileys “1920’s Block” Shiraz 2003: Glenrowan, VIC 10.00
Peter Lehmann Eight Songs Shiraz 2001: Barossa Valley SA 13.50
Saltram “No 1” Shiraz 2002 Barossa Valley SA 19.00
Mildara Cabernet Sauvignon 2003: Coonawarra SA 10.00
Woody Nook “Gallaghers Choice” Cabernet Sauvignon 2002: M/ River WA 10.00
Wolf Blass “Grey Label” Cabernet Sauvignon 2004: Langhorne Creek SA 11.50
Glass.
Dessert Wine
Yalumba Late Picked Viogner 2004: Wrattonbully SA 10.50
Gandia Fusta Nova Moscatel 2003: SPAIN 9.00
Vasse Felix Cane Cut Semillon 2005: Margaret River WA 7.50
Glass.
All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Australian Dollars (AUD$) unless otherwise specified.
This menu was last updated on 11/11/06.

User rating

  (22 reviews)
Overall 8.9
Food 9.3
Ambience 8.8
Service 9.1
Value 8.5

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Previous user experiences

Prev - Page: 1, 2, 3 - Next
Overall 10 - Food 10, Ambience 10, Value 10, Service 10

What a place. The truffle risotto I had was absolutely breathtaking.

The blue cheese souffle - exquisite.

For dessert I asked for just the lavender ice cream which wasn't offered on the menu, but was part of one of the other desserts. The lavender ice cream was absolutely devine.

They also had plenty of my favourite Cloudy Bay wines in stock.

The service was very attentive and helpful.

It is a wonderful place to go for a special occasion, or when you just feel like you need a treat.   (kathryn - See my reviews (4) - December, 2008)

Overall 9.5 - Food 9, Ambience 9, Value 10, Service 10

We had the degustation menu with the premium wines. Absoultely superb. Neil Jackson is truly an innovative chef.

Highly recommend this restaurant. Julie   (Julie - April, 2008)

Overall 9.5 - Food 9, Ambience 10, Value 9, Service 10

Sensational   (April, 2008)

Overall 9.5 - Food 10, Ambience 8, Value 10, Service 10

Flawless - as always   (January, 2008)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

Lovely dining experience - great memories from our engagement dinner (the night my husband proposed) :)   (Superb Dining at Friends - See my reviews (5) - January, 2008)

Overall 3.5 - Food 4, Ambience 4, Value 3, Service 3

Chicken livers for $29?? Big onion rings as garnish for lamb? Waiter pouring a $315 Champagne into wrong glass. Had a different Champagne it?? Not bringing new Champagne as a replacement? Expected Better   (December, 2007)

Overall 7.3 - Food 8, Ambience 5, Value 7, Service 9

fine food & good service however the table was sqeezed in next to the busy servery which spoilt the ambience and did not leave much room.   (November, 2007)

Overall 9.5 - Food 10, Ambience 9, Value 9, Service 10

Superb chef   (Kim - See my reviews (2) - October, 2007)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

Magnificent, always!   (TA - October, 2007)

Overall 9 - Food 9, Ambience 9, Value 9, Service 9

One of Perth's best   (TheCookingProfessor - See my reviews (3) - September, 2007)

Prev - Page: 1, 2, 3 - Next
"It says much about Neal Jackson that his menu offers puddings, not desserts... The wine list, while interesting, could do with some attention and a bit of polish..."

Anthea Loucas, Gourmet Traveller 2008 Australian Restaurant Guide - November 2007
"The Jackson’s crew is tight-lipped about their gasp-worthy clientele, saying the private, intimate service they offer is one of the reasons people go there..."

Fleur Bainger, Sunday Time - August 2007
"Neal Jackson is at the height of his game. He is a humble man who lets his food speak for itself, and it is shouting (something Neal would never do)..."

n/m, Box Magazine - October 2006
"With its hip address, swish interior and genial staff, Jackson's commands a sizeable chunk of Perth's big-night-out dining. Neal Jackson is one of the WA's culinary pioneers, developing a cuisine that is inclusive, sometimes whimscal and always big in flavour."

Anthea Loucas, Gourmet Traveller 2007 Australian Restaurant Guide - October 2006
"Our meal over, we chatted quietly in the filtered light of our secret table hideaway, watching fellow diners finish every crumb on their plates, with satisfaction painted on their faces. We lingered, paid the bill, sipped water, lingered some more and finally left, feeling we had been cocooned away from the bump and grind of everyday life. Jackson's menu issues the warning: 'This food may contain traces of nuts, love, quality produce and pssion.' I am pleased to report that we found all these in our food and suffered the consequent reactions for days afterwards."

Simon Miskin, Paul Eats Perth - January 2006
"Owner-chef Neal Jackson skippers this intimate fine-dining establishment, his sense of humour peppering the menu and his quirky, clever take on interesting ingredients coming up trumps every time..."

Anthea Loucas, Gourmet Traveller 2006 Australian Restaurant Guide - January 2006
"Back in Perth, the surprising array of dining choices reflects, in many cases, the city's proximity to Asia. At Jackson's, perhaps the town's top table, with a formidable selection of Australian wines, prime Australian lamb speaks with a Levantine accent, flavored with za'atar (also known as Bible hyssop or Syrian oregano) and served with couscous..."

R.W.Apple, New York Times - December 2005
In Menulog's opinion, reviews done by renowned food critics are a sign of a popular restaurant that is worth visiting. This restaurant has also been reviewed by the following sources:
John Lethlean and Necia Wilden, The Age Good Food Guide 2007 - September 2006
Simon Thomsen and Catherine Keenan, SMH Good Food Guide 2007 - January 2006