Red Cabbage Food & Wine

Gallery (4)

LATEST SPECIALS

BYO on Tues - Thursdays.

More info (conditions apply)

DAYS OF BUSINESS

Tue:	6:00pm to 10:00pm
Wed - Fri:	12:00pm to 3:00pm 6:00pm to 10:00pm
Sat:	6:00pm to 10:00pm

Dining at Red Cabbage, you will be greeted by a low lit dining room, a small but personally selected wine list and watch your 3 course meal be magically turned into a five course affair!

Latest User Reviews

"Worth the trip. Some interesting flavours"

"Had a lovely meal and the service was top notch. Only complaint was that it was a really hot night and their aircon didn't seem to be working. Will definitely recommend this one to friends though." more reviews

Chef	Scott O'Sullivan + Adam Sayles - These two chefs were born and bred English one from Lancashire and the other from Sheffield, both working in highly classed restaurants in London they both travelled to Australia on a working holiday and both their paths crossed when Scott opened Halo restaurant as head chef and continued there for 4.5 years and along came Adam as sous (second) chef and they worked together for 2.5 yrs and now they are both here at Red Cabbage creating mouth watering dishes, something you shouldn't miss out on!!!!!
Price Guide	Entrée $18 - $20, Main $33 - $39, Dessert $14 - $27
Payment Options	Cash, Visa, Mastercard, Eftpos
Set Menus	Set menu 1 $69 3 course
Features	$10 corkage Per-bottle, City views, Dress smart casual, Licensed, Outside dining area, Wheelchair access
Ambience	Contemporary, Formal, Relaxed, Romantic, Suitable for business
Food	Diabetic Option, Gluten Free, Peanut Free Option, Vegan Option, Vegetarian option
Styles	Cocktail, Formal, Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	80	100

Example Menu only

set menu - 3 courses - $65 (pdf,

see menu)

Oysters

Natural : with grilled lime

9/ 14/ 28

Spanish Chorizo: 3/ 6/ 12

9.00/ 14.00/ 28.00

Tempura Oysters and Chips, Pea Puree, Coriander and Chilli Japanese Mayo: 3/ 6/ 12

9.00/ 14.00/ 28.00

Yorkshire Kilpatrick, Henderson’s Relish: 3/ 6/ 12

9.00/ 14.00/ 28.00

Watermelon and Veuve granita: 3/ 6/ 12

9.00/ 14.00/ 28.00

Eschallot and Wed Wine Vinegar: 3/ 6/ 12

9.00/ 14.00/ 28.00

EXAMPLE MENU ONLY

Your waiter will advise you of the oyster's origin.

First Course

Seared King Scallops, Shark Bay Crab, Nero Linguine,Scallions and Chilli, Torn Basil

20.00/ 33.00

Poached and Tempura Boneless Quail,Wrapped in Nori: served with Asian glaze, wasabi and homemade pickled ginger.

19.00

Steak,Eggs & Frites: au poivre uenison carpaccio, fried quail egg, toasted truffle brioche, pommes paille

20.00

WA Steamed marron A La Parisienne: salad waldorf, ocean trout carpaccio, sauce mary rose(signature dish)

22.00

Twice Cooked Pork Belly: roast kumera and sage puree, prawn and chiue cannelloni.

18.00/ 32

Example menu only

Meat, Game + Fish

Piard of Atlantic Salmon: crushed kipfler potato and crab salad, confit tomato, sweet corn and shallot vinaigrette

33.00

Roast Linley Valley: free range pork chop,white bean and garlic puree, pomme maxim,carrot and ginger jus

35.00

Wild Rabbit: leek and portabello suet pudding, beefroot and thyme fondant,buttered baby carrots and garden peas

34.00

Crispy Skin Barramundi: vanilla and pumpkin risoffo, crayfish essence, broad beans

MP

Glenroth (VIC) Free Range Guinea Fowl: prosciutto wrapped breast, confit leg,lentils de puy cassoulet, beetroot puree (signature dish)

39.00

Roasted Fillet of Butterfield Beef: wagyu beef cheek, spinach and nutmeg, tomato and chilli relish, sauce morel.

38.00

Vegetarian options available on request.

Sides

Tossed Witlof: granny smith,saffron shallot vinaigrette

9.00

Roquette: pear, fennel, walnut and parmesan salad with hazelnut dressing

9.00

House Cut Chips: rosemary salf

8.00

Truffle Mash

8.00

Seasonal Green Vegetals: lemon oil, sea salt

8.00

Jingilli West Australian: marinated olives

5.00

Hoemade Bread: with apple balsamic and olive oil

5.00

Cheese Selections

One Cheese

15.00

Two Cheeses

19.00

Three Cheeses

26.00

Four Cheeses

35.00

Five Cheeses

44.00

Six cheeses

56.00

Seven Cheeses

65.00

Extra Lauosh: homemade fruit bread, quince and pear puree.

7.00

Something Hard

Beacon Fell Traditional Lancashire, 40G, Lancashire, England: this traditional cheese of Lancashire originated on the farm and was made after butter making from the buttermilk, known as wang or whey. a loose textured crumbly cheese made from curd prepared over two days. lancashire is matured for 4 months, and only a few farms today still make this cheese according to traditional methods, which gives the cheese this distinctive "buttery crumble"

Ironstone, 406, Gippsland, Victoria: a limited amount of ironstone is made and ripened for 12 months; therefore it is only available to the market in small numbers. made on the farm at drouin west, which is part of gippsland, victoria, this cow's milk cheese is certified 'demeter' biodynamic and exhibits a hard, dense paste which can be brittle when cut. the colour is deep yellow to orange and the flavour is ntty and sweet.

Cheese Selection

Accompaniments : our red cabbage homemade sticky fruit bread, lavosh, quince and pear puree and meadow honey

Red Cabbage's Cheese List : supplied by blue cow

Red Cabbage's cheese list supplied by Blue Cow.

Something Soft

Delice De Bourgogne, 40G, France: this rich, cow's milk cheese is made with whole milk enriched with cream. it has a dense, creamy texture similar to ice cream when young which gradually becomes softer due to the ripening action of the fluffy, white rind. this cheese is at its best when the rind has slightly discoloured and the texture inside has become soft and luscious

Tarrgo River Triple Cream, 40G, Gippsland, Victoria: made on the farm by laurie jensen in the lush district of gippsland victoria.while related to brie in style or origin. the diference is the addition of extra creams and special fermenting cultures that produce a whith bloom. a lush and buttery texture, this cheese exhibits a richness of flavour on the palate.

Something Blue

Queso Tradicionales Valdeon D.O, 40G, Spain : this mixed milk blue cheese is made from 90 per cent cow's milk and 10 per cent goat’s milk which encourages the cheese’s unique flavour characteristics. Additionally, 3 to 4 months ripening in the natural limestone caves that line the surrounding mountains provides a natural airborne blue mould that is transmitted to the cheeses when they are pierced. When almost mature, the cheeses are wrapped in sycamore leaves that hold the rich, crumbly texture together for the transport down from the mountains

Sainy Agur, 40G, Auvergne, France Originating in Auuergne: this modern cheese was developed from old monastery recipe as a creamy cow's milk alternative to roquefort. the flavor of this popular cheese has been developed using moulds cultured on rye bread and crumbled into the curds just before hooping. after three months ripening, the cheese creates a richand creamy texture

Something Different

Le Petit Prince, 40G, Barossa, South Australia: served warm with toasted truffle brioche and beefroof puree. a small goats milk washed rind cheese. matured for four weeks, this very unique artisan cheese is mellow when young with a subtle crust. as the cheese matures, the rind becomes slightly grainy and the pate becomes creamy and rich with a full, robust flavour

Dessert

Dark Chocolate and Blueberry Spring Roll: peanut butter and toffee parfait

15.00

Praline Cigar Filled: with passionfruit curd, vanilla creamed rice, strawberry essence

14.00

Doughnuts & Coffee: made to order fresh doughnuts, raspberry jam and coffee granita, milk foam, hazelnut custard

14.00

White Chocolated Bauarois: biscuit base, pavlova, poached rhubard

15.00

Miniature of Red Cabbage's Fine Desserts

27.00

One Bill Per Table – Sorry No Split Bills. Please note, a 10% surcharge on public holidays

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 14/8/09.

Regular specials

Summary	BYO on Tues - Thursdays.
Details	BYO is only accepted on Tues - Thursday nights only.
Conditions	$10.00 per bottle corkage fee.
People	Up to 80 people
Valid until	Thursday, 5th January 2012

SPECIAL AVAILABILITY

Tue:	6:00pm to 10:00pm
Wed - Fri:	12:00pm to 3:00pm 6:00pm to 10:00pm
Sat:	6:00pm to 10:00pm

User rating

(59 reviews)

Overall		8.4
Food		8.9
Ambience		8.2
Service		8.6
Value		7.8

Previous user experiences

Prev - Page: 1, 2, 3, 4, 5, 6 - Next

Order by: date, featured

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

Worth the trip. Some interesting flavours (January, 2010)

Overall 7.8 - Food 9, Ambience 6, Value 7, Service 9

Had a lovely meal and the service was top notch. Only complaint was that it was a really hot night and their aircon didn't seem to be working. Will definitely recommend this one to friends though. (See my reviews (2) - January, 2010)

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

A good night out.The food and service were great.My only comment would be that we were offered bread and olives whilst looking at menu but did not realise they weren't complimentary . Usually in a restaurant of this calibre,they would be provided free. (August, 2009)

Overall 7.5 - Food 8, Ambience 8, Value 7, Service 7

The food and service were good. Wines a little expensive. (August, 2009)

Overall 5 - Food 6, Ambience 7, Value 3, Service 4

There were 8 of us so we were forced to eat from a set menu. The vegetarian option was poor, with the entree best described as a soft hash brown with feta. Other entrees and mains were ok but desserts were a bit ordinary. Nice touch with the appetizers and between-course granita. Service was very slow. Wine and bread and food took a long time to be delivered to the table. (Marcel Tapioca - July, 2009)

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

we ( four of us ) had an exquisite dining experience at the Red Cabbage.The only down side was I thought the wine list too pricey.The staff are courteous and knowledgeable (May, 2009)

Overall 8.8 - Food 9, Ambience 8, Value 9, Service 9

An enjoyable evening. Will be back. (Max V - See my reviews (2) - May, 2009)

Overall 7.5 - Food 8, Ambience 9, Value 4, Service 9

Portions were rather small. But quality of food was good. Went at 6pm so there was no crowd and service was good. Had Oysters with Spanish chorizo ( a type of sausage) (April, 2009)

Overall 7.8 - Food 9, Ambience 8, Value 7, Service 7

Great food - one of the most inventive menu's in Perth! (Tinkerbell - See my reviews (15) - March, 2009)

Overall 8.8 - Food 9, Ambience 8, Value 9, Service 9

Great, again. Really innovative menu.

Will be back soon. (See my reviews (9) - March, 2009)

Prev - Page: 1, 2, 3, 4, 5, 6 - Next

"...The room is north-facing and sunny, with spacious deck for Perth’s warmer days. The service is also warm and well briefed on the kitchen’s specialities."

Gourmet Guide Review, 2009 Gourmet Traveller Restaurant Guide - January 2009

"One of our city’s best. Food is innovative, intelligent and appealing. Wine list is compact and serviceable...Service is absolutely top-notch. A marvellous night out. In Perth’s top five.

Red cabbage is one of Perth’s finest restaurants..."

Rob Broadfield, The West Oct 08 - October 2008

"I love it when a restaurant decides to throw caution to the wind and do things their way...But my favourite thing about Red Cabbage had to be the amouse bouche - a complimentary taste of delights to come that is presented to each diner upon arrival. What a treat!"

Karen Bilsby, 2008 De Groots Media Review - September 2008

"Some restaurants inspire you before you step a foot inside. And so it was with Red Cabbage... but we made the most of enjoying the space because at these prices and with this quality, passion and devotion to excellence, it probably won’t be that empty again for a long time."

Gail Williams, Sunday Times - August 2007

"...The menu is modern but with obvious hints of top-notch British cooking, not surprising considering Mr O’Sullivan emigrated from England in 2000, while his second in charge, British chef Adam Sayles, took a job with Mr O’Sullivan at Halo three years ago..."

N/A, Julie-anne Sprague - July 2007

"...What we like best about this place, however, is Scott’s unabashed enthusiasm for his craft, which sees him and 2-I-C Adam Sayles producing interesting food both well executed and a little out of the ordinary..."

N/A, Scoop Magazine - April 2007

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Red Cabbage Food & Wine

LATEST SPECIALS

DAYS OF BUSINESS

Latest User Reviews

Chef

Price Guide

Payment Options

Set Menus

Features

Ambience

Food

Styles

Suitable For

Restaurant areas and private dining

Add a review

Regular specials

SPECIAL AVAILABILITY

User rating

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Previous user experiences