On a sunny winter’s day, we ventured up to the Swan Valley (WA’s oldest wine region) for lunch at Old Young’s Kitchen. Keen to try a new restaurant, Old Young’s has a great reputation for featuring locally sourced Australian native ingredients and producing unique dishes. Chef Rohan Park (formerly of Fervor and Fleur) heads up the pass and brings his experience to a very creative menu that features contemporary share-style dishes.
Where is Old Young’s Kitchen?
Located alongside Old Young’s Distillery on West Swan Road in Henley Brook the restaurant is absolutely gorgeous! Housed in a renovated venue decked out in sage and terracotta hues with an inviting entrance it has a light and modern interior. Long wooden tables sit pretty under vines with additional seating out the back.
There’s a cute bar set up where the most delicious cocktails are created and Old Young’s range of spirits are poured. They also offer non-alcoholic options and half pours of their award-winning gin so that everyone (even the driver) can partake.
The Menu at Old Young’s Kitchen
We were warmly greeted on arrival. Once seated, the staff were quick to explain the menu which includes a “Feed Me” option if desired. Their food features locally sourced ingredients like Bush Tomato, Saltbush, Lily Pily, Youlk (sourced from traditional owners – also known as Ravensthorpe Radish) and Kangaroo. We loved that on the back of the menu is a guide that explains the unique ingredients. This was super helpful in selecting our dishes.
Of course, we had to start by trying some of their award-winning Gin. We ordered the GinGin Gin (Strangelove #8 tonic, Lemon garnish) and the Six Seasons Gin (Capi dry tonic, Grapefruit garnish).
For our entrees, we ordered some spent grain sourdough (generous serve for $4pp) and the Jamon Croquettes with vodka sugo and manchego. Plus a salad of Beetroot, ricotta, apple and burnt butter crumb. Both dishes had incredible flavours. Our favourite was the croquettes which were creamy and smooth and very moreish.
For our mains, we ordered the Beef Shoulder with bush spiced root veg, purple cauliflower and jus. It was fork-tender and the root veg puree was silky and had such a depth of flavour. Our second main was 1829 Botanic smoked Risotto, oyster mushrooms (sourced from local producer The Mushroom Guys), berry dashi and shiitake oil. This dish shows off the Chef’s love of Japanese cuisine. But, surprisingly what stole the show was the Steamed Greens with macadamia and blackbean XO (vegan). They should bottle that sauce – we would definitely buy it!!
No meal is complete in our books without dessert. So we had to try one of each option on offer. The Burnt Meringue, juniper pickled blueberries, berry sorbet and spent botanic crumb was a mix of sweet, salty and refreshing. But give us chocolate and we’re happiest! So, the Dark Chocolate Ganache, white chocolate, apple, fig leaf and macadamia was our favourite of the two.
We walked out of the restaurant so full but appreciative of the experience. Price-wise, it’s what you’d expect to pay for the intricacy of the dishes. It’s cost is similar to many wineries in the region.
In our opinion, Old Young’s Kitchen has to be one of the best spots to eat in the Swan Valley, maybe even in the whole of Perth. They are serving up some pretty exciting dishes and unexpected ingredients. Once you visit, you’ll definitely want to return!
| Website: | oldyoungskitchen.com.au |
