Bringing it back to basics, the newly revamped 150 East (formerly 150 East Riverside Bar Restaurant) is keeping things simple, from the decor and informal approach to both service and menu options offering casual, relaxed riverside dining and delicious seasonal meals.
Changes also include new executive chef Andrew Dunn, former head chef of the Boulevard Hotel in Floreat.
Bringing 20 years experience and a passion for Italian cooking, he is making his mark with the restaurant's new winter menu.
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READ NOWDescribing the menu as modern Australian cuisine with an Italian influence, Dunn said he was inspired by a winter theme using seasonal ingredients and, where possible, sourced locally.
Getting a sneak peek of the menu last week, I was treated to a range of share platters, including the grilled chorizo, feta, olives, sourdough ($18), pumpkin and feta arancini ($12) and buttermilk chicken tenders, garlic labneh ($19) and for me there is no better way to eat.
For mains I like a nice piece of meat and the 300g scotch fillet steak, sauteed baby spinach, creamy mashed potato, jus ($36.5), was cooked beautifully. Medium rare and so tender - it hit the spot.
Being the glutton I am, I could not go past Dunn's signature dish, crispy skinned salmon fillet ($29.50), cauliflower puree, winter vegetables, toasted almonds ($29.50) and chocolate silken tart with hazelnut crumb and raspberry gelato ($12) for dessert - amazing.
150 East's latest catchphrase is "time to change" and from all accounts it's been a welcome change.