High Wycombe Tavern: New chef on board at Wiki serving up generous pub fare

Troy Black is the new Head Chef at the High Wycombe Tavern. Picture: David Baylis.
Troy Black is the new Head Chef at the High Wycombe Tavern. Picture: David Baylis.

THERE’S a buzz in the air at the Wiki with new head chef Troy Black taking the helm in the bustling kitchen, dishing out contemporary Aussie pub grub.

Black has banked up two decades in the industry and said while classics such as a the chicken parmi and the Wicki beef burger will always be a menu mainstay, there is a cornucopia of options to tempt tastebuds from the sizzling pork and prawn hotpot to freshly shucked oysters.

Known for its laid back, generous pub fare the High Wycombe Tavern was lively for a Wednesday afternoon and proving a mecca for seniors with bargain $10 lunch specials on offer from Monday to Wednesday.

Our party of four kicked off proceedings with a fresh serving of bruschetta. The warmed baguette was piled high with diced tomato, Spanish onion, a drizzle of olive oil, coarse salt and basil.

The half-shelled oysters came two ways and were beautifully presented. Freshly shucked wine vinegar and lemon and Kilpatrick, classic flavours with that bacon crunch and the saltiness of Worchester sauce.

The Portobello mushrooms were grilled to perfection and served with roasted vegetables and parmesan on a rocket salad with pumpkin coulis.

There’s a smorgasbord of options when it comes to mains.

The scrummy Thai beef salad featured marinated Black Angus beef strips atop Asian julienne vegetables, mint, glass noodles, rocket leaves, chilli and lime drowning in a spicy soy glaze.

The lively Cajun chicken salad featured spiced pieces of chicken thigh amongst a salad of baby spinach leaves, Spanish onion, cherry tomatoes, sliced avocado, roasted cashews and shaved parmesan with a creamy Cajun dressing.

There’s nothing worse than a steak sandwich that hits the table with soggy Turkish bread. I’m happy to report this one was on the mark. The gourmet sandwich was filled with scotch fillet, bacon, egg, tomato, caramelised onions, an acidic crunch of pickles, Swiss cheese and rocket leaves and complemented by a BBQ sauce, aioli with golden chips.

The twin pork loin chops were a knockout, char-seared and oven roasted until perfectly cooked. Served on a bed of creamy royal blue potato mash, a Mediterranean vegetable medley and a divine, plate-licking wine jus.

The Wicki has a host of dirt cheap meal deals across the week. For carnivores after a king-size feed on Mondays you can buy a pork belly for $24 and get another one free, Tuesday is $15 Parmy Night while Wednesday and Thursday you can devour a $14 steak. Fridays you can get a free sausage sizzle from 4pm.

The Wiki doesn’t just feed your stomach, there is plenty of entertainment on offer including Dr Bogus every Friday night or if prefer the sound of your own voice then Saturday is Wiki-oke.

Where: High Wycombe Tavern

530 Kalamunda Road

Opening hours

Monday to Friday 11am to late

Saturday 10am–12am

Sunday 10am–10pm

To book call 9454 2236