So the other day I had plans with May for lunch and I thought I’d bring her with me to the Eighth Avenue in Publika. Raj and Vanessa, owners of Eighth Avenue have spent years in Perth so you’ll find a very unique western+asian twist to their food.
The menu itself is very interesting, and if you love pork, you’ll love this place!
They have adventurous combinations of food and one of my favorite appetizer is their angels and demons,which I’ve had a chance to try on my previous visit. You can check out their menu *here*
May and I might have ordered a little too much food..hah
Phat boy squid (RM17.90) Stuffed with minced shrimp and fish, I’d recommend this if you are a squid fan. One of their top sellers too
Oh if you love pork, you’ll LOVE this! Caramelized apple with stick sauce with pork ribs, seriously, nuff said.
If fatty meat ain’t your thing you should try their lemongrass skinnies. Grilled marinated minced pork served with blackberry onion reduction, was good, but I still prefer having more fats in my meat =p
To our mains
Grilled pork tenderloin with creamy mushroom sauce. I’m not quite sure how I feel about this dish. Don’t get me wrong, it was good, but I’m not quite a huge fan of anything vegetables so I really enjoyed the pork and mushroom, not so much the greens haha. May however did enjoy it!
I love lamb and I freaking love truffle mash so needless to say this was the highlight of my meal!Perfecly grilled frenched lamb rack with red wine reduction,just thinking about it now makes me super hungry.
To be perfectly honest, I was super stuffed by the end of the meal but May insisted we should have desserts. I can’t really remember what this was called but it was a mixture of bananas, chocolate mousse, pistachio and passionfruit and it was REALLY GOOD. I honestly thought I wasn’t able to have anymore food,dessert including, especially when it was a dessert containing chocolate and bananas but the passionfruit in the dessert really did help reduce the heaviness of the chocolate mousse and the bananas.
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OOTD to end the post
Photo credits: Vanessa