Star Anise Restaurant

Editorial Review

If you know good food and have not yet dined at Star Anise, make a booking immediately and you might fluke a mid-week table this side of Christmas. As frustrating as it may be not being able to secure a table within the week, it's well worth the wait. There's a reason only a handful of restaurants can boast bookings so far in advance - it's because their food and service are quite simply extraordinary. Star Anise's chef David Coomer has a well deserved reputation for his Asian-inspired creations and often dares to go places that would make fellow chefs break into a cold sweat. His motto of accepting only the very best produce is evident in signature dishes like the crispy aromatic duck with choy sum, sweet and sour mandarin and ginger sauce.

Similarly, flavours abound in the menu's most expensive offering of Margaret River Wagyu rib eye with kai choy, Jerusalem artichokes, porcini and shiitake mushrooms, rosemary and Ortiz anchovy butter. And yes, that's all in one dish and worth every cent of its $58 price tag. To experience the best Star Anise has to offer, the “signature menu” is highly recommended and contains a selection of David's very best culinary creations. Expect a fusion of flavours with the likes of liquid-centred rockmelon and jamon, seared scallops and caramelised duck, Pemberton marron, Blue Cow cheeses and liquorice ice-cream; all matched with equally exquisite wines. As one would expect at a venue of this calibre, the service is impeccable. Staff seem to appear out of thin air when you need them and disappear just as stealthily once they have delivered your request. If you only dine at one more restaurant this year, do yourself a favour and make a booking at Star Anise - if you can get a table!

Karen Bilsby-Butler, November 2007

Do something with this page

Print this Send this
to a friend

Share this on: Facebook del.icio.us Digg More...