Harry’s at Conti. Simple, beautiful Mediterranean flavours flirting with classical French dishes in one of Perth’s most historic family wineries.

Trained by Alain Fabregues at Perth’s Loose Box, and Michel Roux Sr at the Waterside Inn in the UK, head chef Harry Yakinthou brings you a menu of exquisite tastes, using the finest, locally sourced produce.

TO START

Beignets Salad $19 V
Blue cheese beignets | shaved asparagus | caramelised apple | Parmesan cream | parsley mousse

Oysters $25 GF
Cucumber | lime jelly | citrus vinaigrette | shucked to order

West Australian scallops $24 GF
Parsley herb crust | tomato fondue | tomato concasse | red wine jus

Souffle $20
WA organic goat’s cheese | marinated octopus | black olive and dill

Beef bonbon $18
Slow braised Harvey beef | house made pastry | burnt pear puree | pickled baby beetroots

MAIN COURSES

Fish $40 GF
Pan-fried barramundi | fricassee vegetables | gnocchi | ginger carrot sauce

Stuffed ravioli $35
Braised Harvey beef cheek | pickled vegetables | caramelised onions | baby carrots | red wine jus

Beef Wellington $45
Medium rare 5* MSA Harvey beef fillet | savoury crepe | wild mushroom chicken mousse | glazed capsicum and broccoli

Pork belly $38 GF
Confit | crackling | baby carrots | greens | parsley puree | red wine jus

Wagin duck $39
Slow-cooked duck leg | pan fried breast medallions | potato mousseline | greens | cardamom jus

Courgette flower $32 V, GF, VG
Wild rice | saffron vegetables | puff pastry | sauce vierge

TO FINISH

Poached pear $16
Vanilla sponge | coconut nougat | sunflower praline | fresh cream

Paris-Brest $16
Profiterole pastry | roasted hazelnut toffee | custard cream

Joel Robuchon’s chocolate tart $16
House-made vanilla ice cream

Lavender creme brulee $16 GF
House-made honeycomb

 

Tel: 9409 1516 | Harrysbookings@outlook.com