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