It was BOOTO’s 35th birthday and so it was decided that a visit to Must was indeed a must (like you’ve never heard that one before).
After a quick pre dinner drink at the Queens (wherein Stinks’ newest playmate Jimmy T was welcomed to the world of babies in prams in pubs), it was a mere hop, skip and a jump to Must.
As previously noted, none of the Bloggers are strangers to Must, (although it must be said BOOTO had never actually made it past the cocktail bar) however on this particular night, a quorum was finally established.
The night commenced with the Deliberator informing the group that two things were non negotiable:
(1) the charcuterie platter was to be ordered; and
(2) he, and he alone, would order the wine and he may or may not consult the price before placing any of the said orders.
The Sponge’s credit card quivered. The Brains and BOOTO giggled like schoolgirls.
As the Sommelier approached, the Deliberator suggested both he and the Sponge partake of a cocktail to calm those wallet nerves whilst the Brains and BOOTO confirmed a chardy was definitely on the cards and left the ordering in the very capable hands of the Deliberator assisted of course by the sommelier (unless you’re a wine buff, you’ll need assistance in navigating the extensive range on offer at Must).
It was at this point that the Sponge wondered out loud what grape was used in Chablis, only to be answered in a rather dignified, posh, unDeliberator style voice that the Chablis was an appellation famous for its chardonnay, so the Chablis would be made from chardonnay grapes. Scoffs all round before the Deliberator called on the sommelier to back up his claim. And before we could stop him, the sommelier did indeed confirm that for the second time in 7 years, the Deliberator had got one over the rest of us. To say he handled the moment with grace and humility would be just plain lies. He managed to drop 'appellation' into the conversation a further 21 times during the course of the night.
But back to the food.
Underneath a dimly lit interior (suitably so for a certain birthday girl struggling with the idea of going up a survey group), the following entrees were ordered:
(1) A dozen freshly shucked natural oysters – you can never go wrong with these.
(2) Must Charcuterie plate – the Deliberator was correct – this is a non negotiable for all you carnivores out there.
(3) Chicken Liver Parfait, Grenache Jelly, Melba Toast – unbelievable – a definite stand out.
(1) Brains: chicken and prawn ravioli with a creamy sauce - a super-fabulous serving of perfect pasta chock full of fresh ingredients and a heart-stopping sauce.
(2) Deliberator: Mt Barker chicken and prawn sausage - the chicken and prawn combination again - while not all that common, this version of surf and turf is a new favourite.
(3) Sponge: rump steak – a little overcooked (for a rare steak), however the potato pie that accompanied it was awesome.
(4) BOOTO: pan fried gnocchi with lamb, caramelised onion, Sicilian green olive and shaved parmesan – so good it made you want to lick the plate.
(5) Chips for the table.
(1) BOOTO: apple tart – not bad, but any negative aspects could be down to the fact that she had eaten so much that by this stage of the night all she really wanted to do was roll over and die.
(2) Brains: saffron and vanilla crème brulee, orange and tequila sorbet and citrus tuile – certainly one of the best brulees she’s ever eaten, more brulees should contain saffron. More of every food should cotain saffron.
(3) Sponge: ice cream sundae thingy, nothing earth shattering here.
And so it was that after WAY too much meat and perhaps just a little over indulgence on the wine side of things (because in our opinion, there’s no such thing as too much of a good thing when it comes to wine), the Bloggers waddled through the dim interior of Must onto the bright lights of our beloved Beaufort Street. A little older yes (in Booto’s case) and all the more satisfied to know that Must is indeed a must dine venue in Perth.
Service: Great sommelier, even if he did back up the Deliberator – the mileage on this one if going to last. And last. And last. Query the bling on one of the waitresses though – was there some sort of ho-down we didn’t know of that demanded sequined appliqué?
Food: Tick. Tick. Tick.
Highlight: Hard to cut one from the herd, but the charcuterie plate is non negotiable
Lowlight: The Deliberator being correct on the appellation point, and the weird dreams experienced from all that meat.
Rating: 4.5 appellations out of 5.
Will we be back: Some of us already have.
Details: You can find Must Winebar at 519 Beaufort Street, Highgate. It’s open 7 days a week for lunch and dinner, however one would recommend booking for dinner. You can call them on 9328 8255. We had a real slap up meal and the Deliberator kept to his promise to not consult the price before ordering the wine, so it did come to princely sum of $150.00 per head, but hey it’s not every day you jump up a survey group huh?