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ON THE TABLE

WA Rock Lobster | Available until 21 March

This summer On The Table our feature ingredient is WA Rock Lobster.

This stunning WA delicacy is on the table at some of our spectacular restaurants this summer. The acclaimed chefs from Silks, Modo Mio, Bistro Guillaume and Nobu have each created their own unique signature Lobster dish. Explore their stories below and watch as each of them draw on personal experience and their favourite cooking techniques, to take you on this culinary journey.

We invite you to savour these expertly crafted dishes for yourself.

SIGNATURE WA ROCK LOBSTER DISHES

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With Kwan Cheung, Chef de Cuisine, Silks

Chef Kwan Cheung’s signature dish was inspired by the time he met a Michelin Starred Chef in his hometown Macau. The Chef prepared wok-fried Lobster with chilli sea salt and Chef Kwan has loved cooking lobster this way ever since. When wok-frying, timing is everything. With many years of experience, Chef Kwan has perfected this technique to deliver Lobster that is both crispy yet succulent.

Chef Kwan’s signature dish is available as part of the WA Rock Lobster Banquet for $68, take his advice and enjoy this with an ice cold beer.

PH: 1800 556 688

Available until Sunday 21 March, Wednesday to Sunday for dinner. Menu subject to change and availability. Individual venue conditions, opening hours and pricing apply. Bookings are recommended and subject to availability. Venue occupancy limits may apply. Images for illustration purposes.

Chef de Cuisine Kwan Cheung – Silks Perth

Q. What do you love about cooking with Lobster?
A. It has a sweet and succulent taste, comparable to none.

Do you have a top tip for cooking Lobster?
A. Controlling the fire is very important. The flame must be very strong and the timing must be perfect, undercooked it will be raw and overcooked it will be tough.

Q. What is your favourite way to prepare Lobster?
A. I enjoy deep-frying, as you can retain its freshness. It’s crispy on the outside, soft and juicy on the inside.

Q. What flavours do you like to pair with Lobster?
A. To me, lobster has a delicious taste, so wok-frying with a pinch of seasoning allows its natural flavour to shine.

Q. Do you cook with Lobster all year round?
A. In winter I love to prepare Singapore Chilli Lobster with deep fried buns, but in Summer I love lobster like this paired with an ice cold beer.

On the Table at Modo Mio

With Giovanni di Serio, Chef de Cuisine, Modo Mio

Chef Giovanni di Serio combines the academics and beauty of cooking in every dish he creates. His signature dish is a Lobster Mosaic, inspired by the intricate mosaic tile detailing throughout the Modo Mio dining room.

This dish tells a stunning story, bursting with flavours reminiscent of summertime in Italy, featuring pistachio, burrata, sweet corn, peach, rocket and basil oil, prosciutto di Parma crumble and seablite. Available for entrée at dinner every night, for $28.

Chef Giovanni recommends pairing this dish with a glass of Prosecco to truly immerse yourself in summer, the Italian way.

PH: 1800 556 688

Available until Sunday 21 March, Monday to Sunday for dinner. Menu subject to change and availability. Individual venue conditions, opening hours and pricing apply. Bookings are recommended and subject to availability. Venue occupancy limits may apply. Images for illustration purposes.

Chef de Cuisine Giovanni di Serio - Modo Mio

Q. Do you have any top tips for cooking Lobster?
A. As with most ingredients, the fresher the better.

Q. How do you like to enjoy Lobster?
A. As long as I have a glass of Prosecco with it, I’m happy.

Q. Any flavours in particular that you like pairing with Lobster?
A. Incorporating summer fruits like peaches really complement the sweetness of the flesh.

Q. What do you love about your signature dish?
A. It’s stunning to look at and very unique, I don’t think Lobster Mosaic has ever been done before.

Q. Any unexpected flavours that you think work well?
A. I love the contrasting texture and taste of pairing the lobster with prosciutto, the saltiness and sweetness is the perfect balance of flavours.

On the Table at Bistro Guillaume

With Robert Murphy, Chef de Cuisine, Bistro Guillaume

Chef Robert Murphy’s favourite thing about cooking with WA Rock Lobster is seeing the faces of his customers as it comes out of the kitchen. His signature dish uses whole WA Rock Lobster, as its presence on the plate is magnificent. Leaving it in the shell also infuses the flavours, retains the shape of the flesh and adds a beautiful touch of colour to the dish.

WA Rock Lobster and butter create the perfect marriage, allowing the delicacy and natural sweetness of the flesh to lead the palette. Enjoy this dish at lunch or dinner for $62.

For a summer experience you won’t forget, enjoy this dish with a glass of champagne as you overlook the resort from Bistro’s terrace.

PH: 1800 556 688

Available until Sunday 21 March, for lunch and dinner Tuesday to Saturday. Menu subject to change and availability. Individual venue conditions, opening hours and pricing apply. Bookings are recommended and subject to availability. Venue occupancy limits may apply. Images for illustration purposes.

Chef de Cuisine Robert Murphy – Bistro Guillaume Perth

Q. What is special about café de Paris butter?
A. Our café de Paris butter is made by hand in-house and is the product of over 40 different ingredients.

Q. How do you like to enjoy Lobster?
A. At home I love to grill Lobster on the barbecue.

Q. Do you have a top tip for preparing Lobster?
A. Always keep it simple, don’t use anything that will overpower the taste of the Lobster flesh.

Q, What are the benefits to cooking whole lobster?
A. The intact shell helps it retain its shape and it also maintains the flavours.

Q. Do you recommend any sides to accompany this dish?
A. The dish comes with broccoli, I also recommend the watercress salad with witlof, pear and Roquefort for that extra touch of summer.

On the Table at Nobu

With Pingping Poh, Chef de Cuisine, Nobu

Chef Pingping Poh started as an apprentice at Crown Perth in 2009 and now leads the Nobu kitchen as Chef de Cuisine. She has always displayed a passion for innovating unique flavour profiles for her customers. When cooking WA Rock Lobster, Chef Pingping loves to use every part, showcasing its versatility in cooking style and flavour.

Available for dinner for $95, indulge in a decadent display of Lobster Two Ways.

Chef Pingping butter poaches then smokes the Lobster, infusing the flesh and enhancing its natural flavour. She uses miso to bring a salty umami flavour and pineapple to play on its sweet side. She then pairs this with a herb-crusted Lobster, wood-baked to perfection.

PH: 1800 556 688

Available until Sunday 21 March, dinner only. Menu subject to change and availability. Individual venue conditions, opening hours and pricing apply. Bookings are recommended and subject to availability. Venue occupancy limits may apply. Images for illustration purposes.

Chef de Cuisine PingPing Poh – Nobu Perth

Q. What inspired you to create this dish?
A. It was a team effort, I love working with my team to come up with creative dishes like this one. We were inspired by using the whole Lobster.

Q. Why do you use the whole Lobster?
A. It’s such a beautiful looking creature, it deserves to be seen. I love that I can use every part of it, to create different dishes. Whether it’s raw, poached, baked, it’s so versatile and always delicious.

Q. How do you like to enjoy Lobster?
A. Sashimi style is my favourite and I love it with matcha tea.

Q. Do you have any tips for cooking lobster?
A. Don’t cook it, try it raw! The texture and taste is just extraordinary.

Q. What makes this dish unique?
A. It features elements from all around the world, it’s a real fusion of flavour.

ON THE TABLE

WA Rock Lobster | Available until 21 March

SIGNATURE WA ROCK LOBSTER DISHES

On the Table at Silks

With Kwan Cheung, Chef de Cuisine, Silks

On the Table at Modo Mio

With Giovanni di Serio, Chef de Cuisine, Modo Mio

On the Table at Bistro Guillaume

With Robert Murphy, Chef de Cuisine, Bistro Guillaume

On the Table at Nobu

With Pingping Poh, Chef de Cuisine, Nobu