7 Marrinup Drive, Yallingup
Ph: (08) 9756 6164
Sharing the Love
Once seated at The Studio Bistro, it’s easy to see why this vibrant arts and dining venue in Western Australia’s South West has been a Gold Plate Award winner for two years running.
In recent years, owners Steve and Sandy Tippett have modernised the menu with head chef Thales Franca to create afusion of mouth-watering flavours. The relaxed garden setting on this warm summer’s day is a seductive combination.
Steve shares that The Studio Bistro isn’t pretentious, and he genuinely wants customers to be satisfied with their experience.
The style of dining, while modern, Steve believes is reminiscent of dining with family when his grandmother would cook up a storm and there would be large family gatherings with sharing style dishes. The menu at Studio Bistro is designed with a focus on shared plates so everyone can dine at leisure, while enjoying each other’s company.
The wine list is comprehensive, showcasing local, quality wines. While Steve knows his wines, he is also mindful of his customer’s budget and wine preferences. So, if you are not sure which wine to have, I would trust Steve and his team’s recommendation.
Our first entrée is Mango Crab and Fish Refogado stylishly presented in seashells on a bed of river stones accompanied by 2018 Victory Point Rose (Margaret River, WA). The fish is usually fresh WA snapper or dhufish.
Next, we tried the Honey Quail from Wagin with garlic scapes salsa and ginger sweet potato cream. The wine matched with this entrée was the 2017 Howard Park Flint Rock Pinot (Great Southern, WA) and its fruity flavours subtly enhanced the delicate quail.
Another of Chef Thale’s specialities is the Whipped Macadamia and Heirloom Tomatoes with Brazil nut, cumin and fermented strawberry. The 2019 Lenton Brae Semillon Sauvignon Blanc (Margaret River, WA) complemented the dish with the floral notes enhancing the macadamia flavour.
The house specialty is a handsome presentation of a whole Wagin duck in Thai red sauce and coconut pickled Manjimup wombok, mild chilli and peanuts served with rice. The succulent duck is matched with the 2013 Cape Naturaliste Torpedo Rocks Reserve Shiraz (Margaret River, WA) and the spicy rich berry flavours in this wine complement the duck nicely.
Behind every one of Studio Bistro’s dishes is a story, like their Brazilian Seafood Moqueca, an old style of cooking that has been handed down through the generations of Head Chef Thales Franca’s family. Boasting a generous selection of WA seafood served in an amazing sauce with an array of flavours, their Seafood Moqueca is a well known dish – a declared favourite by regular visitors to the Bistro. The 2016 Heydon Estate Willow Chardonnay (Margaret River, WA) is beautifully balanced with this superbly flavoursome dish without being overpowering.
And for the grand finale, you simply must try the Crème Brûlèè with vanilla bean, fresh berries and house baked shortbread. The rich vanilla custard base topped with the perfectly set hardened caramel topping can be ceremoniously cracked with your spoon. The 2018 Singlefile Great Southern Botrytis (Great Southern, WA) dessert wine is recommended with this dish.
The Studio Bistro is open Thursday through to Monday from 12 noon and Saturday night 6pm til late. For a special family occasion, wedding or just a lazy afternoon lunch you can’t go past The Studio Bistro.
by Ingrid Rickersey