Petition Kitchen

We had a table for 2 reservation at one of this edgy restaurant in Perth. After previously reviewed the building, this time I will be reviewing the Petition Kitchen’s d├ęcor and its food.

Arriving at the Barrack Street entry, we were welcomed by the nice industrial foyer with sign saying Petition Kitchen on the left and Petition Beer Corner on the right. 

Dimmed yet inviting on entry, Petition features an exposed high ceiling from the existing building, which is lighted by pendant bulbs. There were also wooden beam structures in between the exposed cables and installation, and an exposed timber flooring from the original building. 

At the same time, they added wood paneling of different depths along one side of the wall and the kitchen, a very smart and effective to break the old and heavy feel of the space.

We were seated on one of the tables with long, upholstered seats across the open kitchen. It was interesting to note they added a different shape of table in situ, which when I was asking the manager why, she told me that those ‘random’ tables are from the existing wood of the building.

Regarding the food, head chef Jesse Blake creates an inspiring seasonal menu with a ‘shared’ concept of everyone trying everything. 

Our waiter was very attentive and knowledgeable. She explained the menu and gave us suggestions from which to order. We ended up ordering duck liver parfait, verjus, sour grape, raw kingfish, beetroot, ginger vinaigrette, horseradish, squid, creamed buckwheat, celeriac, fennel & orange, chopped broccoli, puffed grains, walnut & sheep’s feta and few breads. Additionally, their bread is supplied by Bread and Common in Fremantle. 

It didn’t take long for the food to arrive after we ordered. Staggering the arrival of each meal, the first dish to arrive was the duck liver parfait. There was a surprisingly enormous amount of the duck liver served, which looked difficult to finish! After we had the first serve, there’s no going back, the parfait was smooth, blended nicely, and of course, rich in flavour.

Soon after, the squid was served. This portion looked amazing, with the squids cooked and blended well with the creamy buckwheat, which was an interesting blend of flavours.

The raw kingfish was served next, and was presented beautifully. The kingfish was very fresh and tender, but sparked with a massive kick from the ginger vinaigrette. Personally I found it too strong, but David, my dining partner for the evening loved the strong kick! I guess, it’s all depended by how you like your vinegar in your dish, for me, not too much!

The chopped broccoli was the last dish of the evening. With almond and grain, the broccoli was crunchy while also softened up by the feta. The dish was very refreshing without having too many ingredients in it.

We definitely were too full for dessert unfortunately but we did check the space and its function. Apparently, the open kitchen serves not only the restaurant, but also nibbles and snacks from the wine bar and the beer corner. In total, it can serve around 300 patrons.

To sum it up, this new restaurant has set the bar pretty high, especially as it is located inside the COMO Hotel. The interior was top class and of course, food wise, it is fresh and very different!

Petition Kitchen is located at COMO The Treasury in the State Buildings, at the corner of St Georges Terrace and Barrack Street in the heart of Perth. 

Phone: (08) 6168 7771

Petition Kitchen Menu, Reviews, Photos, Location and Info - Zomato