Essex Restaurant
Editorial
Comprising five tastefully decorated dining rooms with open fireplaces and walls adorned with Fremantle memorabilia, the Essex oozes yesteryear charm and a relaxed atmosphere. The generous collection of dining awards proudly displayed in the bar area tends to raise diners' expectations but chef Noel Friend is confident in his ability to impress. The menu focuses on fresh local produce prepared with minimal fuss and infused with intriguing flavours.
Friend takes tangible pride in featuring the best seafood and meat that West Australia has to offer. The fish and mussel chowder or the blue manna crab cakes with saffron king prawns are fantastic starters, but if you want to sample a variety of flavours, you can create your own graze plate from a selection of dishes. Moving on to mains, the selection of fine seafood is extensive and includes dishes like West Australian scallops with crisp pork belly, sizzling garlic prawns, a range of fish dishes and a sumptuous seafood feast for two featuring grilled West Australian marron. Meat eaters are well-looked after as well. The Gabrielle beef fillet filled with local scallops is the Essex's signature dish, and there are a handful of other thoughtful meat mains on the menu.
The Essex proves that it is possible to serve classic, uncomplicated dishes without sacrificing flavour and visual appeal. All it takes is a little imagination and plenty of Fremantle charm.
Karen Bilsby, July 2010
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