If Redmanna Waterfront Restaurant was in the Olympics, it would be making regular trips to the podium. The seafood restaurant was Mandurah’s only Gold Plate Finalist in Seafood Dining from 2009 to 2013.
Although we visited on a wintery day, the views were still impressive. The floor-to- ceiling windows allow unobstructed views of the Peel Estuary, the old traffic bridge, the fairground and the occasional passing fishing boat. And when the sun did come out it really became a place where, if you had the day off, you could sit back and watch the world go by.
Chef Jason Hutchen has been managing the restaurant for more than nine years. While he wasn’t banging the pans on the day we were there, he was very much in control, running front of house and checking dishes as they left the kitchen.
We shared two entrees: the seared scallops with black pudding and pea puree; plus crispy prosciutto and crab risotto with green peas, topped with garlic prawns.
The lemon-infused rice in the risotto complemented the fish, and the prawns and the peas were cooked to perfection and presented beautifully. Some in our party were not keen on black pudding, but after trying the Redmanna variety, they might just be converted.
With a diverse selection of dishes to choose from, deciding on a main meal wasn’t easy. But since we were having lunch at the home of the annual Mandurah Crab Fest, crab seemed like the obvious choice. So I opted for the crab and prawn ravioli, tossed with butter, seafood bisque and shaved truffle.
The ravioli was cooked al dente and the filling was flavoursome, but the absolute highlight was the seafood bisque, pouring it at the table was a nice touch. It was rich in quality and took the dish to the next level.
We also chose the hazelnut-crumbed pork fillet, honey and carrot puree with shaved truffle. Plus we ordered a side of truffle mash – because you can’t have too much of a good thing and truffle season was about to come to an end (this is how we justified it anyway!). Succulent pork, crunchy hazelnut and a smooth honey and carrot puree. Impressive.
Salads can often be underrated due to a lack of creativity, and to be honest, they’re often quite boring. That is until you try the salad that accompanies the soy, garlic and chilli-coated Korean style chicken. The chicken was crispy with an optimal blend of Asian spices. The dressing added an extra flavour without being overpowering, and more importantly it was a generously sized meal.
By the time it came to ordering dessert we were pretty satisfied. But there was no chance we were leaving without trying the death by chocolate tasting plate. The Redmanna team must understand the difficulties of sharing a dessert between multiple people – you know, when there’s a little bit left on the plate and everyone’s too polite to take it? This convenient dish comes with individual serves of chocolate crème brulee, with white and milk chocolate mousse. Chocolate heaven.
Let’s just say we were pleased we decided to go the distance. The chocolate crème brulee made that tantalising cracking sound when breaking through the caramelised top. The white chocolate mousse was creamy and decadent and the milk chocolate mousse disappeared before there was time to think about it.
It’s evident why Redmanna Waterfront Restaurant has won so many awards. Great food, friendly and attentive service, fabulous wine selection and amazing views. It is certainly worthy of a gold medal or few.
We are excited to offer one lucky reader a $150 voucher at Redmanna Waterfront restaurant. To be in with a chance of winning simply tell us your best winter energy saving tip to go in the draw to win. Click here to enter.
Note: To redeem this prize, you will need to be a Kleenheat customer.
Open 7 days for lunch and dinner.
Lunch from 11.30am, dinner from 5.30pm
Upstairs 5/9 Mandurah Terrace Mandurah
T: 9581 1248
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