2KW
DINING at 2KW is thoughtful and sophisticated, focusing on top-quality local produce.
Food Guide
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2 King William St, city
(08) 8212 5511
IT could be the guilty pleasure of skiving off for a sun-soaked lunch. It might be the rarefied air found after two lift trips to the eighth floor. Or it could be the effects of those pints or glasses of fizz and vino that seem to be in every hand.
Whatever the cause, there is a palpable sense of exhilaration among those spread across the rooftop of 2KW.
While there is a bar menu of some substance that covers the outer extremities, the more thoughtful, sophisticated dining is to be found in the restaurant at the hub where the sweep of suburbia is replaced by the more familiar thrum of service.
Chef Trent Lymn puts obvious effort into sourcing top-quality local produce and many of his combinations soar. Others, perhaps, are just a little too tricky, particularly in the context of this setting.
Kangarilla marron looks a million bucks, split open and splayed on a tomato bisque.
Beef tartare is taken on an Asian adventure, with salt and citrus from a ponzu dressing, the crunch of puffed rice and the traditional egg yolk on top to stir through.
Chicken from a Lenswood orchard is a revelation, the skin dark and lacquered, both thigh and breast dense, springy and full of old-fashioned concentrated chook flavour amplified by a fermented rice paste.
And roasted brussels sprouts and broccolini scattered with rye crumbs in a milky pool of “heirloom” yoghurt is “oh my” and goodness in a single bowl.
A dessert of black sesame cake and mandarin in various guises (ice cream, freeze-dried, dust) is undermined by a flabby, tasteless gel.
- Hours: L|D Mon-Sun
- Bill: Smaller $18-32 Larger $18-72 (to share) D $16
- Wine: Extensive wine list
- Chef: Trent Lymn
