Balthazar

Every dish we ordered was absolutely perfect. The tenderloin steak in particular was incredibly soft and flavorful so tender that it could be pulled apart without even using a knife. It seemed quite difficult to visit without a reservation, and now I completely understand why. This was our first meal in Perth, and it made the start of our trip so enjoyable and memorable. Definitely coming back again!

Went here on Friday night and had the most amazing meal. Pate en Croute (very nice) for Starter, followed by Kangaroo (when in Rome!) which was amazing, paired with a beautiful bottle of Clonakilla Shiraz. My friends had the Steak and the Risotto - both delicious. Our waitress was amazing. I can certainly see why this place is ram-packed and definitely deserves its current #12 spot on TripAdvisor!

Had a lovely dinner here with great service, atmosphere, and food in what you would expect from a upscale yet not pretentious fine dining location. Extensive wine list with great recommendations from our knowledgable waiter, Thomas (overall great service - friendly, professional, and attentive). The gluten free bread was among the top 3 places we have been to - one serving was plenty for two people as they are large! They did forget to bring out the house butter for it and we had to ask two people before they finally brought it over - although they were probably just busy. Duck was excellent and perfectly cooked paired nicely with in-season fruits and sauce to bring out a balanced, fresh, and bright dish. Green beans and duck fat potatoes were good but nothing particularly special. The potatoes were rich in flavour but almost too heavy in fat and could have been served in a warmer bowl to keep it up to temperature. Green beans were not notable, just okay. A small candle on each table could be a nice addition to the plants they have to elevate the atmosphere, as the tables are otherwise quite bare. I look forward to returning in the future and trying some other dishes!

Solo dining – impressive service, excellent seafood, steak not worth the hype I dined alone at Balthazar today and was honestly impressed by the service. It was so attentive that after just one sip of water, my glass was immediately refilled. Possibly because you get to choose a tip percentage when paying, but either way, the staff were genuinely professional and observant without being intrusive. I started with a Negroni, which was well-balanced and smooth. Later, with dessert, I ordered the Cocoa Old Fashion from the dessert drinks menu – sweet, boozy, and absolutely delicious. A bit pricey, but worth it. I was honestly a little drunk by the end of it! Entrées came out very quickly. It seems they offer some off-menu specials for starters and desserts depending on the day. My server was extremely knowledgeable and gave me detailed descriptions about the origins and ingredients of each dish. I went with a tuna dish and a special scallop, both of which were outstanding. The sauces were incredibly well crafted – they highlighted the seafood rather than overpowering it. The addition of roe and finger lime brought brightness and contrast in both flavour and texture. Visually beautiful, and a real flavour experience. For the main, I chose the beef fillet. Unfortunately, it didn’t live up to expectations. The red wine jus was nice, but the steak itself was cooked unevenly. Though I was told the chef recommends medium rare, what I got was mostly medium – only the very centre was close to medium rare, while the outer edges were completely overcooked and dry, bordering on well-done. It was also over-salted for my taste. The potato purée and greens were just okay – nothing memorable. At $59, it felt quite underwhelming. For dessert, I tried the chocolate mousse, which I found quite average in both taste and texture. If I return, I’d definitely try the Mont Blanc instead – it looked more interesting. Overall, Balthazar shines when it comes to sauces and dishes where plating and flavour integration are key. I’d recommend ordering composed, sauce-driven dishes – I imagine the kangaroo would be a better showcase of what the kitchen can do. Simpler, more “naked” dishes like the steak seem to fall short. Oh, and the cocktails are great – definitely worth trying.

Amazing food & service. Great mains, had the kangaroo which was processed & cooked nicely. Was hoping the duck skin could be more crispy but overall good taste & sauces.

It takes a certain confidence to serve transcendence in daylight. At Balthazar, even the sun seems complicit — filtering politely through the blinds, as if aware that something holy is underway and it really ought to behave. The room glows with its own quiet self-assurance; the kind of atmosphere that suggests important things are happening here, most of them edible. Even in daylight, there’s a softness — that golden hush between conversation and reverence. The scallops arrived first, glistening with roe like tiny acts of rebellion against moderation. Perfectly seared, resting in a pale, silken sauce, they were the kind of dish that makes you forgive yourself for ever pretending to enjoy restraint. Then, the vitello tonnato: veal so tender it should have been whispered about, not served. Draped in tuna cream, it managed the impossible — delicate yet audacious, nostalgic yet smugly modern. Capers scattered like small, sharp reminders that perfection needs contrast. For the main, the filet — a sculpture of serenity, its surface seared with quiet authority. The mash beside it was smooth enough to question the value of all previous life achievements. The sauce — dark, rich, and entirely too knowing — might as well have been made from the tears of people who still think lunch is just a meal. Across the table, the kangaroo — Australia’s paradox on a plate. Wild yet urbane, primal yet plated with monastic precision. Its crimson reduction felt almost philosophical; the rhubarb and cream, an argument in balance. It was the taste of the outback rewritten by someone who quotes Camus at dinner. And then, our waiter. Italian, impossibly poised, with the warmth of someone who understands both wine and human frailty. Their knowledge of the menu was vast but never performative; each recommendation felt like a gift, not a lecture. They guided the meal as if orchestrating grace itself — unhurried, perfectly timed, and suffused with quiet confidence. Everything — the pacing, the space, the lighting turning glass to amber — conspired to remind you that life, while brief and mostly absurd, can occasionally arrange itself into moments of flawless composition. Five stars. Because Balthazar remains immaculate — proof that meaning, though rare, occasionally appears between mouthfuls.

We had a lovely time. Service exceptional, it was a little dark so we struggled to read the wine bottle labels…not a huge deal…Everyone loved their meals, I did also, but the octopus in the spaghetti was tough and rubbery. Hence the 4 stars instead of 5. Others in our party had the kangaroo, pork belly and beef and all were happy with their meals.

Such an amazing experience in this restaurant. Food was high-level, service was great and efficient, even if the noise level was a bit high. Highly recommend if you want to spend some good time in Perth.

What an amazing lunch. This is the second time that I have been to Balthazar and I'm so glad that it still lives up to its reputation, over quite a big gap between visits. I love the dark and moody setting of Balthazar. It has a sort of classic contemporary vibe about it, where deep brown wood is sort of contrasted by white linen and giant racks of modern wine. Being that I had to drive after lunch, I only had one glass of the Pinot that our group has ordered and that was honestly one of the best wines I have had in a very long time. Normally I am a Shiraz man, so now I am having to rethink my wine strategy! The menu was outstanding. I had a cured swordfish, grapefruit and cashew entrée which was bursting with flavour. This was followed by a duck breast, orange, fennel and native thyme as a main dish. The duck was beautifully tender and totally delicious. And the final piece d'resistance for dessert was the brie cheese, honeycomb and crisp bread. Both my work colleague and myself nodded in total silent appreciation. As for the other desserts...we did have a group of 12 guests....the majority went for chocolate mousse, hazelnut praline and vanilla ice cream. Judging by the purring sounds from the other sides of the table, and the rising smiles, this must have been a big hit too. Finally, a big note of appreciation to our Welsh waitress. Service is rarely produced at this standard anywhere, so a massive credit to Balthazar for her professionalism, attitude and above all else, her warm spirit and inviting knowledge. I am really keen to return again and look forward to that third visit with much anticipation.

Come try kangaroo meat with friends! The texture is very tender and unique. The beef fillet is also a signature dish. The aroma is immediately noticeable when it is served, and the aroma of the meat is overflowing after one bite. My favorite is actually the dessert. The chocolate mousse is delicious. There is a layer of chocolate crispy on the outside and a double layer of mousse on the inside. The texture is very dense. I really like it with my chocolate brain! There is a special drink list, friends who want to have a drink can try it. The disadvantage is that it is more expensive and the price-performance ratio is average.

Glad I found this hidden spot. Came by for lunch. Great attentive service. Was sitted right away at a cozy table. Low light, would be good for a date. Started with a few oysters, the frozen granita like peach mignonette was really complementary to the oyster. Then I had the kangaroo which was perfectly cooked and seasoned. The crispy saltbush leaves paired great. I didn't have room for dessert. Had a fantastic lunch.

An all around good meal but not memorable. Started with the carpaccio, which was nice and a very ample portion. Had the duck as a mean, which was also good and beautifully presented. My favorite part of the meal were the sides, a tomato dish and green salad. The service was pleasant but not that attentive. Overall everything was good but nothing incredible.

Balthazar is a long lasting pioneer in the Perth dining scene specialising in modern European bistro dining, with a solid menu and a very good wine list. The staff is well informed about the menu and the service is attentive and well managed. The menu focuses on modern European cuisine with a solid selection of classics and meat dishes. The plating isn't its strong point but the food is the tastiest in Perth. Well seasoned and very well executed dishes. The desserts are classics and very well done. The chef really has a good understanding of flavours and his menu is solid with great wines to match. Best value for money restaurant in Perth hands down. Only let down no coffee machine and the place could really do with a small tidy up. Looks pretty run down.

Balthazar, located in the beautiful Lawson Apartments - Perth's best Art Deco building - has recently been taken over by Emma and Dan from the chic Northbridge bar, No Mafia. And in the week or so since the reopening they have certainly stamped their style on the place. Now not quite as moodily and dimly lit and a rearrangement of furniture, but most of all a new menu and wine list echoing the fresh and on-trend menu of No Mafia, and definitely emphasising the interest of Emma and Dan in new wines and wine styles. The 99 wines on the list are geared towards small producers and styles, across a range of countries, regions and varieties. Many are representative of the move by younger wine makers to a minimalist approach to wine making which has seen some quite extraordinary wines appearing on lists in the past three to four years. I dropped by on Friday to have a look around, partake, of course, in a drink or two along with a small sample of the food on offer, and returned accompanied by Lady FWO for a longer lunch on Monday - both occasions demonstrated the new direction of food and wine and an excellent direction it is. Starting with the food - the menu has around half a dozen starters and maybe 10 mains, plus sides and desserts - and in new head chef Skye Faithfull Balthazar has struck a winner. We began with Bread in Common sourdough and rye, with house made butter sprinkled with bush tomato crumbs - excellent bread, chewy, full of flavour so removed from Tip Top! A salad of lightly charred asparagus, broad beans, smoked ricotta and a buckwheat and lupin crisp was a triumph of fresh, breezy flavours - vibrant, lively with the ricotta providing a smoky and creamy top note - delectable. Seared scallops - sea-salty, tender, juicy - were served with Jerusalem artichoke soup - sweet, nutty flavours abounding - a few slivers of radish contributing a mild peppery note. Another light and refreshing dish. Chicken, marinated in a whey brine, was gloriously tender and moist, beautifully seasoned, came with persimmon and freshly shaved Manjimup truffle added its wonderful musky and aromatic aroma and taste. Our final dish - risotto of buckwheat was creamy, nutty, al dente, topped with swirls of beetroot labne providing saltiness and sweet earthy notes - finally crisply fried curry leaf gave another fragrant lift - wonderful. A chunk of cave aged cheddar served with quartered pickled onion and fig paste rounded out an excellent meal. To the wine. Over the two visits and sticking to glasses only, should you begin to feel we have a drinking problem, we were able to sample of good swathe of the by the glass selection. Baron Jacques Blanc de Blanc NV, a French sparkling from Burgundy has fruit driven citrus blossom aromas and bready notes; the palate is crisp and pure with apple and citrus flavours and a long crisp mineral finish. A great alternative to champagne. From Austria, the Michael Gindl Flora Weiss 2014 Riesling blend is made on sustainable and minimal intervention principles. It has a bouquet of citrus blossom with some musky notes. The zesty palate is full of grapefruit flavours and herbal minty elements. Well balanced with fine acid it has a crisp and elegant finish. Another French wine, this one made from Chenin Blanc, Domaine d'Orfeuilles 2014 from Vouvray is bright, pale yellow with a an aromatic nose of lemon and lime, with some flinty undertones. The palate is fresh, delicate and well balanced. One of the best of the new breed of winemakers in WA, Ryan O'Meara from Express Winemakers has turned out a brilliant Chenin Blanc with the 2015. It has lifted aromas of lime and lemon with a salty, crushed chalk note. It is quite unlike the usual tropical fruit nose of most Chenins you see around. The palate echoes the salty notes and citrus flavours while adding a nutty cashew like element. It is juicy and crisp - excellent. From one of the oldest wine regions in the world, Georgia, comes Pheasants Tears Rkatsiteli. Fermented in buried claypots lined with beeswax this is darkly golden, with a slightly oxidized nose of spice, honey and pears. It has a grippy palate of peach and dried pear flavours, not to everyone's taste I fancy, but it certainly makes a statement. We also managed a few of the reds! Balthazar in its new incarnation is a brilliant addition to the Perth dining and drinking scene - outstanding food, impressive wine list, talented chef, friendly, welcoming and knowledgeable waiters, lovey venue - it has it all. Very much recommended.

What a wonderful experience. Our waitress Camilla and the rest of the staff are friendly, fun and totally professional. And they know their wines. We had the Toothfish and scallop entree and the Seafood Spagettini. Both superb. Simply one of the best experiences we have had anywhere in the world.

Balthazar, generally, has good cooking technique, great flavors, and good produce. I've been here twice, and I would like to go again when they revamp their dessert menu! I find that Balthazar does everything well, but desserts. Came here May 2014 and October 2014, and the dessert menu didn't change at all. I talked to one of the servers, and she mentioned that they were doing a revamp of their dessert menu - fingers crossed! Came here on a Saturday night for dinner, and as usual, Balthazar did not disappoint. We tend to get a lot of starters, and a main each, and skip the desserts. We started with bread, which deserves a special mention, as it came on hot stones, with churned salted butter - yum! Olives - they changed their olives to the smaller black variety which is rather salty. Not quite a fan, as I prefer the larger green variety they were serving. We also got 6 oysters, which came with verjuice granita and pepper on top. A very novel and refreshing way to consume oysters, IMO. Hold on! We're not done with appetizers yet! We also had the scallops, toffee apples, and venison. Very delicious. I cannot resist scallops, ever! Scallops, with mash and black pudding. A classic combination of which I never cease to love. Venison, oh deer! It came with smoked bone marrow, and broad bean. I almost never eat broad beans outside of Asian cuisine, and was pleasantly surprised at how mild it was and how everything complemented the gamey flavor of the venison. Yum yum! And our favorite toffee apples, which are miniature apples filled with blue cheese and covered in a toffee crunch glazing. Oh, four sticks of heaven! A perfect marriage of sweet, salty, and umami! If you don't like blue cheese, then this marriage isn't quite for you. Trotting off to mains, we had the snapper and beef sirloin. I had the snapper, but I didn't like it, because the snapper's skin wasn't crispy, and I didn't like the daikon ribbons. I have had the snapper previously, and it was done slightly better, with more coconut soup, where there was seaweed swimming in it. This time around, there was no seaweed, and there were Chinese veggies in it instead. Fortunately, my best friend liked my snapper more than she liked her beef, so we had a swap. The beef sirloin was a perfect medium rare, but I thought it was strange they didn't ask how we wanted it cooked, because sometimes I do have it rare instead. The beef hit my spot perfectly - with jerusalem artichoke (yum!), onion, and rocket. The onion was fried in a ring, which tasted like a oniony potato chip. We were very satisfied with dinner overall. I desperately want to give Balthazar 5 stars, but it is simply too bad that they haven't sorted out desserts yet. Without wine, and considering how much we ate, 200$ is a steal for two. Come here - you won't regret it!

I am thoroughly impressed - this is most certainly fine dining. There was a time in Perth, not so long ago, that there was only one place one could call fine. Balthazar has shown me that it you can have choice in Perth, and it has topped the list for me. I will certainly be back again. And again. I visited for lunch with a few colleagues, to start we had the wood-fired bread and warm olives. Certainly a good start to the meals, the bread was soft and rustic, served with a creamy butter, and the olives were well received. For entree's, we started with oysters, with ice verjuice and wild pepper, I honestly cannot find the words to describe how refreshing and delicate these were! ... Actually, let's go with refreshing and delicate. They were beautifully clear. Continuing on with duck, prawn and pistachio in zucchini flowers, I found was a nice meaty comparison to the oysters. I wouldn't recommend more than one, they were very rich, but the flavours were complex and immensely satisfying. For my main I selected the Pork - this seasons menu had Pork Loin, Ham Hock, Crackle, Cabbage and Maple. I've uploaded the photo for this, it was salty, rich, each selection was different and special in its own right, yet tied in nicely with the overall theme of, well, Pig, of the dish. The sizing was perfect, much more would have been an overload of taste, and unfortunately for my small stomach, I was too full to try the duck fat potatos. I heard from my colleagues however that they were the best they'd ever tried. I highly recommend visiting. It is pricey, but the quality, the service, and the ambience all go in to making the occasion unforgettable.

Absolutely Brilliant !! I am very impressed, by far the best meal I have ever eaten. From presentation to taste everything was excellent. The service was also a cut above the rest. Highly recommended, I will definitely return. Thank you for a pleasurably evening !!

Wow wow wow. This place is just amazing, some of the best food I've had in perth. My fiancé and I came here years ago and swore we'd never come back as the service was terrible. But after a couple of years we decided to try again. And thank goodness we did. The service to start with was on another level compared with previous experience, the waitstaff attentive, friendly and funny! They were not over bearing, nor non existent. The right combination for what you want at a place like this. Yes, the lighting is dark- I don't see this as a bad thing, it adds to the ambience and gives the dining experience an intimate and romantic feel. I wouldn't be coming here with a large group of friends! Now to the food- it was decadent. From first mouthful to last you couldn't fault anything. The bread warm and soft but crunchy on the outside with some sort of channel butter- salty goodness. The oysters freshly shucked! The entree consisted of the most perfectly seated tuna married up with flavors of coriander and sesame. And then the beef cappacio just gorgeous. The mains consisted of lamb- cooked to perfection again! And tender soft fluffy pillow of gnocchi in a mushroom sauce. Don't even get me started on the dick fat potatoes. Just come and try hem yourself. What sort of dinner would be complete without dessert? Chocolate fondant- again just melt in your mouth molten lava of chocolatey goodness and the Oreo dessert... Let's just say we didn't need it. Wow. Thank you for an amazing dinner!

This is definitely a special occasion type restaurant, and I was so thrilled to be taken here for my birthday. We arrived a little early, but sat in the drinks area with a cocktail each before heading over to our table. Our table could've been prepared earlier, but we took the opportunity to have an appetite building martini. I can't actually remember the last time I went to an entrée/main/dessert restaurant. Most restaurants I go to are small plate, so it was a little strange to go back to a more traditional style of ordering and eating. Luckily, our appetite was built so we ordered the tasting plate to bridge that small plates vs. traditional restaurant divide. 3 bite size amuse bouche presented on a plate, all exquisitely arranged and spot on in flavour and texture combinations. The wine list was fairly intimidatingly long, and although our waitress was really friendly and pointed out which wines she liked that were of styles we had mentioned, I think some further sommelier style guidance would've been helpful. We ended up enjoying the bottle we bought, but I would've preferred more expertise offered. I ordered a spicy prawn dish for entrée, which featured juicy fat prawns in a dry jerk style spice, fried with kale. Very tasty. Lance had tuna tataki style, which was a bit more delicate and a good fishy/oily/salty balance. For mains I ordered the barramundi with clams and Lance ordered the duck with mulberries. His order mainly because I couldn't choose between the two so he picked my second choice. The barramundi had that crunchy skin you're after with the white flesh just cooked. The clams didn't add as much as I was hoping, and the sauce bordered on a little too salty for my own tastes - but I don't really eat a lot of salt. It's an issue I have with a lot of dining. Lance's duck was pink and juicy. The mulberries bringing pack all those childhood memories whilst being a perfect foil for the rich meat. We were too full for dessert, but ordered it anyway. A chocolate pudding to share. I can't help but think of the movie Chef whenever I order a molten chocolate pudding now, but as the rant attests - a perfectly made lava cake is actually a divine thing, even if it is "safe". It was warm, rich, fudgey. Everything you want in a dessert. They even wrote me a little birthday message in chocolate sauce. We paired that with a Pedro Ximenez and life was sweet. The main reason Lance picked this restaurant was because of a lunch we'd attended where Rob Broadfield had said it was the closest in terms of fine dining and service that Perth had to a 3 star establishment. They don't have that special "something" that tips them over the edge. Not really having done much fine dining, I didn't really understand it until I ate at Vue de Monde and now here. Which isn't to take the shine off of Balthazar at all. The restaurant is very sexy, the service is professional and courteous, the food is top notch - it was just all done that teensy bit better there (which is should be, for the price). Balthazar have even dealt with the number 1 issue I'd heard about the restaurant - the darkness. Instead of upping the ambient light, they've installed almost 'spotlights' over where the plates sit, meaning you can still sit in a moody atmosphere, but see your food (and take photos of it for Yelp!) Definitely a great spot for a birthday, anniversary or other special occasion!

This place is one of the oldest Perth establishments, and nothing old about it, its simply brilliant, and don't try to compare it to anything else in Perth. Small menu, small wine list, but both concentrated to please even the most distinguished palate. I like big servings, but here I was happy to enjoy the balanced servings that were perfectly sized to enjoy multiple choices. Its not cheap, but worth it. Go spoil yourself. Make sure to start with a few excellent cocktails or a classic vodka or gin Martini, and make it very dirty. Service is impeccable, make sure to book for anything more than two, but don't hesitate to try your luck for two.

Incredible! My boss took us out for our Christmas party for dinner here. The staff were lovely and friendly, wine was beautiful. And the food was next level. Expensive, but worth every penny. Lamb gnocchi was extremely delicious. Will be back again. /

The quail that I had was cooked well, tender and moist, and all of the elements mentioned in the menu complementing the dish nicely. The cured pork belly was tasty (I got a little bit to taste!) and again, all the elements complemented the main ingredient well. The salmon was perfectly cooked, and I loved the wheat as an accompaniment to this dish because it provided that variety of textures to the dish. I really enjoyed my dish. The pork was interesting in that it had a lot of elements to the dish, but CS enjoyed it too. Unfortunately, he dropped part of his second crackling, so that was a little bit of a pity since he was enjoying that crunch earlier in the meal! Overall, Balthazar was a good experience, and perhaps I was bearing a little too much expectations for this place, but I wouldn't rate it top top notch. Would I go back? Yes but I wouldn't be rushing.

Recently reopened under new ownership. Food, wine list, cocktails and atmosphere are all amazing. Highly recommend

I frequented Balthazar during a PR function for fashion week some time ago and could not fault a thing about this restaurant. Sure, my meal was gratis and rubbing shoulders with fellow media industry made it a different affair to the usual dining out, but these aspects aside, and keeping my non-biased hat on, here are all the great things about Balthazar: * It's modern European cuisine is one of the few in this city that beat's Mamma's cooking. * The waitstaff are attentive but never too stalkerish. * It's wine list is most impressive at 400+ varietals. * It's housed in one of Perth's most beautiful historic buildings, The Lawson, and reminds us to cherish our city's unique architectural heritage. * The decor is rustic and cosy, perfectly suited to intimate dining. * Ditto its dim lighting, although it would be nice if they could raise the wattage a little; the food tastes so good, I would like to see what I'm eating... * I've not had a better beef filet in Perth.

We went there recently to celebrate a special occasion and can't fault it, no wonder it has been established as one of the best in Perth for so long! It's tucked away in the CBD and inside the lighting is dim and it's cosy. You can see some light from outside so it feels like you're inner city (without the pressure) and the music is just at the right level (which is rare these days also). Impeccable presentation and delicious food, even though the menu doesn't look out of the ordinary when making the booking, it is cooked and presented superbly well. Very impressed and still dreaming about that beef...

I have been here twice and both times the food quality was excellent and the service was very professional. They have a great wine list and the ambiance is refined yet cozy.

The food is amazing, it's perfect for a romantic dinner. The service was great. Highly recommended

Balthazar is an old timer in terms of fine dining in Perth. Known to make consistently delicious fine foods. It's located on the Esplanade in the City and with a sign high above it is easily missed as you walk by. The solid wooden doors hides a bar to the left and wooden stools seatings to the right and in front. It has an air of exclusivity and it's as though you have joined a secret hidden club. I ordered the Duck breast, quinoa, silverbeet, goji berries, pepper, caramel popcorn. I was slightly bemused by the inclusion of popcorn in my upmarket meal, but I suspect its an "in" thing, like mirco herbs and cooking in liquid nitrogen. The caramelised popcorn reminded me of the caramel popcorn you get in a bag, and ones I used to eat as a kid, and seemed rather cheap to me to be in a fine dining place. Textually though, the popcorn did work well with the quinoa, sliverbeet, goji berries and pepper. The duck was slightly pink and was well cooked. Wasn't perfect, but wasn't bad. I'm not sure if the flavours of everything went well together, I felt as though it was too peppery and the popcorn became soggy with the juices on the dish. And the pepper and the popcorn seemed to overpower everything. It was interesting and something very different to every fine dining duck dish I've ever had. So bravo for that. Balthazar takes risk with its food and most of the time it works. The elements and textures work, although it lacks some flavours because I feel as though it tries to incorporate too much. Think deconstructed dishes.. Popcorn in your mains.. Foams etc Having said that I wouldn't mind going back because it's different from the other find dining places around Perth, which is rather refreshing, because they all seem to be doing the same at present. I just wish they prefect some aspects of their dishes I've tried and perhaps most importantly improve their service. The service throughout the night was rather lacklustre. And when there is competition, service and food is everything.

One of the best places to eat in Perth. I will always come back. The food was impressive and I prefer Balthazar over other fine dining venues such as C Restaurant. This is money well spent. Staff were very accommodating as you would expect from a restaurant such as this. In addition, the interior is well designed.

The ambience is just right, the minute you walk through the doors you could be in a cellar restaurant in Paris..the wait persons are knowledgable about the food and the wines, they also have the true meaning of hospitality down to a fine art and greet you with a smile and words of welcome. The wine list is extensive and one of the best I've seen. Then we come to the food. I have been here a few times and I have always left feeling I have eaten one of the best meals I have ever tasted. I could not recommend one thing on the menu, all are fantastic. Portion sizes are just right. It is pricey but worth every penny.

My fav in Perth. It's not cheap but it's bloody good. If you haven't been, treat ya self....