The Banksia Bistro has an exciting new menu launching April 5. We were lucky to be invited by foodie friend Where_do_I_eat_pete and one of the owners of Banksia Bistro, Clayton, who in conjunction with chef Colin Fassnidge of Four In Hand and Leigh McDivitt of 3 Weeds, who, opened this venue just over a year ago.
Located on the Princess Highway at Banksia, you’ve probably driven past it many a time, without realising the great dining venue located inside! A pub with your typical bar and sports area, but the venue saw a huge renovation and kitchen overhaul to inspire the locals to experience great food, near home without having to trek to the city.
The space has rustic wooden tables, an outdoor section and kids area so it’s very suitable for a group catch up, a date or a meal with the family. We would describe it as a gastro pub with nose to tail cooking. The food is hearty, delicious and certainly very moreish.
The new menu adding a sense of nostalgia by adding Prawn toast, which is always a favourite when visiting an old school Chinese restaurant. Crispy bread topped with prawns and sesame seeds, herbs and a lemon wedge, this adds an element to it and a great start to a meal.
Their Mezze plate with ham hock, smoked chorizo and tempura Rapid leaves (of the kale family), the accompanying grilled bread and smoked pumpkin mayo was the perfect match.
The chicken liver parfait a polarising dish that you either love or don’t. Served atop pork skin crackers with pickled watermelon radish and parmesan, it had a number of us going back for more.
We shared a seafood entree of whisky cured Ora king salmon with a salmon skin cracker, avocado purée salsa, make sure you squeeze a little lime to adding another element and to cut through the rich flavours.
Their famous creamy blue swimmer crab toast with citrus and paprika flavours is another winner and great to snack on with a beverage in hand.
Other options from the previous menu include a pigs ear schnitzel, suckling pig sausage roll, it’s great food to accompany a beer or two. Another dish perfect for this includes the chicken wings, crispy and super flavoursome coating, this combined with the ever tasty Kim chi mayo and your heart is warmed. We could have eaten a whole basket.. Or two.
These options are great to share amongst friends, but if you’re after your own dish, their mains include burgers and chips, bangers and mash, a ginormous buttermilk’s schnitzel sitting above a huge pile of the most amazing fries (cooked in lard).
They have a pie of the week too. Not your regular pie, in French style it is made in reverse, flat pastry on the bottom, with the extremely flavousome beef and Guinness filling with pea purée and greens. We could order this time and time again.
Dessert will take you back to your childhood. A banana popsicle is made with bananas, topped with ice magic and crystallised sugar, this is one that the whole family will enjoy.
We’ll be back to try a whopper of a 1.2 k Tomahawk steak, but first will be the whole suckling pig. For 10 people, at $80 each with all the trimmings, sounds like a party made in heaven.
The new menu begins April 5, and we’re certain you’ll enjoy it as much as us.