Finally checking out Old Young’s Kitchen @oldyoungskitchen for lunch last Sunday in Swan Valley. Ordered the following: - 1829 botanical smoked risotto, oyster mushroom, berry dashi, shiitake oil $30 - beef shoulder, bush spiced root veg, purple cauliflower, jus $37 - crocodile chorizo, black garlic, wild rosella $17 - scallop crudo, fermented green mango, kefir, native lemongrass $23 - Ocha Highball: Old Young’s 1829 Gin, lemon myrtle, jasmine tea, yuzu $17 Lovely bright interiors, beautiful courtyard and gardens. Started with the Ocha Highball cocktail and it was refreshingly delicious and slightly sweet. Crocodile chorizo with black garlic and wild rosella was insanely good and tender - this is a must-order here. Scallop crudo with fermented green mango was paired nicely but the scallop was not as sweet as I thought it might be. The smoked mushroom risotto with berry dashi was packed full of flavour, light and wished there was more of it - this is a signature dish here. Beef shoulder was tender and fell apart easily - love the part with the soft tendon. Lovely place with good food and amazing service. #OldYoungsKitchen #SwanValley #HenleyBrook #Risotto #Mushroom #Spring #PerthFood #ModernAustralian #PFR_SwanValley #PerthFoodReview #PFR_OldYoungsKitchen (at Old Young's Kitchen) https://www.instagram.com/p/CjJ9em_PZw9/?igshid=NGJjMDIxMWI=
