The man is Warren Mead, a Perth celebrity restaurateur for many decades. A few years ago he had a short flirtation with Karma at their Jimbaran restaurant but this man has been doing it his way for too long to work within a structured organisation. He is now doing it his own way, once more!
Warren Mead's Perth restaurants were each 'the place to go' as each one came and went; The Oyster Bar, Black Tom's and Mosman Bay amongst them. His list of wives has almost been as impressive, now with wife no.6 in Bali, with baby no. 10 on the way [most of the previous ones, wives and children, continue to visit him in Bali].
Warren Mead's style in the kitchen is just as unique. Simplicity is the keynote, no descriptor more apt than the way he prepares fish, and has been doing so for the past 30 years. Fresh fish selected at the morning's market are filleted at the restaurant, dipped in an egg wash to seal in the flavour, then lightly pan-fried in olive oil and butter, finishing with a drizzle of lemon and a touch of sea salt. No sauces to mask the flavour, you actually taste the fish!
Needless to say seafood is a major part of this menu. Starters include a Seafood Chowder, thick with the produce of the sea. Oysters have always featured in his restaurants and they do so here as well. You can have them natural or a favourite Aussie way, Kilpatrick [drizzled with tomato and worcestershire sauces, draped with shredded bacon and baked in the oven]. Then there is the Mead Special, oysters with smoked salmon, freshly chopped chives and cream.
Smoked Salmon is served with asparagus and honey mustard dressing. Sashimi quality tuna is combined with avocado and chives in a refreshing salad. Battered Squid Rings are fried to a crisp, served with Thai sweet chilli sauce. The King Prawns are also done the old Aussie way as Cutlets; split, flattened and crumbed before deep frying.
Seafood continues as the headline of the mains. The Mahi-Mahi fillets are prepared as described above, and served with the famous Black Tom Mash [mashed potato combined with finely chopped onion, butter, cream and sea salt]. Tuna is just seared, the Sardine Fillets are grilled as is the fillet of Red Snapper. Where would a seafood restaurant be without the offer of simple Fish & Chips? The fish is snapper and is encased in a light beer batter. A Seafood Duo of snapper and king prawns are with a garlic sauce, and there is a Fish Curry, with rice, for a local touch.
Meat dishes are also on the menu and they include all the standards; Australian Tenderloin Steak, Baby Back Pork Ribs and a Giant Hot Dog guaranteed to keep the kids amused. Steak Sandwiches are on every café and pub menu in Australia, here at Mead's a variation is his Steak Burger.
Another Warren Mead special is the Individual Pie, all 400 grams of it! You choose the filling; Australian steak, mixed seafood or chicken & vegetables.
Pizzas are a popular lunch or mid-afternoon snack Hawaiian [ham, pineapple & cheese] is an unusual name for Australia?s favourite pizza, and it is on the menu here as is the essential Seafood Pizza [prawns, squid, snapper and clams]. The Mead named Italiano Volcano combines hot salami with chilli and oregano. There are also Gourmet Chicken and a Vegetarian Pizzas.
Simple food, simple taste, and that is the difference?at Mead?s you actually can taste the fish rather than some overpowering sauce.
The restaurant itself is large, open and fresh. The staff at Mead?s are both friendly and relaxed just like the big man himself and as you will be after dropping in for an hour or two 'a stress de-tox!'
Latest Visit: Sadly this place has now become a sports bar, same food but with non-stop TV sports coverage..difficult to even have a table conversation!