Whether its a quick meal before a show or a long lazy dinner with friends, Bivs is always 10/10.
The Bivs
'A bivouac is designed for rest and recuperation and that’s what we’re all about.'
Many a night have seen us take shelter at Bivouac, hiding from the merciless amount of dishes I create whilst cooking and the food shop that I should have done yesterday.
The menu boasts Middle Eastern flavours, with delicious little pomegranate gems finding their way through many dishes. The Bivs, as we affectionately call it, is the perfect place to retreat with friends.
Last time we tucked into:
porcini & goat cheese croquettes, truffle mayo
pizza ~ sucuk turkish sausage, red pepper, wild iranian fig, ricotta, dukkah
spiced cauliflower, goat curd, currants
slow cooked beef cheeks, jester potato, brussel sprouts, braising liquor, carrot jam & harissa
egyptian spiced panna cotta, dried persian fruit compote, candied popcorn
Bivouac
Pizza time!
Happy 1st Birthday Bivouac!
They sure know how to put on a party! My life would not be the same without all those special meals and moments at Bivouac. Happy birthday guys, here's to another amazing year ahead! x
Bivouac
Sometimes I think ... where did I eat before Bivouac opened? We find ourselves returning time and time again.
We kickstarted dinner with a serve of porcini mushroom and gruyere croquettes jalapeno aioli with a bottle Inedit. Inedit carries the meaning 'never been done before'. A beer skillfully crafted by the brewmasters of Estrella Damm in collaboration with Ferran Adria, Juli Soler and Sommelier Ferran Centelles and David Seijas from ElBulli Restaurant. Created solely for the purpose of being enjoyed with food. Upon first sip, Inedit is quite subtle and light on the palate but paired with food it is pure bliss. It cut through the oily crunch of the croquettes and each sip magnified with each bite.
Gnocchi would have to be my favourite vice. There are only a handful of restaurants in Perth where I only have eyes for these little pillows of potato. Bivouac is currently leading the pack. There is some pretty fking amazing gnocchi coming out of the kitchen at the Biv. Pan-fried pillows of perfection served with blue cheese, kale and walnuts, the richness and depth offset with the sweetness of caramelised pears. Heaven is a perfect bite of all these flavours.
We also shared another favourite "la tagliata', a whopping 300g aged sirloin perched atop smashed potatoes and kohlrabi puree and then drenched with a pedro ximenez reduction. The meat cooked just right and the flavours almost overwhelming.
We then followed up this feast with a decadent serve of creme catalan and rolled back home.
Bivouac
sweet potato and cinnamon frites grilled haloumi, shaved cucumber, rocket, pomegranate, almonds and sherry vinaigrette pan-fried gnocchi, caramelised pear, blue cheese, kale, walnuts crispy linley valley pork belly, pickled cabbage and apple salad, silician olives orange cake
Bivouac
Bouzy breakfast at Bivouac is fast becoming tradition. Best porridge of my life greatly enhanced by wonderful company. Yes Aaron Rutter YOU! I am just over the moon (and then some) to be working with team at Jump Climb a whole lot more. I just know they will be radcakes in their new role as Directors of the Beaufort Street Festival. I am pretty sure all our meetings will be over food. Bliss. Aaron's "local yolkal" menu choice prompted many eggcellent jokes. What a crack up ..
Local Yolkal ~ linley valley organic free range bacon and eggs cooked to your liking, toasted turkish bread + bloody mary
Porridge courage ~ date and pistachio porridge, toasted coconut, poached rhubarb and organic vanilla yoghurt
Bivouac
Pardon my deplorable camera skills. I am definitely a better eater than an artist! We opted for eats at Bivouac before Pedro's Rooftop Party. Post giggling ensued watching Napoleon Dynamite at Rooftop Movies followed by a dj set by Pedro himself. HILARE. I keep on going back to Bivouac and I would definitely say it is my favourite go to restaurant at the moment. Honest produce driven food, vibrant staff and a well equipped bar. They always use organic, free range and local produce wherever possible and it really shines through their tasty offerings.
Thom Yums to start ... whisky sour with a chilli kick.
The latest exhibition on the canteen walls is Milk by Mow Skowz. It reminded me of having a nightmare about teletubbies.
"They're pretty good, except for one little problem. That little guy right there. He is nipple number five. A good dairy cow should have, like, four." Pedro
I LOVE the staff at Bivouac ... so much so I could/should/do call them my friends. I always let them take over and do the ordering. I never let anyone do the ordering ... so that says something.
Orange & rosemary sicilian green olives ... UM succulent! Patatas bravas are a new addition and oh so salty and flavoursome like the gems at bottom of a chip bag.
Cider braised mussels, chorizo and fennel. Oh so tasty and we ordered another round of turkish bread to mop up all the liquid goodness. I did think about just gulping down the rest of the sauce ... I totally would have done that at home or if no one was watching.
Greek lamp backstrap, zucchini, kalamata olives, tzatziki and mint pizza. Pan-friend gnocchi, cauliflower, purple basil, stracchino and toasted almonds. Crispy Linley Valley pork belly, broccolini and horseradish cream. Secret Menu Steak ... this was all kinds of awesome! A hunk of beef marinated for 12 hours in home made red wine with smashed potatoes and white bean puree. We did consider ordering one more god damn I could eat it now. We left full and happy and I still found it in me to eat popcorn.
A bivouac is designed for rest and recuperation and that's what we're all about.
Bivouac
After waiting for a table at Toast and then at the Sentinel and then being told it would be 30 minutes to actually receive a caffeine injection ... it occurred to me ... BIVOUAC! Saturday morning around 10.30 and were sitting out the front sipping lattes on William Street by 10.35 ahhhhh. Perfect! There is nothing worse than someone eyeing off your table as you get your breakfast willing you to scoff and run .. actually there is something worse ... being the eyeballing asshole.
I am possibly Bivouac's biggest fan of late. A mixture of staff whom I just LOVE, food that never fails and good honestly priced booze. I love that the menu changes often enough to keep things interesting but I can say "omg you have to try this" and not frown. We opted for the eggs and bouzy combos.
The Bloody Marys were so pretty with a punchy kick of horseradish. I ordered a Salute the Sun with a poached egg and Baron Gutter had the Gypsy Baked Eggs which were perfectly cooked with googy egg.
Please visit Bivouac for a tasty, no fuss, NO FKING LINE, kinda breakfast. The best kind.
Bivouac and deep sea adventures
We celebrated Ryan's birthday with a family lunch at Bivouac enjoying fresh offerings and cava followed by the enchanting theatre production Deep Sea Adventures of Alvin Sputnik. So gorgeous!
Bivouac
Pretty sure this conversation occurs every SaturdayMe: "I am going to bikram at 2pm babe" Bf: "Sweet" ... an hour later Me: "Aaaaah stuff it ... lets eat" Bf: "SWEET!"
Bivouac's charcuterie board, gnocchi plus plus and booze ensures a perfect Saturday afternoon. I can always start bikram again on Monday ....
