Restaurant MINI REVIEW : The Stone Cellar

BY MAGGIE M, Editor, http://thewedge.LIVE

This restaurant review at The Stone Cellar, Perth, is focused on Appetizers. Frankly, I could make a meal of continuous appetizers. The selection below is simply, mastery.

Sauteed scallops served on braised cabbage in a Sambucca cream sauce, The Stone Cellar. PHOTO BY thewedge.LIVE

The first appetizer, I witnessed in-the-making. (SEE LIVE VIDEO BELOW). A great deal of thought and effort went into preparing two, large and delectable scallops. First they were sauteed to seal the flavors and moisture in. Meanwhile, red cabbage braised in red wine and butter prepared in-the-pan were placed under the scallops. A Sambucca cream sauce simmered alongside to be spooned over the towering little appetizer. A few sprigs and sprinkled olive oil were the finishing touches.

The flavors danced in my mouth. O! food combinations are the heart of originality.

A visit at The Stone Cellar seems sumptuous. The beauty of its 1846 historic surroundings are grist for the experience. The restaurant can hold 110 (30 downstairs and 80 upstairs). It was pretty full on this cool March evening.

Chef Jamie Troutman, Peter Brier and Darlene Troutman have owned and operated The Stone Cellar since 2008. It is truly one of the established, top draws in-town.

Notwithstanding! Chef Nick Valiquette, a 24-year old prodigy and Winner of Chopped Canada TV fame, is behind the scenes preparing these dishes alongside Troutman.

Not to be outdone by this celebrity, the serving staff are worthy of mention for their polish and aplomb.

Potato-bacon croquette, an amuse-bouche at The Stone Cellar. PHOTO BY thewedge.LIVE

This little “amuse-bouche” was an unexpected surprise. Peter Brier, our cheerful Host, served it while whistling the theme to 60s TV show, Bewitched. It seemed, after all, an enchanted evening. This potato and bacon croquette was drizzled with Lanark maple syrup and placed on a dab of melted old cheddar. I loved cracking the outer shell to find the contents gushing with texture and flavor.

New Orleans Crab Cakes, The Stone Cellar, Perth PHOTO BY thewedge.LIVE

New Orleans Crab Cakes arrived on the heels of the Croquette, to yet, another whistling rendition by Brier. Sweet lump crab meat, panko breaded, served with horseradish mayo, roasted red pepper coulis and pineapple salsa was to be the grand finale.

Enjoy behind the scenes at The Stone Cellar :