Harry's at Conti

Very happy that we chose Harry's at Contis for our wedding anniversary dinner. The food was amazing, the atmosphere was fantastic and the service was excellent! We will be back to try more dishes! The only issues that I did have was that my lobster medallion entre was a bit over cooked/ chewy and we got the $70 matching wines package but I didn't think the wines matched. I would likely recommend/ try the middle range wine pairing next time to see whether the top matching wine package was actually worth it.

If you like beef Wellington then this is a place you must come. As a disclaimer this was one of the most expensive meals we’ve had in Perth but at the same time the experience was very much worth it in our opinion. The selected courses were very good and so unique, the caviar dish in particular was worth trying just for how inventive it was. Each course from entree to dessert had an element of theatre that was lovely to observe and always kept us excited for what was coming next. The place is an old house that’s been converted into a restaurant and while it was a tad dark for us, it was quite romantically done up and had good atmosphere. The staff are outstanding. Harry himself came out to serve us and then took us back to the kitchen to greet and meet the chefs as part of the experience. Every dish was properly explained and questions were patiently dealt with by the staff on hand. Even though our server was young - he was knowledgeable and polite beyond his years. It’s a true fine dining experience and if you’re into this kind of food (but especially beef Wellington) and are looking for an experience then Harry’s is a place you should visit on a special occasion.

A family run fine dining experience in Perth. Harry was trained by Michel Roux Sr and brings some fine dining to Perth His brother is the sommelier, his mum and dad walk around the place keeping an eye on things. The staff are welcoming and there is a lounge for a pre meal drink. We did the 3 courses and grand cru matched wines which was 300 pp extra. We had the following Caviar - Interesting twist still needs the sour cream Caramelised Onion Tarte Tatin Vanilla Cognac Sauce | Fennel | Tomato Concassé Mr Roux's Signature Tronconnette de Homard Pan Fried Lobster Medallion | White Port sauce | Ginger Vegetables Julienne Soufflé WA Organic Goat's Cheese | Marinated Octopus | Olive & Dill MAIN COURSES Medium Rare 5* MSA Beef Fillet | Savory Crépe | Truffle Mousse | Truffle Jus and Greens TO FINISH. La Pomme en Verte Apple Cinnamon Chiboust | Sablèe | Blown Sugar Crème Brûlée Mastic | Rose | House-Made Honeycomb The fried lobster was slightly overdone by about 30 secs. The Tarte Tatin and Soufflé were delightful The beef Wellington has to be ordered in advance prior as they source fresh truffle especially for the dish which is sensationally good. Truly Michelin level and the best Wellington I have ever had! La Pomme en Verte and Crème Brulee. Service was excellent Aside from the lobster 4/5 although the beef Wellington on its own was a 5/5