Bold and generous flavour in the heart of wine country.
Ask a chef in the Margaret River region where to eat and it’s a good bet they’ll say Chow’s Table. There’s high regard for the feted Malay-Chinese eatery and it must be said, for chef-owner Mal Chow, a chef’s chef if ever there was one.
Choosing larger plates can be a case of asking ‘what shall we have with the Chinese-style roast duck?’, a Chow’s signature that’s as juicy and rich as it is memorable.
The set menu, at $80 at the time of writing, is serious value, especially for a restaurant that goes toe-to-toe with the region’s biggest names. Snacks set the scene, with crisp prawn and lamb spring rolls a new high for surf and turf. Pick your small plates strategically and they play well together: a neatly cylindrical radish cake, crisp and just-fried, is perfect for mopping up the black vinegar and chilli oil dressing from the pork and chive dumplings, as is the Chinese-style fried bread served with a fresh take on beef tartare. Choosing larger plates can be a case of asking ‘what shall we have with the Chinese-style roast duck?’, a Chow’s signature that’s as juicy and rich as it is memorable.
Consider going sans duck, though, for sweet-savoury char siu pork, spiced cauliflower in sour curry or, for lovers of heat, the white-cut chicken with an addictive numbing sauce. Service that’s sharp, and a newly opened seasonal garden bar that puts beers, bites and sunshine on the cards, show that Chow’s Table is about far more than the menu. Pull up a chair.
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