Post is a hotel restaurant, but not as you know it. From inside Como The Treasury, it serves French-influenced fare with a contemporary twist.
Formerly the franking space for WA’s first General Post Office, the reimagined room is crisp, clean and light. A barn-like glass ceiling and large olive tree bring the outside in.
Oversized imported Italian dining tables provide plenty of room to sample the menu designed by executive chef Jed Gerrard, who previously led the pass at Sydney’s Black by Ezard.
A creamy smoked ocean trout sabayon is a good way to start, and a textbook-cooked steak with Café de Paris butter follows nicely. To finish it off, the classic crème brûlée has been shaken up with ginger, matcha and pineapple.
A six-page wine list complements the food with a strong line-up of Australian and European drops from a range of price points. For coffee, it’s local roaster Mano a Mano.
But the biggest surprise is the separate menu catering to raw, sugar, dairy and gluten-free diets. The hotel calls it “Shambhala cuisine”, and it’s available at every one of Como’s dozen or so locations around the world.
On this menu there is steamed fish in lemongrass broth, and a buckwheat pumpkin cake for dessert. There’s also a selection of extractions and blends curated by the group’s dietician. An apple, fennel, cucumber, seed and nut concoction is purported to build lean muscle and give you energy.
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