With a broad palate of flavours inspired by the team’s travels, Bivouac is bringing bold share plates to the city.
Bivouac excels at serving food you just don’t see elsewhere, with heady and bold flavours in dishes inspired, in large part, by the team’s travels. Goat, for example, sourced from the family farm, is pressed into discs and laid down on baharat-spiced eggplant relish and Yemeni hot sauce. Duck-liver pâté, a crowd favourite, is given an Israeli twist with its crumbly texture and comes with a showstopping mustard kasundi that’s all fermented tang, sweetness and mild piquancy.
If you think Perth’s obsession with cauliflower had hit its peak, the creamy earthy flavours of Bivouac’s excellent flash-fried version is here to change your mind. It’s smothered in yellow-pepper sauce, a bright, pooling glaze of chilli and a tuft of crisp green cauliflower leaves. Haloumi, meanwhile, is grilled to a springy melt and paired with herbed honey and green chillies.
Cauliflower is smothered in yellow-pepper sauce, a bright, pooling glaze of chilli and a tuft of crisp green cauliflower leaves.
Service is as attentive and knowledgeable as you might expect from a small, neighbourhood-vibe venue, while the excellent wine list, that’s both compact and suited well to the food, reaches far and wide. Cocktails are also a winner at Bivouac, but it’s the imaginative dishes that are the star attraction.
