Where Northbridge and the CBD meet, there’s a blending of Asian inspiration with Australian ingredients.
On a busy Friday night, it feels like Karla was made for the hustle and bustle of large groups hitting the signature banquet and couples on date night weighing up the a la carte versus the Feed Me option. At the heart of the Stories precinct, with its multiple bars and eateries, Karla is named for the Noongar word for ‘fire’. Apt perhaps, that the menu has sections dedicated to ‘cooked over fire’ and ‘hibachi grill’. The direction under executive chef Sundoo Kim and head chef Ben Pienprasop (who worked under Kim at Melbourne hospitality powerhouse Lucas Group) is to take a modern Asian approach to the menu albeit with the benefit of quality Australian produce both native and introduced. Dining as a group, the brief would be to order widely across dishes like kangaroo tartare, simply grilled octopus, and king mushroom skewers with a chilli soy dipping sauce that helps mine extra umami (best order a few extra). Beef massaman is tender, mildly spiced and could have you commandeering from the group. The drinks list is packed with Aussie wine from both the east and west, and while newer names like Goon Tycoons and Blind Corner get a look-in there’s a solid contingent of bigger names too, from Vasse Felix, Moss Wood and Cullen to D’Arenberg and Penfolds. The extensive spirits list is stellar which chimes with their commitment to cocktails. Energetic and built for a good time.
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