5/5 Jack M. 3 years ago on Google
I’m
a
solo
traveller,
from
not
too
far
away
in
this
case
(Perth)
and
relatively
young
in
the
face.
But
never
in
my
lone
travels,
from
New
York
to
Hanoi
to
London
to
Edinburgh
to
Kuala
Lumpur
or
even
Margaret
River
have
I
had
as
welcoming
an
experience
as
that
which
I
had
at
Bridgetown
Pottery-Restaurant.
The
fact
that
this
restaurant
exists,
and
delivers
what
is
honest
and
surprisingly
wonderful
food,
is
only
in
part
testament
to
the
area
in
which
it
sits.
The
Blackwood
Valley
region
is
known
historically
for
its
artisanship
-
Bridgetown
Pottery-Restaurant
is
in
some
ways
an
exemplification
of
that
(an
oral
history
to
come,
this
is
not
necessarily
to
be
taken
as
fact,
but
my
understanding
based
on
conversation).
This
is
a
35-year
plus
institution,
and
for
many
years
it
was
a
venue
in
which
the
pottery
of
co-owner
Bevan
was
the
focus
-
food
was
once
a
side
business,
serving
amazing
scones
and
tea
(both
remain)
along
with
the
venue's
flagship
pottery.
The
giving-out
of
kilns,
a
changed
appetite
for
locally-made
pottery
and
an
evident
flair
for
fantastic
flavour
combinations
by
Bevan’s
partner-in-crime
Pip
would
come
to
transform
this
venue.
This
is
a
restaurant
now.
A
damn
fine
one.
The
uniqueness
and
beauty
in
what
this
now-restaurant
has
become
has
nothing
to
do
with
Bridgetown
or
a
river
or
a
region
broadly
and
everything
to
do
with
the
owners.
Having
popped
in
and
booked
earlier
in
the
day,
I
arrived
alone
on
the
night
of
my
meal
and
was
immediately
greeted
by
my
own
name,
with
a
seat
by
the
window
in
an
eclectic,
homely
and
friendly
setting.
I
was
welcomed,
as
were
big
groups
and
couples
and
all
between.
Everything
I
know
about
this
venue
aside
from
that
observed
has
been
gleaned
from
conversation
with
Bevan
himself,
not
read
on
walls
or
menus
or
shoved
in
my
face
-
I
could
just
have
easily
and
comfortably
sat
in
silence
and
eaten.
I
have
before,
but
straight
up
didn’t
want
to
here.
Travelling
solo.
It
was
particularly
homely.
I’ve
walked
away
wanting
to
write
a
review
-
I
don’t
do
that
often.
The
food,
in
all
likelihood
why
you're
reading,
was
phenomenal.
The
menu
was
share
plates
on
the
night
I
ate,
and
each
was
straight-up
perfect.
Pip
is
an
artisan
in
her
own
right,
and
I’m
told
the
menu
regularly
changes
to
meet
the
needs
of
artist
and
consumer.
I
recommend
the
hush
puppies
(not
shoes)
-
so
light
for
a
dish
with
dense
potential
-
and
the
beef
carpaccio
I
ate
was
among
the
best
I’ve
ever
had.
I’m
no
cow
and
I
only
have
one
stomach,
regrettably,
but
all
food
looked
wonderful
-
I
can’t
recommend
this
place
enough.
For
anyone
chasing
an
interesting,
well
thought
out
and
expertly
executed
meal
in
Bridgetown,
this
is
the
spot.
Honestly.
It
put
the
previous
night’s
pub
meal
to
shame.
Some
tips:
Book
a
table
-
Art,
be
it
produced
in
a
kiln
or
kitchen,
cannot
be
forced.
If
you
can,
give
the
team
a
heads
up
so
they
can
serve
you
as
best
as
they
can
and
pay
attention
to
open
hours.
BYO
-
yeah.
I
know.
How
good.
Respect
the
surrounds
-
Travel
folk,
it’s
not
Nobu
or
Rockpool
or
that
first
restaurant
from
the
movie
Ratatouille
where
the
rat
makes
the
food
in
secret,
and
it
doesn’t
want
to
be.
That’s
a
big
part
of
the
beauty
of
it.
Verdict:
more
than
a
meal,
to
be
honest.
I’d
drive
three
hours
for
the
experience
again.
If
I
can
find
one,
next
time
I’ll
bring
a
date
lol.
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