Decided to try something different than usual Kolo Mee for brunch, so we went to Cott and Co Fish Bar in Cottesloe today.
For entrée we had "Shark Bay cuttlefish fritti, burnt chilli mayo, lemon". Yes, Caucasian food tend to have very long name. In Asian country, we probably would just call it cuttlefish or at most, fried cuttlefish. We tend to be very economical with words.
The entrée was not too bad. Nice and crispy. The chilli mayo suit those with Asian tastebud well.
Also had their regular fish and chip which they actually called "Beer battered whiting, Tripled Cooked Chips, tartare".
Their fish was pretty well done, crispy on the outside and tender on the inside. Their tripled Cooked Chips however was bit oily and disappoint in their presentation. Maybe it was cooked in three times the amount of oil.
My little one had their children fish and chip. Pretty big serving. Maybe that's why we seeing more childhood obesity. Anyway, the food was not bad also.
One of their specials was Rankin Cod (Not the full name). The chef must have been feeling generous with Cooking Oil. The fish was rather soggy with oil. Not to mention, this dish came with their triple cooked chips too.
Overall the restaurant offers descent food though you may feel a bit "jialat" with all the cooking oil after awhile. Their price a bit steep too compared to kolo mee.
After that, we went to Cottesloe Beach. Western Australia has pretty nice coastline though the water a bit cold for swimming unless you have enough blubber like a seal. Maybe this is where the extra cooking oil is useful.
