Jamon serrano from Pata Negra restaurant Spanish red wine from Pata Negra David Coomer is about as close as Perth gets to food royalty. His Star Anise restaurant in Shenton Park has been a mainstay at the top end of the dining scene for many years, and his reputation for sourcing great quality produce and making beautiful dishes out of them has placed him at the top of his game. Which is why there's been such interest in his latest venture, Pata Negra. When the announcement was made that David Coomer was going to be opening a Spanish restaurant in Nedlands, a great thrill ran through the collective stomachs of the greater dining community of Perth, hoping perhaps, that someone would come and pull us up from the quagmire of mediocre tapas restaurants. Imagine my surprise then, to run into David at my favourite Spanish providore (article coming), buying much of the same ingredients as I do for said new restaurants launch party (though perhaps in slightly larger quantities than I ever have). I took some delight in the fact that he had to put up with as much, if not more hassle dealing with Rosa the feisty Spanish providore as I ever have. Who's opinion on food and all things Spanish is undeniably parochial, and ultimately final. Regardless of whether she's talking to a novice or an award winning chef. After chatting for a while David kindly invited me along to the media launch the coming Sunday evening, a chance to explain the concept and demo some dishes before a full restaurant opening the following Tuesday. I wandered around chatting to wait staff and chefs Matt Stone (former sous chef from Star Anise) and Kurt Samson (previously of the Builders Arms and Momo in Melbourne), who will be heading up Pata Negra while David controls the reigns at Star Anise. It was a great night and a chance to sample some of the menu in it's infancy, which had the immediate effect of whetting my appetite for the real deal. Now I'm not prone to rhetoric as much as other writers in the food game in our fair city, but I will say that despite the build up, and all the hype, my first meal at Pata Negra was fantastic. So forgive me if I leave out details of the rustic mismatched furniture and glassware, and the warmly arcane lighting fixtures. I'll also also brush over the unexpectedly icy dash to the bathrooms via the outdoors, and the unexplained mineral water that was poured into the next door tables glasses. Which are not all superfluous, but didn't detract from the experience.
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