The Corner Diary (Doubleview)
Food and drinks worth travelling for.
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Before reading ❗️
Who is this suited for?
Guests after a low key, casual bar with a wide range of beers, beverages and an ever changing menu.
What type of food is available?
Your classic wine bar food - chacuterie, veviche, duck liver parfait, steaks and dessert.
What should I order?
The favourites during our visit was their Wagin duck liver parfait (on a comically cute slice of brioche) and steak au poivre for 2.
Note The Corner Dairy's menu changes regularly.
How much will it cost?
Expect to pay around $10 - $15 for smaller plates and $20 - $30 for larger plates.
Can I see the menu?
The Corner Dairy's menu can be accessed via their website here.
Where is it?
In Doubleview, down the road (west) from Westfield Innaloo.
The details 📝
The Corner Dairy opened up mid 2021. The Corner Dairy is a bar for everyone and dishes up "food and drink worth travelling for". We wholeheartedly agree.
This point is reinforced by ex Le Rebelle alumni, Chef James Cole Bowen, leading the kitchen. Before running the kitchen at The Corner Dairy, Chef James previously spent time as sous chef at Liam Atkinson's Le Rebelle, Restaurant Amuse and Ku Dining.
We started off very strong. For our tastes, this perhaps is the best duck liver parfait we've had. What made it extra memorable was the adorable, perfectly bread shaped (for lack of better word) slice of brioche. The duck liver parfait was decadent and paired well with the extra crusty brioche. A quenelle of black garlic onion jam cut through the richness.
On second thought, given Chef James' previous experience at Le Rebelle, we reckon the duck liver parfait recipe is awfully reminiscent of Le Rebelle's one 😉.
The smoked macadamia tigers milk reminded us of something we've had at a favourite place of ours, Indigo Oscar. Also - how cute is the fish plate?
For mains we opted for the steak au poivre and Mushroom Guy's hand cut pasta. The favourite between these two was the dry aged steak. Certain magic occurs when meat is dry aged. Enzymes break in the meat break down connective tissue in meat and allows moisture to evaporate. What you're left with, is tender and flavourful meat 😋 (or fish, as Chef Young at Omakase Haku has demonstrated).
The steak itself is sliced making it easy to share between two. And more importantly, soak up the beautiful peppercorn sauce.
The steak was favourite of the two, yes. But that doesn't mean the pasta was bad. Curtains of hand cut pasta were al dente, paired well with the oyster mushrooms and married well with the sauce. Flavour wise, it had a slight tang from the lemon thyme and creaminess from the parmesan and kombu butter. Essentially what you get is - a blast of umami from the mushroom, parmesan and kombu (seaweed).
For dessert, a couple friends and us shared the chocolate pave and the old fashioned whiskey flan. Both of these were quite rich and probably can be shared with ease. The chocoholics will love the rich pave. We appreciated the large salt flakes on-top (salt + chocolate is great).
If you're a big whiskey flan, then this dessert is for you.
The menu during our visit
Before visiting 🚙
Anything else I should know before visiting?
If weather permits, grab a seat outside as there's plenty of outside seating.
What's the address?
Where do I park?
The Corner Dairy is located adjacent to the busy Scarborough Beach Road. We suggest parking on Moonstone Lane and walking over.
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