Origin Dining

Came on a value $ 95 5 course w/​BYO for 4 people. It’s a family-​run establishment and you can tell a fish & chip shop/​milk bar could be its predecessor. Serving sizes were generous however by the third course it was apparent the flavours and ingredients used in each course were… Pretty much the same (mint, fish sauce dressing, onion etc). It was pretty nice overall (it’s fusion SE Asian + mod Aus) though, however did lack some variation with each course served up.
Super friendly service. The only qualm was we sat where the kitchen exhaust fan blew on us all night.

I haven’t been this excited about a menu since that time I perused the ladies list at that Kalgoorlie whorehouse. (Ha! Nah, nah, just joking. It wasn’t Kalgoorlie, it was Cable Beach.)
An awarded young chef has eschewed the corporate catering world to strike out on his own, and if his initial offering is anything to go by this kid gon’ fly like Icarus, only without the sticky ending. They do the «fresh seasonal produce /​changing menu» thing that’s currently in vogue, and I gotta say I like it, I like it a lot. I was quite literally enthused by each and every thing on the menu. The roasted cauliflower soup with chorizo, chickpeas and thyme oil was tempting, but the garlic pranws as an entrée were an epic choice, juicy and flavoursome with loads of them.
Main was a thick, flaky, delicious piece of kingfish on a bed of warm salad in light broth: good. So, so good. But the best was dessert — bread and butter pudding with rhubarb, custard and chocolate. A giant-​sized serving, and ye cats was it tasty. Cracking way to finish.
Joints like Origin are revitalising the tired old strip that is the northern end of Willoughby Rd. Can it become the new Grosvener St? Come on Willlughby Rd, you can do it! You can do it alllllll night long! («You can do it! Cut his f**king head off!»)
Okay, time to go.