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Jackson's menu reflects chef Neal Jackson's classical training combined with a strong appreciation for seasonal flavours and ingredients. The a la carte menu is as varied and inventive as it is wide-ranging, with a large number of choices for vegetarians. His "Dego" (as Neal explains it - Australian for degustation) provides diners with the opportunity to experience the full breadth of his talents in nine different courses, either by themselves or matched with a selected glass of wine. For those looking for even more, the "Big Dego" adds an additional three surprise courses which Neal selects on a daily basis.
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© 2008 Perth Woman - Western Australia
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