Getting dirty at The Dock Seafood & Oyster Bar, Fremantle

Who needs cutlery for seafood? Or even table manners?

Admittedly, I am a self-confessed stalker of many group buying sites. Groupon and Scoopon are two of my preferred ones and I frequently camp out on these sites ready to pounce on bargain deals when they are released. I live for the thrill of eating 3 course meals for $15. I need to get out more.

Obviously, the food-related coupons get me very excited. A (very long) while ago, Groupon promised a bargain seafood feast worth $180 for two people, which was going for $79. These group buying sites are nifty platforms to promote all sorts of businesses, particularly those that are less-known and deserve more recognition.

A few weeks after clicking that dangerous BUY! button, we find ourselves at The Dock Seafood & Oyster Bar, a place I would never have discovered on my own.

The Dock Seafood & Oyster Bar

The Dock is a little seafood restaurant, in a location away from the main Fremantle cafe strip. It is rather secluded, and definitely not in a street you would think to venture down for a feed.

Just like my previous post on No.4 Blake Street, the restaurant is ours for a good proportion of the night. The owners tell us there has been a few last minute cancellations which is good for us, as we are able to informally chat to the owners and staff on a more personalised level.
They were very friendly people, and the chef himself is a seafood merchant who has been in the industry for over 30 years!

Fresh Seafood selection

Specialising in fresh seafood, The Dock offers a selection of crabs, oysters, prawns, mussels, fish and a range of pre-made salads at their Sashimi and Oyster Bar and Gourmet Salad Bar. I'm particularly interested in their oyster menu, which features oysters from Sydney, Tasmania, South Australia and Albany prepared in four options: Natural; Honey mustard, lime & chilli and tropical dressings; or a Miso Frito, in which the oysters are fried in crispy panko crumbs.

The Sashimi & Oyster Bar and Gourmet Salad Bar

The bars which featured much of the seafood used to prepare our seafood platter.

Rose and White wines

The coupon we purchased entitled us to two glasses of red or white wines from the Margaret River region. On the night of our dinner, we were offered a third choice of a lovely sweet Rose wine. I am not a big wine drinker and don't know my Pinot noir to my Merlot, but I really enjoyed this sweet wine suggested to us.

Ocean fresh Sea Scallops with lemon pepper seasoning

Our entree consisted of thick and plump sea scallops, pressed with a tangy lemon pepper seasoning then seared to a golden crust. They were meaty and retained their juiciness from being cooked just right. It was their promise of preparing the freshest seafood without it being battered, crumbed or deep fried that enticed me the most, which describe my food intolerances perfectly. For me, I love seafood in its most natural form, and the simplicity of grilling it is my greatest preference!

Organic grilled King Salmon with lemon butter sauce

Also served with the scallops is a portion of king salmon grilled in a lemon butter sauce. I'm ecstatic that the seafood platter includes this grilled salmon, unlike the sad and unloved piece of dry, overcooked battered fish that can be served in seafood baskets. I went gaga over the skin's crispiness and I suggest you devour the skin before you do anything else, just how I did :)

7 course Summer Seafood Platter

The rest of the seafood feast was presented together on a platter. This assembly of fresh seafood consisted of six freshly shucked oysters, four Shark Bay king prawns, two smoked salmon blini with cream cheese and king salmon caviar, two slipper lobster skewers grilled with honey mustard, steamed green shell mussels served with a shotglass of lime and sweet chilli and and a serving of hand cut rustic fries with a dish of creamy garlicy aioli.
I think an extra serving of fresh salad on the side would have been very welcomed, between mouthfuls of seafood.

Seafood Platter - back view

My absolute favourite in the platter were those lobster skewers - I would have devoured another ten or so if money permitted! Like the scallops, the skewers were grilled until they were wrapped with a thin, golden crust while the rest of the meat was perfectly cooked through. No rubbery or bland lobsters coming out of this kitchen!

The fishy smell, oogly sight and slippery taste and feel of oysters may make many people squirmish, but not I. To me they have the same concept of standard drinks - I have to stay within my limits otherwise I'll start to feel sick. The Dock dishes up fine oysters, although not as plump as I would have imagined.

Smoked salmon blini with cream cheese, topped with king salmon caviar

Blini are commonly served as finger food, and are typically known as small discs of pancakes that are slightly thicker than your common pancake. The Dock's version seem to be made with circles of white bread, which kind of makes this smoked salmon blini into a fancied up sandwich. I adore the popping sensation of the jewels of caviar that adorn the blini.

I poke around with my fork searching high and low; I wish there were (lots and lots) more!

The Dock - bar seating

The Dock is a seafood eatery, and thus prizes itself on quality produce. Every component of our seafood platter was undoubtedly fresh and cooked well, but I'm not convinced that I would pay nearly $200 for such a meal. That being said, I wouldn't need any convincing to return here and try out their other dishes. I've got my mind on their sashimi platter in particular, after it has been basking in the warm glow of the chef's good words about it.

The Dock - main seating area

The Dock has a very casual ambiance with minimalistic decor. Dominated by brown brick walls and grey concrete floors, it won't score much points with those who like to dine in a certain "atmosphere". But really, this casual and relaxed feel is perfect for getting your hands and face dirty. Who needs cutlery for seafood? Or even table manners ;)

The chef is a friendly fellow, who seems passionate about the business. It is small and humble, quietly providing a good alternative to the louder, I'd say more "industrial" type seafood places in Fremantle that attracts all the tourists and visitors in the area. Definitely give this one a go if you don't want to follow the generic herd of seafood eaters in Freo.

The Dock Seafood and Oyster Bar, Fremantle - Look for the lonely tables outside a brick building if having trouble finding it

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The Dock Seafood & Oyster Bar

Tues: 10am - 6pm

Wedn - Sun: 10am - 9.30pm

Closed Mondays & Tuesday dinner

(08) 9430 7544

124 High Street, Fremantle WA 6160

***

Matilda Bay Restaurant

I sat in the dark - feeling vulnerable, plagued by curiousity, unaware of the destination I was being taken to on this chilly, blistering cold Winter night.

As we turn the corner, getting closer, and closer...I was at my wits' end. I couldn't handle this feeling of the unknown.

"So where ARE we going for dinner?!"

I was in the passenger seat of the car, anticipating this birthday dinner of mine that had been delayed a fortnight. Andy kept it a secret from me to retain an element of surprise that had me sulking for an entire week about not knowing what to expect.
I did know however, I was in for a treat. Especially when we pulled up in front of the Matilda Bay Restaurant :)

You can see the blue wall from afar, but we ended up in the wrong carpark. After a few confusing turns, we ended up in the same carpark again.
Activate your night vision for the poorly lit surroundings.

The invitation to a grand evening

Pushing open the doors, the entrance is warm, classy and very grand. We walk past paintings down a short hallway before being warmly greeted by the host, who show us to our table and seat us promptly. It's a busy night tonight, and the restaurant is already operating at full capacity.

We stick our noses into the menu like its the first time we've seen it, despite studying it for 20 minutes in the car just outside the restaurant. Matilda Bay Restaurant offers a seasonal a la carte menu or a 3-course set menu priced at $95 per person, where the latter offers a more limited variety of dishes.

Espresso Martini - $18
42 Below vodka and Kahlua shaken with an espresso shot and butterscotch schnapps

We weren't planning to have any drinks that night, but the anticipated long wait for food resulted in a quick change of plans. The drinks menu is extensive and full of temptations and we're instantly drawn to the section labeled "Dessert in a glass" (after moving on from 3 different choices - not so instant).

After breaking lose from the calling of the words chocolate vodka, we settled with an Espresso Martini. It arrives promptly and the alcohol is surprisingly strong and bitter that while sharing the martini, Andy asks if I can hop into the driver's seat for the drive home as he feels a wee bit woozy. I raised my eyebrows at him, seriously man?

Quail - $28
Partly boned, Pedro Ximenez marinated and chargrilled, Pear Chutney, Frisee and Crisp Bacon

For our all important starting course, we share the Quail. Not very fleshy but roasted to perfection, the quail and every ingredient on this dish were absolutely perfect matches. Pedro Ximénez is a certain grape variety grown in Spain, which gives the dish an overall sweet flavour.

With a slight (ever so slight!) bitterness from the frisee, the pear chutney adds a dimension of sweetness; its soft, slightly pulpy texture offset by croutons of salty bacon crisps. Its a good start to the night as we both - just me really - clean the plate until it gleams.

I was afraid the staff would collect the plate before I finished the last drop of chutney, so I left a piece of bacon in clear view just to indicate that no, I have not finished scraping the plate just yet :P

Black Angus Dry Aged Fillet 300g - $55

After what felt like a considerable wait time between entree and main course, Andy's beef fillet comes nicely presented on a wooden board, garnished with a slice of grilled lemon. It looks thick, juicy and plump with minimal garnishes, with a pouring jug of red wine jus on the side that is served with all steaks.

Anticipation, anticipation everywhere!

Why so gorgeous for?

Upon cutting into the meat, we see that it has been cooked to our request of medium rare right down to the second. It is perfectly seared on the outside, encrusted with specks of pepper and retained its own juiciness in the flesh, which is still a lovely pink colour. It is a hefty piece of steak consistently cooked throughout, giving full justice to the renowned connotation between Angus cattle and their superior eating quality.

Pink Snapper - $45
Pink Snapper fillet served with Spiced Avocado and Cucumber Puree, Fattoush Salad

Personally I have always associated Matilda Bay Restaurant with seafood, and I couldn't go past their fish options on the menu. My cousin had previously raved about a really good salmon they do, but as this wasn't on the menu I went with their pink snapper.

I'm still really ravenous at this point and look at my dish with sadness, because to my hunger-fuelled brain the portion looks just a tad small. I squeeze the juice from the lime and cut through the fish, which appears to be soft and fleshy. I found it to be a little overcooked, resulting in mouthfuls which were a little dry and lacking flavours I hoped for.

Fattoush Salad - reminds me of Summer!

The component which really outshone the seafood for me however, was the fattoush salad - simple, humble but packed full of flavour. As a popular salad in Levantine cuisine, fattoush salad is a mouthful of crunchy textures from fresh raw vegetables such as cucumber, red onion, capsicum and mint.

This is a new taste for me, which meant I had to consult Dr. Google to find out what the unbelievably crispy pieces of what looked like thickly cut potato chips were in the salad. The answer to my ignorance was fried flatbread! I'm also a loyal fan of the avocado, so the refreshing spiced avocado and cucumber puree nestled under the salad was a big hit with me.

Crème brûlée - $18

Meal swap is a common occurrence at dinner time and by the time we finished playing musical plates, they were promptly whisked away and replaced with dessert menus. I have a habit of consulting staff members on their food expertise and asked for suggestions from our waitress when we couldn't decide between the equally decadent sounding caramelised tart and crème brûlée.

With limited persuasion from our friendly waitress, we left behind the caramelised banana, banana jam and crème fraiche in sweet vanilla pastry crust option in pursuit of their rich (and more generously sized) crème brûlée. Dessert doesn't come cheaply, and we went with the one which gave us more spoonfuls between the two of us haha!

I have a real weak spot for crème brûlée and it came out looking stunning - if this was a person, it would be downright HOT! When I could bring myself to destroy the golden ceiling, the audible cracking sound was loud and gave way, revealing the beautifully creamy substance underneath.

Every mouthful was smooth and velvety, and you could see the specks of vanilla scattered throughout which really gave it a rich flavour. The thin pistachio and almond biscotti had a nice crunch to it, but was really no substitute for that amazingly crisp canopy on the brûlée (which I practically DEVOURED. ASAP. Myself.)

The waitress dropped by afterwards, collected our very empty dessert bowl and asked very sympathetically, "So...did you want to order a second dessert?" Haha, so very understanding of them!

Given its pristine location right on the waters, Matilda Bay Restaurant is a splurge, but a good splurge for special events, occasions and people. Unsurprisingly, the dimly lit atmosphere is a winner with couples but I can also imagine the beauty of the restaurant in the day when its ceiling-to-floor glass panes allows all the sunshine and natural light to flood in.

I really enjoyed the hospitality from the staff on the night, and felt well looked after by each of the waitresses that served us from beginning to end. Each person we encountered was friendly, polite and willing to chat, which earned big, big ticks in the area of service. Its just a nice feeling to feel that the price tag attached to your meal includes pleasant service, when most of the time it unfortunately does not.

Matilda Bay Restaurant is one of those venues which can be considered extravagant, whilst also having that laid back, casual vibe about it. It is very easy to picture a business lunch occurring in the restaurant and signing a million dollar contract, just as much as one would imagine it to take place on one of the many posh, luxurious boats docked outside, just on the other side of the restaurant's windows.

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Matilda Bay Restaurant
Lunch & Dinner: 7 days, 11am - late
Closed on Sunday evenings during Winter months

(08) 9423 5000
3 Hackett Drive, Crawley WA 6009

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Red Cray Seafood & Grill Restaurant

If you are lucky enough to encounter the species of humans that will still open the door for you upon your arrival or departure, you're very fortunate to witness the few remaining ones on this earth (or at least this corner of it).


The charming, polite and welcoming breed of waitstaff are approaching extinction.
Or, have yet to come, in case you are of the optimistic kind.


And thus being treated just so well on every occasion I have been here, Red Cray deserves a big congratulating pat on the back on successfully whipping their waitstaff into competency. You'll appreciate the service you get here and start to wonder why you've had to put up with all the crap attention you have gotten elsewhere (if you managed to get attention at all).


If you're sick of bad customer service everywhere, Red Cray will have you feeling like you've committed a bit of bribery with their staff.


So now that I've started with the positives, lets move onto the positives.

Lemon Lime Bitters - $4.50

Drinks arrive waayyy before your meals arrive, so it's a good idea to be a bit conservative with your liquids. And $4.50 for a glass of LLB is very reasonable indeedy.

Red Cray's Own Kilpatricks Oysters - 6 for $17

I am an occasional fan of oysters, but an occasional hater of oysters served the Kilpatricks way.
Fresh natural oysters drowned in bacon and Worcestershire sauce are too much of a distortion to the original oyster taste for me, and I dislike bacon (YES, I DISLIKE BACON and no, there is nothing wrong with me).

But I did taste these and while they were good, an opinion from me is like a vegetarian commenting on a slice of meat. It will be inaccurate. It will be biased. The sauce wasn't overpowering and it's a good starter, but I will never be converted.


The rock salt adds a nice colour splash for the overall presentation. Pity rock salt isn't always blue, to which my visiting relatives consumed a spoonful of it then politely asking, "Why is Australian rice so salty?" Aw!

Taste Plate - $23

Feeling particularly ravenous and ambitious since we may or may not have starved ourselves before this, the Taste Plate was a welcome addition to our stomach to start the night. 


Simple and refined, each ingredient was placed in isolation to the others so as to separate each distinct flavour. Loving the medley of textures on the same plate, with components from both land and sea.

Composed of their in-house smoked salmon, spiced coriander lamb cutlets, coconut prawns and crumbed brie, this could be a main for (an extremely) small eater. With a perfectly crunchy golden exterior, the creamy block of brie meets its perfect contrasting partner.


The prawns are not a disappointment on their own - fresh, plump and juicy however salivating with the expectations of delicious sounding coconut prawns, they are disappointing in that context. I couldn't taste the coconut, or even the slight HINT of it with the prawns.


While Aussies love their beef, I love my lamb. Tender and slightly charred, I'd choose a meat lollipop over a normal lollipop any day, everyday.

Beetroot: yuck. Beetroot Puree: gobsmackingly delicious!

I was initially led astray by seeing smoked salmon as part of the dish. I'm not overly fond of smoked salmon, especially when it tastes so much better raw or cooked. One extreme or the other, no fooling around with "smoked" for me.


But my oh my, my prayers are answered and desires fulfilled. This was exquisitely smooth and soft that I could have bet on my life that it was sashimi and definitely not smoked. The thickly cut piece was firm yet soft, supported by a mound of something I'd love to hate.


I'd love to hate beetroot, and I do hate it. No matter how many times I try it, I can't see the difference between it and dirt. But Red Cray, has revolutionised my thinking with this beetroot puree they put up. I needed to finish the whole thing before I realised I was eating my food enemy!

Red Cray Seafood Platter - $75

For the past 4 or 5 times at Red Cray, I haven't been able to pry myself away from their Seafood Platter after discovering what a delicious monstrosity they offer. Served on a massive tray that is the size of the table, the platter is presented as individual dishes of seafood so that the crunchy stay crunchy, the cold stays cold, and that you don't end up with chilli prawns and creamy mussels.


For the purpose of splurging, the Executive Platter upgrade includes a Mornay Crayfish, brimming with melted cheese and creamy sauce. I decided to watch the size of my thighs on this occasion.


And by the end of it, I assure you will be incredibly over satiated and feel like you ate your weight in seafood, and the whole ocean in your stomach.

Garlic Prawns

Huge springy prawns absolutely drowned in a sea of buttery creaminess with a strong dose of garlic in scent and flavour, could really do with a serving of crusty bread on the side to wash the dish clean.

Crusted Fish

I enjoyed this more than the battered and deep fried fish, for these fish fillets felt lighter to eat. Flaky fish always benefits from a slightly golden herb crust on its exterior, which makes the mouthful simultaneously crunchy and silky.

Basil Pesto Scallops

These beauties were delicious, and just having 2 of them makes them all the more precious. I do believe the way to make something MORE delicious is to limit the quantity you give. It's a play on the mind for me.

If it ain't delicious to start with - game over.

It looked a little dry initially, but the scallops were still beautifully sweet and moist. Firm to the bite, and a burst of flavour with that amazing bird-poop dollop that is basil pesto.

Natural Oysters

Ahh, oysters - something I like to (and have) ruined for so many for former oyster fans :)
Some people can't get their head or their stomachs to stomach the raw, the slime, the fishiness of these ugly sea creatures yet once they do, it becomes a prized delicacy.


Undoubtedly fresh and even better with a squeeze of lemon, these are great in small quantities. Disappointingly I came across the hated CRUNCH of either sand or chipped oyster shells in my mouthful.

Beer Battered Fish

The expected component of a seafood platter would have to be the deep fried fish. There was nothing too fancy with this, bordering on dryness. Could give this a skip, if you are too full.

Salt & Pepper Squid

Squid rings could easily become deep fried rubber bands if care is not taken. Here, you are definitely eating squid rings. Bouncy, soft, but still giving a good firm chew.


Yes I did try to fling my squid ring. No I don't always play with my food.

Chilli Mussels

Ever since going on a cooking-chilli-mussels spree at home, making 1, 2, 3 kilogram batches on 3 occasions over 2 weeks, I am less of a chilli mussel fanatic if I see it on the menu.


It was very easy to polish off the bowl of mussels here. The actual mussels were fat, plump and huge! The tomato sauce had a slight spicy kick but not an overpowering hotness that makes your eyes, nose and head run.

Chips

The single thing on the plate that went unfinished, and forgivabley so. Eaten at the same time with the seafood these would be alright, but in our hunger flurry, the chips went unnoticed.

And right at the end when you're absolutely stuffed, potato - even the deep fried kind, just seems a bit...boring.

Antique - free of any antique photo effects :)

The sea is full of both ugly and beautiful things, and this is definitely one of them.

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My rubbish pile - with more edible things on it than the inedible. I will usually leave behind a little mountain of batter, this time painstakingly peeled off each squid ring.

My stomach would not thank me if I ate all that, so leaving it behind always serves as a comforting reminder of how much healthier I am forced to eat nowadays.

Garlic Bread - $5

On a more recent occasion (read: 2 months ago), a birthday celebration meant the best excuse for a good feasting. Garlic bread was the choice to kick off dinner, with 2 plates of a good type of over-the-top golden and over-the-top fluffiness.


A deliciously toasted crust and airy fluffy centres just like how I imagine clouds to be, the garlic bread has all the bread but could do with more garlic. I can imagine all the butter that went into the making of this, but I can't picture the garlic.

Who's the Yin to your Yang?

And these Yin-yang salt and pepper dispensers were adorable!

King Snapper - $32

We're all about caring, so sharing comes naturally via communal dining :)

Not allowing each other to order duplicates of items on the menu, is really the best and most demanding way to sample the majority of the menu.

So good it sparkles

The King Snapper is food art and is plated up impressively on a plate canvas. Locally caught and simply but well-cooked fillets helps to preserve and bring out the natural sweetness of the fish itself. Served with a lemon thyme crust and lemon butter reduction, the pieces are stacked onto blanched brocollini and roasted garlic croquettes, along with equally as sweet as they are cute vine roasted tomatoes.

Remotely similar to, but so much better than a hash brown, the croquettes are crunchy golden crumbed potato sticks, that would have benefited a lot more if not suffocated under the rest of the ingredients.

Despite not being as crunchy as they could have been, I would smoke a potato cigar any day.

Veal (Special of the Day)

Red Cray has occasional Specials of the Day dishes that are not printed out on their menu. Waitstaff gladly suggest these when you're already bombarded with all the delicious menu choices, which is always helpful :)


That particular night, we were fated with a massive veal cutlet (served medium rare) with a button of lemon butter, butter mash, sugar snap peas, vine roasted tomato and with a jus of some kind. Some good, tender, loving veal on the bone.

Ocean & Earth - $35

I reserved the right to claim this as my dish from the very beginning. It just sounded so huge and generous, a fusion of both land and sea inhabitants. Like a more luxurious version of a typical Reef & Beef dish with the addition of a Moretan Bay bug, the dish is generous and indulgently creamy.


I just hate how bugs are called bugs. It really throws me off thinking I'm eating something that's also known by 6 legged insects, except a much more giant version of it. Yuck!

When the sea meets the land

The dish is really served with a knife stabbed right through the heart of the mashed potato. Along with that, you also get a hefty serving of 300g Black Angus grain fed Sirloin beef, 1/2 a bug (as classy as I can get it to sound), local Western Australian prawns drizzled with garlic sauce.


The mash is rich and creamy especially mixed in with the sauce, and with only half a bug with a very limited amount of bug flesh, had me craving for more bugs.

Herb Crusted Barramundi - $33

They seem to be really fond of the whole herb crusted theme and this is reflected in many of their dishes. Another pretty dish of pan-grilled local Barramundi fillet with a slightly crisp herb exterior, served on sauteed roasted capsicum and spinach, crumbled fetta, beautifully seared scallops and a lemon butter sauce.


And yet again, the seafood featured is perfectly cooked in every way, every side, every angle.

Dukka Crusted Lamb Cutlets - $31

Just as you wouldn't go to a Sausage Sizzle for the buns, one would probably not visit an award winning seafood restaurant for some lamb. That's not to say however, that they are lacking in the lamb cooking department. At all!


5 tender crusted lamb cutlets, minted potatoes, grilled haloumi, babaganoush and red pepper relish - and I can't believe I didn't ask to try this.

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An interesting compilation of textures, flavours and ingredients.

Also reminiscent of 3 drops of blood, no?

No?

Ok.

...

So when I eagerly suggested Red Cray in my flurry of excitement, I very nearly wanted to take it back. I groan at places that may have warm lighting for a nice cosy atmosphere, which consequently means undesirable lighting that results in crappy photographs. Funnily enough when you're crazy enough, a restaurant's lighting becomes one of the deciding factors of going there or not, even more so than the food. And as an aspiring foodie, that is not on :P

With all its freshly cooked sea creatures as its forte along with such smiley, friendly yet professional service, Red Cray deserves every single one of its awards it has won. Building up quite the collection over the years, it has taken the prestigious and well earned title of not only being just WA's favourite seafood restaurant but also on a national scale. Impressive, with seafood to wow.

This award winning venue has certainly left an impression on Perth's dining scene, evident from its popularity despite being in such an obscure location on a busy and cramped highway. You probably won't be a happy chappy if you rock up without a booking beforehand, as everybody else seems to have seafood cravings on the same night that you get yours. Always!

With the good prices and better-than-good food on your plate, it's a comfortable and worthwhile dining out experience. Although focusing on seafood, the menu plays with meats, poultry and even curries too with a hint of Asian style influence in it. The interior is understated classiness, but seems to be quite a cold atmosphere despite the warm lighting. With the majority of the restaurant being encased with big glass aquarium windows and an aquarium in the restaurant, it feels like you're dining in one too.

And for the first time ever, I can see myself raving on more about the service than the food. It is faultless and polished, and may get overly attentive if I must find a flaw. You feel valued and that your opinion actually matters to them, with staff asking how your meal is in between delicious mouthfuls and while we were chomping and shoving everything down with over enthusiasm. So many others over promise yet under deliver on the service aspect.

Here they are humble, yet it really shines over and above everything else.

And with a baby who even giggled at the staff here while she usually cries at just about every other unfamiliar moving thing on 2 legs, the people here really are of a special species.

***

(08) 9479 7000

Tues - Fri Lunch: 12pm to 2.30pm

Mon - Thurs Dinner: 5.30pm to 9pm (9.30pm on Fri & Sat)

No Separate Billing, BYO $6 per wine bottle

Specials: $12 Mon - Wed Pasta nights

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