The Stone Cellar

We were invited here by a local friend, and upon checking Unilocal,I was excited to see what everyone is so excited by! We had a nice low-​key lunch, and although I didn’t opt for it, the big hit seems to be the schnitzel sandwich. It looks (and apparently tastes) amazing!
I had crab cakes with sweet potato fries and salad. The real winner on my plate were the fries — they drizzle sometihng delicious over them, and although I can’t place it, it was perfect. I’ll opt for something else next time, but all in all, a great spot in downtown Perth.

This review is not exactly for the Stone Cellar but for Chef Jamie and his staff.
Recently had my wedding at the Best Western (Perth) where Jamie provides the catering services.
We had requested some very specific dishes not on the regular menu. These included Bison, Tourtière, Poutine and even Grits. Jamie happily accommodated us and the results were excellent
Food was well prepared, served by friendly servers who were able to describe each appetizer and course. Jamie’s advice on quantity was spot on allowing all our guests to leave happy.
The pricing was reasonable and the event could not have been better. Guests loved the eclectic fare and it’s quality.
So if you’re getting married in Perth I highly recommend the BW Spa property and Jamie. Not unexpectedly our visits to the Stone Cellar have mimicked our wedding experience.
Thank you!

I came here with VeganBFF and our server (Tiffany) did everything in her power to make us feel welcome. Prior to our arrival, Tiffany detailed on the phone all the vegan options available and menu alterations they could make. She also assured us (without us asking!) that no meat products came into contact with the veg dishes.
BFF ordered the veg burger w/​side salad, while I opted for the quiche lorraine w/​cream of potato soup. It blew my mind how our generic orders could be transformed into a flavourful feast. Just to give you an idea (even though you can’t possibly understand unless you eat here) — the chef used the perfect golden potatoes for the soup and left chunks of potato to add interest to what is usually a boring sidepiece. For the quiche, rather than using pastry for the crust, he used potatoes with seasoning. So ingenious and so scrumptious.
The restaurant itself is absolutely gorgeous with stone walls and refined seating. Perfect for a romantic date or an elevated brunch.

Three of us ate that the Stone Cellar recently and it was good. The interior is better than the food but, that said, it is probably the best restaurant in Perth, a retiree town where budgets are carefully watched and food can not be adventuresome. The service was fine and we will definitely eat there again when in Perth.

Lovely spot. Great food and refined service!

Last summer, as per the usual, the majority of my family went to my grandparents’ cottage in the 1,000 Islands for a few weeks. This was the first year Dave had gone up, and, despite his sever allergies, we had a lot of fun. We also discovered the masterpiece that is the Stone Cellar restaurant.
Really, my mother, aunt and grandmother had discovered it the year before, but this was the first time our whole family went together. Located in Perth, Ontario, it looks exactly as the name suggests — a converted wine cellar. It is fairly small and has been full but quiet both times I have been there. It would be an ideal place for a wedding rehearsal dinner or other small, businesslike functions.
This year it was a must that we go back before Dave and I left, so we went on Thursday evening. The food was just as stunning as ever, the only blemish being a change in the menu (discussed below).
For an appetizer, Dave and I shared the baked brie with apple butter. It was very simple — an entire 6″ round of brie slices lengthwise and cut in six wedges, baked until the edges were toasted and melted, topped with a sweet apple butter and accompanied with toasted slices of baguette. It was heavenly. Dave normally doesn’t like cheese on its own but he made an exception for this — the entire plate was clean in about ten minutes, with minimal help from our neighbors at the table. My grandmother ordered the bruschetta which I tried — very good, but nothing truly spectacular.
Now, the entrée that most of us ordered (and which was one of the main reasons we drove an hour to this restaurant) was the Torpedo Chicken. It is truly one of the most amazing things I’ve ever eaten. It consists of a chicken breast pounded flat, stuffed with apple, dried cranberries and pine nuts, wrapped in prosciutto and doused in a white wine and mustard sauce. Sooo good. Unfortunately, this was also the aforementioned menu change.
Still called the Torpedo Chicken, what we received was chicken stuffed with mozarella cheese and basil pesto. Good, yes, but not terribly memorable. The reason for the change may have been a purely seasonal one, as our last visit had been much later in the summer, but it was still a disappointment. My cousin was one of the nonconformists and got the 6 oz AAA fillet, and was smart for doing so. The beef practically melts in the mouth and was utterly delicious, and this coming from someone who doesn’t normally eat red meat.
Dessert was a communal affair — the lemon cake is dense, sweet and fiercely lemony with a very tart icing, and the Bailey’s crème brûlée was fantastic. Flamed to perfection, the top was crisp and the crème not too rich, and the Bailey’s left a nice aftertaste but was not overpowering.
All in all, a very good meal, and we sat there for about three hours talking and were left in relative peace, so it is a definite recommendation. My only complaint is the menu change, which will hopefully change back again.