Home' Scoop : Scoop 52 Contents 164 SCOOP AUTUMN 2010
TASTE with marina fiore
Greenhouse | CBD
This CBD newcomer brings a dazzling,
creative twist to eating out.
It s not hard to find the city s newest watering and
eating hole. Just look for 4000 strawberry pots
covering a two-storey facade. The Greenhouse
opened its doors in mid-December and is proving
very popular with the city crowd.
Designer Joost Bakker has created an amaz-
ing space. It s all about sustainability and organic,
environmentally friendly materials. Its cladding
and surfaces are made from plywood and recycled
plastic and hundreds of straw bales in the walls
and ceiling provide insulation. The rooftop garden
produces a dizzying array of fresh ingredients for
the kitchen below and the vertical gardens are an
oasis in the concrete CBD. It s not uncommon for
diners to pick and munch on any ripe strawberries
in arm s reach. Now that s a first.
The brainchild of owners Joost, cocktail
professional Paul Aron and barista Jason Chan,
Greenhouse St Georges Terrace is oh-so-now and
somewhat bizarre. Operating under one of those
fabulous new small bar licences, you can pop in for
a drink or, more commonly, something to eat as
well. Breakfast and lunch times are busy, with din-
ner being a little less frantic. Enjoy eggs and sol-
Scoop's intrepid reviewer Marina Fiore has sampled some of the
best eating options to try this autumn and is chock-a-block full of
great suggestions for your next dinner, lunch... or breakfast out!
images tim lofthouse
diers for breakfast ($9) or perhaps some poached
ocean trout. Something lighter? How about a
watermelon, strawberry, labne and rosewater salad?
The lunch menu is quite extensive. Try
Fremantle sardines on toast ($15) or shredded
snapper with coriander and lime flatbread. No
dinner bookings are taken, so we dropped in on a
Thursday night and perched at the one communal
high table. Under the stewardship of head chef
Matt Stone (of Star Anise and Pata Negra fame),
you know the food is going to be good. The tapas-
style dinner menu is short and sweet but ticks lots
of boxes. Start with some freshly shucked oysters
(they are truly freshly shucked, which is often not
the case elsewhere) with a squeeze of lemon.
Don t go past the Greenhouse bits and pieces
($25), which changes daily. Served on a wooden
board, it featured one of the best fromage blancs I
have tasted. The wood-fired pizza ($12) is thin and
crispy with an interesting selection of toppings,
which change once or twice a day. The duck ril-
lette ($12.50) is cooked in duck fat with only salt
for seasoning, shredded and served with some crisp
greens and sour dough. It is simple and decadent.
The Greenhouse is doing something different
and serving it all up with flair and class.
Open Monday, Tuesday 7am - late, Wednesday to
Saturday 7am-12am. No bookings taken. Fully
licensed. 100 St Georges Terrace, Perth,
(08) 9481 8333, thegreenhousebyjoost.com.
SWEET AND SASSY
Sassy's on the Swan | PERTH
Make a beeline for the Swan and bring your
appetite for big, bold and beautiful fare.
If you love breakfast you are sure to be impressed by
Sassy s on the Swan. This casual, alfresco cafe, located
at the West Australian Rowing Club on the Barrack
Street Jetty, serves one of the best breakfasts around.
What s more, they dish it up from 7am to 3pm.
Wooden tables and chairs, cute potted flowers here
and there and large wooden-slatted flooring that lets
you see the water lapping beneath lend a hippy feel.
Order and pay at the counter, find a table and relax.
Owner-chef Carron Weir has put together a great
menu. We order the Thai banana pancakes with
coconut ($14.50) every time. Our kids just love
them. And why not, when you get two huge fluffy
pancakes, made to Carron s grandmother s secret
recipe, sliced banana, shredded coconut and coconut
Eggs any way come on your choice of thickly
cut sour dough, maxi grain, rye, white, Turkish or
gluten-free bread. My poached eggs were just the way
I ordered them and sat on a bed of wilted spinach with
a well-cooked roma tomato. The vego brekky of Sassy s
mushroom mix, poached eggs, grilled tomatoes, avocado
and hollandaise sauce is exceptional, the sauce is tangy
and creamy. At $19.90, it s not cheap, but the portion is
very generous. In fact, all sizes are big; Carron says she
hates the thought of her customers leaving hungry.
The menu is extensive and there is sure to be
something that takes your fancy. Toast with sardines,
pine nuts, capers, golden parmesan n shallots with
cracked black pepper ($13.50) sounds wonderfully
odd and may have to be my next choice. Wash it all
down with a freshly squeezed vegie juice or an icy cold
milkshake, served in old-fashioned, silver containers.
There are various lunch options available from
salads to wraps, focaccias and burgers.
Sassy s is open every day. BYO. Functions and catering
enquiries are welcome. Barrack St Jetty
(08) 9325 4191, sassysontheswan.com.au.
OUR REVIEW POLICY: Scoop's objective is to find
and recommend the leading cafes, restaurants
and bars in WA, particularly those recently opened
or undergone significant change, as well as the
occasional hidden jewel and what is considered hot
right now. All reviews are unannounced and paid for.
Interviews with the chef are only ever conducted after
the meal. Many restaurants visited each edition are
not included as they are considered either less worthy
or completely unworthy of recommendation. Enjoy!
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