Home' Scoop : Scoop 53 Spring 2010 Contents Rock and roll | Ladies and Gentlemen, grab your steak knives. After months of speculation,
Neil Perry has confirmed he will indeed be opening a Rockpool Bar & Grill at Burswood Entertainment
Complex. Sure, some might have hoped that it would be a Spice Temple, but Perth getting its own
Rockpool is no second prize, especially when one considers that we will be home to the country’s third
RBG after national dining powerhouses Sydney and Melbourne. And ‘addictive’ just seems too listless
a label for RBG’s wagyu burgers and barely there onion rings. While Neil will oversee the restaurant’s
operations – RBG will take over the space formerly occupied by The Emporium food court and the new
restaurant will also be accessible via the hotel’s main foyer – current Rockpool sous chef Dan Masters
has been handed the responsibility of running the Perth kitchen and Burswood’s sommelier Matthew
Bell will be looking after the wine. Neil took time out of his hectic schedule to answer a few questions.
So Neil, what made you choose Perth to expand into? Due to our excellent relationship with Crown
in Melbourne, the Burswood connection is a natural fit for us. Also, the outstanding food and wine that
comes from Western Australia fits perfectly with Bar & Grill’s produce-driven concept.
How is the Perth RBG going to be different to the RBGs you have in Sydney and Melbourne? At
Perth, the steakhouse concept and amazing wine list will continue. The restaurant fit-out might differ
considerably, but it will have a similar DNA to both the Melbourne and Sydney restaurants.
What sort of West Australian influence can we expect to find on the menu? The menu will focus
heavily on beef, of course, as well as the sublime produce that comes out of Western Australia’s waters
including marron, crabs, scallops and fish such as Red Emperor, dhufish and sardines. West Australian
wines will also play a major role in the wine list.
Perth restaurateur Steve Scaffidi has announced he’ll be setting up an American-flavoured grill/deli/bar in
the city. Inspired by a San Fransiscan sandwich joint, Steve registered the name, Sentinel, four years ago. The
opportunity to be part of the high-vis 111 project on the corner of the Terrace and William Street gave him
reason to use it. Expect the Sentinel to be trading by year’s end.
Spring lamb with Mash
As bread g oes with butter so spring goes with
lamb. With flesh infused with the flavours of
all those delicious winter pastures, there really is
no better time to wrap your teeth around a chop.
Getting to the swing of things, Mash Brewing’s
head chef Melissa Palinkas will launch her spring
menu in September with Karridale lamb dishes like
the lamb and lager pot pie, eastern spiced lamb
shishlak, slow-cooked Corrigin lamb shoulder
and a dish called spring lamb three-ways – short
loin chop, macadamia-crusted cutlet and shoulder
croquette. Yum. All these dishes are beautifully
teamed with beer and the big news is that Mash
is about to start bottling its products for the first
time – five beers will be glassed up soon. Mash
Brewing is in the Swan Valley at 10250 West Swan Rd,
Henley Brook, (08) 9296 5588, mashbrewing.com.au.
Pitchin’ the kitchen
A new addition to the pleasures of Wembley is
Nat’s Kitchen. Brought to us by the Function
Concepts people, they say it’s a place to feel
war mly welcomed and indulg e in “fabulous rolls,
divine petit fours, yummy muffins and great coffee”
made with real milk from Bannister Downs, in
Northcliffe. 290b Cambridge Street, (08) 9383 7420.
Akheele to taste
Surrounded by quaint gardens and with a wide range
of amazing dishes, we’re told Akheele on Colin
is the new place to be seen in West Perth. With a
good-value menu featuring such treats as soft-shell
crab, sticky pork belly, steak sandwiches and 25
gourmet salads, we’re off to check it out soon.
75B Colin Street West Perth, (08) 9485 2000.
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