Aug 27, 2010
Open: breakfast, lunch & dinner Mon-Sat. Licensed. Mains (at lunch) $15-$25.greenhouseperth.com
Source Qantas The Australian Way September 2010
A quick glance around the room shows this is no ordinary restaurant. The tables are made from old floorboards, the chairs from Caterpillar shipping containers, and the serving plates cleverly adapted from a former life. The driving force is Melbourne designer Joost Bakker and a philosophy of sustainability and recycling. Exceptional bread is made from scratch each day: milled quite coarsely, proved for more than eight hours and baked in the wood-fired oven. Matt Stone and his youthful kitchen brigade show imagination in their use of fresh ingredients to produce dishes crammed with natural flavours: wood-roasted sardines and tomato for breakfast; spiced lamb on a hacksaw kebab for lunch; seared duck breast with plum and witlof for dinner.
Open: breakfast, lunch & dinner Mon-Sat. Licensed. Mains (at lunch) $15-$25. Website
Source Qantas The Australian Way May 2011
Imaginative dishes, bold flavours: chorizo, red peppers and spiced bean calzone (breakfast); grilled haloumi, beetroot, poached wheat salad (lunch); half-spatchcock, rosewater, jewelled quinoa (dinner). The kitchen is open most of the day. To drink A tiny, constantly changing list with Australia’s top emerging winemakers (Timo Mayer, SC Pannell, Luke Lambert) and Europe’s trendiest (Felsina, William Fevre, Loosen Bros) on it, plus Dom Perignon, Pol Roger and Billecart-Salmon Brut Ros.
Open: Mon-Sat. Licensed. Mains $10-$28.
Source Qantas The Australian WayJune 2011