Greenhouse, Perth

Aug 27, 2010

by PETER FORRESTAL

Matt Stone and his kitchen team are producing the best food in the Perth CBD in living memory in this vibrant, comfortable space. The concept is complex, focusing on sustainability and reducing the carbon footprint – read about it on the restaurant’s website. At lunch there’s abundant light in the front half of the restaurant and a lively buzz from a stylish and (mainly) young clientele. Albany oysters are small, plump and freshly shucked; white bean and smoked bacon soup is dense and creamy and served with a superb sourdough, milled and baked in-house. The chicken and wild mushroom pastie has a crisp, thin crust of wholemeal pastry and, with a drizzle of gravy, is succulent and packed with flavour. Beef shin red curry has a lively chilli kick and crunchy baby corn. The tiny wine list is superb, the coffee excellent.
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 Way
June 2011

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