Hearth & home: celebrating local flavours

9th July 2021 | Eativity editors

A new seasonal lunch and dinner menu showcasing produce from celebrated suppliers across Western Australia, from the Coral Coast to the Great Southern, is taking centre stage at fire-driven restaurant Hearth at The Ritz-Carlton, Perth.

After working under acclaimed Western Australian Chef Jed Gerrard for 11 years, Executive Sous Chef Danny Feng has taken the helm of Hearth, creating the newly launched menu. Continuing the restaurant’s tradition of cooking over the custom-built woodfired grill, the new menu also draws on Feng’s culinary and cultural background.

Rose Mallee wagyu beef with Jerusalem artichoke.

Braising, steaming and double steaming are some of the cooking techniques Feng heroes on his new menu. These techniques from his Chinese heritage allow for maximum extraction of flavour with little compromise to the texture of ingredients used, and are what have underpinned Feng’s vision for the new menu.

“I’m excited to bring a fresh approach and modern cooking techniques to Hearth while respecting the restaurant’s ethos of cooking over embers and the open flame,” he says. “I want the restaurant to continue to be known for creating a sense of place and celebrating the phenomenal local and seasonal produce we have at our doorstep in Western Australia.”

Dry-aged Wagin duck with smoked leg ham and carrot butter.

Guests can embark on a culinary odyssey through the best regions of Western Australia, with a selection of entrées from both the sea and land. Highlights include smoked Abrolhos Islands scallop with apple, fennel, scallop dashi and finger lime; and grilled Manjimup marron with congee, roast chicken broth and coriander – a dish inspired by Feng’s fond memories of eating congee for breakfast growing up.

Hearth’s famed dry-aged Wagin duck continues to be a highlight of the menu, served with smoked ham, carrot butter, miso dressing and pickled witlof. Exploring the elements of smoke and fire intrinsic to Hearth, the Wagin duck has been aged for seven days and smoked over the hearth, resulting in an extremely tender meat with a subtle hint of smoke.

Feng’s s’mores-inspired dessert, which heroes winter flavours.

Winter spices and citrus notes are the hero in a modern take on s’mores, with fire-roasted baby sweet potato, orange marshmallow, frozen lemon myrtle curd and chestnut.

The new dishes are available à la carte for lunch on Friday and dinner Wednesday and Thursday, and on a three-course choice menu and Taste of Hearth five-course set menu for dinner on Friday and Saturday. For more info or to book, head to hearthrestaurant.com.au