WITH THANKS: PEOPLE & PRODUCE
L-R Edward Wolkowinski (Restaurateur), Matt Carulei (Chef) and Amanda Cooper (Events & Communications)
From kitchen to cellar, we search high and low for exceptional produce and ingredients. Makers and producers who inspire our creativity with the exceptional nature of what they do.
We have long held relationships with winemakers and specialist wholesalers; the core of our successful wine programme. In maintaining a list of over 100 wines from as close as the Swan Valley and Margaret River, to vintage Champagne and old worlds gems, relationships are what count.
"A lot of time goes into the curation. Our somm Pavel Ribaudo is always tasting, exploring, on the hunt for wines that are going to excite and challenge our guests. Many of the local winemakers will come drop off their wine personally, from the vineyard straight into the city. There's a strong sense of community in the local wine industry." Ed Wolkowinski, Restaurateur
Chef Matthew Carulei’s award winning cooking is underpinned by respect for quality technique and ingredients engrained during his early career in Michelin starred kitchens in the UK.
"Everything we do is from scratch; from puff pastry to miso. Respect for technique. Respect for ingredients. It's how I was trained. I can't do that if I don't spend the time searching for the very best produce I can find. Take our pastured hen egg with enoki mushrooms, packed full of flavour; the egg on it's own is so amazing, it does the hard work for me." Matt Carulei, Chef
Fruit and vegetables are supplied from producers across Western Australia: Three Ryan’s pastured hens eggs, Bravo apples, Karri Country Gourmet Potatoes and Torbay Asparagus. Sustainably line-caught fish is supplied by Fins Seafood who are empowering local fishermen with provenance labelling. Unloaded direct from the fishing boats, it comes to us fresh on the same day. Our cheese comes from Cambray, a family run sheep farm dedicated to using traditional cheese making techniques. Herbs and garnishes delivered by the team at Green World Revolution, a non profit growing produce and jobs for the unemployed.
Owner / Restauranteur: Edward Wolkowinski
Chef: Matt Carulei
Events and Communications: Amanda Cooper
Restaurant Manager / Head Sommelier: Pavel Ribaudo