Hearth Restaurant champions locally sourced ingredients

New Exec Chef Danny Feng steps up at The Ritz-Carlton Perth's signature eatery

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 signature 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 a newly launched menu.

Continuing the traditional skill of cooking over fire, that has embedded Hearth on the Australian culinary map, the new menu draws on Chef Danny’s culinary and cultural background.

Danny Feng, Hearth Exec Sous Chef

Subscribe to LATTE’s free eNewsletter to keep up to date with everything in the luxury travel industry.

Braising, steaming and double steaming are some of the cooking techniques Danny 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 Danny’s vision for the new menu.

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

Hearth Restaurant - Coal Smoked Gingin Beetroot with La Delizia Straciatella
Hearth Restaurant - Rose Mallee Wagyu Beef with Jerusalem Artichoke

Guests will embark on a culinary journey through the best regions of Western Australia with a selection of entrées from 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, inspired by Chef Danny’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.

Hearth Restaurant - Smoked Abrolhos Islands scallop
Hearth Restaurant - Fire Roasted Baby Sweet Potato with Orange Marshmallow

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

Guests can enjoy the new dishes 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.

Chef Danny’s career highlights include working at an array of hatted restaurants, where he was able to nurture a passion for unique cooking techniques and respect for local produce.

His former years in Tokyo were spent at 2 Michelin star restaurant, Narisawa, where he picked up an array of skills including cooking over Japanese charcoal, Japanese filleting and cooking techniques which have had a deep influence on his culinary approach for Hearth.

More details at hearthrestaurant.com.au/

Leave A Reply

Your email address will not be published.

WP to LinkedIn Auto Publish Powered By : XYZScripts.com