United by a shared passion for unearthing unique Australian produce to bring out the taste and excitement of a region, the talented culinary teams at Hearth and Fervor have come together to create an exclusive degustation experience at Hearth.
Over two nights only on July 26th – 27th, diners will have the opportunity to experience a five-course menu with paired wines celebrating the finest Western Australian producers, with a focus on championing native and local foraged ingredients such as samphire, seablite, saltbush and wattleseed.
The dinners will be hosted in the intimate and relaxed setting of Hearth at The Ritz-Carlton, Perth, overlooking the picturesque Elizabeth Quay.
The evening will be further brought to life by special contemporary music performances by Gina Williams and Guy Ghouse, six times winners of the Indigenous Act of the Year at the West Australian Music Industry Awards. The two 15-minute performances throughout the course of the evening will highlight the beautiful and rare Noongar language from the southern corner of Western Australia – the poignant stories brought to life through beautiful storytelling, guitar brilliance and incandescent vocals.
The menu will take diners on a journey through taste of the rugged West Australian landscape, unearthing unexpected ingredients and flavour pairings for a truly unique degustation.
Harnessing the power of an open fire, billows of smoke and glowing embers, through the use of an open hearth at the centre of the restaurant, each and every dish will in some way be touched by the hearth. Guests will be immersed in the action of the chefs preparing meaningful and inventive dishes utilising new and old-world cooking techniques, while honouring and respecting the local traditions, produce and seasons.
The menu has been designed collaboratively by Hearth Chef De Cuisine Brian Cole and Fervor Executive Chef and Owner Paul ‘Yoda’ Iskov, with wine pairings selected by The Ritz-Carlton, Perth Sommelier Camila Luzzi from Chouette Wines.
Highlighting handmade textural wines from old vines in Perth’s Swan Valley, winemaker Tom Daniel of Chouette seeks to preserve the heritage of old vines while making distinctly modern styles – a tribute to the past, present and future of the region. Working with hand-picked fruit that’s gently pressed, using traditional techniques, natural ferment and minimal intervention, Chouette are known for producing wine with a real personality.
The collaboration draws together Hearth’s dedication to celebrating the stories of local culture through a refined cooking techniques, and Fervor’s passion for culinary adventure and creativity, to bring to life an unforgettable degustation experience that represents a culmination of their shared passions.
“Chef Paul Iskov and his team at Fervor have an undeniable passion for creating dining experiences that excite, impress and interact closely with their diners. Their creativity translates not only through the dishes they create but the locations they highlight, and their reverence for the endemic ingredients born from our soil is unsurpassed”, said Chef De Cuisine at Hearth, Brian Cole.
“We are excited to be joining forces with Chef Brian and the team at Hearth for two incredible evenings of celebration. Our shared values include a passion for using local produce as well as respecting native Australian ingredients and the land they come from”, said Fervor Executive Chef and Owner, Paul ‘Yoda’ Iskov.
Those unable to attend the event series will still have an opportunity to experience a taste of the collaboration, with one dish available as part of the ongoing dinner menu following the event and all throughout August.
Details:
Date and Time: 6.30PM on Wednesday 26th July and Thursday 27th July 2023
Price: $249 per person for a five-course dinner with paired wines
Location: Hearth Restaurant at The Ritz-Carlton, Perth. 1 Barrack St Perth, 6000
Bookings: Via https://www.hearthrestaurant.com.au/ or [email protected] or 08 6559 6822
