1 Barrack Street, Perth WA
Hearth is the heart of an unparalleled Western Australian dining experience, located at The Ritz-Carlton on the edges of Elizabeth Quay in Perth.
Hearth features seasonal menus using the freshest ingredients, brought to life in their custom hearth. Set against a relaxed and elegant atmosphere, it is infused with warm Australian culture. Step inside Hearth and feel embraced by an approachable and refined space. Harnessing the power of an open fire, billows of smoke and glowing embers, diners are treated to meaningful and innovative dishes showcasing the best produce from Western Australia’s premier farmers, fishermen and artisans.
The inception of every dish at Hearth utilises new and old-world cooking techniques as well as honouring and respecting the local traditions, produce and seasons.
Try their 5-course Taste of Hearth and you will discover delicious scents, exquisite flavours and the luxurious taste of Western Australia in every bite. Menu items including the Ocean Reef Blacklip Abalone with desert lime, brown butter, pepper berry and kale or the Boddington Lamb with eggplant, sheep’s yoghurt, native thyme and black barley showcase a unique Western Australian flavour where produce is key. This is food with a strong sense of place.
Desserts also reflect the same understanding of the restaurant’s standing in the world with items like the Carnarvon Banana with espresso, salted caramel and liquorice ice cream and the Roasted Pineapple with strawberry gum, river mint, coconut and pink peppercorns.
Hearth’s wine list is a showcase of varieties from all of Western Australia’s wine regions, including sustainable wines, exclusive vintages and the integrity of winemakers, creating an unforgettable local food and wine experience. Pair your seafood with Cullen “Grace Madeline” Sauvignon Blanc Semillon from Wilyabrup or your lamb with Beneath The Kite Malbec from Margaret River. Enjoy your dessert with the unique taste of Fraser Gallop Estate’s “Ice-pressed” Chardonnay, also from Margaret River.
Recreate Brian Cole's signature recipe -
Cured Scallops with finger lime, pickled radish, buttermilk & salted kombu
on P.134 in the 2024 edition of Flavours of Australia.
Flavours of Australia
92 signature recipes from top Aussie Chefs
200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with signature recipes from our most coveted restaurants and identities.
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