Hearth Perth in Perth, Western Australia | Restaurant

Hearth Perth

Locality: Perth, Western Australia

Address: 1 Barrack Street 6000 Perth, WA, Australia

Website: https://www.hearthrestaurant.com.au/

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25.01.2022 We look forward to welcoming lunch guests to our restaurant on Fridays from August 7. Enjoy Executive Chef Jed Gerrard's creations as part of a two or three-course menu. Image via @taylormorgancreative

25.01.2022 We are celebrating Fathers Day with a special edition Afternoon Tea featuring a Glenmorangie Whisky Flight alongside our grilled wagyu sandwich, Mottainai lamb sausage roll and lamington with rosella. Sunday 6 September 12pm and 3pm. Reservations essential through http://spr.ly/6187GjtF5

24.01.2022 These school holidays we are bringing a special Enchanted Forest themed Afternoon Tea for our Ritz Kids to indulge in. Available on Thursday the 1st and 8th of October, take them on a whimsical journey as they picture themselves toasting marshmallows in the forest with our gold leaf s'more and forest themed lamington. Favourite savoury treats are also on the menu with mini hamburgers, fish finger sandwiches and ham and cheese toasties. Reservations essential via https://bit.ly/3m82egc

23.01.2022 Dont miss out on last seats for our wine dinner with Leeuwin Estate next Thursday 27 August. The 5-course dinner features the best of Western Australian produce paired with some of Leeuwin Estates finest wines including this Art Series Cabernet Sauvignon. See http://spr.ly/6183GmM8U for more details. Image via @leeuwinestate

23.01.2022 Executive Chef Jed Gerrard has reworked a classic to create the star entree on our set dinner menu. Our twice cooked farm egg, charred leek cream, smoked Cambray manchego and soft herbs is show-stopping. Image via: @foodiefrey

22.01.2022 The finest truffles from Manjimup add an intense flavour to our Hearth roasted celeriac dish. Executive Chef Jed Gerrard selected halls suzette cream and shaved chestnuts to add a rich, creamy element to the dish.

22.01.2022 An aromatic vadouvan spice blend brings out the flavour in Executive Chef Jed Gerrard's Mottainai lamb dish. The main is served with Jerusalem artichoke and saltbush.

21.01.2022 Our five course Taste of Hearth menu features our dry aged Wagin duck dish with rhurbarb, white onion and pepper berry. Img: @williespants

21.01.2022 Join us at Hearth Restaurant for an intimate wine dinner with Leeuwin Estate on Thursday 27 August at 6.30pm. The 5-course dinner will take you on a gastronomic journey of Western Australian and is paired with some of the finest Leeuwin Estate wines including three varieties from their Art Series. See http://spr.ly/6186G9Nqq for more details. Image via @leeuwinestate

21.01.2022 Indulge in weekend Afternoon Tea and bubbles at Hearth Lounge. Bookings via http://spr.ly/6186GTl6p : @mycutetie

21.01.2022 Join us for an exclusive celebration of Cape Mentelles 50th anniversary at Hearth Restaurant on 29 July. The 5-course dinner features Western Australia's finest produce paired with Cape Mentelle's vibrant, elegant and expressive wines. Tickets are now Sold Out. More details via http://spr.ly/6182GpG5I @capementelle

20.01.2022 Our food and beverage offering in our Lounge will introduce you to flavours unique to Western Australia. Stop in for an evening drink, open from 5pm weekdays and from 12noon Saturday and Sunday.

20.01.2022 Celebrate your work Christmas lunch with us this December, with Wednesday and Thursday availability from 9 December. Reservations through https://bit.ly/3lAU1Ap

20.01.2022 We are celebrating Father's Day with a special edition Afternoon Tea featuring a Glenmorangie Whisky Flight alongside our grilled wagyu sandwich, Mottainai lamb sausage roll and lamington with rosella. Sunday 6 September 12pm and 3pm. Reservations essential through http://spr.ly/6187GjtF5

20.01.2022 Grown fresh and wild in the Great Southern, our dishes are garnished with native salines from Moojepin Foods.

19.01.2022 Executive Chef Jed Gerrard prepares Cockburn Sound octopus in a flavoursome red pepper nage for the most vibrant starter dish.

19.01.2022 Our new menu features this flavoursome Abrolhos Islands scallops dish with slender ice plant, fermented plum and coal oil.

19.01.2022 The Ritz-Carlton, Perth has introduced a Wine and Dine staycation allowing guests to savour the flavours of Western Australia. With overnight accommodation in one of the hotels elegantly-appointed guest rooms, breakfast and dinner for two at Hearth, as well as valet parking and late check-out, it is the perfect indulgence for the Perth food lover. Bookings via https://www.ritzcarlton.com/en/hotels/australia/perth/offers

18.01.2022 The team at Hearth Restaurant and Lounge wish you a very happy Easter.

18.01.2022 Our whipped anise myrtle with blueberries, liquorice and river mint dessert is a pure delight.

18.01.2022 Stop in to Hearth Lounge for a mid-week rendezvous with friends. Enjoy artisanal cheeses and an extensive local wine list while you reminisce. Open weeknights from 5pm.

17.01.2022 A heartfelt happy Fathers Day to all who are celebrating. From our Ladies and Gentlemen at Hearth.

16.01.2022 An aromatic vadouvan spice blend brings out the flavour in Executive Chef Jed Gerrards Mottainai lamb dish. The main is served with Jerusalem artichoke and saltbush.

14.01.2022 Join us at Hearth Restaurant for an exquisite wine dinner with Deep Woods Estate on Thursday 22 October. The 4-course dinner features Geraldton kingfish and Manjimup marron, as well as an exclusive opportunity to taste and purchase a pre-release of the new Deep Woods Estate Reserve range. More information and reservations via http://spr.ly/6187GQBCd Image via @deepwoodsestate

14.01.2022 Our extensive wine list celebrates the unique creations of local winemakers. Savour a glass with lunch or dinner in our restaurant. Image via @thechefswifeperth

13.01.2022 We are celebrating our 1st Birthday with an exclusive dinner with Ruinart on Wednesday 18 November. Further information and final reservations available via https://bit.ly/2TGTv7E Image via @ruinart Sold Out.

13.01.2022 In creating the concept for Hearth, Executive Chef Jed Gerrard was inspired by the stories of Western Australian producers. Find out more at https://bit.ly/3lmOxtg

13.01.2022 Thank you so much for dining with us and supporting us in our first year. We are so grateful for the guests we have welcomed and the experiences we have created.

12.01.2022 Our Western Australian wine list features varieties from Swan Valley wineries including Vino Volta, Corymbia and Sandalford.

12.01.2022 Visit Hearth Lounge throughout April and experience six oysters with a champagne mignonette and a glass of 'R' de Ruinart NV as part of our Lounge Series. See https://bit.ly/3rDiEhR for more details.

12.01.2022 We are excited to launch our five-course Taste of Hearth dinner menu this week featuring Gingin heirloom tomatoes, Busselton squid, Berkshire pork, Rose Mallee wagyu beef or Wagin duck and Dellendale camembert ice cream paired with matching Western Australian wines. Discover more via https://bit.ly/34MaY4H

11.01.2022 Experience some of the best truffles in the world right here at Hearth. The pristine environment in Manjimup, with fresh water and some of the highest quality soils in the world, is the ideal climate for growing truffles.

11.01.2022 Made with artisan cheese from Dellendale Creamery, our camembert ice cream is a dessert that surprises the senses. Served with toasted sandalwood nuts and Hearth grilled quince for a touch of sweetness.

10.01.2022 As the weather warms up, what better way to celebrate than with six oysters and a glass of Ruinart in our Lounge. Available every day in November for Lounge Series.

10.01.2022 Our talented culinary team prepare our dishes to perfection, ensuring an unparalleled Western Australian dining experience.

10.01.2022 Create memories with the most elegant Afternoon Tea hamper. The most delightful treats come served in gold display box you can enjoy anywhere - from your next lunchtime business meeting to a cozy winter afternoon at home. Place your order through https://bit.ly/3hvc6OL

10.01.2022 Don't miss out on last seats for our wine dinner with Leeuwin Estate next Thursday 27 August. The 5-course dinner features the best of Western Australian produce paired with some of Leeuwin Estate's finest wines including this Art Series Cabernet Sauvignon. See http://spr.ly/6183GmM8U for more details. Image via @leeuwinestate

10.01.2022 We are celebrating Fathers Day with a special addition to Afternoon Tea. The Glenmorangie Whisky flight allows fathers to experience three of Glenmorangies best whiskys alongside the finest Western Australian produce including Peel Inlets blue swimmer crab, Albanys Futari Wagyu and Lancelins Mottainai lamb. Reservations essential through our website https://bit.ly/2XrkeqQ

07.01.2022 A heartfelt happy Father's Day to all who are celebrating. From our Ladies and Gentlemen at Hearth.

07.01.2022 Passionate about primal cooking, our Sous Chef Stephen Cocks really loves cooking over the hearth. At home, Stephen recreates a similar effect using his Kamado barbecue. A talented chef with over 18 years of experience, Stephen is a recreational fisherman and enjoys cooking with fish and meat in particular.

07.01.2022 Our 4-course 'B' Dinner as part of the WA Good Food Guide Spring ABCs Dining Series on 16 September will be paired with Swinney Wines including new release 2019 vintage wines and the highly regarded 2018 Syrah and Grenache 'Farvie' wines. Reservations via http://spr.ly/6182Gsmk2 Image: Swinney Wines

07.01.2022 We are excited to launch our new Lounge menu and alfresco dining tomorrow. Stop in for a refreshing beverage and light bite as you bask in the afternoon sunshine.

07.01.2022 A decadent dessert for a refined palette, our Bahen & Co chocolate mousse is served with coal baked banana, wattleseed and Lake Deborah salt caramel. Image via @foodiefrey

07.01.2022 Spend New Year’s Eve indulging in a five-course Taste of Hearth menu in our restaurant as you celebrate the arrival of 2021. Savour in Peel Inlet blue swimmer crab, Manjimup rainbow trout, Futari wagyu, Denmark’s Dellendale camembert and Margaret River’s Bahen & Co chocolate paired with matching wines. Further information via https://bit.ly/3eFvcAt

06.01.2022 Some of our dishes are complemented with native salines from Moojepin Foods, pioneers in using the land of Katanning to harvest this salty, tender produce.

06.01.2022 Have you tried our new menu? This Rose Mallee beef dish with muntries, radicchio and native thyme is a highlight.

05.01.2022 Our Executive Chef Jed Gerrard has curated a 3-course dinner menu with some of the finest produce in Western Australia. Sample his creations with a set menu at Hearth for $95. Bookings via http://spr.ly/6181GTYX3

05.01.2022 Join us on September 16th at 7pm for the WA Good Food Guide Spring ABCs Dining Series Launch event. We will be showcasing a 4-course 'B' themed menu featuring blue swimmer crab, beetroot, Rose Mallee beef and blueberries, paired with Swinney wines. To reserve your table and discover more visit www.hearthrestaurant.com.au//wa-good-food-guide-spring-abc. Image via West Australian Good Food Guide

04.01.2022 We are celebrating Father's Day with a special addition to Afternoon Tea. The Glenmorangie Whisky flight allows fathers to experience three of Glenmorangie's best whiskys alongside the finest Western Australian produce including Peel Inlets blue swimmer crab, Albanys Futari Wagyu and Lancelins Mottainai lamb. Reservations essential through our website https://bit.ly/2XrkeqQ

03.01.2022 Our Assistant Restaurant Manager Mathieu Fichot loves to meet new people and build guest relationships, charming everyone with his French accent. Originally from Pau in the South West of France, Mathieu has lived in Perth for 9 years and has been serving guests in high-end dining establishments ever since.

03.01.2022 Our 4-course B Dinner as part of the WA Good Food Guide Spring ABCs Dining Series on 16 September will be paired with Swinney Wines including new release 2019 vintage wines and the highly regarded 2018 Syrah and Grenache Farvie wines. Reservations via http://spr.ly/6182Gsmk2 Image: Swinney Wines

03.01.2022 Experience an ambiance that complements the finest dining experience. Image via @mairead_lim

03.01.2022 The remarkable beauty of Western Australia is showcased in each element of your dining experience at Hearth. Discover more at https://bit.ly/2XrkeqQ

03.01.2022 The waters off Perth's coastline where Dave Sutcliffe of Australian Reef Wild Abalone dives for the abalone served in Hearth Restaurant.

02.01.2022 Our Chef de Partie Henry Huang is in charge of the hot section in our restaurant and loves working with proteins especially our Wagin duck. He moved to Australia from Taiwan as a teenager and has enjoyed a career in cookery ever since high school.

02.01.2022 Executive Chef Jed Gerrard brings out the sweet flavours of the Peel Inlet blue swimmer crab with notes of apple, kohlrabi and smoked crab dressing. Image via @foodiefrey

02.01.2022 Final tickets are available for our one-off Esmay Pop Up Dinner with Alanna Sapwell at Hearth Restaurant on Tuesday 20 April, presented by Good Food Month. Alanna and Jed Gerrard will collaborate on a multiple course dinner highlighting their shared passion for hyper-seasonal, regional produce. See https://bit.ly/3vwNvzM for further details. Img: @wearedarcystarr

01.01.2022 One of the highlights on our menu is the twice cooked farm egg with charred leek cream, smoked Cambray manchego and soft herbs.