Community-minded Busselton hub, planting roots and growing dreams.
With each week and month that passes, Ben Ing and Kirsty Marchant’s community-minded Busselton restaurant feels like an increasingly vital part of the fabric of the South West. The menu has grown, meaning the brunch offer, backed by great coffee, baked goods and simple nourishing far, has expanded into a lunch menu, with dinner on the way.
If there’s a theme to it, it’s simplicity, which acts as a base to show off the networks the team have built with local growers.
If there’s a theme to it, it’s simplicity, which acts as a base to show off the networks the team have built with local growers. Their friend Dan from Gunyulgup farm provides broccolini, say, while Goodies in Kendenup grows the grains for housemade wholewheat and rye triticale tin loaf. Ing’s cooking reads simple too, but there’s care and attention at every turn: that bread, for example, comes grilled over the hearth on one side only, meaning when it lands alongside an orb of La Delizia Latticini burrata draped with anchovies and kissed with lemonade dressing, there’s equal parts crunch and crumb.
Rottnest swordfish is grilled to beautiful medium-rare with caper vinaigrette adding punch, while Beurre Bosc and almond tart, baked during service, has a crisp, buttery shell that makes considering another slice a non-negotiable. All the while, the room – pickles on the shelves, books lining the walls – is only brightened by Marchant’s sure touch on the floor. Simple? Sure. Special? You bet.