Casual wine bar vibes underpinned by a well-seasoned culinary talent.
Since his return to Perth, chef Paul Bentley has instilled greater rigour at Si Paradiso and poured his talents into Casa. At the latter you’ll find dishes that evolve seasonally, especially those that are seafood based. Larger dishes like chargrilled short-rib with smoked beef fat, and a black vinegar and burnt agave sauce add heft, but the smaller dishes are what add the greatest interest.
Al pastor toast draws on Bentley’s time in Mexico. Snackable and relatively simple on first look, it’s layered with complexity.
Think classic French choux pastry filled with chicken-liver parfait and topped with burnt honey caramel. Al pastor toast draws on Bentley’s time in Mexico. Snackable and relatively simple on first look, it’s layered with complexity: octopus is cooked, marinated in adobo, then grilled; underneath, you’ll find aïoli and pineapple chutney made in house; lardo is draped on top. Sour, salty, smoky, sweet – it ticks all the boxes.
A sum of its parts, or more its talent, Casa draws upon Bentley’s culinary prowess, owner Cale Mason’s militant approach to a low-intervention wine list, the counsel of Alex Cuccovia (founder of once great El Publico and the much-missed Ace Pizza), and Sydney chef Enrico Tomelleri, whose influence can be seen coming through in handmade pasta.
Modern, forward-thinking and fun, Casa may be outward looking but it doesn’t have pretensions of being somewhere else; a sign of the confidence that Perth hospitality has gained in the past decade.
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