Hearth

Traverse the Pilbara to the South-West from the comfort of Elizabeth Quay.

Chef Brian Cole takes diners on a greatest-hits tour of WA produce through each course,. aided by the gentle fanning of flames – just look at the assortment of smoked mains, grilled fish and ‘burnt’ dessert dishes. A standout: the smoked kangaroo where the tartness of Davidson plum dances with bright dashes of yuzu kosho. Watch as the spoils of the land spill onto the plate, everything from Mottainai Lamb cradled in a soft taco topped with a dash of pepperberry harissa, to the signature dry-aged Wagin Duck, coupled with a small mountain of charred cos lettuce layered between shredded duck. The wine list is rooted firmly in WA, with wines hailing from Margaret River to the Swan Valley. Servers and somms are knowledgeable with a dash of personality that throws off any thoughts that service in hotel restaurants, even under the Ritz-Carlton banner, are one-size-fits-all. Hearth is a must-visit for those for whom travelling is synonymous with eating.