Hearth

A destination quayside restaurant serving up elegant modern Australian fare.

Rising star, chef Brian Cole, is so much more than the guy manning the eponymous hearth. He proudly uses produce grown the length and breadth of Western Australia. Linley Valley Pork, kangaroo, wagyu beef and octopus are celebrated with equal and as deft enthusiasm as native ingredients like salt bush, desert lime and rosella. Tables with river views are coveted but sliding into a booth is no consolation prize. While the menu changes seasonally, standouts might include triple-cheese ravioli, or a tender slab of slow-cooked pork topped with rhubarb. For dessert, appreciate an extra yard of decadence with the likes of a Bahen & Co Chocolate mousse. And whether you’re local or not, maybe book a night (you’re at the Ritz-Carlton after all), for a short journey home, more of those Swan River views, and breakfast back here in the morning.