Jed Gerrard will take the helm of Hearth as executive chef when the restaurant opens on 15 November in Perth’s the Ritz-Carlton.
Hearth will celebrate produces from Western Australia’s Kimberley region to the Great Southern region, pairing them with an exclusive local wine list.
Gerrard will cook seasonal produce from farmers, fishermen and artisans over fire, with the hearth itself a focal point of the restaurant’s design. The open style will immerse guests in the kitchen action, allowing them to engage with the chefs.
“The custom designed hearth will be the heart of the restaurant, with an element of each dish crafted utilising old world smoke and fire cooking techniques,” says Gerrard. “We will use the hearth to tell the story of the produce from cooking beetroot over the coals, hanging duck above the hearth to smoke and cure, and charring native saline greens to create an aromatic dressing.”
The design will also feature native wood elements and ceramics handcrafted by local artisans.
