Hunt is over for hearty din­ners

North Coast Weekender - - Business -

MEAT lovers can ex­pe­ri­ence tra­di­tional cook­ing tech­niques when the east coast’s Hunter & Bar­rel opens in Hil­larys on Septem­ber 21.

With restau­rants in Syd­ney and Mel­bourne, the cre­ators of Ribs & Burg­ers will open their first WA Hunter & Bar­rel venue as part of the West­field Whit­ford City din­ing and en­ter­tain­ment precinct re­de­vel­op­ment.

The ca­sual din­ing eatery aims to cel­e­brate the unity be­tween hearty meats in­spired by the hunter and bar­rel-aged bev­er­ages.

Ex­ec­u­tive chef Peter Popow has crafted the menu that fea­tures a va­ri­ety of hunter’s feasts for shar­ing, as well as in­di­vid­ual meals in­clud­ing braised soups, slow-cooked meats, pies and stews pre­pared by its sig­na­ture coal and spit ro­tis­serie.

One op­tion is the King’s Feast of le­mon myr­tle chicken, roast lamb shoul­der, farm­ers sausage, grilled squid and sides of chips, green salad and flat­bread, which cel­e­brates the me­dieval tra­di­tion of peo­ple gath­er­ing to share and feast.

For light eaters and lunch-go­ers, menu items in­clude warm beef and chicken salad and a range of vege­tar­ian op­tions and sides such as cast iron but­ton mush­rooms and crushed truf­fle pota­toes with spring onion, pars­ley and truf­fle oil.

The bev­er­age menu, pre­pared by Joel Davis, blends con­tem­po­rary bar tech­niques with old aged stan­dards, such as bar­rel-aged and smokey cock­tails, fat washed spir­its, lo­cal craft beers and bar­rel-aged wines from the Mar­garet River re­gion.

Hunter & Bar­rel will op­er­ate Sun­days to Thurs­days from noon to 10pm and Fri­days and Satur­days from noon to 10.30pm.

Hunter & Bar­rel ex­ec­u­tive chef Peter Popow.

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