A lot 20 to be said for local
WORD is spreading that patrons can get a $20 main meal at Lot 20 and neighbouring businesses are getting nervous. Head chef Jeramiah Schoemaker (33) said people could get a main meal for $20 and side dish for $10 that could all be shared.
“So to share between two that’s $15 a head,” Schoemaker said. “We’ve tried to keep prices down. “The food element is really starting to speak for itself and people are coming in to eat more than they originally thought.
“People come to have a drink and get entranced by the menu.”
The former Mosmans sous chef most recently worked at Willoughby Park winery and brewery in Denmark as head chef, and still frequents the Great Southern to stock his kitchen with fresh produce.
“Bathgate Farm in Albany come to us every Thursday morning with fresh vegetables and we go to Margaret River for our wagyu,” Schoemaker said.
“I can go to the farm (Bathgate) and pull the produce from the earth myself.
“Andrew and Jocelyn (from Bathgate) are so passionate about their fruit and veg.”
In 2008, Schoemaker spent fourand-a-half months in Spain learning from chefs who foraged for their produce.
The Holland-born chef said cooks in Spain wanted to emulate what the locals were doing.
“That’s what I’m trying to bring to Perth because we are a place that wants to promote local producers,” he said.
The smoked pork belly ($20) is Lot 20’s signature dish and the venue will host long table dinners in its upstairs dining area in the next few months.
“We can get 25-30 people upstairs and use local produce and talk about it and promote it,” Schoemaker said.
Head chef Jeramiah Schoemaker.