Park your­self here any time

Western Suburbs Weekly - - Food -

CRE­AT­ING a com­fort­able ‘lo­cal’ where you can walk in for a beer, meet your friends af­ter work or snack at the bar was the idea be­hind City Beach es­tab­lish­ment Park & Vine.

The res­tau­rant, which opened last month and is part of stage one of the $10 mil­lion re­de­vel­op­ment at The Boule­vard Shop­ping Cen­tre, is owned by City Beach res­i­dents Paulette and John Contessi and the kitchen over­seen by head chef Daniel Camp­bell.

Ms Contessi, who has worked in the cater­ing and res­tau­rant busi­ness for more than two decades, said she and her hus­band had dreamed of open­ing a lo­cal venue to ri­val the North­bridge and Mt Law­ley scene and with the help of chef Camp­bell she be­lieves they have the right mix.

“We dreamt of cre­at­ing a venue that had all the food in­no­va­tion and cool­ness of an in­ner-city small bar but lo­cated just around the cor­ner,” she said.

“Equally I wanted a re­laxed spot where the girls could en­joy a healthy salad and a house cock­tail cre­ated by our in-house mixol­o­gist.”

En­list­ing the ex­per­tise of Camp­bell, for­merly of Res­tau­rant Amuse, No.4 Blake St and The Stan­dard, the team also farm their own or­ganic veg­eta­bles and col­lab­o­rate with South-West pro­duc­ers.

“As com­mu­nity din­ing is our fo­cus, our menu fea­tures shared plates, from in­no­va­tive dishes like chicken liver prof­iteroles, with olive tof­fee, white choco­late and sal­mon caviar to a pork shoul­der slow braised in stout with charred pa­prika, pick­led onions and quince and ap­ple puree de­signed to share be­tween two to three peo­ple,” Ms Contessi said.

“We have a strong fo­cus on sourcing fresh lo­cal pro­duce that even in­cludes buy­ing fresh veg­eta­bles from the stu­dent gar­dens at Kap­inara Pri­mary School in City Beach.”

Park and Vine is open Tues­days to Sun­days for break­fast from 6.30am to late.

Pic­tures: An­drew Ritchie d455104

Clock­wise from above: head chef Daniel Camp­bell with Dutch cream pota­toes from Man­jimup. Chicken liver par­fait prof­iteroles with black olive tof­fee. Fresh snap­per, torched hol­landaise, sal­mon crack­ling and con­fit of kohlrabi.

With Belinda Cipri­ano

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