Park yourself here any time
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.
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.