A pizza Cal­i­for­nia here

Western Suburbs Weekly - - Food - Ary­lene West­lake Jen­nings

HOW do you bring the essence of the Cal­i­for­nian spirit to Perth?

With good nosh, ap­par­ently, be­cause we al­ready have the sun, sand, sea and laid­back life­style that our east-coast Amer­i­can cousins en­joy.

That’s ac­cord­ing to Cal­i­for­nia Pizza Kitchen head chef Damian Hall, who has had the en­vi­able re­spon­si­bil­ity of bring­ing to life the tried-and-tested menu for the first time on Aus­tralian shores.

“Only 20 per cent of the menu is piz­zas,” Hall said.

“We have a lot of sal­ads and pas­tas and the most ex­cit­ing ones are the mains.

“There’s plenty of Asian in­flu­ence and Mex­i­can in­flu­ences as well.”

The menu de­buted at CPK Aus­tralia’s flag­ship full-service res­tau­rant at Hil­larys Boat Har­bour re­cently, with the largest CPK res­tau­rant in the world re­plac­ing the much-loved Jetty’s Res­tau­rant site.

And like the orig­i­nal Cal­i­for­nia eatery, the Hil­larys res­tau­rant cel­e­brates WA’s iconic coast­line with views of the wa­ter from the Sor­rento Quay board­walk, mak­ing it per­fect for one of our favourite pas­times.

“For Aus­tralia, we’re go­ing to de­velop a break­fast menu for sum­mer,” CPK di­rec­tor and cor­po­rate op­er­a­tions man­ager Han­nah Peard said.

“We’ll be the first CPK in the world to have it.”

In or­der to pre­pare for the mam­moth task of op­er­at­ing the 923sq m res­tau­rant, the CPK Aus­tralia pi­o­neers spent time at the food chain’s head­quar­ters in Los An­ge­les, hon­ing their skills and learn­ing the ins and outs of the Amer­i­can-style menu.

But back on home soil, it was time to pick what would work for Perth folk.

The menu is bro­ken down into small plates, “share­ables”, soups, sal­ads, mains, pas­tas, piz­zas with three dif­fer­ent crusts and desserts.

The CPK team ex­pects that there will be a few hits, in­clud­ing the Mex­i­can street corn, sun­ny­side up and potato pizza, and seared Ahi tuna burger with a house-made Ahi patty topped with crispy nori, fresh av­o­cado and rocket. An­other meal tipped to be a smash with Perth din­ers is the smores jar, a Bel­gian choco­late pud­ding with dark choco­late chunks, a dou­ble Gra­ham cracker and toasted marsh­mal­lows. The menu also in­cor­po­rates hand­crafted san­grias, a pre­mium cock­tail se­lec­tion with fresh fruits and herbs, and a well-cu­rated list of pre­mium wines de­signed for ex­plor­ing a range of in­ter­na­tional flavours.

Pic­ture: Martin Ken­nealey www.com­mu­ni­typix.com.au d458459

Kitchen man­ager Damian Hall.

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