Hearth Restaurant & Lounge Perth

Chef Brian Cole with Geraldton rock lobster, smoked wagyu beef tongue, hondashi emulsion, fingerlime, lobster shell oil, compressed Kholrabi and native basil dressing.

👨‍🍳: @chef_bcole_
🏚️: @hearthperth
📍: Perth

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Chef Brian Cole with torched marron from blue Ridge marron in Manjimup served with grilled marron head cream, squid ink risotto, blood plum, fingerlime, and aquna gold caviar.

🧑‍🍳: @chef_bcole_
🏠: @hearthperth
📍: Perth

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Chef Brian Cole with bombe Alaska.
Roasted pineapple icecream, coconut sorbet, rivermint sorbet and pineapple sponge. Covered in pink peppercorn meringue and a native strawberry gum syrup.

👨‍🍳: @chef_bcole_
🏠: @hearthperth
📍: Perth

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TAG @lifeonthepass to feature a dish
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#chefs #chef #cheflife... More