Lunch Menu and Prices Australia 2022💞

Lunch Menu and Prices Australia Check out our menu of a la carte that is available for dinner Wednesday and Thursday, as well as dinner on Fridays.

Dinner is served on Saturday and Friday evenings You can dine on a three-course menu of the Choice Dinner menu for just $105.

Lunch Menu Australia

Lunch Menu and Prices Australia 2022
TO START

$4pp

Spent grain bread
Smoked butter
 
ENTREES

$30

Smoked Abrolhos Islands scallops
Apple, fennel, scallop dashi, finger lime

$33

Barbecued Berkshire pork
Burns Beach abalone, peach, sherry jus

$28

Heirloom tomatoes
Baked pastry, aged cheddar cream, native thyme
MAINS

$49

Line-caught WA fish
Saltbush salsa, kohlrabi, buttermilk, and lemon myrtle vinaigrette

$39

Fire-roasted carrot
Toasted black rice, La Delizia stracciatella, carrot and miso dressing

$47

Wood-fired spring lamb
Baby turnips, smoked curd, yuzu, spiced lamb jus

$59

Rose Mallee wagyu beef striploin
Fermented mushroom butter, red wine jus, grilled chestnut mushrooms
SIDES

$16

Gem lettuce
Chervil emulsion, smoked manchego, marinated fish roe

$16

Grilled brassicas
Broccoli, anchovy butter, burnt almond mousse, pomegranate
DESSERTS

$22

Bahen & Co chocolate
Raspberry espuma, river mint sorbet

$21

Dellendale camembert ice cream
Toasted sandalwood nuts, Hearth grilled strawberries

$24

Artisan Western Australian cheese
With condiments

 

ENTREES

$30

Shark Bay razor-back prawn
Dutch cream potato with roasted prawn broth sea greens

$30

The smokey Abrolhos Islands scallops
Apple, fennel, scallop dashi, finger lime

$33

Barbecued Berkshire pork
Burns Beach abalone, peach sherry the jus

$28

Heirloom tomatoes
Baked pastry aged cheddar cream native Thyme
MAINS

$49

The line was caught in WA fish
Saltbush salsa, kohlrabi lemon myrtle vinaigrette, and buttermilk

$47

Spring lambs from the wood-fired
Babies turnips and smoked curd Yuzu, lamb jus spiced with spices

$49

Dry-aged Wagin duck
Smoked leg Ham, salted plum Koji, roasted bone sauce

$39

Fire-roasted carrot
Toasted black rice, La Delizia stracciatella, carrot and miso dressing

$59

Rose Mallee wagyu beef striploin
Fermented mushroom butter Red wine jus cooked chestnut mushrooms
SIDES

$16

Gem lettuce
Chervil emulsion smoked mango marinated fish Roe

$16

Grilled brassicas
Broccoli and anchovy butter the burnt almond mousse and the pomegranate
DESSERTS

$22

Bahen & Co chocolate
Raspberry espuma and river mint Sorbet

$21

Black barley mousse with a hint of toasted black.
The yogurt of a sheep, frozen honey, and vanilla sponge

$21

Dellendale camembert ice cream
Toasted sandalwood nut, Hearth Strawberry Grilled

$24

Artisan Western Australian cheese
With the condiments
The hearth was the central point of the house. In present, Hearth is the heart of an exceptional Western Australian dining experience located in The Ritz-Carlton, Perth on the outskirts of Elizabeth Quay. 

Directed by Executive Sous chef Danny Feng, Hearth features seasonal menus made with the finest ingredients, all cooked in our unique hearth. 

The hearth is set against a calm and elegant ambiance, it’s filled with the warmth of Australian tradition. Enter Hearth and be embraced by a warm and sophisticated area that emits an authentic sense of love and warmth.

Making use of the potential of an open flame that erupts in smoke, billows of smoke, along with glowing fire embers guests are treated to a variety of interesting and inventive dishes that showcase the finest products from the best Western Australian fishermen, farmers, and craftsmen. 

The beginning of each meal at Hearth uses both old and new-world cooking methods while respecting the local culture, food, and the seasons. 

Imagine the delicious aromas, amazing tastes, and exquisite flavor from Western Australia in every bite. This is food that has an incredibly strong feeling of location. This is Hearth. We are glad to welcome you to our home.

EXECUTIVE SOUS CHEF – DANNY FENG

Chef Danny has worked in various restaurant chains throughout Perth and Sydney in the last 11 years, where he was able to develop his love for cooking. 

The beginning of his journey started with finding the finest local produce and combining it with the most contemporary cooking techniques.

Chef Danny was a part-time chef in Tokyo at the 2 Michelin award-winning Restaurant Narisawa where he learned about local specialties that he was able to appreciate and cooking on Japanese charcoal Japanese technique of filleting, cooking as well as the importance of paying attention to details, all of which have influenced the way he cooks to this day.

In the realm of produce or food preparation, the Chef’s approach is to choose the best products available in the area, then combine them with an approach to cooking that enhances the flavor, stays in tune with seasonal trends, and makes the meal simple by focusing on the flavors of the food and allow it to shine, without overdoing the dish.

Chef Danny is keen for Hearth to be renowned for creating a sense of space, from the food and wine, through the warm atmosphere and elements of fire and smoke that are evident in the flavors.

Danny is a finalist in the AHA WA Head Chef 2020 and has played a key role in Hearth receiving three Chef’s Hats by Australia Good Food Guide in 2022.

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