Behind the historic frontage of the Simon Chugg building is a thoroughly modern eatery. An open kitchen is the focus of attention in the ground floor dining room; the first floor is given over to a rooftop bar that is the place to be in Perth’s warmer months. At the centre of the kitchen are a wood-fired oven and a culinary ethos that is all about seasonality and reducing waste. While it could be written off as restaurant faddism, it works, primarily on the back of Charlie Vargas’s spare menu, a real showcase of great produce and a talented chef.
