A FRESH concept to the WA hospitality scene will soon open in Subiaco. Panache Gourmet Food and Wine is an idea that has been three years in the making for owner, Jo-Anne Grist.
A FRESH concept to the WA hospitality scene will soon open in Subiaco. Panache Gourmet Food and Wine is an idea that has been three years in the making for owner, Jo-Anne Grist.
“It’s a cafe/restaurant/providore that will create a destination for tourism by providing a taste of WA. We will be showcasing regional produce and boutique wineries and the menu will change seasonally to incorporate the best WA produce,” Jo-Anne says.
She says the business will work with regional producer groups to host seasonal ‘celebrate the harvest’ events and target those tourists who don’t have time to head to the State’s south or the Swan Valley.
“Tourist groups bypass Subi, but it is ideal for this concept. There is an abundance of eateries, boutique retail and it’s close to the CBD. The train station is also ideal for tourists,” Jo-Anne says.
Panache Gourmet Food and Wine will open in October and is located opposite Bravo’s. Jo-Anne is currently advertising for an experienced chef with a contemporary and creative approach and, of course, a passion for regional and seasonal WA produce. She is also seeking a floor manager who will double as a sommelier.
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The Blue Mussel has opened in Subiaco Square. The restaurant has a fresh, open plan that owner Nick Allen says is designed so the kitchen staff, including head chef Matt Gunn (formerly of Clancy’s Fish Pub, Freo) can mix with the patrons. Front of house is managed by ex Old Papa’s manger Robbie Doyle. The company behind Blue Mussel bar consists of Nick, a Malaysian investor, and former Freo Mussel Bar director Jim Stitt. They are poised to open other Blue Mussel restaurants in Mandurah, Singapore, Malaysia, Melbourne and Sydney. Nick says he has also had interest from the Tasmanian mussel industry.
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If you haven’t already heard, the renowned Michael Lambie is headed to Perth. The head chef of Circa The Prince Restaurant in Melbourne will be passing on some hints to attendees of the Amano Cooking School’s class on Tuesday September 17. He’ll then assume his chef’s role with the Beaumonde team at Altitude 9 for a four-course wine dinner on September 18 and will then take over David Coomers’ Star Anise kitchen for a long-table dinner on September 20.
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There will be two nights of symphony at Sandalford next year. The success of the concert has prompted organisers to hold a corporate concert on the Saturday evening and a family concert on the Sunday evening. After the sell-out success of Kate Cebrano’s concert this year, the winery has searched for another top female Aussie vocalist. Vanessa Amorossi will perform on both evenings alongside the WA Symphony Orchestra. Sandalford Wines chief operating officer Grant Brinklow says Beaumonde Catering will cater for the event.
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Matilda Bay has launched its first new beer in 10 years with the release this week of a new premium mid-strength beer. Premium Lager aims to tap into the huge mid strength and premium beer markets.
“It’s a cafe/restaurant/providore that will create a destination for tourism by providing a taste of WA. We will be showcasing regional produce and boutique wineries and the menu will change seasonally to incorporate the best WA produce,” Jo-Anne says.
She says the business will work with regional producer groups to host seasonal ‘celebrate the harvest’ events and target those tourists who don’t have time to head to the State’s south or the Swan Valley.
“Tourist groups bypass Subi, but it is ideal for this concept. There is an abundance of eateries, boutique retail and it’s close to the CBD. The train station is also ideal for tourists,” Jo-Anne says.
Panache Gourmet Food and Wine will open in October and is located opposite Bravo’s. Jo-Anne is currently advertising for an experienced chef with a contemporary and creative approach and, of course, a passion for regional and seasonal WA produce. She is also seeking a floor manager who will double as a sommelier.
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The Blue Mussel has opened in Subiaco Square. The restaurant has a fresh, open plan that owner Nick Allen says is designed so the kitchen staff, including head chef Matt Gunn (formerly of Clancy’s Fish Pub, Freo) can mix with the patrons. Front of house is managed by ex Old Papa’s manger Robbie Doyle. The company behind Blue Mussel bar consists of Nick, a Malaysian investor, and former Freo Mussel Bar director Jim Stitt. They are poised to open other Blue Mussel restaurants in Mandurah, Singapore, Malaysia, Melbourne and Sydney. Nick says he has also had interest from the Tasmanian mussel industry.
n n n
If you haven’t already heard, the renowned Michael Lambie is headed to Perth. The head chef of Circa The Prince Restaurant in Melbourne will be passing on some hints to attendees of the Amano Cooking School’s class on Tuesday September 17. He’ll then assume his chef’s role with the Beaumonde team at Altitude 9 for a four-course wine dinner on September 18 and will then take over David Coomers’ Star Anise kitchen for a long-table dinner on September 20.
n n n
There will be two nights of symphony at Sandalford next year. The success of the concert has prompted organisers to hold a corporate concert on the Saturday evening and a family concert on the Sunday evening. After the sell-out success of Kate Cebrano’s concert this year, the winery has searched for another top female Aussie vocalist. Vanessa Amorossi will perform on both evenings alongside the WA Symphony Orchestra. Sandalford Wines chief operating officer Grant Brinklow says Beaumonde Catering will cater for the event.
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Matilda Bay has launched its first new beer in 10 years with the release this week of a new premium mid-strength beer. Premium Lager aims to tap into the huge mid strength and premium beer markets.
