29/05/2007 - 22:00

No escaping the pull of Blue Waters

29/05/2007 - 22:00

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It’s quite fitting that the restaurant John Moore and Jason McDonald own is called Blue Waters. After all, the pair spent nearly a decade working on luxury sports yachts owned by wealthy US businessmen, visiting some of the world’s most glamorous location

No escaping the pull of Blue Waters

It’s quite fitting that the restaurant John Moore and Jason McDonald own is called Blue Waters. After all, the pair spent nearly a decade working on luxury sports yachts owned by wealthy US businessmen, visiting some of the world’s most glamorous locations aboard the state-of-the-art vessels.

Mr Moore managed the yacht’s operations, including sailing, while Mr McDonald was the on-board chef.

Now, the men find themselves back home in Western Australia, and have been busy building up the operations of Cottesloe cafe, Blue Waters.

There are some slight cosmetic changes to come this summer, which follow last year’s significant renovation.

The pair took over Blue Waters cafe on January 14 2006 and embarked on a massive renovation in September, which made way for a contemporary dining space that gives the venue the appearance of a restaurant rather than a cafe.

Gone are the terracotta tiles and the cobalt blue walls, and in their place are a rustic concrete floor, bright beach-inspired artwork and neutral paint tones.

The cafe becomes even more restaurant-like by night, as the sleek wooden tables get dressed up with linen table clothes.

There are slight variations to the lunch and dinner menu with lunch-time diners offered the option of salads, a gourmet hamburger and a grilled chicken club sandwich, along with the modern and extensive options that are also available for dinner.

Mr McDonald, who is the restaurant’s chef, says he likes to make a few changes to the menu on a regular basis to provide something new for the locals, who sometimes dine at the restaurant three times a week.

But even without slight modifi-cations the menu has a lot on offer.

Among the menu offerings when Gusto visited were blue swimmer crab cakes with baby greens and an Asian apple salsa ($27), roasted pumpkin risotto with Persian feta and a wild rocket salad ($18), and roasted pork belly with grilled scallops, Asian sprout salad and pineapple caramel ($28).

Mr McDonald also cooks up an extensive breakfast with the dishes like hot porridge with rhubarb compote and fresh yoghurt, or banana brulee, or a three-egg omelette sitting alongside the usual fry-up options.

Mr McDonald’s last cheffing job in WA was working at The Medi-terranean, just before he took off to see the real Mediterranean in 1989.

As they sit at the front of the Marine Parade restaurant overlooking the Indian Ocean, they seem satisfied to be grounded in WA and don’t seem to miss the glamour yachts.

Mr Moore spent about eight years based in South Florida running a $20 million, 37-metre yacht for one of the founders of the Pizza Hut chain.

Mr McDonald worked as a chef on the same yacht before he got itchy feet and took off to Europe.

Once there, he got a job cooking for guests on luxury yachts that spent their days cruising the south of France, the Amalfi coast, the Greek Islands, and the Caribbean during winter.

Mr Moore says he got tired of travelling after being away from Perth for a decade.

Mr McDonald says he too just wanted to come home.

Messrs McDonald and Moore are the first restaurant owners in WA to apply for the new ‘liquor without a meal’ permit. 

It’s something that came as a surprise to Mr Moore, who thought he was being “slack” by lodging his application three days after the new liquor laws were introduced.

Messrs Moore and McDonald have had to advertise their application on a window at the restaurant as well as write letters to residents within a 200-metre radius.

After a two-week advertising period, they are now waiting for a decision from the Department of Racing, Gaming and Liquor.

Blue Waters is open for dinner from Monday to Saturday and for breakfast and lunch seven days a week.

STANDING BY BUSINESS. TRUSTED BY BUSINESS.

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