THE SUBIACO Hotel has won the best restaurant category in the Australian Hotels Association Awards for Excellence against stiff competition.
Staff describe the cuisine as “from refined comfort food to cutting edge dishes” and “contemporary or modern classical.”
A team of twelve chefs is responsible for keeping the kitchen open for more than sixteen hours a day.
The hotel can offer a full menu structure at 8:00am or 11:00pm if necessary – a direct response to modern flexible eating habits.
Local produce including Margaret River and Gidgegannup cheeses, New Norcia breads, Harvey beef, White Rocks veal and Chestnut Grove olive oil are favoured.
A spokesman said an emphasis was placed on producing good coffee.
Co-owner Judy Monaghan said Subiaco was a vibrant suburb and an ideal meeting spot for food lovers.
“However, it is the strength of our cuisine that drives our success,” she said.
Mrs Monaghan said head chefs Ivan Mather and Brad Burton were the masterminds behind the menu.
“We change the menu every six weeks and put on five to six specials every day,” she said.
“This gives the chefs more room for creativity and the ability to trial new dishes.
“It also gives our regular customers variety.
“Our current signature dish is salmon ballodine with wakami seaweed salad,” she said.
