Pete Evans’ Heirloom opens at Fraser Suites Perth

The five-star Fraser Suites Perth, in partnership with Chef Pete Evans, has now swung open the doors of its revamped restaurant, Heirloom.

Offering breakfast, lunch and dinner to visitors and in-house guests, Heirloom’s menu presents fresh and seasonal WA produce with a paleo influence.

Pete Evans signed on as Consultant Chef recently becoming the chief menu designer across all aspects of the hotel’s dining. All new menus have been created for their wedding packages, event offerings and now Heirloom restaurant.

Like the restaurant name, the food at Heirloom is inspired by the simpler way of eating in days gone by, while still keeping with modern techniques.

Using sustainable WA ingredients, signature dishes include ’Steamed wild barramundi with sweet potato, lime and coconut sauce and chia seeds’ and ‘King prawn and avocado salad with preserved lemon, piquillo peppers, fennel and pepitas’.

While there is a paleo influence, guests are still spoilt for choice with spelt or gluten free pizzas on offer like the ‘pork belly and radicchio pizza with balsamic onions’, as well as a great selection of local and imported wines from the Swan Valley, Margaret River and further abroad from Denmark.

“At its heart, food is a celebration and an opportunity to sit down and enjoy great flavours with great company. This is the foundation of our approach at Heirloom – creating food experiences that stay with you long after the meal has left your table,” says Pete Evans.

Matthew Rubie, Frasers Hospitality General Manager Australia said:

“The unique food offering throughout Fraser Suites now makes us an ‘urban wellness hub’ offering guests options for nutritious and unpretentious food in the heart of the city.”

“There are already so many excellent things about Fraser Suites and now we give you the whole package. A great hotel and the kind of place you stay for good food.”

For more information, please visit our website

Like us on Facebook

Follow us on Instagram @HeirloomPerth

Sue Wallace
© Copyright The Finer Things