A HERALD PROMOTIONAL FEATURE
New chef duo bringing distinctly Fremantle flavour to George Street Quarters
Sometimes it takes a little time to find your creative sweet spot, but it’s something that’s been a natural process for the new dynamic duo heading up the kitchen at East Fremantle’s George Street Quarters. After gaining a wealth of experience across diverse culinary landscapes, young chefs Ben Dawson-Ryan from South Australia and Dan Hall from the UK arrived in Perth seeking new challenges.
Hailing from Adelaide, Dawson-Ryan trained at well-known CBD favourite Africola, then at a French bistro in the Adelaide hills. UK-based Hall was chosen to take part in the original Jamie Oliver’s Fifteen restaurant project to get young people heading down a tough path into the kitchen and out of trouble.
With Dawson-Ryan at the helm as head chef and Hall joining him as sous chef, there’s a palpable buzz in the air at GSQ, and it’s diners that are the real winners here. Drawing on their vastly differing experiences to deliver food that speaks of Fremantle and the many cultures that meet in and around the port city. The menu is planned around local ingredients resulting in a robust menu of locally-produced flavours.
Take for example the heaven-sent breakfast dish combining fig, ricotta and a drizzle of honey – the figs are sourced from Fremantle, the honey from a hive in Palmyra and sourdough from Abhi’s organic bakery in South Fremantle. Locals supporting locals. Their fish of the day is based on WA-caught fish with pearl couscous, capers and onion and parsnip cream. While their Autumn menu is full of an enticing combination of Mediterranean, French and Asian-style dishes, look out for when Hall gets sentimental in winter with heart-warming British dishes, such as his Sunday roasts.
Open 7 days a week including Easter Long weekend
Breakfast 6.30am Mon – Fri 7am Sat & Sun
Lunch from 12 Monday
Dinner from 5pm Thursday to Sunday
Bookings Phone 9339 6352
or Email email@example.com