Set on the magnificent shores of The Basin, just 10 minutes from the main settlement, HAVZA is the latest instalment to the Wadjemup/Rottnest Island food scene. The laid-back beachside joint plates up a fusion of flavours that bow to the Aegean Sea in a relaxed tapas experience.
Designed to be eaten by hand while revelling in the uninterrupted Indian Ocean views, the share-style menu champions local Western Australian produce. Although it doesn’t adhere to a particular cuisine, the inspiration stems from the Mediterranean diet, with nods to Turkey, the Greek Islands, coastal Italy, and parts of the Baltic region. Here, dishes like spanakopita with Persian feta, Greek-style chicken, and lamb yiro are best enjoyed collectively, with a Limoncello Spritz in hand.
A concept born from Turkish tales and travels
Glenn Evans — who’s also behind Rottnest Island hard-hitters, The Lane and Simmo’s — is the owner and head chef of HAVZA, which translates to “Basin” in Turkish. The story goes that his travels of the southern Turkish coastline in the mid-nineties sparked the concept for the oceanside pop-up.
“Every bay or village had a converted shack of varying states, presenting just-caught seafood, and home-grown fruit and vegetables. As well as hand-raised produce. Everything was simply prepared and presented in open-air dining rooms with mismatched furniture,” Evans said.
The experience resonated deep in his bones over the decades and drove him to deliver some semblance of it at The Basin. Perched within a stone’s throw of the main settlement, the crystal clear water carved by the surrounding reef system forms one of the island’s most popular destinations. Sheltered from the prevailing winds, Evans isn’t the first to label it as Rottnest’s go-to spot to swim and relax.
A menu inspired by the Mediterrean diet
At HAVZA, sandy feet are encouraged, and beach towels are slung spontaneously over chairs. The aesthetic is coastal — in keeping with the locale — with white and timber furnishings, colourful crockery, and festoon lighting. But there’s nothing casual about the menu, however relaxed the vibe.
“You can expect grass-fed beef and lamb, alongside creative salads, and daily fresh seafood from surrounding seaside regions. Albany rock oysters, red emperor, goldband snapper, Shark Bay whiting, Abrolhos scallops, and Wedge Island octopus to list a few.”
The daily range of fresh fish has proved popular, but the crayfish borek has received the most attention. According to Evans’, the dish is inspired by iterations found across the Baltic, Middle East, and Central African regions. While it’s generally filled with lamb, his version uses Abrolhos rock lobster in perfect folds of filo pastry.
“My favourite would be our take on Greek salad which comes tossed with wild Australian olives and local goat’s curd. Every time I plate it, I’m like, that’s the salad I want to eat when I’m out! You can combine it with our hand-crafted pitas or even better, yiros with home-made koftas, tzatziki and tabbouleh.”
A venue centred around sustainability
The kitchen — which features an impeccably placed Simmo’s window — is the result of a completely refurbished sea container. In a homage to home, it’s clad in a combination of marri, wandoo, and jarrah from the farm where Evans’ mother grew up. It was also the place where his grandmother Inez inspired his culinary passion.
“When the land was cleared for farming, my uncle saved a number of the fallen trees. Every piece was milled by myself and family, some are even more than 50 years old” he said.
After 20 years of working in front of the house, Evans has always been passionate about the hospitality scene. After opening his first venue in London, he taught himself to cook while importing fresh produce from WA. Evans even landed himself the Critic’s Choice for Best International Restaurant in the 1996 Time Out Good Food Guide.
HAVZA is set to trade from late spring until late autumn each year, due to its exposure to the conditions. “Given the pristine weather we’ve been experiencing, this season we hope to trade until the June long weekend. We’re hoping to return around November 1st, and are planning to introduce a lunch offer next season,” Evans said.
