Since opening its doors in the summer of 2023, West Kitchen & Bar has become a divine dining destination centred around celebrating Western Australian produce. Now, new Head Chef Brian Grunewald has entered the fold.
From humble beginnings washing dishes at just 13 to working in prestigious kitchens across Scotland and Australia, Grunewald’s expertise brings a refined touch to West Kitchen. His colourful career includes heading up leading roles at Stravaigin, Inverlochy Castle Hotel, and Pan Pacific, as well as achieving accolades such as two hats from the Australian Good Food Guide and top rankings in the WA Gold Plate Awards.
Grunewald’s vision for West Kitchen & Bar is to offer a menu that is both innovative and relaxed, combining creativity with a deep appreciation for local ingredients. His approach integrates various cooking methods, from dry roasting and braising to sous vide, deep frying, and smoking, ensuring a diverse and exciting dining experience.
“We aim to create dishes that go beyond the typical share plate or tapas style, while maintaining a laid-back atmosphere,” Grunewald said.
When it comes to stand-out dishes, Grunewald is particularly enthusiastic about the cauliflower cheese.
“This classic dish gets a modern twist with a beignet of cauliflower cheese, blue cheese puree, and fennel, offering a fresh take on a beloved favourite,” he said.
“Additionally, the Rottnest kingfish, featuring hibiscus gin and ruby grapefruit, not only showcases Western Australia’s exceptional produce but also promises to be a striking visual centrepiece.”
Other notable offerings of the new menu include the Gingin duck breast served with green beans, crimson pearl potato, and pickled radish. Octopus paired with chorizo, capsicum, paprika, and lemon, and Harvey Beef tri tip, accompanied by smoked bone marrow butter and red wine jus.
