If beer is your favourite four letter word you won’t want to miss our WA Beer Week celebration in partnership with Stone & Wood Brewing Co and Eagle Bay Brewing Co! We’re excited to team up with these leading Australian breweries for what promises to be a night of delicious bites and brews overlooking the Indian Ocean on Wednesday, November 22, from 7pm.
A fun and casual evening, guests will don food bibs to enjoy some amazing local produce paired with some crazy good brews from Eagle Bay Brewing Co and Stone & Wood as they soak in uninterrupted views of the sunset.
Tickets are $75 per person and go on sale mid-October, book via the WA Beer Week website.
Dapper gents and fashionable fillies will flock to Bib & Tucker on November 7 to celebrate Melbourne Cup in style with a leisurely lunch overlooking Leighton Beach.
Hosted by our very own Eamon Sullivan, this lavish luncheon will feature a glass of Veuve Clicquot on arrival followed by a grazing menu devised by executive chef Scott Bridger.
Tickets for this special event are $100 per person. Book today via our website. And don’t forget to frock up in your finest spring racing attire because prizes will be awarded for best dressed!
If you’re a city slicker with a green thumb who has ever wondered how to grow and forage your own food, be sure to click through to 9Kitchen for tips on how to do just that from our executive chef Scott Bridger.
A big fan of fresh produce grown on his front door step, Scott caught up with fellow chef James Viles to share advice on how to eat local without breaking the bank.
“The world needs to slow down a bit and get itself back on track with food and how we eat, eating something that has not travelled from the other side of the earth has so many more benefits,” Scott told 9Kitchen.
Click through to the 9Kitchen website for the full article and accompanying video.
As the seasons change so do our menus, so we’re thrilled to unveil our new offerings for spring featuring WA’s finest local produce.
From woodfired Rottnest Island scallops topped with fennel butter, blood orange and spring herbs, to Trofie pasta featuring Shark Bay clams and mussels with white wine, garlic, chilli, dried tomatoes and bottarga to Burrata served with broad beans, spring tendrils, charred cucumber and crunchy bread, our new menu has something for everyone!
Our bartenders have also been busy coming up with a delicious range of cocktails to quench your thirst during the warmer months including burnt pineapple margarita and a Pimms jug that will have you begging for more!
Reserve a table for lunch or dinner to taste test these new additions by visiting our website.
Take your cooking skills to the next level and impress your friends and family at your next dinner party with The Larder Series! Held at our sister cafe, May Street Larder in East Freo, this hands-on workshop series is led by our very own executive chef Scott Bridger.
Join Scott on August 15 to master the art of making jams, relishes and marmalades. The perfect skill to learn in the lead up to Christmas (who doesn’t love a home-made edible gift?), this two hour workshop will cover everything from sterilising jars to preserving seasonal goods. Attendees will take home a range of jarred goods and the ability to make preserved delights for years to come!
Keen to make kombucha at home? Then you won’t want to miss the final edition of The Larder Series on September 5, focusing on kombucha and probiotic drinks. Find out all there is to know about making your own kombucha and probiotic drinks for a healthy gut!
Tickets are $120 per person. Book your spot by emailing firstname.lastname@example.org or by calling 6161 0371.
Following our sold out Honey Degustation Dinner, our Winter Event Series continues with a Truffle, Wine & Cheese Dinner on August 8 and a Nose to Tail Dinner on September 12.
While our Truffle, Wine & Cheese Dinner is now sold out (the early bird gets the Coomer Truffles!), there are still a handful of tickets available for our Nose to Tail Dinner.
Featuring a five course sharing menu boasting WA’s finest local produce, this unique event will see Mondo Meats’ Vince Garreffa discuss the benefits of secondary cuts while also sharing tales from his career as Perth’s most trusted butcher.
Tickets are $95 per person which includes dinner and wine pairings from McHenry Hohnen. Book today via our website before we sell out!
Beach Honey harvested from our rooftop hives was the star attraction at our sold out Honey Degustation Dinner on June 27.
As the temperature plummeted outside, things heated up in the Bib & Tucker kitchen as executive chef Scott Bridger served up a delicious six course degustation paired with top drops from Cape Mentelle and a custom honey-infused cider created by Custard & Co.
Setting the bar high for the night, the first course featured Spanner Crab with yuzu, honey and shiso with Cape Mentelle SBS 2016, followed by The Carrot Patch: a carrot-centric dish served on a bed of dark rye soil. Adding to the natural sweetness of The Carrot Patch, Custard & Co’s burnt honey and orange cider was the perfect beverage to accompany this Insta-worthy dish!
The deliciousness continued with courses including a decadent Jerusalem artichoke and Manjimup truffle panna cotta with honey roasted macadamia crumb and nettles; crispy pork hock with chilli honey caramel, puffed barley and witlof; and honey cured Wagin duck breast with cavolo nero, rhubarb and liquorice.
Finishing the degustation on a sweet note, guests were treated to The Hive for dessert: a blend of caramelised honey and mascarpone mousse with ginger shortbread, green apple, white chocolate and honeycomb… yum!