Origins, Pan Pacific Perth
Editorial
Demonstrating you don't have to be a little boutique restaurant to have a sensational menu, Origins at Sheraton Hotel is redefining relaxed fine dining. The cream and brown colour scheme is complemented by crisp white linen and sparkling silverware to create a sophisticated dining area that appeals to the corporate sector, in-house guests and those wanting to celebrate a special occasion or simply dine on some first-class cuisine. Speaking of which, the menu has been given a welcomed overhaul by chef de cuisine Travis Collins to incorporate as much fresh Australian produce as possible. It seems only fitting that a restaurant located in a well-respected hotel would promote the best produce this country has to offer, but I'm often surprised how many hotel restaurants fail to do so. So it is with great pleasure I can report that Origins has a menu that would make any Australian proud.
Starting with the Ceduna oysters and Esperance abalone, you'll be hard-pressed to find seafood this fresh at any other hotel. There's also Exmouth king prawns, and Hunter Valley escargots for those wanting a delicate taste of France. Each dish is created with the same level of precision as the next, whether it's honey-glazed pork belly or seared scallops and clams. And that's just the entree menu! Travis's experience and kitchen confidence is not forgotten in the mains menu with a small but succinct range of dishes to choose from. The ocean trout with fricassee of yabbies, squid, clams, asparagus and crustacean oil proves his dedication to promoting our country's fresh yet sustainable seafood industry, while the Margaret River venison and Harvey Beef fillet prove you don't have to go coastal to experience our state's offerings of great produce. Just make your way to Origins and see (and taste) for yourself.
Karen Bilsby, April 2009
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