Perth's Ocean-Inspired Flavors: A Culinary Journey
Ask Lucas Fernandes to describe his favourite Western Australian meal, and he doesn’t overcomplicate it: Shark Bay scallops, brown-butter emulsion, finger lime and a glass of coastal Chardonnay. For Fernandes, Executive Chef at Perth’s State Buildings and COMO The Treasury, the dish showcases the state’s cuisine in miniature, exemplifying restraint, clarity and confidence in the ingredient. For Emma Farrelly, the State Buildings’ Director of Wine and Hospitality, the choice of Chardonnay is no accident. “For me, the flavour of Western Australia is salinity,” she says. “So many of our great wine regions are in close proximity to the ocean, so we see this beautiful, salty ocean influence across many of the wines.”
Perth overview
Ask Lucas Fernandes to describe his favourite Western Australian meal, and he doesn’t overcomplicate it: Shark Bay scallops, brown-butter emulsion, finger lime and a glass of coastal Chardonnay. For Fernandes, Executive Chef at Perth’s State Buildings and COMO The Treasury, the dish showcases the state’s cuisine in miniature, exemplifying restraint, clarity and confidence in the ingredient. For Emma Farrelly, the State Buildings’ Director of Wine and Hospitality, the choice of Chardonnay is no accident. “For me, the flavour of Western Australia is salinity,” she says. “So many of our great wine regions are in close proximity to the ocean, so we see this beautiful, salty ocean influence across many of the wines.”
Important details from the source
- Ask Lucas Fernandes to describe his favourite Western Australian meal, and he doesn’t overcomplicate it: Shark Bay scallops, brown-butter emulsion, finger lime and a glass of coastal Chardonnay.
- For Fernandes, Executive Chef at Perth’s State Buildings and COMO The Treasury, the dish showcases the state’s cuisine in miniature, exemplifying restraint, clarity and confidence in the ingredient.
- For Emma Farrelly, the State Buildings’ Director of Wine and Hospitality, the choice of Chardonnay is no accident.
- “For me, the flavour of Western Australia is salinity,” she says.
- “So many of our great wine regions are in close proximity to the ocean, so we see this beautiful, salty ocean influence across many of the wines.”.
- At both COMO The Treasury and other restaurants occupying the same historic State Buildings, those conditions determine what appears on the plate, what is poured into the glass and how a visitor encounters the city.
- Across Wildflower, Post, Long Chim, Petition, and the precinct’s bars, the proposition is clear: Perth is no longer just an outpost of Australia’s food and wine conversation.
- “This is a defining chapter for Australia,” Fernandes says.
- In his 16 years in Perth, he has watched serious restaurants and wine bars spread beyond Perth’s centre into the suburbs.
- Farrelly sees more than a run of fashionable openings.
What this means for readers
Perth helps readers understand the topic in context, identify the most important points, and decide whether the subject deserves deeper research.
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