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Hearth aims to showcase seasonal menus using produce from around Western Australia. If you visit the Hearth webpage, they actually list down some of the producers that they work with, including Tucker Bush for native plants, The Mushroom Guys for gourmet mushrooms, Raeburn Orchards for stonefruits, Blazing Saddles for chillis as well as Charlotte Creek for edible florals. I love the ethos of this, knowing exactly where your produce is coming from and what is in season.

Would We Recommend? No. I wanted to like this hotel. They gave us fantastic upgrades, wonderful quality of bedding, amenities, facilities and food. However, the shaky service and the inability to properly address customer concerns leaves much to be desired. Unfortunately, Ritz Carlton Perth is not a hotel we would return to. Ultimately, we would rather go to a hotel who welcomes us, rather than one that makes us feel like we were a burden to them.

6HEAD Perth is that steakhouse that is no fuss, uncomplicated and delivers. The team was really pleasant and checked in on us multiple times through the dinner. And the meal was fantastic. The steak was brilliant and the wines on offer were fantastic.

One of the things we really needed to commend the team at Pan Pacific Perth, was the fact that they recognised service over procedure. We arrived at 1 am at the hotel, and when we were there, the front desk team prioritised an immediate room assignment so that we could get some rest and deferred administrative procedures to the next morning.

The newest Tonkatsu restaurant in town is Shin Katsu. Located on the main strip of Tanjong Pagar near the likes of Yakiniku Don Don, Shin Katsu brands itself as a premium tonkatsu restaurant. It is headed by Chef Matsubayashi Masato, who was the former head chef of Ma Maison.

It is our third visit to Na Oh and this time for their Autumn Menu. If you are interested in our previous visits, you can read them here and here. We continue to visit Na Oh every season, because Chef Corey Lee and his brilliant team has shown their commitment to bringing the best in seasonal produce and every visit yields a new sense of delight and understanding for contemporary Korean cuisine.