One of WA’s prime cooks showcases the best of the area with
his first solo enterprise.
Western Australia’s south-west will probably be happy to listen to the Aaron Carr drought of 2017 is over, with Carr
again on the pans at his personal restaurant, Yarri, which opened this
week in Dunsborough. After 21 years at Vasse Felix, Carr departed
the premier vineyard in May final yr to open a extra informal
restaurant (“like an Ester in Sydney or Embla in Melbourne”) in
partnership with Snake & Herring wines.
The eating room at
Yarri, the Aboriginal phrase for the blackbutt tree native to the
south-west, will supply all the things from tasting menus to charcuterie
on the bar, with Carr pursuing easier interpretations of the WA
produce he is so enthusiastic about.
“I’m a huge believer in food tourism,” Carr says. “I would not
need to go to Tasmania and eat marron; I need to go there and eat
oysters. People come to WA for a purpose.”
Those causes may embrace Blackwood Valley sirloin with
anchovy butter, Shark Bay pipis meunière with hapuku and kale and,
once they’re in season, banana prawns from the Kimberley. Carr will
be altering the menu continuously in response to what he can get from
his suppliers and what’s in season.
Wood-grilled prawns, burnt
miso butter, saltbush
The wines may also be proudly native, with your complete Snake
& Herring vary joined by “friends we want on the list”,
in line with Carr, whether or not that is WA producers or others throughout
Australia. He’s hoping the restaurant will probably be for locals as a lot as
it’s for vacationers, with individuals visiting a number of occasions every week.
“It’s not only for an important day. There’s superb meals and
an excellent wine record, in fact, however we would like individuals to return in and
really feel snug.”
Yarri, Unit 7, 16 Cyrillean Wy, Dunsborough, WA, (08) 9786
5030, yarri.com.au; noon-9.30pm day by day.