East Perth has come a long way from its early days as an industrial and transport hub, to its dreary office era, to what it is today – a vibrant inner-city suburb that over 8000 people now call home and many more come to visit.
A perfect example of how astoundingly far it has come is the eagerly anticipated iconic Bali restaurant, Ku De Ta, which opened its doors in March this year and has been drawing big crowds ever since.
Less than 500 metres from where the Vue Tower project is located, Ku De Ta forms part of the larger $25 million On the Point development at Fraser Point in East Perth, providing a foodie lover’s paradise in a truly magical location.
On the Point is currently home to three other restaurants – 8 on the Point Chinese Restaurant, Wharf On the Point, The Point Bar and Grill – and has created a it’s own centre of gravity to the city’s food offerings.
New residents to East Perth will be faced with pleasingly difficult culinary choices, to a backdrop of boats, yachts, birds, lights and shimmering water. Here is the perfect symbol of how Perth has come of age.
Situated over the Swan River offering sweeping views across the water to South Perth and back to the city, Ku De Ta provides the perfect, and often hard to come by, mix of amazing food and location.
With three large, open indoor and outdoor spaces designed to take advantage of Perth’s warm weather, all offering very different dining experiences, there is sure to be a menu option to please everyone. ‘Deck’, the largest space, is a casual restaurant-come-bar with an all day dining menu. Breakfast includes such delights as potato waffles with fried eggs and corned beef and bagels with jalapeno and cream cheese. From midday onwards, the menu changes to Italian, with a range of wholemeal pizzas and house made pastas on offer including a Japanese-inspired crab spaghetti with seaweed and furikake.
‘West’ is a seafood and charcuterie bar offering plates designed to share such as grilled Fremantle octopus with piquillo peppers and sobrasada, Goolwa cockles with XO sauce and pork cheek lyonnaise.
‘Ku Dining’ offers a diverse and purposely constantly changing a la carte menu and are highly focused on local and seasonal produce.
Executive chef Dan Fisher and head chef Liam Atkinson have gone to great lengths to source fresh local produce from a number of WA suppliers.
The ‘Ku Dining’ menu currently features aged Moojepin mutton with green sauce, eggplant and yogurt and Blue Ridge Marron from Manjimup with hemp and saltbush béarnaise. Other examples of local ingredients include olive oil from Yallingup, game and poultry from Wagin and beef from Gippsland.
From a visual perspective, Ku De Ta Perth has deliberately been designed to be entirely unlike its Bali sibling; channeling relaxed, urban cool over chilled, beach chic. It is however just as lush and it’s easy to see how $6 million was spent on the fit out alone in addition to the native landscaping and newly created parks that surround it.
London-based architect, Perparim Rama, designed the restaurant, which aesthetically lies in perfect harmony with both its natural and inner city surrounds. The design of the interior could be described as minimalist industrial cool, however the use of black and gold tones, and materials including salvaged wood, stone and plenty of glass, together with an abundance of natural light and subtle, sophisticated lighting, makes it a place you feel you’d like to linger.