LOCATION
Subiaco is a vibrant restaurant precinct adjacent to Perth's CBD.
DETAILS
Jason Walker began his career at The London Hilton before moving onto a string of five star restaurants working with Europe’s top chefs, including Marco Pierre White, Eric Chavot, Gary Rhodes, and Pierre Koffman. He gained valuable knowledge as well as a great passion and enthusiasm for cooking whilst in London, and brings this passion to Perth in Chapter One Brasserie.
Hayley Walker learned the very best in hospitality systems and procedures under Rocco Forte, Europe’s premier luxury hotel operator. From there she set up a bistro in Spain, beginning a love affair with Spanish cuisine. Back in London after five years, Hayley set up a modern wine bar on The Kings Road in Chelsea, before moving up the road to work for Terrance Conran as a head waiter at The Bluebird Gastronome.
PROFILED BY DE GROOTS MEDIA
There comes a time in a diner’s life when you feel you’ve experienced absolutely everything the city’s culinary establishments have to offer. You’ve got a feel for who does what well and who never to visit again. Then, out of the blue, you discover a little gem that is redefining the word “quality” in every sense. Chapter One Brasserie may not be a large venue with seating for only 40, but in this instance quality clearly prevails over quantity. The distinctly European influences begin from the moment you walk in with polished floorboards, crisp white linen and traditional photography adorning the walls. The wait staff, although young, have obviously been trained by people who are passionate about the industry. The service is professional yet friendly without being in-your-face every five minutes.
With a culinary background spanning most of Europe, the owners’ desire to keep the food fresh and simple is their driving force. All sauces, ice-creams and pastries are made in-house and all meals are cooked to order, including the risotto. Their signature dish, braised rabbit and mushroom pie, smacks of classic Italian fare that is hard to beat. Other favourites such as confit duck leg and venison carpaccio are true testament to the owners’ dedication to quality produce. Don’t keep this place a secret!
Karen Bilsby-Butler, December 2006
