LOCATION
In the heart of Perth’s CBD, just minutes walk from central train station.
PROFILED BY DE GROOTS MEDIA
Demonstrating you don’t have to be a little boutique restaurant to have a sensational menu, Origins at Sheraton Hotel is redefining relaxed fine dining. The cream and brown colour scheme is complemented by crisp white linen and sparkling silverware to create a sophisticated dining area that appeals to the corporate sector, in-house guests and those wanting to celebrate a special occasion or simply dine on some first-class cuisine. Speaking of which, the menu has been given a welcomed overhaul by chef de cuisine Travis Collins to incorporate as much fresh Australian produce as possible. It seems only fitting that a restaurant located in a well-respected hotel would promote the best produce this country has to offer, but I’m often surprised how many hotel restaurants fail to do so. So it is with great pleasure I can report that Origins has a menu that would make any Australian proud.
Starting with the Ceduna oysters and Esperance abalone, you’ll be hard-pressed to find seafood this fresh at any other hotel. There’s also Exmouth king prawns, and Hunter Valley escargots for those wanting a delicate taste of France. Each dish is created with the same level of precision as the next, whether it’s honey-glazed pork belly or seared scallops and clams. And that’s just the entree menu! Travis’s experience and kitchen confidence is not forgotten in the mains menu with a small but succinct range of dishes to choose from. The ocean trout with fricassee of yabbies, squid, clams, asparagus and crustacean oil proves his dedication to promoting our country’s fresh yet sustainable seafood industry, while the Margaret River venison and Harvey Beef fillet prove you don’t have to go coastal to experience our state’s offerings of great produce. Just make your way to Origins and see (and taste) for yourself.
Karen Bilsby, April 2009
FOOD & BEVERAGE
In 2008, Sheraton Perth Hotels’ signature restaurant Origins welcomed Travis Collins as the Chef De Cuisine. With over 15 years of culinary experience in the hospitality industry, Chef Travis Collins has moved between premier kitchens in both Australia and London including one Michelin-starred Amaryllis seven years ago. Before taking the reins at Origins, Travis worked at Oceanus in City Beach and Driftwood Winery in Yallingup. Designed with the ultimate food lover in mind, Chef Travis Collins has created an exquisite Autumn menu for Origins with indulgent dishes including seared scallops and clams with pistou, tomato ravioli, chilli and thyme; crispy skin duck breast, salardaise potato, baby vegetables and a cherry port reduction and, char grilled Waygu rump with café de Paris butter.
ACCOMMODATION
486 guest rooms and suites
MEETINGS & EVENTS
Eleven spacious and versatile meeting and function rooms are available at Sheraton Perth Hotel. The pillar less Grand River Ballroom provides unique and sweeping views of the Swan River which can accommodate 700 people theatre-style or can be divided into two sections with partitions. For smaller meetings “Meetings on 5” offers 7 boardrooms with state-of-the-art technology and dedicated meeting concierge services.
FACILITIES
Sheraton Perth offers a fully-equipped fitness centre, with a 24-hour gymnasium, steam rooms, outdoor heated pool, massage facilities and beauty treatments.
Personal Statement
NEW WINTER MENU ANNOUNCEMENT
Escape the Winter cold and enjoy Origins new menu with delicious hearty meals to warm you from the inside out!Indulge in a gastronomic journey with dishes including:
• Wild mushroom risotto, asparagus spears, Pyengana cheddar, balsamic dressing E: $18 M: $32
• Sautéed bug tail fettuccine, sliced fennel, asparagus, roasted capsicum, spinach, fresh herbs, pernod cream sauce E: $20 M: $34
• Lamb rump, preserved lemon, roasted Jerusalem artichokes, new potatoes, wilted roquette, balsamic reduction M: $38
• Warm caramel pecan & pear pudding, bitter sweet caramel sauce, toffee ice cream $14