LOCATIONIn Perth’s Nedlands suburb, approximately 15 minutes’ drive from the CBD.
DETAILSThe Byrneleigh Hotel mixes verdant surrounds with industrial décor in equally chic measures. Step onto the outdoor ‘Paddock’ area decked out playfully with astro-turf and colourful bar stools. Inside, stacked pot plants are a living feature wall by the bar, while the restaurant seats guests at eco-chic timber dining tables in front of a photographic forest mural.
PROFILED BY DE GROOTS MEDIAContributing to the flourishing Hampden Road precinct, it’s rare to find a venue like The Byrneleigh Hotel which embodies a lifestyle of casually blissful leisure and sets the standards for the Perth dining scene.
The owners have created a unique space that combines natural products with contemporary style and a good dose of originality - cool greys are merged with funky orange accents amongst wooden foundations. Quirky features of astro turf, a forest backdrop and kalanchoe planter boxes complete the setting of the many fluid spaces that are fit for casual drinks, quick lunches or relaxed and intimate dinners.
The glass charcuterie cabinet displaying drying jamon, Milano salami, prosciutto and wagyu bresaola had us in awe of the innovative and creative inclusion. Sliced to order, these prized European delicacies are the perfect way to begin any meal or accompany a full-bodied drop.
The quality of cuisine doesn’t stop at the slicer with dishes that showcase the best West Australian produce and fine kitchen techniques. The porcini mushroom risotto with truffle oil as a starter is testament to chef Robyn Whittaker’s knowledge of fine ingredients and flavours. Getting creative with the classics, squid ink pasta is topped with fresh seafood and a citrus reduction, and the barramundi with an eye-catching beetroot risotto.
The Byrneleigh Hotel is refreshingly different, full of personality and life. Come down and join the blissful crowd.
Karen Bilsby
FUNCTIONSThe Byrneleigh Hotel has a variety of function spaces to suit different event requirements, from the outdoor Paddock area for 75 guests standing to the upstairs area for 90 guests cocktail and 40 guests seated.
FOOD & BEVERAGEThe kitchen team at The Byrneleigh Hotel cites ‘the best from the West’ as their cooking mantra, serving up meals at all times and of all sizes. Breakfast spans healthy options like organic yoghurt, granola, berry compote and indulgent offerings such as the brunch burrito with grilled chicken, spinach, sautéed mushrooms, roma tomatoes and herb crème fraiche. An innovative modern Australian à la carte menu offers the likes of scallop, black pudding and apple mint confit with grain mustard vinaigrette for entrée and barramundi fillet with beetroot risotto for main. By-the-glass wine suggestions for each dish show the care taken in designing the menu. Tapas from the bar and small goods cut to order are also available to accompany an afternoon vino.