When news broke of chef Brendan Pratt’s move from Vasse Felix, a restaurant that I’d argue is consistently Western Australia’s top fine diner, the talk was of what his next move would be.

There were hints he was going casual but announcing Coffee Heads was a curveball few would predict. Teaming up with two of WA’s top names in coffee their mission is to “revolutionise the concept of drive-through coffee and food.”

Along with James Tischhauser and Isaac Kara of Margaret River Roasting Company, the trio will open this winter in Vasse on the outskirts of Busselton. Tischhauser says he was drawn to the concept, developing their own custom app, as the father of four children.

“I know all too well how hard it is for parents to grab a coffee, or some food, on the way to school drop-off, work or a sporting event.” But the drive-through just often isn’t worth it, he adds.

As Kara agrees. “Drive-through coffee has the stigma of being slow and lacklustre,” he says.

A 20-year coffee veteran he’s aiming to “spin this on its head and bring amazing coffee, great service and incredible food to this venture.”

Kara will be dedicating his time to crafting the Coffee Heads roast profiles and single origin offerings. For the first year he says he’ll “be proudly at the helm – behind the espresso machine – with my Coffee Heads family.”

Keen observers of WA’S southwest food scene will know Busselton is home to Alberta’s, helmed by Ben Ing and Kirsty Marchant, previously head chef and head gardener at world number one restaurant, Noma. Not far away Pratt’s predecessor Aaron Carr opened Yarri in Dunsborough, and veteran chef Michelle Forbes helms Lady Lola. Yallingup is home to Ben Jacob’s seafood forward Lagoon. The common denominator is the region’s embrace of casual quality.

Coffee Heads will undoubtedly find its tribe early on, and Pratt’s food is central. “You know what’s got us excited about Coffee Heads,” asks Tischhauser. “Our food.”

Pratt says he’ll maintain his approach to “sourcing high-quality local ingredients that are handled with care,” as well as employing the same level of effort that went into developing and testing dishes at Vasse Felix.

On opening the soon-to-be Coffee Heads faithful can expect Pratt to be producing his own meats and sauces; house-made XO having been a staple across the Vasse Felix menu over recent years.

To start Pratt says to expect their version of a WA classic, the Conti Roll, and perhaps a kimchi and wash-rind cheese toastie.

“The level of consistency, scrutiny and creativity will translate easily to this style of food,” says Pratt. “And only add another level of quality control, but the main thing that will remain is the focus on deliciousness.”

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