Perth’s hotly-anticipated 205-room Ritz-Carlton hotel is set to open on November 15, 2019, bringing with it a new, signature dining concept. This week, the hotel group announced celebrated local chef Jed Gerrard will be at the helm of new restaurant Hearth as executive chef.

As its name suggests, Hearth’s focus will be on fire, smoke and embers – while also celebrating local producers from the Western Australia’s Kimberley region to the Great Southern and serving up local wines.

Gerrard’s seasonal menu will feature the produce of local farmers, fishers and artisans, which he will bring to life over flames from the restaurant’s central hearth. He’s already begun work connecting with local producers to ensure the best quality product lands on the plate.

“The custom-designed hearth will be the heart of the restaurant, with an element of each dish crafted utilising old world smoke and fire cooking techniques. We will use the hearth to tell the story of the produce from cooking beetroot over the coals, hanging duck above the hearth to smoke and cure, and charring native saline greens to create an aromatic dressing,” Gerrard says.

A relaxed and elegant space will feature native wood elements and ceramics handcrafted by local ceramicists.