Sustainability might be an overused marketing concept in some cases, but at Greenhouse Perth it’s an authentic design principle. Sustainability is the driving ethos behind every aspect of the restaurant, where the decor is all about using recycled materials and the staff tends the rooftop garden and picks herbs there daily.
Red Rock Leisure Group, owner of Indiana and Fraser’s restaurants, acquired the space in late 2014. Chef Brendan Pratt of Indiana also oversees the kitchen at Greenhouse.
Local ingredients feature on the menu, with clever taste pairings inspired by cuisines from all over the globe. Breakfast options range from brioche French toast with custard and strawberries, to Japanese rice with egg, nori and avocado.
The lunch and dinner menus include salads such as roast eggplant with raisin, pine nut and honey,and shared bites ranging from five-spice chicken wings to haloumi with candied walnut and lemon. Meat-eaters are not overlooked, with the burger of the day and slow-cooked meats on offer.
Greenhouse does a healthy trade in house-made soft drinks and cold-pressed juices while beer and wine choices are predominantly West Australian: just the thing you'd expect from a venue with such a strong local focus.