Dunsborough’s popular Yarri Restaurant and South West winermakers Snake & Herring attack The Terrace at the Cottesloe Beach Hotel for a one-off supper on April 13.
Yarri head chef Aaron Carr groups with The Terrace’s Peter Hadju for a menu concentrating on seasonal fruit and vegetables, and pairing tasty meals with red wines from Wilyabrup’s Snake & Herring (which Carr likewise part-owns).
Dishes at the second of the CBH’s Dinner on the Terrace series consist of emu tartare, chicken liver parfait, stracciatella with Jerusalem artichoke, charred lamb shoulder, roasted Japanese pumpkin and scorched Basque goat cheese cake with fermented fall fruit.
The spectacular-sounding dining experience occurs on April 13 from 6pm, and costs $150 per individual, consisting of paired red wines.
Chef Hadju is not just ecstatic about the fruit and vegetables he has actually lined up, however the opportunity to work along with Carr.
“I’ve never cooked with Aaron Carr before, but I’ve eaten his food at Vasse Felix and Yarri,” he informed The West.
“I’ve heard he’s a good guy, and judging from the food I’ve eaten, he’s a legend of a chef.
“I’m really looking forward to working with him at the Cott for this event.”
Likewise, Carr was eager to enter into the cooking area at the CBH.
“I’ve got a few dishes from Yarri up my sleeve plus a couple that Peter and I have collaborated on,” he said.
“Throw in some amazing wines from Snake & Herring and you’ve got a great night out.”
The group behind Snake & Herring red wines — Carr, Sal and Tony Davis, and Redmond Sweeny — opened Yarri Restaurant and Bar (to provide the joint it’s complete name) in early 2018.
Five years back, Carr informed the Busselton-Dunsborough Mail that “working the pass in my own restaurant is a lifetime’s dream realised”.
The chef formerly worked for more than twenty years at Margaret River winery Vasse Felix.
“We are not a fine-dining restaurant — we use WA produce and cook contemporary, earthy food in our wood-fired oven,” he said of Yarri. “We just want to give people a great time in this beautiful place.”
