About Chapter One Brasserie
Chapter One, the jewel of Subiaco, is a charming French inspired brasserie positioned on upbeat Hay Street. One of Perth's little secrets; a traditional, intimate, low-key neighbourhood brasserie where guests feel nurtured and owners know everyone on a first name basis. Owners Jason and Hayley Walker have extensive experience in some of London & Europe's finest five star restaurants. After moving to Perth their aim was to open their own venue without the stuffiness and pretension that surrounds many restaurants, and with this charming establishment they succeed.
With its discrete banquettes, sage green and crimson walls, polished floorboards, black and white photographs, brass light fittings and crisp white table cloths, it emanates an enchanting ambience and old-world charm; elegant and chic in all the right places.
Jason's 17 years cooking experience is evident, showcasing a spectacular array of fresh home-cooked hearty meals, boasting fine European fare with particular attention to French-inspired meals where he had the majority of training. Jason started his career at London's Park Lane Hilton, then continued fine tuning his culinary skill set in the some of London's finest five-star kitchens under famed chefs Marco Pierre White, Gary Rhodes, Eric Chavot and Pierre Koffman.
Locals flock to Chapter One, treating it as their second home, dining here a few times a week! Owners have applied a magic touch to this alluring brasserie; by reverting back to basics, back to the time-honoured tradition of cooking everything in house. They cure their own hams, sausages, chorizo, coppa and gravalax and freshly make all breads and pastas, and, even make their ice-creams from scratch on site.
Jason defines his food as modern European, and has consciously constructed a menu around pure quality and simplicity. Jason never compromises on freshness which is evident in his ever-changing, produce driven menu. All meals are made fresh to order, delicately prepared, flavoursome delights that are worth the extra wait it takes to ensure the food is nothing but first-class.
A favourite of many is the confit duck; with meat so tender it simply falls off the bone; encased in a flavoursome crispy outer skin, on a bed of sweet beetroot salad, asparagus, fondant potatoes and rich caramelised pear. Then there is the other locally famed house specialty; the robust rabbit and mushroom pie, enveloped in fluffy, fresh layers of pastry with a parsnip and fresh thyme puree; a lip-smacking dish that people travel far and wide to savour each and every week! The crispy skin trout is purely succulent bliss; infused in traditional aromatic burnt butter sauce, laced with almonds, capers and lemon and served with fresh green beans and chat-grilled potatoes.
Desserts are an absolute must; pure indulgent decadence! Jason's unique and creative use of ingredients including fresh summer fruits, particularly peaches, which he uses to create blissful concoctions that melt in the mouth. Indulge in the peach mille-feuille; finely sliced peaches between layers of fine puff pastry, or savour the sweet and mouth-watering cherry and roasted hazelnut semi-freddo. Jason's strong passion for tradition shines in his simply magnificent summer pudding and the array of homemade ice cream varieties are absolute mouthfuls of heaven.
Menu Sample
Rabbit pie and wild mushroom
Features & Facilities
- Air Conditioned
- Fully Licensed
- Functions
- Alfresco
- Degustation Menu
- Bar