Opened as part of Perth’s grand State Buildings precinct, Post won over diners with its modern French-inspired cuisine as well as health-minded options from the COMO Shambhala menu. Two years later, the inner-city restaurant has been transformed into an all-day Italian osteria that’s as suited to occasion dining as it is to those chasing a bite on the run.
The hotel’s classically-trained executive chef Jed Garrard says the transition has been a fantastic learning process.
“I love the simple, clean flavours of Italian cuisine,” he says. “The menu is driven by simplicity and locally sourced WA produce; the focus is not so much on the technique and the textures, but the flavour.”
Gerrard says the tagliatelle pasta with Shark Bay honey bugs, chilli and garlic is the hero of the menu.
“We also make a sauce from the shells which makes for simple and classic Italian flavours,” he says. “At this time of year the crudo is popular. We get our kingfish from a sustainable farmer in Geraldton and the blood oranges are also in peak season, so it’s light and fresh.”
In addition to the main menu served in the dining room, a separate menu of stuzzichini – smaller bites such as polenta-crumbled artichokes with smoked almond aioli, say – is served at the front of the restaurant. Desserts might see classics like tiramisu partnered with a mocha gelato.
The dining room retains its clean and minimal aesthetic, sans the large tree that was perched in the middle of the space.
Daily 6.30am-10.30am; noon-3pm; 6pm-late (stuzzichini menu available all-day)