Old Young’s Kitchen
This approachable yet ambitious restaurant is an off-shoot of Old Young’s Distillery, one of Swan Valley’s most awarded gin producers. It’s helmed by head chef Rohan Park, who’s resume includes time at winery restaurants Leeuwin Estate, Wills Domain, and Arimia as well as CBD fine-diner Fleur. He also spent three-years with roving food pop-up Fervor working with native Australian produce.
Park’s commitment to native ingredients is evident in past dishes such as kangaroo tartare dressed with pork garum and served with youlk (native tubers) for crunch. Also, sweet scallops enhanced with native lemongrass oil and shallot ketchup made with fermented wattleseed chilli. What’s not grown by Park himself, or family and friends, is sourced through Dale Tilbrook from Maalinup Aboriginal Gallery (literally) down the road.
His interest in Japanese cuisine is also shown through his prolific use of koji – a type of mould used to make sake, soy sauce, miso and other fermented foods. You’ll notice it in a dish of warm udon noodles with kimchi and cream cheese; and a fermented cabbage salad with finger limes, tomato, and swatches of toasted nori.
To drink, you can sip on Swan Valley wines, beers and ciders as well as a small edit of non-alcoholic options. And of course, a selection of Old Young’s spirits made right next door.
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