Park & Vine
Park & Vine was one of the first Boulevard Shopping Centre businesses to open since the centre was gutted by fire in 2014.
The restaurant serves the modern-Australian cooking of Daniel Campbell, who was sous chef at The Standard before coming to Park & Vine. He has also done stints at fine diners No 4 Blake Street and Restaurant Amuse.
The menu is global in its reach yet grounded in accessible flavours. Slow-cooked beef brisket, pork kofta bao, and smoked chicken with baked potatoes are popular choices from the combined lunch and dinner menu. More adventurous diners can get stuck into goat Wellington and chicken-liver-parfait profiteroles with black-olive toffee.
The morning menu includes butifarra negra (a Catalan sausage) on potato pancakes; brioche French toast with sweet mustard fruits; and house-made granola with wobbly coconut panna cotta. Beyond mealtimes, patrons can drop in for a drink courtesy of a small-bar license.
Green World Revolution, The Grumpy Farmer and Manjimup’s Pessetto Farm are some of the WA businesses supplying the restaurant with produce. Reinforcing her commitment to the community, owner Paulette Campbell is also working with Kapinara Primary School to cultivate vegetables for use at Park & Vine.
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