A childhood filled with memories of eating cabbage inspired Red Cabbage’s name, but don’t let this simplicity fool you. Located unexpectedly on a corner off a freeway entrance, this fine-dining restaurant serves innovative Australian fare by award-winning chef-owner, Scott O'Sullivan.
Inspired by the trends over east and in Europe, Sullivan’s food has, in the past, channelled Heston Blumenthal’s molecular masterpieces and been restrained by the simplicity of Japanese coal. Now focussed on the bare roots of cooking, the menu explores smoking techniques and using open fire.
Diners can expect dishes such as fire-roasted Manjimup marron with saltbush picked by the chefs on their morning run along the local river. A dessert might feature delicately smoked Jersey milk. For those who like to choose take note, on Saturdays, the menu is degustation only.
To drink there’s a “Piña Colada” with house-made kimchi puree and char-grilled pineapple. The wine list is modest, with options that won’t break the bank.
The dining room – run by Sullivan’s wife, Hazel O'Sullivan – is littered with subtle references to the couple’s British heritage. It’s not the most up-to-date space in town, but doesn’t need to be, because the food is the real star here.
Out back the kitchen cooks on a Green Egg coal barbeque, a mainstay in England’s best restaurants.
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