Hermosa Cantina is a Wembley gem, a place where you can pop in for breakfast with friends, a family lunch or date-night dinner. They manage to get the balance between lively and intimate just spot on, and the food… it’s superb.
Here we find out a little bit more about the restaurant with head chef and owner George.
What was the inspiration behind Hermosa Cantina?
We wanted to create a sharing style eating house that was approachable and something that we think is a new style of cooking to Perth. The inspiration came from years of working with Jason Atherton, Michelin star London chef, who was the first Englishman to work at the number one restaurant in the world El Bulli in Spain. Therefore a lot of Spanish influences were incorporated in his cooking.
What’s your favourite dish on the menu?
(George Fowler) it’s gotta be the slow cooked pork belly with pickled apple and nuts and seeds.
What does Hermosa mean?
Being a Spanish word, is there a Spanish influence through the restaurant and menu?
We predominantly use the Spanish cooking method of ‘over coals’ for all our meat and seafood, in the way of an imported Spanish oven called a Josper. There are only two in Perth and it creates a beautiful smokey unique flavor to the products it cooks. We also use a lot of imported Spanish produce, iberico bellota being one of the best hams in the world and we adopt the Spanish tradition of sourcing the best produce locally and handling it simply and with respect.
What do you love about your job?
Where can we find you on a day off?
In the kitchen or in the restaurant scrubbing the floor. George