Featuring: The Ritz-Carlton, Alberta’s, Hearth Lounge…

THE eagerly awaited Alberta’s – a collaboration between two Noma Copenhagen alumni, Ben Ing and Kirsty Marchant – welcomed the start of winter and opened its charming store and kitchen in the southwest coastal hamlet of Busselton not so long ago.
Chinese Canadian born, Ing – Noma’s former head chef for over four years – and Marchant – a West-Aussie native, and Noma’s former head gardener – moved to WA at the end of 2020 and found their dream-location along Busselton’s central retail strip to create a Scandi-inspired fit-out where zero-to-minimal waste and local provenance (supporting the people they “really like and respect”) underscore the dining culture at this convivial haunt.
The blackboard menu which changes (and often sells-out) daily – depending on what’s in season and hand-selected that week – is intentionally modest with mostly smaller breakfast bites drawing influences from rustic Italian, upmarket-Swedish-canteen and Paris’ coveted Septime restaurant.
“The menu will continue to change and evolve,” says Marchant whose end goal is to ensure local produce is highlighted and “shines” in every bite.
“We’ve designed the blackboard offerings in a way that you can comfortably order all items at once, or just enjoy a small snack – everything is intended to complement tea and coffee,” she says.
Ing is preserving his own tomatoes and other produce, along with concocting vinegars, kombuchas and quick koji cures from a stunning ridged-wood-panelled kitchen clad in up-cycled timber that was salvaged from a nearby house demolition.
Breakfast staples include Five Senses coffee (via their funky new Modbar coffee machine), Cowaramup-based Ripple Effect Tea Co alongside house-made juices (such as apple and Geraldton wax), and baked delights (using triticale flour from Kendenup farmers – Goodies Farm) on rotate, such as morning buns with sheep’s-milk cheese; maple tartlets and whiskey baba, or Gunyulgup Farm citrus bars (made with locally grown Tahitian limes) and house-smoked bacon made with local free-range pork.
A future lunch offering is likely on the cards where Marchant says abundant platters of locally raised (half) chicken, line-caught whole fish, and grilled seasonal vegetables, cooked over charcoal, will honour the seasons.
The cosy 32-seater venue is BYO, but locally made non-alcoholic beverages from Non and Heaps Normal are also available.
If nothing else, it’s worth admiring the cupboards stocked with quirky op-shop cutlery, plates, platters, and glassware while the open-air kitchen is a treat for the senses.
Alberta’s, 55 Queen Street Busselton, no bookings. Hours: Thu to Sat 7am–11.30am, Sun 8am–11.30am.
Framing sparkling reflections from Elizabeth Quay, multi-award-winning five-star hotel, Ritz-Carlton Perth has not only forged a reputation as Perth’s uber-luxe accommodation, roof-top bar (Songbird Bar & Lounge) and dining venue (Hearth Restaurant), but also for its unique, and impeccably curated afternoon tea experience – served within the soothing confines of Hearth Lounge.

Much like the provenance of its interior appointments – all local and bespoke pieces via the discerning eye of Perth stylist – Anna Flanders – the menu at Hearth is defined by executive chef Alberto Cuzzit (previously The Ritz-Carlton, Okinawa) and sous chef Brian Cole’s enduring respect for West Australian produce, native flavours and local farmers.
As the name implies, cooking over an open grill and “drawing flavours from smoke and fire”, play a starring role at this West Australian landmark.
‘Taste of Hearth’ is the menu format; a five-course lunch or dinner option (inclusive of rustic vego plates), featuring dishes such as meltingly tender, dry-aged (confit) Wagin duck with rosella jam; Shark Bay scallops with elderflower dressing; or Berkshire pork with spiced blueberry puree, pink lady, saline greens and sherry jus.
Seasonal sides such as witlof with gem lettuce, fennel, pecorino and preserved-lemon dressing complement spent grain bread with Hearth’s distinctive smoked butter accompaniment.
Afternoon tea – a two-hour affair in the Hearth Lounge (served in the dining room on weekends) is an extension of the kitchen’s passion for local produce and native flavours.
Three-tiered, organically styled timber boards feature three sweet desserts with impeccable attention to detail and entirely ‘Gram-worthy’ aesthetics.
Unique touches like sweet charcoal infused brioche buns encasing Shark Bay prawns with dill, brown butter and horseradish cream add a touch of whimsy; rich and densely packed Wagin duck sandwiches are balanced by subtle crème fraiche flavours while magenta-pink lamington macarons are an exciting flavour burst of strawberry jelly and coconut ganache.
Buttermilk scones with vanilla cream and house-made seasonal preserves, sticky date madeleines and Perth-owned Offshoot coffee and organic teas by Seven Seas Margaret River complete homages to WA produce, while the sunny ambiance lends itself to the free-flowing Moet & Chandon package ($190 per person).
The menu changes with the seasons. We enjoyed the winter afternoon tea, with the new spring menu available from September.
Hearth Restaurant at The Ritz Carlton Perth,1 Barrack Street Perth 6000. Bookings: hearthrestaurant.com.au. Afternoon Tea at The Ritz-Carlton, Perth; 12-4pm Mon-Fri Hearth Lounge,12pm & 3pm Sat & Sun Hearth Restaurant.