LOCATION
West Perth
DETAILS
One of Perth's more glamorous restaurants, Opus at The Richardson creates a refined atmosphere with unobtrusive service and inventive cuisine. Interior design, by Scott Wilson, has produced a feeling of old-fashioned elegance, achieved by a combination of formal gestures and natural materials.
The small luxurious Cocktail Bar glitters with shades of Classic Calcutta Gold, Onyx Marble and Copper, offset by the padded leather bar front. It's the perfect place for an aperitif or cocktail. The adjacent Palm Terrace serves breakfast, lunch and dinner in a conservatory environment, and is a great spot for people-watching.
FOOD
The cuisine at Opus at The Richardson is inventive, with French origins and Oriental and modern Australian flavours. Chef Todd Cheavins presents his creations in seasonal menus, reflecting the availability of local produce.
WINE
Opus boasts its own Wine Annex; the raised semi-private section of the restaurant displays a library of fine wines against a natural stone backdrop - ideal for wine tastings.
FUNCTIONS
A Private Dining Room is separated from the main restaurant by frameless sliding glazed panels. Designed to comfortably seat twelve guests, it provides an inviting respite for a private party or special occasion.
Profiled by de Groots Media
The minute you enter The Richardson’s hotel lobby you get the feeling there’s something special lurking behind the entrance to their fine dining restaurant. Since opening in 2007, Opus at The Richardson has attracted diners seeking a level of service and dining that seems to almost have vanished over the years. Suited staff lead customers through the restaurant which is elegantly decorated with antique style and modern touches. The words “plush” and “sophisticated” spring to mind when visualising the sleek glass panels, sultry lighting and stone wall embedded with a stunning wine rack. There is a dress code at Opus which I think creates the perfect opportunity to dust off that Armani suit or designer frock and make a real evening of it.
Chef Todd Cheavins uses the finest local produce to create his French-infused modern Australian dishes, all of which are presented with the utmost precision and artistic flair. The degustation menu is the best way to experience Cheavins’ kitchen skills with seven courses served with or without matched wines. Starting with a terrine of tiger prawns, green lentil salad and Yarra Valley caviar, the scene is set for a delectable meal. Courses to follow include tomato consomme, grilled quail breast with chorizo and crushed potato, then cassis and pepper sorbet for a quick palate cleanse. The last two savoury degustation courses include a sensational beef tenderloin and beef cheek ravioli with forest mushroom sauce, and a delightful Barossa Valley Le Petit Prince goat’s cheese dish. To finish, the lemon curd tart with Italian meringue is simply divine. Opus is pricier than your average restaurant but there’s definitely nothing average about this place. So don your most glamorous outfit and prepare to hurt your credit card for one of the best fine dining experiences you’ll have in Perth.
Karen Bilsby, November 2008
