Andy’s can-dough new Asian venture

Andy Freeman with dumplings and sake at the new Darlings Supper Club. Picture: Andrew Ritchie d421674
Andy Freeman with dumplings and sake at the new Darlings Supper Club. Picture: Andrew Ritchie d421674

The late-night eating venue and bar opened this week and according to Freeman, it’s a place where patrons can come and enjoy the best of the Asian-Pacific.

‘I’ve worked in South East Asia for the last 10 years and I wanted to bring back everything I loved about the region to Perth in a casual relaxed setting,’ he said.

‘We will be featuring sharing food accompanied by aromatic wines, well-researched country-of-origin beer, cider and spirits not available anywhere else in one place.’

Freeman’s new venue is raw and edgy, yet surprisingly cosy and the towers of bamboo steamers as you walk in are just the beginnings of the culinary explosion you are about to undertake.

Headed up by executive chef, David Allison, and head chef, Nick Kent, the duo have juggled their jungle flavours and perfected their pad thai to bring patrons a collision of flavours plus a nod to tradition with curries and noodles.

‘There is also that tongue in cheek too,’ he said.

‘Melamine plates, sake robot, western rock and roll; basically all the food that you crave but never have in one place.’

Like every drinks menu created by Andy Freeman, the list at Darlings has also been carefully crafted to match the food.

‘It’s the classic cocktails you know and love, with a small signature list thrown in for good measure,’ he said. ‘There’s also a fresh approach to whiskey, beer and sake on tap, with 80 per cent of the collection having not been showcased here before.

‘It’s not only the go-to place for friends coming together after work for a quick bite to eat, but it’s also the perfect place to settle in for the evening, eat good nosh and enjoy the vibe, well into the wee hours of the morning.’