Found on Adelaide Terrace and officially opening on Thursday, the city-based eatery is headed by executive head chef Telina Menzies, head chef Sean Trautvetter and sous chef Agustin Ortega, whose palates have been influenced by the exotic essence of Brazil, Argentina, Chile, Peru, Ecuador and Columbia.
Creating a menu using local produce and showcasing the best WA has to offer, the restaurant has a strong focus on sharing combining dishes from all sections of the menu for a foodie experience.
It is part of the hospitality chain the Publican Group. National marketing manager Kylie Moncur said this latest venture was something different they wanted to explore and had so far proved successful.
‘All the feedback we’ve received about food, beverage, service and fitout has been incredibly positive,’ she said.
‘Public House is influenced by many parts of South America.
‘Each dish is created with a modern take, as opposed to going down the route of using purely traditional cooking methods.’
Head chef Trautvetter will specialise in seafood following a stint in Argentina, while Ortega will bring his Latin and French fusion to the table.
‘Patrons who visit Public House can expect a casual dining environment with a great atmosphere and an extensive beverage list from around the world with South American wines featuring heavily and available by the glass,’ Moncur said.
– Must-try: cola-fried chicken ribs with green onion and chilli salt.