Feeling peckish? Yagan Square’s hottest new dining option, Ficus, is serving up the freshest farm-to-plate fare in town.
The hotly anticipated new restaurant concept at Yagan Square, Ficus has just thrown open its doors to the public, welcoming them in for fresh fare lunch and dinner.
Perched on the upper level of the cutting edge new precinct, which connects the CBD with vibrant Northbridge, Ficus boasts stunning views of the CBD and a smart casual dining set up that has rendered it an already-popular dining spot.
The menu is devoted to a farm-to-plate philosophy, drawing on its co-owners mutual penchant for produce from WA’s South-West and dedication to full food provenance.
The names behind the exciting new collab are Kevin Opferkuch of Bunbury Farmers Market and Paul Vanderplancke of Cantina 663
Kevin was a frequent diner at Paul’s popular Mount Lawley restaurant Cantina 663, and they got to talking about the fresh new season figs (or ‘Ficus’) in their granola. Kevin was impressed by Paul’s ability to quickly integrate seasonal produce into his menu, without taking short cuts with the ingredients to keep the cost of the dish down. Paul was equally impressed with the fresh produce offering at Bunbury Farmers Market, which ignited a discussion about Kevin supplying for a restaurant.
This mutual passion for produce, seasonal ingredients and offering real value for their customers led to the creation of the Ficus concept.
Kevin’s impressive network of farmers and growers has been built up over decades, given his profession and his family’s involved in farming since 1856, so he ensure the ultimate freshness and full provenance of Ficus’ dishes.
“Freshness, approachability, seasonality, honesty and provenance are the foundations of Ficus,” Kevin says. “Some people may assume that provenance simply means local, but for us provenance means we have full knowledge of where the product came from, who the farmer or grower is, when it was produced and what has been done to the product.
“There is no outside third party ownership of the product – everything comes directly from the producer to us.”
Ficus’ kitchen is led by Perth’s master of charcuterie and chateaubriand, André Mahé – of The Trustee and Must Wine Bar.
André’s menu is best described as modern Australian, with a smattering of his infamous French influence of course, and ultimately encompasses good, honest, generous food that is done well. It is also flexible, with dishes designed to be ordered à la carte or shared on the table, and gluten free, vegetarian and vegan options all catered for.
“We’re not trying to break any boundaries with the style of the dishes on offer, instead, Ficus will keep the menu approachable and let the quality of the produce and skills of the chefs to let the food speak for itself,” says co-owner Paul.
Our must-haves on the magnificent menu include:
Charcuterie Plate: Pork Rillettes, Pâté en Croute, pork hock terrine, pickled vegetable and condiments, crispy bread; Heirloom Beetroot done confit and raw, jam, Bookara goat curd, candied walnuts, herb dressing; Steamed new season Torbay asparagus, Over the Moon Fetta, macadamia crumble, verjuice vinaigrette; Shark Bay tiger prawns & blue cheese linguini, tomato, rocket; Pan-fried house made potato gnocchi, smoked tomato, English spinach, almond; Carrara Wagyu Tomahawk rib eye, 850 grams, béarnaise, colcannon, green salad; and Chateaubriand – Harvey Beef fillet, marrow bones, béarnaise, colcannon, green salad.
So we’ve covered off the food – but what about the libations?
Venue manager, Chris Sell, and bar manager, Luke Vanhoe, have developed an impressive beverage line up that is top-heavy with local suppliers and likewise mindful of provenance. The drinks and wine list go above and beyond in variety and complexity. Don’t miss the GIN + TONICA, a beautiful Australian twist on a classic bevvy. Local The West Winds ‘The Sabre’ gin is distilled with wattleseed, bush tomatoes and cinnamon myrtle and perfectly paired with Cascade Tonic, grapefruit and native Coastal Rosemary.
The casual but urban and chic Ficus fit out is by award winning local designers, Mata Design Studio.
Just like the food and beverage ethos, the fitout incorporate as many natural materials as possible. Verdant indoor plants and several varieties of local, recycled wood have been incorporated into the furniture and fitout – most notably the incredible 100-year-old floorboards that were recycled from the Fremantle Wool Sheds. These elements soften the more robust structural materials of the building.
Lastly, the place, the space, the eats and the drinks are all about CONNECTION.
Kevin and Paul loved knew Yagan Square was the spot for them as the function of the precinct is to bring people together and connect the city to Northbridge. It matched with their concept from the outset, because it is what they seek to achieve with their food – bringing people together and connecting them with the most wonderful, fresh produce they can get their hands on.
HOURS: Tuesday – Sunday, Noon – Late
ADDRESS: Upper level, Yagan Square 7/420 Wellington St, Perth
BOOKINGS: (08) 6381 9140 / ficusperth.com /
SOCIALS: Facebook: facebook.com/ficus / Instagram: @ficusperth