Sophisticated dining and drinking at a shopping centre? Maybe not normally but Dandelion brings an exciting new ‘standard’ to the concept.
Conceived by the award-winning team behind The Standard, The Royal, fleur and Willi’s, Dandelion is a sprawling bar, kitchen and micro-distillery that sits proudly at the heart of Karrinyup Shopping Centre’s new West Deck dining precinct.
Wanting to be part of the high level of detail and quality on offer at the new West Deck, but not wanting to “just open yet another bar with dining”, hospitality operator John Parker has taken things to the next level.
“This was a project where we felt like we could contribute to something new, a new lifestyle that’s emerging in the suburbs,” says John.
It’s a lifestyle that embraces comfy, yet stylish, communal dining and drinking. Wrapped by an expansive verandah overlooking the square, the classy two-storey venue houses two bars and a lounge you can settle into, nestled beside a toasty fireplace.
The hot new venue also boasts artisanal spirits made in small batches in the copper still that takes pride of place on the bar floor, overseen by Monique Bossie, one of only a handful of female distillers in WA.
Dandelion spirits are handcrafted using a mix of traditional and experimental modern Australian flavours, each one with the addition of dandelion – usually the dandelion root, which is loaded with vitamins and minerals. The story goes that dandelions have been used for generations for their medicinal benefits, including blood sugar management and to boost skin, liver and heart health.
Dandelion spirits are distilled eight times from grain to glass. The house gin is a London dry style with 10 added botanicals, citrus heavy with some delicate floral notes. More experimental flavours will be coming out later this year.
As for food flavours, the open-plan kitchen is decked out with a rotisserie grill and wood-fired oven, adding deeply charred soul to fresh dishes like Vietnamese grilled chicken with shallot sambal, cucumber and green mango. Local produce is joyously spread across the menu, celebrated in dishes such as split Pemberton marron with tangerine vinegar butter and sea herbs.
Group executive chef Chase Weber has created wildly different concepts for all the venues – from the loud, Asian-inspired fare at The Standard to upmarket pub classics at The Royal and incredible fine-dining technique at fleur.
At Dandelion it’s all about big flavours powered by coal and wood fire – raw and primal.