After opening their first Perth location in 2018, winning a slew of awards for their beers and venue, and opening their High Wycombe Brewery and Taproom last year, Blasta Brewing Co has now opened their newest venue in Burswood.
The new Blasta Collective spans two buildings joined by a picturesque laneway, affectionately named Unicorn Alley, and boasts Australia’s first gastrobrewery, as well as a beer hall, alfresco area with playground and Blasta Coffee Shop. The gastrobrewery is the final part of the Blasta Collective to open its doors, and is housed in a stunning converted red brick warehouse which includes a florist, multiple dining zones and a private dining greenhouse area and chef’s table.
Award-winning chef Jay Tesorero has joined the team as Executive Chef, bringing elevated modern Australian and British dishes to the menu for a unique dining experience for both lunch and dinner.
Jay received his culinary start abroad in the Philippines refining his skills in several hotels, including Discovery Suites and Edsa Shangri-La Hotel, then moving to Australia in 2007 for his most recent roles as Executive Chef at Quay Perth Hotel and Sandalford Estate. He has cooked for some of the world’s biggest international superstars including ABBA and the Red Hot Chili Peppers.
Unsure of the difference between a gastrobrewery and gastropub? Steven Russell Blasta’s Founder and Managing Director explains the concept, which is new to Australia, “Whilst gastropubs and breweries are commonplace in WA, we wanted to bring the gastrobrewery concept to Perth. The difference between the two is that a gastrobrewery is a more refined experience compared to eating out at a brewpub. Expect modern casual dining with full table service, and a side serve of style. Another key point of difference for a gastrobrewery is the array of in-house brewed or made products, such as the beers, cocktails and sodas, our own whisky and gin, alongside a premium wine and spirit list. The menu will feature modern Australian and British dishes, supporting local suppliers and seasonal produce as much as possible.”
Expect dishes like langoustine with black truffle and leek, Beef Wellington and desserts such as a macadamia crumb and white chocolate flan with lime sorbet and raspberry gel.
Blasta Brewing Co’s gastrobrewery is opening its doors on Friday the 2nd February.