breakfast

toast, house made preserve – sourdough or fruit bread

cheese & vegemite toast

toasted muesli, poached autumn fruits, yoghurt

buffalo mozzarella, wood roasted tomato, toast

pancakes, strawberries, pistachio, rose syrup, clotted cream

eggs – poached, scrambled or fried, toast

greenhouse porridge, brandied apples & cinnamon

crushed peas & basil, poached eggs & toast

brekkie pizza

sides  

bacon, pork sausage, wild mushrooms

wood roast tomato, potato bravas, spinach, spiced beans, avocado

 

lunch

rock oysters, lime

white bean & smoked bacon soup, toast

beetroot, pistachio & goats curd salad

sticky pork, green papaya, roasted rice & fragrant herb salad

prawn & shitake omelette

chicken & wild mushroom pastie

red curry, beef shin, eggplant, baby corn & thai basil

shredded snapper, avocado, coriander & lime flatbread

slow cooked lamb neck fillet, borlotti beans marrow and feta

greenhouse bits & pieces

pizza

pasta

sides

green salad, potato bravas, stir-fry greens

 

evening eats

rock oysters, lime

chilli cashews

orange, date and coriander salad

wood fired broccoli, jamon & chilli

white anchovy stuffed olives, peppers and fennel

green beans, tomato & fenugreek

chorizo, red wine & parsley

beer battered mussels, tahini sauce       

pig head & trotter terrine, mustard pear puree

piquillo pepper & manchego croquettes

duck rillette, sourdough

cuttlefish, chickpeas & spinach

wood roasted vegetable salad, salmoriglio

seared skirt steak, romesco       

roasted Manjimup marron, tomato saffron broth

greenhouse bits & pieces

pizza

24hr slow braised lamb shoulder, cous cous salad, yoghurt (serves 4)

 

cheese

three cheeses 

                  

sweets

mandarin crème de catalan

poached autumn fruits, almond milk custard, muesli bar   

valrohna chocolate parfait, pistachio, honeycomb, cherry bubbles

green apple tart, calvados mascarpone

all subject to variation based on availability of ingredients

 

drink

cocktail list tba, following upcoming launch

some wines available by the glass and half bottle

 

cider

bress ‘brut’ 

 

drink first

hidalgo ‘la gitana’ manzanilla 375ml  

fizzy

42deg south

simonnet-febvre crémant de bourgogne brut

pol roger ‘white foil’ nv 

billecarte salmon rose nv

dom perignon 2000 vintage

 

white

’09 glaetzer-dixon überblanc riesling

’08 ott gruner veltliner ‘gartling’        

’09 neaudorf pinot gris

’09 riposte sauvignon blanc

’09 pedestal sbs

’07 cape mentelle walcliffe sbs

’08 quealy ‘pobblebonk’

’08 galli estate chardonnay

’07 domaine william fevre chablis

’06 forrest hill block 8 chardonnay

 

almost red

’08 foster e rocco

 

red

’06 faiveley bourgogne pinot

’08 mac forbes coldstream pinot

’08 jean marc burgaud côte du py

’05 guigal côtes du rhône

’08 carpe diem sangiovese

’07 mt.langi ‘billi billi’ shiraz             

’08 jamsheed ‘gruyere’syrah

’07 juniper estate cabernet

’06 felsina chianti classic

drink last

frogmore creek iced riesling

romante pedro ximenez

(08) 9481 8333

Tel: (08) 9481 8333

email: info@greenhouseperth.com

lunch bookings are available monday- saturday, maximum 10 people

evening bookings are available monday- thursday and saturdays, maximum 10 people

for function enquiries please email us

The design of the Greenhouse garden supports the overall philosophy, in providing the visitor experiential learning. Knowledge is shared with the visitor by providing a functional garden for the Greenhouse kitchen use, while noting an ever changing display of horticultural variation that highlights the gardens normal seasonal growth. Visitors will also be able to observe the garden’s occasional adjustment required to support seasonal and climatic changes. Where possible, recycled materials have been used, for example, Schutz ecobulk containers and crushed Styrofoam. Additionally, companion and non-competing planting has been introduced as a natural form of sustainable growing and therefore limiting the need for artificial pesticides.

Key aspects of Horticultural overlay include:

Roof Deck

• Recycled Schutz ecobulk containers.

• Planting medium to consist of three (3) layers:

1. 100 mm coarse sand;

2. 210 mm crushed Styrofoam; and

3. 400 mm potting mix blend – 75% composted pine bark and 25% coarse sand.

• Containers planted with combination of seasonal annual and perennial herbs, seasonal vegetables and espaliered fruiting trees.

• Containers to be irrigated via a drip irrigation system. All drainage water to be collected then transferred to holding tanks for reuse as further irrigation.

• Coarse sand in base of container to act as filtration system for excess (drained) irrigation water.

• Due to low direct sun, portable grow lights to be positioned above planted containers as the season and plant variety dictates.

Lower Planter boxes

• Planter boxes to be filled with potting mix blend comprising 75% composted pine bark and 25% coarse sand.

• Planters to be planted with a combination of Laurus nobilis (Bay tree) and Citrus x hystrix (Kafir lime leaf).

• Automated drip line irrigation system to be installed to planters.

Both Laurus nobilis (Bay tree) and Citrus x hystrix (Kaffir lime leaf) are to be maintained at a height of 1.8m and 1.5m respectively. This will be achieved to maximize the fresh leaf growth for use in the restaurant kitchens. Both species are “evergreen” and have aromatic foliage. The Laurus has a deep green, glossy, leathery foliage. The Citrus has a softer green leaf and produces a rough, bumpy green fruit.

Image 1: Laurus nobilis (Bay tree)

Image 2:Citrus x hystrix (Kaffir lime leaf)

Building Exterior

• Exterior of building to be clad with galvanized planter frame (steel reinforcing mesh)

• 125mm terracotta pots planted with Fragaria alexandria (strawberry) to be placed at 200mm spacing (25 per m2)

• Drip irrigation system to be installed in the top row of planters with water feeding down each pot. Excess to be collected at the base of planter and transferred to the holding tank for reuse.

Planter combinations

A number of companion planting combinations have been developed as a kitchen garden for sustainable growth on the greenhouse roof deck. The spring/summer combinations include:

“French” Boxes 2, 4, 8, 12

French tarragon, Chervil, curly parsley, Thyme, Rosemary, Summer Savory, Marjoram

“Citrus” Boxes 1, 5, 15, 24

Espaliered Lemon, nasturtium, scented geranium, lemon grass, onion, marigold

“Apple” Boxes 6, 14, 18, 21

Espaliered Apple, nasturtium, garlic, chives, Italian parsley, rhubarb, scented geranium,

“Salad” Boxes, 9, 10, 11

Lettuce, dwarf beans, carrot, radish, tomato, beetroot, arugula, asparagus

“Summer” Boxes 3, 19, 20

Sweet corn, pumpkin, cucumber, sow pea, radish, capsicum, eggplant

“Italian” Boxes 16, 23

Arugula, tomato, Italian parsley, basil, chilli pepper, dill, oregano

“Detox” Boxes 17, 22

Celery, Ginger, Carrot, Beetroot, Common Mint, Spinach

“Tea” Boxes 7, 13

Basil, Chamomile, Lemon Balm, Lemon Verbena, Peppermint, Sage

Ongoing Maintenance

Every living entity requires ongoing maintenance to preserve the functionality and aesthetic appearance in an ever changing environment. The maintenance program continues to support the educational aspect of the Greenhouse, while retaining the functional aspect of the kitchen needs with the aesthetic design of a welcoming place to meet and socialise.

Roof Deck

Given that the majority of the plants grown on the roof deck will be harvested and used in the restaurant kitchen, required pruning will be minimal. Varieties such as the espaliered fruit and citrus trees will need seasonal pruning to maintain shape and size. Annual herbs and vegetables will need to be replanted as the seasons dictate. Fertilization of the planters will be carried out on a seasonal basis with most fertilizing performed when annual herbs and vegetables are replanted. It is recommended an organic blood and bone blended fertilizer be used for seasonal fertilization. A seaweed based liquid fertilizer may also be applied to leaf crop herbs and vegetables such as basil, spinach, lettuce etc.

Irrigation

A fully automated drip irrigation system to be installed to all roof deck planters, lower planter boxes and vertical strawberry pots. Drained water is to be collected and transferred to a holding tank for reuse. It is anticipated the fully automated drip irrigation system will use approximately 620 litres of water per day in peak season (eg. summer) and 65 – 70% of this daily use can be reclaimed in utilizing the holding tank facility. This results in a net daily water use of 186 – 217 litres.

Fertiliser

A slow release pelleted fertilizer will be applied to each of the strawberry pots on the exterior wall every three to four months

Seasonal Changes

At an appropriately selected time, seasonal replanting will take place to update a number of the seasonal vegetables and herbs with suitable cold climate varieties such as the brassica family of cauliflower, bok choy, cabbage, brussels sprouts.

After an exciting reception in Melbourne, designer Joost Bakker teamed up with seasoned Perth based restaurant and cocktail professional Paul Aron, and their close friend Jason Chan (2005 Age Barista of the year and owner of Melbourne’s Seamstress and Batch) to offer up a mouth watering ‘new kid on the block’ in Perth’s CBD.

Greenhouse St. Georges Terrace hopes to be one of Perth’s most exciting destinations, with the emphasis on tasty, honest food and drink, and some simple ideas for a considerate and non destructive lifestyle.

Like its predecessor, Greenhouse St. Georges Terrace has its frame made from roll formed steel coil. Its cladding and surfaces, raw and unashamed, are made from plywood and recycled plastic. Hundreds of straw-bales in the walls and ceilings provide insulation. Vertical gardens spill greenery from the walls, and an abundant roof-top garden produces fresh ingredients for the kitchen and bar, and provides a serene place to escape the rat race.

With the natural essence and quirky beauty of Joost Bakker’s design at the heart of this building, Perth’s Greenhouse will offer a variety of spaces, fixtures, objects and atmospheres to warm your heart and nourish your soul.