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

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

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.

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.

The end of autumn is coming, the greenhouse has started its preparation to keep everyone warm. The rooftop now sports great heaters throughout and plans for enclosing the area are being finalised. Get ready to heat up with some tunes and dancing. Live music is consistently floating out over the terrace from our balcony. On Wednesday’s nights it sends out rhythmic latino, Saturday nights share a mix of dub and funk, to help shake off the week.

The baby strawberry plants are sprouting new foliage and we are hoping for some very productive plants to cover our walls. Back on the rooftop, the seedlings of cos, rocket and spinach are flourishing and our herbs, vegies and rhubarb are coming along beautifully.

In the kitchen our boys recently travelled to Adelaide to compete in the annual Lifestyle FOOD Channel Australian Regional Culinary Competition (try saying that after a few…)www.tasting-australia.com.au. With the kind and generous guidance of Kate Parry (team manager) our crew, consisting of Matt Stone, Daniel Dobra and Ryan Bussey, impressed judges of the like of Ian Parmenter, Rob Broadfield, John Lethlean, Maggie Beer,  Ben O’Donoghue and Kate Lamont with their local, seasonal, fresh style and came in second place. The competition was hot and the dishes displayed local products such as White Rocks Veal, Blue Valley dry aged beef and some herbs scoured from the cooking grounds.

The selection of matched wines took out the title of first place by pairing our dishes with Bella Ridge and Carpe Diem Wines. To have the opportunity to share the food and wine that was presented in Adelaide we are having a celebration dinner on Monday, May 31st at 7pm. It is a five course dinner at $120 including food and wine. There are 40 places, so get in early to see what W.A. has on offer. Enquire via info@greenhouseperth.com or on 08) 9481 8333

Stay tuned for more updates…….

April 2010

The greenhouse has now been open for 4 months. It has been a great summer of fun, food and drinks. The rooftop bar has been a private hideaway for many chasing a cheeky drink and a bite to eat, secluded from the bustling terrace. It is currently in the throws of looking for the perfect winter coat, in the form of heaters and a protective enclosure to keep its punters safe and toasty during the cooler months. More live music is coming with guest appearances on the rooftop (as some have already experienced). A regular gig for Wednesday night begins in May in addition to Saturday nights. Cocktails will be flowing as our menu of classic influenced drinks makes it’s way on to the perth scene.

Friday nights have been the peak of the week in the CBD, many people have joined the Friday arvo queue and waited patiently. Thank you!

We have a small bar license which permits a (highly regulated) maximum capacity of 120 people. We are endevouring to increase our capacity, but we wanted to thank everyone for being supportive as Perth changes and adapts its approach to small bar licensing.

The team from our kitchen will be putting their culinary skills to the test for renown chef’s and critics in Adelaide at the annual Lifestyle FOOD Channel Australian Regional Culinary Competition, 29th April – 6th May 2010. More details are at www.tasting-australia.com.au 

As some may have noticed, the strawberries haven’t enjoyed the climate change from Joost’s house, in Victoria, to the Perth summer heatwaves. We are going for round two, and replanting them. With a little tender loving care we are hoping there will be plenty of berries for those passing by to indulge in. On a brighter note, the garden has been blossoming with tomatoes, chillies, eggplants and herbs. And the worms have been multiplying and keeping the soil in beautiful condition! Some special seedlings are being grown to be dished up by Matt Stone for seasonal dinners on the rooftop.

We have really enjoyed the last few months of support locally and from afar. A big thanks to everyone for such a great reception.

December 2009

Greenhouse now open…

After months of planning, design and construction the Greenhouse opened its doors to the public on Friday 11th of December 2009. Coffee grinders replaced angle grinders as the first brave visitors tentatively shuffled through the doors at 7.00am.

By lunch time the Greenhouse was buzzing and tables were filling. The kitchen, bar and wait staff hit their straps and put in a huge performance on their first day of service. It was wonderful to see people coming and going from the Greenhouse with big smiles.

We are looking forward to having our liquor license confirmed this week, opening the bar and beginning dinner service on Wednesday 16th of December.

Thank you all for your interest and support. We are excited to meet some more of our neighbours, visitors from further away, to have a chat and to share this place with you.

Below is a gallery of images from the first day of construction right through to the opening of the Greenhouse.

Those travelling along ‘the terrace’ might have noticed the wall of wild strawberry foliage rippling in the breeze, and a throng of grimy characters in fluorescent workwear coming and going like bees to a hive. Already many of the more curious pedestrians have tentatively poked heads through doors or pressed an eye to a window to see what lives inside. We only hope that your curiosity leads you to venture in for a coffee and a look-see once our doors open.

An incredible team of people have contributed blood, sweat and tears to get the Greenhouse to this stage, and we would like to thank everyone that has invested their time and energy helping to create this place.

The new can be scary, the new can be troublesome, but more than anything the new is exciting. We are excited to open our doors to Perth and invite you in to experience something new and out of the ordinary.

Greenhouse, St Georges Terrace – Plastic Pallets and Concrete from Kapture Media Productions on Vimeo.

After some initial delays, the Greenhouse build is under way and rolling along with speed. With an opening date now set for mid November, the team are working overtime to get through a huge amount of work.

Check out this time-lapse for a few snippets of the action down at the site.

Loads of updates, pictures and more videos coming very soon.

Greenhouse St. Georges Terrace – Time-Lapse Compilation from Kapture Media Productions on Vimeo.

Visit www.greenhousebyjoost.com for more info

It was built in 14 days. This time-lapse shows its construction.