We were delighted to welcome The West's Food Editor, Rob Broadfield, to Bunkers for a relaxed lunch recently, where he had the opportunity to sample our brand new menu for The Weekend West.
The product of close collaboration between Fogarty Wine Group Executive Chef Guy Jeffreys, who Rob describes as "one of our most celebrated and respected commercial cooks" and Bunkers Beach House Head Chef Jason Van Druten (also a "damn fine cook" according to Mr Broadfield), the new menu is keenly focused around seasonal, sustainably sourced West Australian seafood and also features produce from the vegetable garden Guy established to serve his kitchen at Millbrook Winery in the Perth Hills.
Bunker Bay is certainly a special place where, as Rob noted, "happy punters from all walks of life swim, surf and play beach cricket beside the clean, clear waters of the bay" while "whales breach and gambol offshore". The new, share-food based menu at Bunkers Beach House really allows guests to capitalise on this laid back, relaxed beachside atmosphere and it seems that Rob was definitely in agreement. From a dish of baby carrots; "a paean to the carrot in all its simple majesty", to grilled broccoli that was "a study in technique and the beauty of deep, deep charring" and the barbequed Busselton octopus, chorizo, crispy polenta that provoked "big raves" from Mr Broadfield, we would absolutely concur that the menu is "perfectly targeted at beach-going crowds who don’t want to be patronised by an indifferent roster of burgers, chicken wings and battered fish and chips".
Rob summed up his experience beautifully, declaring that "Bunkers Beach House is the bomb. The food is simple, sure, but it is bold and balanced, well created and executed, and the entire experience is utterly, dreamily wonderful."
Discover the new Bunkers Beach House menu today
Rob Broadfield's quotes taken from "Beach Babe", Weekend West, Perth - 21 Septemeber 2019 ('Play' section, page 21).