Buzz about Art’s in Mosman Park—on the terrace of the Memorial Hall building many know as Camelot—is growing, especially among foodies. “We’re having a play and bringing some new things to the table,” says owner and operator Renato Fabretti when asked what makes the cafe stand out from the crowd. “Listening to the locals as to what they’re liking, and testing their boundaries a little if they’re keen for adventure.”
Why call the place Art’s? “One, it is short for Arthur, as in Arthur of Camelot,” explains Fabretti. “Two, we hope the traffic the cafe generates will help engage people in the fine art we hope to display as a part of a residency program within our gallery spaces, also with the theatre, dance, film, and music that the venue plays host to. Three, the cafe works hand in hand with MosArts, who manage the building. And the business functions as the ‘Arts Bar’ for audience and performers of shows in the building. Lastly, we hope the food will grow more and more adventurous and live up to the artiness of the name, but on a gastronomic level.”
He says currently the venue is focused on starting with the early risers (7.30am to 2pm): brekky, brunch, and lunch to begin with. “I think brunch is something well celebrated in a town with such long sunny winters and beautiful blue skylines.” At this point he says there are whispers of a few long table degustation dinners with an exciting guest in the theatre (as he calls it, “gentle whispers in the wind”). Currently evenings are reserved for one-off events and the theatre and cinema season in summer.
Chef Zac Wilkinson has two decades front and back of house in restaurants under his belt, including experience working at The Ivy in London, and was previously a sous chef at a two star Michelin restaurant in Northcote in the UK. “We’re keen to showcase some of WA’s wonderful produce, talented Perth folk and the Great Southern’s ridiculously wonderful and sometimes overlooked wine producers,” says Fabretti, who points out the baristas and floor staff are entirely made up of local young performers. “Actors, writers, musos and filmmakers we are training up to engage with the building both on the cafe and theatre side.”
So far Fabretti cites the lunch menu’s Gochujang Snapper with cauliflower puree and kimchi as a standout crowd pleaser. “The fish is cured in incredible Korean spices and miso and is cooked delicately before laying down on a light, buttery cauliflower puree with the balancing zing and acidity of our house-made kimchi chilli pickled cabbage.”
In terms of who Art’s will appeal to, Fabretti believes “…anyone sick of places that can only accommodate one pram before war breaks out, those who want to enjoy the open air and the art deco surrounds, art lovers who want to hear about the next thing happening in town before the papers print, or who want to meet the next wave of artists who in the real world have to work to afford to make the work they care about! Also those who just love food and a good chat.”
GILLIAN O’MEAGHER
