A little out of place in Perth’s St. Georges Terrace business strip, Greenhouse Restaurant is a delicious dining experiment, built with 100 percent recyclable materials. Beat the crowds and arrive for breakfast, when executive chef Matt Stone turns out excellent Mod-OZ (Modern Australian) dishes such as pumpkin pancakes with goat’s curd and a daily ‘brekkie’ pizza that features Margaret River eggs and freshly picked herbs from the organic rooftop garden. When night falls, the rooftop space, appointed with upcycled furniture, is transformed into a lively outdoor bar that specializes in classic cocktails.
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The sustainability ethos at this pioneering restaurant starts with the vertical gardens growing on the face of the building—sprouting through recycled steel coils—and continues to the organic produce simmering in the kitchen (some of it grown on the roof). If the resourceful design doesn't inspire you, the sous vide Margaret River eggs and the dessert jars featuring Pop Rocks or a neat glass of local moonshine will.