For Aaron Moore, taking the role of executive chef at Farra wasn\u2019t just about taking another step up the hospitality career ladder. It was personal.<\/p>\n
After moving from Ireland to Greece at 17, Moore first learnt to cook by working his way around various tavernas in the Greek Islands.\u00a0<\/p>\n
\u201cFarra is full circle for me. It\u2019s where I\u2019ve pulled together all my food memories from Greece,\u201d says Moore, who previously worked at top restaurants Roscoff in Belfast and Mint in Dublin, before his more recent roles as head chef at Fremantle\u2019s Bread in Common<\/a>, and Coogee Common<\/a>. \u201cFor me, cooking is about trying to re-create a memory, about wanting to pay homage to food culture and beautiful produce.\u201d<\/p>\n But for all his talk of memory, \u201cFarra is not traditional,\u201d says Moore. \u201cIt\u2019s a modern take on that ethos. It\u2019s about doing high-end food that\u2019s fun, that doesn\u2019t lose the spirit of Greece, where it\u2019s all about enjoying good food with family and friends.\u201d<\/p>\n It\u2019s a philosophy that also strikes a chord with Hyde<\/a> Perth. The hotel brand is known for creating boho luxury spaces in fashionable cities like Los Angeles, London, and Ibiza. Pair this with Perth\u2019s practically Mediterranean climate, and Farra seems a perfect match for the boutique hotel, which opened on Pier Street in March.<\/p>\n Farra occupies three separate-yet-connected spaces within the hotel: a dining room, the pool deck and a terrace. Guests are welcome to choose their own adventure, stopping in for snacks and a drink or luxuriating over multiple courses. Either way, you won\u2019t be rushed.<\/p>\n \u201cIt\u2019s designed for people to interpret the way they want. It\u2019s free-flowing like the tavernas of Greece where people sit for hours without needing to rush.\u201d<\/p>\n Hotel guests might start the day at Farra Pool Bar with breakfast dishes like eggs Benedict served with thick-cut bacon, Aegean hollandaise, and dried olives. Lunch could be a myriad of hot and cold meze.<\/p>\n The dinner menu flows from snacky options like tomato keftedes, rabbit meatballs, and mizithra dumplings folded with zucchini blossom and basil to larger plates like goat sheftalia, or saltbush lamb cutlets.<\/p>\n If you can get a crowd together, Moore recommends the slow-roasted lamb shoulder. \u201cWe brine the lamb shoulder on the bone for 24 hours, then marinate it for 8 hours before slow roasting overnight. It\u2019s served up with muhammara, revithia and a horiatiki salad,\u201d he says.<\/p>\n While Farra champions Western Australian produce, working with local suppliers such as Fins Seafood and Adrian\u2019s Continental Smallgoods, the drinks list looks further afield. The cocktails are aromatic and tropical, wine is predominately from Greece and the broader Mediterranean. But there is a tight edit of Australian wines for those who prefer an Aussie drop.<\/p>\n \u00a0<\/p>\n Farra<\/p>\n