WA's most successful chef, David Coomer, is back.
His newest project, Print Hall, sprang to life this week and, after just four days trading, it is being heralded a success.
The former Star Anise chef and owner and, more recently, sea change truffle grower took up the position of Print Hall director of food this year.
"My main thing is to give food direction to each of the outlets, getting them on track as far as formula goes," Coomer said.
Print Hall is WA's most ambitious restaurant project - a $12 million collection of bars, restaurants and a patisserie across four floors of _The West Australian _'s former CBD home.
"A place that big is not just about me. We've got 35 chefs here," Coomer said. He is also working on the development of his Manjimup trufferie and the opening of his Spanish-themed Claremont food and produce store, Xarcuteria, due to open late next month.
_The West Australian _ dined twice at Print Hall this week and early indicators are that it is serving some of the best food in the city.
Our pick? The mushrooms on toast entree. For mains, confit duck with white beans and, to finish, a note-perfect composed dessert, spilled lemon."That's all down to Shane Watson, Print Hall's head chef," Coomer said. "He is a remarkable chef."
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