By David Prestipino
The music is chilled, the champagne on ice and the chefs are already sweating as Perth prepares for one of its most anticipated restaurant openings.
Bali's iconic Ku De Ta opens the doors to its first international outpost on Friday along the shores of the Swan River.
Visitors to the popular Indonesian island getaway would no doubt be familiar with the Ku De Ta vibe (luxurious but laid back) but its owners have opted to give the Perth venue a unique feel.
London-based architect Perparim Rama worked hard to cultivate an interior that embraces elements of WA.
Ku De Ta Perth invited selected guests to an exclusive preview on Thursday. Credit: Ku De Ta, Instagram
Co-owner and founding director Guy Neale he was excited to bring the lifestyle destination to the west.
"Make no mistake, this won't be Bali 2.0," he said.
"There is an emphasis on outdoor living, glorious weather, relaxed culture and incredible fresh produce."
Much of WA is ingrained in the $6 million Ku De Ta Perth interior, with London-based architect Perparim Rama using natural and organic materials throughout the venue, of which many have a historical reference point.
The entrance to Ku De Ta Perth.
There's bench seats from reclaimed Jarrah wood and timber from the Bunbury Jetty, to the use of oak inspired by two oak trees planted in the city gardens in the 1800s that seamlessly complement the micro-cement finishes in the industrial space.
The $2 5million Perth restaurant has three separate dining spaces that can accommodate 850 people at any one time.
The crab spaghetti at The Deck space at Ku De Ta Perth.
* The Deck - casual bistro open from 7am, with 270-degree views of the river
* The West - seafood and charcuterie bar with plates designed for sharing
* Dining - playful, evolving, a la carte menu that changes constantly
Executive chef Dan Fisher and head chef Liam Atkinson were on Wednesday up to their eyeballs taking their culinary team through the menu before a star-studded opening on Thursday night.
Wooden installations at Ku De Ta Perth include reclaimed wood from WA's 129-year-old Bunbury Jetty.
"While we won't be recreating the food from the Bali venue, we have created a diverse, all-day dining menu using a similar philosophy that we hope will appeal to the Perth dining scene," Fisher said.
The chefs have sourced produce from a range of local suppliers including Moojepin mutton from Katanning and game and poultry from Wagin. The Blue Ridge Marron is from Manjimup and olive oil from Yallingup while the beef is from Gippsland.
Ku De Ta Perth has envious views of the Swan River.
On the cusp of its opening on Friday, WAtoday.com.au got a sneak peek at the venue and a taste of the delicacies developed for Perth.
The crab spaghetti is probably the standout dish from The Deck space, featuring crunchy fried garlic and 50g of crab. The mouth-watering dish was paired perfectly with a riesling from Some Young Punks - an early sign service staff have been well-schooled in food and wine pairing.
Especially important for those fond of Bali and beer, Ku De Ta Perth will pour Australian's only available draught tap of Bintang later this year.
KU DE TA PERTH
On The Point
306 Riverside Drive, East Perth
www.kudeta.com.au