Chef Nic Wood has returned to WA giving Piari and Co a new lease of life with his partner Rheanna Barker.
The duo have taken on the Dunsborough restaurant and introduced a brand new menu as well as breakfast and lunch offerings on Fridays, Saturdays and Sundays in addition to dinner from Tuesdays to Saturdays.
The restaurant is tucked away in a quiet corner of Dunn Bay Road which the pair have completely brightened up and transformed the dinner menu.
Using as much produce from the region as they can, Chef Wood has added dry aged beef, a new wine list and his own desserts to the menu.
Chef Wood said some of the crowd favourites were octopus cooked with chorizo crumbs and black garlic skordalia (a Greek delicacy made with garlic and potatoes).
Other menu favourites included the caramelised pigs head which was boned then re-rolled in its own skin before it was cut up like a sausage and served with scallops, kohlrabi and rhubarb.
Dishes like the gnocchi and Chef Wood’s own-made desserts were also proving to be popular menu choices.
Before taking on Piari & Co, Chef Wood had setup restaurants along the East Coast for QT Hotels which is part of the Rydges group.
“We are open and the response we’ve had from customers has been phenomenal,” he said.
Check out the photos above showcasing some of the dishes from Piari & Co.