Rusty Pig

Chef Pete Morgan has an impressive resume. After cooking at Wildflower under Jed Gerrard – recently announced as the executive chef of the soon-to-open Ritz-Carlton Perth – he moved to Adelaide to work under Jock Zonfrillo at the renowned Restaurant Orana. Deciding it was time for his own venture, Morgan returned to Perth and opened Rusty Pig, a specialist open-fire restaurant with a “back to basics” approach.

Rusty Pig is in a space formerly occupied by Chilean restaurant La Fuente and Cafe Pranziamo (the latter’s faded logo still decorates the interior wall). The grill left behind by La Fuente played a key role in helping Morgan define the restaurant’s concept.

Dishes are designed to be shared. Fire-baked bread is soaked in lamb fat and confit garlic. Corn ribs are spiced with chaat masala and coated in butter. The firepit chook with charred red peppers and spring onion is unreasonably juicy and adorned with crunchy chicken crackling. Fish is dry-aged in-house in the style of award-winning Sydney fish eatery Saint Peter to ensure crispness when grilled.

Rusty Pig is licensed with a small but carefully curated wine list. A selection of spirits and beers from Otherside, Cheeky Monkey and Coopers is also available.

There are two chefs in the kitchen and Morgan only employs front-of-house staff at night so it’s all hands on deck. Broadsheet visited during lunch and Morgan was a consummate host, handling front-of-house with aplomb while cooking and making coffee for passing workmen. It’s rare to find such a welcoming and intimate venue.