At the heart of the restaurant is the element that gives it its name. The kitchen is built around a custom hearth, where the primal techniques of cooking with open fire, glowing embers, and smoke bring the best of Western Australian produce to life. This commitment to cooking over flame is the thread that runs through every dish, creating a direct connection between the raw ingredient and the finished plate. The establishment offers a dining occasion rooted in the vast and varied landscape of its home state. The kitchen's philosophy is a celebration of Western Australia’s premier farmers, fishermen, and artisans. Seasonal bills of fare draw from the Kimberley to the Great Southern, showcasing a genuine sense of place. This has led to the kitchen becoming known for its work with exceptional local ingredients. Among the dishes that have helped define the restaurant is a dry-aged Wagin duck, often prepared using smoking techniques over the hearth. Other elements like Manjimup marron and Fremantle octopus also make recurring appearances, each transformed by the kitchen's command of fire. Located within The Ritz-Carlton in Perth, the dining room offers panoramic views across the Swan River, providing a backdrop that mirrors the local focus of the food. The atmosphere is an infusion of warm Australian culture, creating a space that feels both approachable and refined. This distinctive take on regional dining has earned the restaurant recognition from guides such as the Australian Good Food Guide. The meal is a carefully considered expression of the west coast, from the modern Australian gastronomy to the extensive list of local wines. At Hearth, the state’s character is not just an inspiration; it is the core ingredient, given new expression through the power of the flame.