Our ethos and philosophy are based on authenticity and care for our customers, staff, suppliers and producers. We work with local suppliers to ensure we receive the very highest quality of produce as well as foraging for harder to find ingredients. Embracing the Noongar 6-Seasons, bio-diversity and WA sourced sustainable seafood and produce make up the core of our menus.
RiverMint Dining is an Accredited Tourism Business, a member of ANFAB and the Bushfood Association of Western Australia and recognises the traditional custodians of this land.
RiverMint Dining offers unique corporate catering options such as grazing tables, canapé items and buffet lunches. Our menus highlight native Australian ingredients and West Australian produce and are perfect for organisations that want to offer something different at their function. Each event is treated individually and as such our response is carefully crafted to ensure your needs are met.
Head chef Robyne Low has over 15 years experience in the restaurant and superyacht industries. Hailing from Queensland, Robyne trained in the UK, solidifying her skills in restaurants such as Bistro Montparnasse and 21 Newcastle before cooking for high-end clients on international superyachts throughout the Caribbean, Europe and the Mediterranean. With knowledge in nutrition and a love of Australian native ingredients and seafood, Robyne can bring the RiverMint experience to your table at home or in your holiday villa.
Join others in learning more about Native ingredients and featured WA producers by securing your place at a RiverMint Dining Pop-up event.
RiverMint Dining offers menu consultation across a selection of cuisines, working in a test kitchen to create unique menu selections with that extra special native Australian element, while also considering food cost and profitability. Menu consultancy services include menu research and development, recipe and plating documentation, nutritional analysis, menu costing and pricing, vendor selection and HAACP guidlelines.
Workshops on how to introduce native ingredients into the home kitchen, including cooking tips and seasonality, are also offered. Featured workshops include Beginner’s Guide to cooking native ingredients, Native ingredients in Chinese cookery and How to prepare seafood with native herbs.
“Robyne conducts herself as chef with a high level of skill and professionalism. The food is always of a very high standard and guests are happy with the clean fresh taste and creative style of the healthy cooking which Robyne has developed.”
Benjamin Winterburn, Captain, M/Y Ariela 2018
"Well done. What a great night, loved the menu, the palate cleanser was great with the balance of mint and pear. Tried some lovely food I had never come across before"
Guest feedback, Djeran Pop up, April 2017
" Delicious food and very informative and hands-on. It would be good to learn more about what native flavours combine well together".
Isabelle Nash, Attendee at Cooking with Native foods at the Mantle class, March 2017
RiverMint Dining will be hosting some exciting pop-up dining experiences and cooking workshops throughout Perth in 2019 featuring produce, seafood and game from local small producers and indigenous communities. From Quandongs and Pigface to Emu and Pearl Meat, each event will offer an intimate yet relaxed night of discovery for the curious foodie. Limited seats available.