Mineral Resources Park, 42 Bishopsgate Street, Lathlain
Ph: (08) 9473 3431
The brand new $60 million facility at Mineral Resources Park, formerly known as Lathlain Park, is now the West Coast Eagles’ home ground. On entering the spacious lobby of this ultra-modern building, the first thing you might notice is the club’s four premiership cups proudly displayed on pedestals. There is a shop where you can buy Eagles merchandise, various displays of sporting memorabilia, a café where you can get tasty and healthy food, and upstairs there is a bar and a large function room. The massive building also includes a 60-metre indoor training hall, gyms, pools, meeting rooms and offices, and is arguably one of the best facilities in the AFL.
Christian Fogliani from Indigo Bay Catering & Events told us they expect to host all kinds of mid-to-high end events at the venue, ranging from weddings and birthday parties through to corporate functions. Some of the options include grazing tables, platters of canapés, pre-dinner drinks in the bar, seated dining in the large function room or al fresco dining on the balcony overlooking the oval – which is a great place to watch the sun going down.
The food service area design was a team effort, with State Manager of Moffat Brian Garcia along with Fabian Pergoloni from kitchen contractor KBR Commercial working closely with Christian to ensure the design and more importantly the equipment installed meets with the demands of this type of venue. Market leading brands used were Convotherm combination ovens, Waldorf heavy duty cooking equipment, Friginox blast chillers and Washtech warewashing. This allows Christian not only to maximise the returns on investment in energy and efficiencies but allows him to use a variety of cooking methods including sous-vide, delta T as well as full banquet plating options. Moffat’s corporate chef Quentin Phillips is working closely with the team to ensure they get the best outcomes from their investment.
We sampled a few of the dishes from Aquila Cafe in the lobby. The café menu is full of healthy options for breakfast, brunch, lunch or snacks. Prices are very reasonable and the quality is high – using lots of fresh ingredients and no junk food. The general public can grab a coffee or a bite to eat and may even catch glimpses of some of the Eagles players.
First up, we tried the Croquettes – two large chorizo, potato and cheese croquettes served with wilted spinach, poached eggs, guacamole, Israeli cous cous, corn salsa and chipotle mayo – which was a very tasty dish at any time of day.
Then naturally we had to try the West Coast Brunch Bowl – a large bowl of freekeh, black rice, toasted seeds, roasted sweet potato and pumpkin, poached eggs, and charred capsicum, topped with grilled haloumi, chickpeas, hummus, a relish of pureed beetroot, slices of avocado and baby spinach leaves. This would certainly provide enough energy for kicking a ball around the oval.
However, the dish we enjoyed the most was the Ham Hock Brunch – consisting of toasted wholegrain Yallingup wood-fired sourdough, tender, tasty pulled ham hock and poached eggs topped with hollandaise, mixed salad leaves and beetroot puree.
If you’re planning a function and want to impress your guests with somewhere new, exciting and different, contact the venue and be one of the first to hold your event at the new home of the West Coast Eagles.
by Georgina Goss