Sweet success

THERE has been something of a Spanish revolution storming Perth’s food scene of late.

Tapas bars have seemingly opened left, right and centre across the CBD and the inner-city fringe, all the while raising awareness of the likes of gazpacho, jamon and churro.

Up until now, however, churro – Spain’s answer to the doughnut – has merely played a cameo role on such hip establishments’ menus.

But that is all set to change with the arrival in the coming days and weeks of two new Chocolateria San Churro outlets in Subiaco and Leederville, propelling the delectably linear, fluted doughnut into the Perth culinary spotlight.

Ramon Casas is the man bringing the San Churro franchise – founded in Melbourne in 2006 – to two of Perth’s foodie hot spots, Rokeby Road and Oxford Street, adding to the first WA outlet in Fremantle.

Originating from Valencia on Spain’s east coast, Ramon moved with his family to Australia as a teenager 20 years ago.

Though this marks his first foray into the hospitality industry, he has long harboured a desire to bring to Perth punters a concept celebrating Spanish food and culture.

“I got to this point by way of serendipity, I guess you could call it,” he said.

“When I was growing up, my parents owned a tapas bar and I have always been proud of my Spanish culture.

“San Churro just suited my sensibility and it’s like a meeting of both cultures – Spanish and Australian.”

Although part of a franchise network, Ramon said the Leederville and Subiaco outlets would each have their own defining characteristics.

The Subiaco venture can be found adjacent to the recently opened Jus Burgers bar, while the Leederville sister store occupies a long, narrow space and is akin in styling to a tapas bar one may find in the likes of Barcelona or San Sebastian, with dark, warm hues.

A gorgeous painted mural adds a whimsical touch while a Mexican-tiled splashback – running the length of the kitchen area – makes a vibrant statement.

While churros – served with a pot of melted couverture chocolate sourced from Spain – are the star attraction at Ramon’s new ventures, chocolate aficionados can also indulge in a decadent selection of truffles, a range of hot and cold chocolate beverages, a chocolate tapas plate, chocolate desserts and other cocoa-laden offerings.

There is also an assortment of packaged goodies, which are ideal for gift giving, some of which are sourced from Latin America, including Venezuela.

Then there is the caramel used in various products, which is sourced from Argentina, and according to Ramon, is the crème de la crème of caramel.

Ramon said he had identified a void in Subiaco and Leederville and hoped to spread some San Churro love among the local community.

“Looking back, some of my fondest childhood memories are of being in my parents’ tapas bar back in Spain; there was just a magic about it and I hope to also make this a special place for Perth.”

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