I came to Casinovistaguidede from the rarefied kitchens of Rome and Paris with one question that has guided my entire career: what does a dish need to say? Not what flavours it needs to have, not what techniques it should employ — but what story it must tell. Great food, I believe, is a form of communication between a place, a season, a producer, and a guest.
The Provenance Principle: Our 80% Local Commitment
When I joined Casinovistaguidede, one of my first acts was to audit our entire supply chain. What I found was typical of large resort kitchens — impressive quality, but disconnected from place. Over the following 18 months, my team rebuilt our supplier relationships almost entirely. Today, over 80% of our ingredients come from Western Australian producers. Our lamb is from Margaret River. Our abalone from the Great Southern coast. Our vegetables from three certified organic farms within 100km of the resort. This is not marketing — it is the foundation of our food's character.
The Altitude Menu: A Seasonal Tasting Journey
Our flagship Altitude restaurant changes its seven-course tasting menu entirely with each season. This is not a small adjustment — it is a complete reimagination. In autumn, the menu centres on game, preserved citrus, and root vegetables from the Perth Hills. In summer, it becomes a celebration of WA seafood and stone fruit. This commitment to seasonality means that returning guests experience a genuinely different restaurant with each visit.
The Art of the Pairing Dinner
Our monthly Chef's Table and Winemaker Dinner series represents my favourite evenings at the resort. For these events, we partner with a specific WA winery or craft producer and build an entire evening around their philosophy. Guests sit at a communal table in the kitchen, watching preparation, asking questions, hearing the stories. It is dining as theatre, as conversation, as community — and it consistently generates the most memorable guest experiences we offer.
Dining at Casinovistaguidede is, I hope, an experience that outlasts the meal itself. In the quiet moments after a great dinner — when the conversation has slowed and the wine has been appreciated — that is when I know the food has done its job. It has created a moment worth remembering.
Related reading: explore our fine dining service page, discover our event venues for private dining, and learn more about our packages that include dining.
Chef Marco Rinaldi
Executive Chef
A senior member of the Casinovistaguidede leadership team, bringing deep expertise and a passion for delivering exceptional guest experiences at Western Australia's premier casino hotel resort.