|Day||Aquatic centre||Fitness centre||Crèche||Café*|
|Monday - Thursday||5.30am - 8.00pm||5.30am - 9.00pm||8.45am - 1.00pm||7.30am - 5.30pm
7.00am - 6.00pm (From 1 Nov)
|Friday||5.30am - 8.00pm||5.30am - 8.00pm||8.45am - 1.00pm||7.30am - 5.30pm
7.00am - 6.00pm (From 1 Nov)
|Saturday||5.30am - 6.00pm||7.00am - 5.00pm||8.00am - 12.00pm||8.30am - 2.30pm (extended for events)
7.00am - 3.00pm (From 1 Nov)
|Sunday||8.00am - 5.00pm
8.00am - 6.00pm (From 1 Nov)
|8.00am - 5.00pm||CLOSED||9.00am - 2.00pm (extended for events)
9.00am - 3.00pm (From 1 Nov)
On public holidays or during holiday periods the venue may be closed or opening times may differ, visit the public holiday hours page for up to date information.
Stephenson Avenue Mount Claremont WA 6010Get directions
Public transport services HBF Stadium via bus number 28. The bus stop is located within the HBF Stadium car park. To see the timetable visit Transperth.
There are 1100 parking spaces at the venue including disabled and motorbike bays. Bicycle racks are located by the entrance to secure your bike. A parking fee may apply during major events.
Over 15 years experience. He began his apprenticeship aged 16 at Crown Casino working in the bakery, pastry, banquets and various restaurants.
Favourite food to cook:
Asian cuisine. Born in Hong Kong he has an appreciation for the flavours, textures and technique.
You're only as good as your produce!
Favourite place to eat:
At present I am loving Japanese - South American fusion so have to say Nobu.
An interview with Raymond
Tell us about your background and previous experience?
I have been a Chef for over 15 years working in many different environments ranging from banquets to small restaurants and cafes. I have even had the experience of being the resort butcher.
I completed my apprenticeship at Crown Casino, Perth WA and worked my way up to the position of Sous Chef. During the seven years I was there I was lucky enough to work with many different chefs from all over the world. I also had the opportunity to work in nearly every department of the resort, which would include pastry, bakery, cold larder, banquets and other various restaurants.
Western Australia's once in a lifetime mining boom allowed my wife, also a chef, and I to do some extensive travelling around Asia, Europe and the United States sharing our common interest of food.
What is the biggest event/Banquet/Star you have catered for?
During time spent at Crown we provided catering for many large events. The biggest that comes to mind would have to be the Hyundai Hopman Cup. This event went on for 10 consecutive days feeding over 10,000 people.
What is your signature dish?
We are very lucky in Australia to have some of the best produce. I spend a lot of time in the Margaret River region and I have to say I love all things seafood. My signature dish would have to be South West Marron accompanied by crisp fennel salad, preserved lemon and Prawn bisque. It's something that very fresh, vibrant and homely to me.
After working in the resource sector for so long I was in need of a change. Somewhere to expand my repertoire and keep me on my toes. I sensed there was a great opportunity within VenuesWest so I had to give it a shot.