Showing 27 restaurants
Chef Giles Bailey puts out two menus, one at the bar and one in the main restaurant space. Think fresh crudo, grilled cuttlefish, pizza bianca and beef from the Josper grill. — Time Out
Executive chef Chris Taylor changes the menu daily to focus on the latest fresh produce, with seafood and fish especially prominent. — Frommer's
Step off Wellington street into Grand Lane to experience the best toasties Perth has to offer. — On the Grid
Relying almost exclusively on a wood-fired oven, the kitchen at Manuka is tiny, but it's still big enough to turn out some of the tastiest food in town. — Lonely Planet
Anywhere that takes its name from a Kalgoorlie showgirl has got to have spunk, and Lalla Rookh has it in spades. — Fodor's
Be initially lured by the comforting aroma of the inhouse bakery, before staying on for cheese and charcuterie platters, or larger dishes such as chargrilled chicken with corn, ginger and coriander. — Lonely Planet
Southeast Asian–style street food, Thai beers and an eclectic, slightly overgrown garden make Kitsch a great spot for a few laid-back hours of tasty grazing. — Lonely Planet
The original Sayers in Leederville has long been Perth’s go-to spot for flavor-rich breakfast dishes created with primo local/organic/seasonal ingredients. — Fodor's
The prawns with toasted coconut and betel leaves may well be the planet's finest appetiser. — Lonely Planet
They took an old scrapmetal yard and battery-recycling plant by a busy railway line and turned it into a haven to nourish body and soul. Smack dab in the heart of the city. — On the Grid
Bivouac Canteen & Bar is the spot for rest and recuperation on the William Street trail. — On the Grid
Clint Nolan might not be the most Spanish name in the phonebook, but don’t let that put you off the hombre’s loud, no-holds-barred and – most important of all – fun homage to Mexican food and drink. — Time Out
La Veen's sunny brick-lined space showcases some of the city's best breakfast and lunch dishes. — Lonely Planet
Dishes often include Shark Bay scallops or kangaroo smoked over jarrah embers, as well as indigenous herbs and bush plants like lemon myrtle and wattle seed. — Lonely Planet
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