West Australian Good Food Guide, Vitality House, Perth (2026)

11/06/2026

Our collaboration with Dardanup Butchering Company Dardanup Butchering Company continues, celebrating the WA producers and chefs bringing quality ingredients to the plate.

For episode two, we head to Lotus at The Beaufort where Head Chef Napat Chumjui showcases Dardanup’s Timber Hill Pork in their crispy braised pork belly.

Grown in WA’s South West, Timber Hill Pork is carefully monitored from farm through to processing, creating a consistently high-quality product trusted by kitchens across the state.

Finished with karee sauce, chilli, coriander, pickled pineapple and green mustard, the dish highlights the balance of flavour, texture and technique behind every plate.

A celebration of the farmers, producers and chefs championing WA ingredients.

10/06/2026

Madalenas .bar, the South Fremantle institution that has built its reputation on pristine product and a lack of pretension, has launched Menu du Jour, a Friday lunch designed for the current moment; three courses of premium seafood for $65. The menu opens with bluefin tuna crudo, ajo blanco, konbu and pepitas. Main is a crumbed Wadjemup swordfish steak a la meuniere, arriving with hand-cut frites and a brown butter sauce of capers, lemon, guindilla peppers and anchovy. House sorbet closes it out and good news - their much loved lemon tart is coming back for the launch.

Photos by

04/06/2026

Our collaboration with Dardanup Butchering Company celebrates the best of WA produce, bringing premium cuts straight from the farm to the table. Boundary Island Brewery’s 1.2kg Tomahawk is a perfect example, made to share, crafted from pitch black Angus, and packed with bold, rich flavours.

Head Chef Jules Schliesser ensures every steak delivers a memorable experience, from sear to centre, showing exactly why Dardanup’s produce is trusted by kitchens across the state. This partnership puts the spotlight on the farmers, the butchers, and the care behind every cut that reaches the plate.

04/06/2026

Top 100 | .bar

A liberal interpretation of the Italian culinary canon offers all killer, no filler.

You have to wonder whether a visiting Italian of the persuasion to go apoplectic over pineapple on pizza or cream in carbonara could spontaneously combust at Testùn. Don’t be surprised to find cherry cola glazes, XO vinaigrettes and Asian pantry staples creeping into the menu. Perhaps they’d take account of the Italian heritage here (the attitude of ‘we can mess with our food, but you can’t’), or maybe they’d accept an argument that any food culture that’s been at the crossroads of trade takes on new ingredients. And maybe it just doesn’t matter, because this neo-Italian osteria is clearly not aimed at everyone and we’re fine with that, as it delivers a singular experience. Your server might chat to you about Mottainai Lamb, often compared to wagyu – a diet of citrus pulp, waste carrots and extra-virgin olive oil pomace imparting marbling and flavour to the meat. Here they’re using loin for tartare, salt-cured and joined by sheep feta, preserved lemon, textural pistachio and toasted buckwheat. Elsewhere on the menu, the lamb collar is served spiedino-style, skewered, coal-grilled and glazed in a barbecue sauce. You might take a steer on wine, go textural and local, or opt for a Franco-Italian love-in. It’s not just certified bangers on the plate, either – the early-to-mid-90s house soundtrack could (if they were your formative years) have you closing your eyes and nodding your head as you slowly move your hands skyward.

03/06/2026

Bali Stays | The Mulia

Along the tranquil curve of Nusa Dua’s coastline, The Mulia unfolds as a sanctuary of refined elegance and genuine hospitality. Towering Balinese goddesses watch over still pools and every detail—from the breeze trailing through palm-lined paths to the rhythm of waves at Geger Beach—is thoughtfully composed, inviting a sense of quiet contentment.

Days unfold with effortless rhythm. Golf buggies glide you between spaces designed for calm and connection—a morning spa ritual, an unhurried lunch, a yoga session facing the sea. Evenings invite discovery, from intimate experiences to a global culinary journey across the award-winning resort’s signature dining venues.

Discover all that The Mulia has to offer: https://wagoodfoodguide.com/stays/the-mulia/

31/05/2026

Lady Lola is celebrating their fifth birthday with a one night only menu of their greatest hits as part of Cabin Fever.

Chef Michelle Forbes (The Ritz-Carlton Sydney, Rockpool) revisits the dishes that have earned the Dunsborough local a cult following, while sommelier Marinela Antonic curates a wine list built for dreaming. Expect European bistro roots and seasonal South West produce, where provenance takes centre stage.

A perfect way to celebrate five years of Lady Lola. Tickets are limited.

31/05/2026

WAGFG Top 25 Pubs and Breweries | Eagle Bay Brewing Co.

The ultimate place to drink a cold beer and marvel at the beauty of Eagle Bay.

A towering gum tree anchors the scene, with the Indian Ocean sparkling in the distance. Take a second. Marvel. This is a lively venue, full of movement from families, tourists and large groups alike – yet the energy is welcoming not chaotic. As a brewery, it delivers. The beer range is broad and well-executed, spanning classic styles through to more playful options like yuzu IPLs and the cacao stout – a long-term collaboration with noted chocolate maker, Bahen & Co. There’s something here for everyone, and that’s clearly the point. There’s a bar team with arms that never stop moving and permanent cheerful smiles. Yes, there can be a tiny wait, but that comes with the territory at a venue of this size. Food is hearty and familiar, with pizzas and brewery-style classics dominating the menu. Just wait, though, until the prawn and lobster roll arrives in a warm doughy roll, and suddenly becomes your go-to item. It’s the perfect destination to soak up the beauty of the region – and drink refreshing, cold beer.

30/05/2026

WAGFG Top 25 Bars | King Somm

A laidback suburban watering hole that welcomes walk-ins on two and four legs.

This Bayswater bar-come-wine-store, opened in 2019, has matured gracefully. While it’s changed hands since the early days, it’s fully embedded as a neighbourhood joint that easily draws custom from surrounding ‘burbs. The bones of the century-old former billiards hall are set against fresh neon and a laidback vibe. With a fluid attitude to the drinks lists, it’s always worth asking ‘what’s good’ and entering into a fruitful to and fro with your server. There’s no wine wankery here and while you’ll find international choice and a good few labels from over East, their West Australian selection throws up some good finds. If you’re all about drinking local, look for Swan Valley and Perth Hills winemakers such as Chouette, Local Weirdos and Chalari. The taps here are also locally focussed, rotating the likes of Found, Rocky Ridge and Artisan Brewing. The menu is centred around Neapolitan sourdough pizza, while other plates take a Med-leaning inspiration, albeit eclectic – hummus and octopus with pine nuts takes you towards the Levant though the addition of chimichurri crosses continents.

30/05/2026

Broome is still hard baked into the character of Matso’s – celebrating a laid-back, tropical lifestyle and the multicultural heritage of a town that is forever linked with the pearling industry – the name itself is a nod to Matsumoto’s General Store which occupied the brewery site, the locals shortening the name to Matso’s Store. But while the spiritual home will always be Broome, where the iconic and original alcoholic Ginger Beer was first brewed, it’s now a national name. Innovation continues at pace with Pash Pine Crush, being the first passionfruit RTD in market, and the first of many in this range for Matso’s.

Discover more about https://wagoodfoodguide.com/matsos-the-tropical-brewery-with-something-to-prove/

30/05/2026

In Scarborough, Brighton Wine Bar takes over the old Wild Fig corner, with a focus on local producers and a more neighbourhood-led approach. The wine list is entirely Australian, heavily weighted towards WA, with a strong by-the-glass offering. The menu draws on Mediterranean ideas but stays grounded in local produce, with dishes like seafood ravioli with saffron butter and hibachi market fish with freekeh and herbs.

Discover new openings here: https://wagoodfoodguide.com/new-openings-april-2026/

Photos by Shot by Thom

29/05/2026

Top 100 | Madalena’s | ★★★

Brilliant local seafood, skilled cooking and the carefree spirit of the boteca makes for a brilliant, delicious combination.

A pioneer of South Freo’s now-booming dining drag, Madalena’s is a showcase of laidback hospitality, and skilled, creative cooking highlighting the diversity and quality of local seafood. From respectfully treated Albany oysters, served with lemon and classic mignonette, to slivers of raw Abrolhos Island Scallops dressed with yuzu kosho and fennel, West Australian octopus slathered in a punchy terracotta-coloured tamarind and chipotle sauce and blush-pink Wadjemup yellowfin tuna turbocharged by ajo blanco and salty, crunchy pepitas, executive chef Adam Rees demonstrates that he knows how to show the tastebuds a good time. Simply being in the room, or at one of the coveted streetside tables, is a good time too. Who wouldn’t be happy, sipping on a yuzushu highball, perusing the cleverly collated wine list with its generous by-the-glass offer and penchant for small producers, while Fela Kuti plays in the background? Add efficient staff who work the flatteringly lit, plant-strewn room with an easy charm that channels the bohemian liveliness of Brazil’s botecos and you’ll be planning a return visit before you’ve finished the orange blossom-scented semolina cake or taken the final sip of amaro. Consider a nightcap in the upstairs bar for the full Madalena’s experience.

29/05/2026

WAGFG Top 25 Bars | Foxtrot Unicorn

An incognito cocktail bar that still feels like one of the CBD’s best-kept secrets.

Even though this bar opened in late 2019, you’ll still find prospective punters unable to find it, standing at street level looking confused and cursing Google Maps. Those in the know step into the nondescript lobby, descend the narrow staircase to the left of the lifts, and emerge into a dimly lit, Jarrah-clad bar and taxidermist’s fever dream. A training ground for some of Perth’s best bar talent, it’s no surprise spirits and in particular cocktails are the main event. You’ll find a balance between creativity and the classics – a Coastal Martini drawing on oyster shell gin and samphire-infused vermouth with shio koji, plus various twists on the standards, and then just well-made classics (very difficult to go past the textbook negroni). Booze here is a broad church: beer is predominantly West Australian, with wine taking in premium estates to lo-fi makers like Margaret River’s Amato Vino and magnums of Ochota Barrels from across the Nullarbor. Descending in daylight and ascending to streetlights is a real possibility so fortify yourself with a fancy jaffle or two, whether it’s the shredded pork knuckle with house mustard and gravy or the ten-cheese blend, suitably dubbed ‘epic’. An apt description for Foxtrot Unicorn itself.

28/05/2026

Our collaboration with Dardanup Butchering Company celebrates the best of WA produce, bringing premium cuts straight from the farm to the table. Boundary Island Brewery’s 1.2kg Tomahawk is a perfect example, made to share, crafted from pitch black Angus, and packed with bold, rich flavours.

Head Chef Jules Schliesser ensures every steak delivers a memorable experience, from sear to centre, showing exactly why Dardanup’s produce is trusted by kitchens across the state. This partnership puts the spotlight on the farmers, the butchers, and the care behind every cut that reaches the plate.

28/05/2026

Cabin Fever is back for its tenth year, running 17–26 July across the Margaret River region, and it’s shaping up to be one of the busiest yet. Here are three events worth booking.

Distiller’s Table at The Grove Distillery x Cassia Fremantle.�A fireside feast built around bold flavours and handcrafted spirits. Whiskey stories with head distiller Shannon Grigg, a vibrant Cassia menu matched to every pour, and cocktails made with signature spirits and house-made liqueurs.

Pork & Pinot at Borrello Vineyards .vineyards. Alex Turner and Taylor Bradley join Borrello Vineyards for a Sunday lunch celebrating Italian heritage, exceptional local produce, and perfectly paired Pinot. Antipasto, hibachi grilled pork spiedini, crispy porchetta, and three flavour profiles designed to evolve with every glass. Roam the venue, wine in hand, with plenty to talk about.

Night at the Opera bring together Domaine Naturaliste, Tiller Dining and Perth Opera Voices for a musically immersive banquet. Four courses from Tiller Dining paired with Domaine Naturaliste’s award-winning wines, set in the cellar door overlooking the vines, while Perth Opera Voices serenade guests in harmony with the chefs’ creations.

Tickets are selling fast. Secure your spot here: https://cabinfeverfest.com.au/

28/05/2026

Stays WA | Garde Hotel, Fremantle

Garde Hotel, which now incorporates what was previously known as Warders Hotel, is a true Fremantle landmark. The main hotel is built from the bones of the former Fremantle Police Headquarters, and also includes a collection of limestone cottages that previously served as warders’ homes. Each part of the property has been meticulously redecorated into sleek, modern city boltholes, packed with amenities, that carefully preserve their historic charm.

Little touches, such as welcome drinks for all guests and complimentary continental breakfasts make a stay here feel fully composed. But it’s really the chance to experience such a historical precinct firsthand that makes every visit feel truly unique.

Discover all that Garde Hotel has to offer: https://wagoodfoodguide.com/stays/the-garde-hotel/

27/05/2026

A banned 1905 Italian novel about a man who walks away from excess in search of something more honest lends its name to this new Claremont osteria, and the reference feels on song. The Bay View Terrace site that housed Nolita for years has been stripped back and reopened by Lyndon Waples and the team behind Il Lido and Canteen Pizza, with Studio Gram again on design duties. The room is one of the more considered openings Perth has seen in some time, and Nicola Lunardi’s food matches it. We sat down with the people behind it to find out how it came together.

Read the full interview here: https://wagoodfoodguide.com/a-prawn-sandwich-a-lemon-tart-and-cantucci-with-vin-santo-il-santo-makes-the-case-for-doing-less-better/

27/05/2026

The Top 100 | Santini Bar & Grill | ★★

A dining room that easily matches the energy of its bold vision of a New York grill with Italian cues.

On the first floor of QT Perth, this luxe dining room still excites, even after seven years; regal blues against a burnished palette of dark wood tables with brass edging, deep orange carpets, and soft brown leather tones all say sophistication; the energy of the busy open kitchen matched by the crowd that this Italian-American inspired grill still pulls. Crisp golden hash brown topped with bresaola has a lick of salt to kickstart the palate. Always something of a Perth thing, blue swimmer crab linguine is a generous crowd pleaser (so much so that attempts to take it off the menu were countered by loyal diners). Alongside a clutch of pastas and pizzas, Donnybrook Pink hanger steak with frites from the principale section of the menu offers a way into the grill, but skip to carne for the higher-end cuts – tomahawk, salt-crusted bistecca alla florentina, wagyu striplion et al. An expansive wine list sees Western Australian winemakers championed: a 30-plus selection of Leeuwin Estate’s Art Series shows serious intent, while international choice focuses on Europe. Rounding out your night, you may venture down the tableside tiramisu route, or retire to the moody tones of Santini Bar for a nightcap.

26/05/2026

Top 100 | Glenarty Road | ★★

A story worth telling again and again, and a restaurant to return to throughout the seasons.

For long-time patrons and observers of the restaurant scene, the story here is well-trodden, but not everyone lives in a culinary bubble. First-timers are treated to a slightly deeper explanation of the experience than regulars. This isn’t the obsession to unnecessarily explain the basics of eating out, more setting the scene of a farm-vineyard hybrid that opened a restaurant using only meat raised on the generational plot, with no seafood, and vegetables predominantly from its own gardens, sourcing minimally and thoughtfully. Diners move from politely listening to being wide-eyed and inquisitive. Not forgetting, here they make some of the best expressions of southern Margaret River wine going, an appropriate match aiding further discovery at the table or with a proper tasting before or after lunch. A set menu may start with crisp gnocco fritto carrying salty house-made prosciutto for the ‘farm snack’ or an assortment of farm-grown vegetables dressed with tarragon oil and served on smoked curd as a ‘garden plate’. This might include broad beans planted as cover crops, eggplant, zucchini, and delicate fennel fronds, all harvested that morning. There’s the promise of the ‘farm charcuterie’ plate – perhaps pork terrine with accompaniments (the charcuterie program here is formidable). The main event: farm-raised lamb or pork looks simple but, as with everything else here, there is technique, and restraint; the goal, always, to do the ingredients justice.

26/05/2026

In today’s episode of Paper Scissors Stock, we’re joined by John Codin and Phil Clark of Fins Seafood.

What started as a friendship eleven years ago gradually became something much bigger, first a successful wholesale business and now a hospitality venture here in Western Australia. We talk about the journey that brought them here, the lessons along the way, and their thoughts on the current state of dining in WA.

Tune in now here: https://open.spotify.com/episode/1N2tIsL5APOzi11xU0sjHW?si=ccc376985c3944b6

Produced by Storied Buisness
Hosted by Georgia Moore, Editor in Chief
Recorded at Vitality House

25/05/2026

Three days to slow down, eat well and celebrate the state you live in. Here is your hit list for the Western Australia Day long weekend. As always, we aim to spark inspiration, start a conversation and suggest you experience the things we think are pretty good right now.

Explore the full guide here: https://wagoodfoodguide.com/the-weekend-shift-western-australia-day-long-weekend/

25/05/2026

Top 100 | Petition | ★

With renewed energy, this morning, noon and night operation is on track for another decade of success.

Within the State Buildings, the dining room at this CBD favourite has been largely unchanged over the past decade yet the space feels reinvigorated with the arrival of head chef, Jess Roe (WAGFG Young Chef of the Year 2026). The food is casual yet elevated; there’s restraint and a renewed sense of purpose. Chicken maryland offers a concise insight into Roe’s approach. A well-seasoned bird is perfectly cooked, the skin crisp and golden, the flesh moist and flavoursome. White bean hummus gives a smooth, earthy base, with caramelised onion bringing measured sweetness and a lentil fricassée contributing texture and savoury depth. Nothing overreaches. Each element is familiar but thoughtfully assembled, and this sense of discipline extends across the menu more broadly. Petition’s cooking leans Mediterranean in spirit and is structured around generous, sharing dishes – flavours are layered with care, and the kitchen resists unnecessary complication. The room now serves as a calm backdrop to food that is more quietly assured than in recent years. The wine list reinforces this confidence, a product of State Buildings’ award-winning group sommelier, Emma Farrelly, and her team. It reflects both breadth and authority, without ostentation. A little like Petition Kitchen itself.

24/05/2026

It’s late January in Perth and aptly we’re shooting in The Pickle District. The noise in the cavernous studio rises with each arrival – some are old friends, others are meeting today for the first time. As I chat to each of our young pros, there’s a theme that becomes evident: the industry forges friendships, which is key to navigating a life in service. Finding your tribe is essential. People who understand the risk and reward of a career in hospitality, who you’ll open and close restaurants alongside, rescue when the proverbial hits the fan, and provide a shoulder when needed. Hospitality is tough but the rewards are plentiful for those who are skilled, creative and possess a certain amount of grit. Age isn’t necessarily a barrier and it’s an industry that takes all comers.

Meet the future of hospitality in Western Australia at the link in bio.

24/05/2026

Top 25 Pubs and Breweries | Mons O’Shea

A newcomer to South Terrace that feels like it’s been a part of the neighbourhood for years.

Despite the exponential rise in the ‘splitting the G’ challenge, Ireland’s greatest export may not be Guinness but the Irish pub itself. Look no further than Mons O’Shea which opened on the Cappuccino Strip in 2025 but feels like it’s been a fixture for years. That’s perhaps in part due to owner Simon Carthy, a third-generation publican whose family have over a century in the Dublin pub trade, and also to the team of (it seems) predominantly Irish bartenders for whom a two-part pour and the patience of waiting 119.5 seconds comes as second nature. Named for Monsignor Sean O’Shea who served as Catholic priest to Rottnest Island for 50 years, the pub has the traditional charm of a shop at the front, a bar at the back and the added benefit of a kitchen turning out a menu that’s got a degree of finesse, thanks to opening chef Jane Collins (ex-Petition). You’ll find that hot Irish commodity, the Spice Bag (crispy chicken with seasoned fries, onions, capsicum and curry sauce), traditional colcannon, and house-made scotch eggs amongst an evolving menu. There is also, of course, that most intangible of Irish ingredients – the craic.

23/05/2026

Cabin Fever has a way of making winter feel like something worth celebrating.

At Hair of the Truffle Dog, the morning starts with bubbles and a sunrise truffle hunt through Margaret River Truffle Farm, following the dogs as they sniff out one of the region’s most prized ingredients. Then war up by the fire over a truffle-laden breakfast spread paired with wines from Skigh Wines.

Tickets are selling fast for Sunday July 19th. Grab yours before they’re gone.

https://cabinfeverfest.com.au/events/hair-of-the-truffle-dog/

22/05/2026

May has us moving between new openings, rapid fire weekends away, pub discoveries, winter rituals and a few things we can’t stop thinking about.

Georgia Moore finds herself back in Mumford & Sons territory and falling for a surprise favourite at Dave & Busters, Jono Outred heads to Bair Bones in Margaret River and Coventry Village in Morley, Max Brearley is plotting long weekends around wine and pub stops, while Sophie Gargett takes us from goat’s cheese croissants in Bicton to Tasmania’s quiet culinary corners.

Read our May House Favourites in full here: https://wagoodfoodguide.com/house-favourites-may-2026/

West Australian Good Food Guide

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