Head Chef Blair Allen leads the kitchen team. His food is influenced by French bistro fare; think rabbit rillettes, steak tartare or pork and pistachio terrine to begin, followed by confit duck leg or a rare fillet steak. Salads are light, luscious and seasonal โ€“ perhaps an heirloom tomato dish or ripe peaches served with soft curd cheese and thinly sliced jambon. Main courses are generous and flavoursome.

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Desserts? Our favourites are the bombe Alaska, pistachio creฬ€me brulee or the bitter chocolate tart.

Dishes feature local and Western Australian ingredients where possible, including from our own kitchen garden. Everything is made from scratch, and we gladly cater to any dietary requirements.