Situated in Dunsborough, gateway to the Margaret River region, Yarn is West Australia's lustrous new pearl. Chef Aaron Carr (pictured), who spent two decades at Vasse Felix, is exploring less formal terrain. Stop by for a glass of Snake + Herring wine, snacks such as corn fritters with labneh, or more substantial fare like kingfish with quandong and yuzu kosho, the Japanese condiment. The Aboriginal name refers to the blackbutt wood used in the space, and the pivotal role of Indigenous culture. "Our menu will be based on the six seasons of the Noongar people and all our ingredients will be sustainably sourced from the land," says Carr.