Tucked away in a cosy restaurant enclave just off the main buzzing Leederville strip, the warm-hearted
(224 Carr Place, Leederville; ph 08 9227 0429) welcomes a horde of regular breakfast visitors. Owned and run by husbandand-wife team Mark and Stephanie Sayers, it has plenty to set it apart from run-of-the-mill breakfast choices. Organic breads, in-house toasted muesli and banana and chocolate bread with maple syrup, for starters. Here a humble poached egg becomes king with a side serve of spicy sausage, guacamole and fetta, or perhaps a charred sweet corn croquette. The bucolic address, alone, is enough to get people in the door at
(Farm Break Lane, Bunker Bay, Naturaliste; ph 08 9756 8284. Turquoise ocean, whales breaching, white sand like talcum. Oh, and the food. Hamish McLeay will cook up a baked egg with spinach, smoked mozzarella, roast capsicum with tomato relish or a house-made crumpet to tear you away from the view.
Visitors know all about WA’s beautiful southern regions. But on the way,
(Old Chestnut Lane, Jarrahdale; ph 08 9525 5796) offers a very enticing stopover. Take a table overlooking the lake and try a feast of fresh produce from the vegie garden. Heirloom vegies, that is. And there’s herbs, olives, eggs, honey and fruit on the menu, which come direct from the estate. They’re all treated with the respect they deserve by executive chef Guy Jeffreys.
At the gateway to the winery-dotted Swan Valley,
(100 Benara Rd, Caversham; ph 08 9279 2815) makes the ideal start for a meander through an afternoon of wine tasting. Wednesday through Saturday, there’s a lunch special of two courses for $65. Owner-chef Kiren Mainwaring has an impressive international CV and is always up for a bit of foraging – he gathers ingredients and produce directly from local farmers and roams the wild surrounds to supplement his seasonal menu.
First stop in Perth for an indulgent night, complete with theatre, surprises and a sense of warmth and passion coming from the kitchen, is (64 Bronte St, East Perth; ph 08 9325 4900). Owner-chef Hadleigh Troy experiments with seasonal fare and unusual ingredients in his gadgetfilled kitchen. The degustation is compulsory but no one is complaining.
It seems only fitting when you are dining in a restaurant that is a pearl’s throw from one of the world’s best beaches – (Pinctada Cable Beach Resort, Broome; ph 08 9193 8388) – that you dine on fruits of the ocean. And, with the help of consultant chef Greg Malouf of Melbourne’s who flies in regularly to oversee the menu, you can do so with a Middle Eastern twist.
Dishes don’t come much more romantic than the signature: spiced sauteed pearl meat, paying homage to Broome’s rich pearling heritage.