Max Brearley

Aloft, a sibling brand of the W hotel portfolio, is more than just a trendy hotel group for the business traveller. While the clientele at Springs Kitchen may include the odd jet-lagged executive, there’s also a good number of office workers grabbing a coffee to go or residents in for breakfast. The open kitchen is turning out both modern and classic plates from 6am until late. While there’s the odd burger and steak sanger to be had, also expect seared prawns, grilled Fremantle octopus, dukkah honey-roasted baby carrots and miso-baked pumpkin. 

Ku De Ta is a three-part proposition, with upscale diner Ku Dining, the casual Deck, and West, which unsurprisingly sits on the west side of the development and is perfect for those spectacular WA sunsets. The fit out is, as with the rest of the development, well pitched, with light, open spaces that allow guests to enjoy the riverside locale. High top tables outside or a seat at the kitchen and bar counters are prime real estate. The menu shows thought and technique from executive chef Liam Atkinson, with fresh seafood, charcuterie and sharing plates.     

At the ground floor quayside bar enjoy breakfast, while lunch and dinner in the first floor dining room can give way to sunset drinks on the rooftop bar. The Reveley offers a different experience depending on your mood. Henry’s, on the rooftop, is very much cocktails and small bites, while a serious menu can be found in the first floor dining room. There’s ample choice there for those on a plant-based diet, but there’s also good quality West Australian animal-based proteins, from Wagin duck to Amelia Park lamb and Irongate Wagyu from the Great Southern. It's not just a spot to catch those river views.     

A menu that doesn’t plot a course through the latest trends is refreshing. A particular focus on quality beef has gained Mayfair Lane a reputation for their Châteaubriand and Tomahawk steaks. For those looking for something a little less top end on price, there are comfort classics like beer-battered fish and chips with mushy peas, bangers and mash and more Brit bites. Those looking to graze can expect oysters by the half dozen and charcuterie boards. 

Imbued with the spirit of the larrikin PM from which it takes its name, Bob’s Bar is the perfect rooftop getaway for an after-work session or lunchtime tipple and markedly more casual than the Ground Floor grandeur of the Print Hall. Bob Hawke’s famous America’s Cup quote sets the tone in neon above the bar: "Any boss who sacks anyone for not turning up today is a bum." An ever-changing beer offering is underpinned by their own Colonial Brewing range and Asian-inspired small plates, or 'Bob Cha'.     

If there was ever somewhere that the overused 'dude food' moniker could be justifiably used, it’s the Merrywell. Piles of Lollipop Buffalo wings, Wagyu beef sliders and deep-fried mac 'n’ cheese bites cement an American theme, with the grill turning out burgers served pink and juicy, and steaks all the way up to the 900g Cadillac T-Bone. A place to soak up the sunshine after the lights of the casino, the beer garden is a favoured spot for everything from beers and cocktail jugs to the resident Sunday DJ.   

For fans of nearby Il Lido, you’ll see much of the same passion for good wine and Italian food in Canteen, with a focus on the Neapolitan art of very good pizza. The emphasis here is on fun times: it's a loud oceanside pizzeria as opposed to the little more sedate sibling just down the road. While Il Lido’s head chef, Roberto Zampogna, has a watching brief over the kitchen, the custom-built oven is the territory of Napoli-born pizzaiolo, Ettore Bertonati. The wine offering is an eclectic mix. While you may find your favourite drops from Il Lido, also expect wines with a more natural bent. 

At almost 800 seats, Market Grounds has been described as Perth’s mega pub. But smart design means that while it’s a large space, you don’t get that beer barn feel. The main Market Bar is complemented by the Mercado Bar and Sunken Lounge, a large dining room and the Grounds beer garden. A good drinks programme includes cocktails, a focus on Gin and Tonics, a decent West Australian tap list and a wine list that predominantly keeps it WA. Restaurant and bar menus are solid pub fare, from lamb souva to more accomplished plates.

Chef and restaurateur Gurps Bagga made his name at Fremantle’s Maya before opening Sauma at the heart of the Cultural Centre. It's is fun, loud, casual and pulls no punches on flavour. Small bites like oysters, Bombay bonda crushed potatoes and Goan sausage join the more substantial curries, using West Australian produce like Cone Bay barramundi and Shark Bay prawns. Our tip: make a beeline for the punchy, twice-cooked lamb ribs. While Sauma is primarily a restaurant, you can also soak up the bar vibe at the front, grab a coffee or a takeout.     

The Heritage, previously a CBD restaurant, has eased the reins and taken on the mantle of one of the city's best wine bars. An extensive wine list of old- and new-world labels is expertly curated to provide one of the largest by the glass selections in the city: over a hundred labels by the glass. Pair this with the food of chef Matt Carulei and things get seriously interesting. Carulei had been turning heads for some time at Flour Factory and Halo before taking on the Heritage’s kitchen. Classic technique, a modern outlook and a handle on great produce are his hallmarks.    

At the top of their game from the kitchen to the bar, the team at Five have created both a familiar local for Highgate and Mount Lawley residents and a destination for those looking to bypass the CBD and Northbridge. While there’s a good wine and spirits selection, it’s the beer that shines, with a tap and by-the-bottle line-up that puts many to shame. You’ll find seasonals and one-offs from WA brewers like Feral Brewing as well as Tap Takeovers from Australia’s best craft brewers. Food is true to the pub vibe, with added quality from Reubens to nightly specials. Drop by Thursday evening or Sunday lunchtime for oysters courtesy of super shucker Jerry Fraser. 

Leave bustling Hay Street for the enclosed peace of the courtyard and bar, which occupies the site of a 19th-century stable. While upstairs is more restaurant than bar, the ground floor kicks into life with the after-work and weekend crowd. A wine list that mines the quality names of West Australian premium wine, specifically Margaret River and Great Southern, also gives space to Australia’s other key regions. Bubbles are French, with a good Champagne selection. Food is solidly pub oriented with an angle on quality produce and some classic comfort dishes – think lamb rump and pan-fried barramundi.