Refurbished and New Restaurants and Bars in Perth City

Discover new Perth Restaurants and Bars - The City's CBD continues to transform with new places to dine and wine.

Refurbished and New Restaurants and Bars in Perth City

Discover new Perth Restaurants and Bars - The City's CBD continues to transform with new places to dine and wine.
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New Restaurants and Bars to Discover in Perth City

The City of Perth is brimming with fabulous new venues and some old favourite hot spots have been revitalised. Rediscover Perth and experience fresh menus, sumptuous sips and beautiful locations to enjoy a meal and tipple.

ARTHOUSE

Arthouse 1Setting The Standard with Halford and Saint Larry.

Since 2014 John Parker has brought his unique style to Perth, shining through with 3 solid venues.

The Standard, a Northbridge institution boasting an open kitchen and wine garden; Halford an intimate late-night lounge bar in the basement of the State Buildings; Saint Larry, a hole-in-the-wall café in the City of Perth Library.

And then came a fourth…

Arthouse Dine, Parker’s new venture, is centrally located at the Art Gallery of WA.

The ‘modern Australian bistro’ (fancier than a café but more relaxed than a restaurant) aims to complement its location within the vibrant, evolving Perth Cultural Centre.

It’s fresh and light by day, with greenery, revolving artwork and a glittery, oversized disco ball (courtesy of AGWA’s archives).

By night, Arthouse Dine warms with coral lighting, orange candlelight, and floating coloured shards from the rotating mirror-ball.

That Chef Chase style

It wouldn’t be a Parker project without a menu designed by Executive Chef Chase Weber.

His signature style of championing local produce and making humble ingredients the unexpected hero ties the four venues together.

Arthouse Dine Head Chef, Jared Hargreaves has interpreted Chase’s vision well and executed the menu perfectly.

With high sustainability in mind, Chase has incorporated a seasonal menu that’s brimming with technique and texture.

The Carrot is made a hero among his dishes, with 8 different techniques used to push the envelope.

“Carrot salad consists of roasted baby heirloom carrots, whey soured carrots, carrots pressure cooked in their own juice, compressed pear, sour cherry dressing, shaved pecorino and young carrot tops.”

“The Carrot cake takes the pulp leftover from juicing; half gets cooked down and used as a base for the carrot cake.

The rest gets dehydrated and turned into a crumb – used to roll the white chocolate and rosemary cremoux in.

The juice gets used to make a carrot and ginger curd.

The carrot cake also has pine nut butter as well” – Chef Chase

Woah. Absolutely incredible. I need to up my carrot-game.

Eating all the carrots… and clams… and jowl

I asked Chef Chase to pick his favourite feeds from me to feast upon, and he put together a selection that was perfect for the cool weather and beautiful seasonal produce.

New Zealand surf clams; seaweed emulsion & steamed natural Huge, plump, warm and served on the half shell with a juicy lemon cheek. I loved the seaweed emulsion in particular as it honed in on the taste of the sea. Beautiful.
New Zealand surf clams; seaweed emulsion & steamed natural
Huge, plump, warm and served on the half shell with a juicy lemon cheek.
I loved the seaweed emulsion in particular as it honed in on the taste of the sea. Beautiful.

Winter carrots, pear, pecorino, sour cherry

What’s left to say that Chase hasn’t covered already? I loved the differing textures among the carrots.

The char of the roasted purple, the caramel notes of the pressure cooked, the twang and crunch of the soured all balanced beautifully.

Teamed with the salty bite of the pecorino and fruitiness of the pear; this dish pretty, sticky, textural, buttery and oozing technique. Wow.

wintercarot

Semi cured pork jowl, coffee glaze, onion cream, witlof, grains
Semi cured pork jowl, coffee glaze, onion cream, witlof, grains

Winter warming with a complete mouth feel, this dish was bursting with flavour and strength.

The oh-so-tender pork was beautifully (semi) cured and finished with a coffee glaze – full bodied and very rich.

A braised witlof nesting on a bed of grain absorbed the glaze and cut through nicely.

Loved the crunch of the fresh leaves against the soft jowl. Perfect with a beer or bold red.

Carrot cake, pine nut, white chocolate, rosemary
Carrot cake, pine nut, white chocolate, rosemary

Carrots! Oh man. This dish was so cute and completely unexpected. The plating had a lego vibe about it.

As mentioned above, lots of technique with the carrot went into this little baby, but Chef made it really pop with ginger, pine nuts and rosemary.

The pine nut cream was used modestly but the flavour was so concentrated, it held its presence beautifully.

I loved the texture of the carrot cake… and the crispy bits… and the white chocolate… and all the lovely little elements that brought it all together.

Arthouse - Young Henrys Beer

Sips

I thoroughly enjoyed my meal under the giant disco ball, with the Young Henry’s Natural Lager and finished with a pot of Jasmine tea. Perfect.

Looking forward to coming back and trying their dinner menu on a Friday or Saturday evening.

Arthouse
Location: Art Gallery of Western Australia; Perth Cultural Centre; Roe St, Perth
Hours: Mon – Thu: 10am to 6pm | Fri – Sat: 10am to 11pm | Sun: 10am to 6pm
Website: artgallery.wa.gov.au/Arthouse/

ALFRED’S PIZZERIA. SMALL BAR

alfreds

Tucked away downstairs, you will find your favourite things…

This new kid on the block has come in strong. Word of mouth has spread and Alfred’s has become a bit of a hotspot.

Nestled underground, the gangster themed cocktail bar and pizzeria is the perfect place to grab a slice (only $5) and a nip of something tasty.

It’s no surprise that the venue has become a favourite among the “hospo” workers in Perth; Alfred’s offer full menu and drinks from 3pm to midnight… every day.

The fabulous people of Frisk fame hatched the concept of a late night pizzeria and small bar two years before they found the location.

What started off as a “run down record shop, with sticky carpet and asbestos on every wall”, became an awesome little bar filled with Italian gangster paraphernalia, newspaper lined walls, intimately lit tables and lots of bits and bobs to add authenticity and interest.

I asked how they came up with their vision and managed to transform the old venue into something so cool.

“We had someone design it, but we ended up tearing that up and then we just did it ourselves. We then found a builder who was able to help us put the pieces together”.

Alfredsd - 2

What about Alfred’s Kitchen in Guildford?

It seems like Alfred’s is a popular name for a venue, however the two places are not affiliated. Still, there is a bit of history behind Perth’s Alfred’s…

“We own a site in Northbridge that is heritage listed. There are 3 villas that the previous owner named after his children.

They are called Alfred, Ada and Arthur. Both our Barrack St site and the Northbridge one were built in the same year. 1897.”

Alfreds - Pizza

The Pizza, the cheese and the drinks.

Alfred’s has a simple and delicious menu that works. Pizza, cheese, drinks.

If you’re not up for a whole pie, go for Pizza by the Slice – which gives you ¼ of a pizza from the blackboard.

You could opt for 3 cheeses and accompaniments if you’re in the mood, or if with a group, grab a little of everything and share.

The pizza crust is beautifully crisp and light, complimented with lashing of gorgeous Rosso or Biancha sauce as a base.

I love the cute and quirky titles for toppings on the menu; Princess Peach, Frisky, The Net and Mos Eisley to name a few.

Dining solo, I decided it would be wise to not order an entire pizza to myself, however I still kind of regret it.

I chose to try 2 flavours from the “by the slice” menu and a beer. The bartender helped with my selections and suggested the “Lamb, rosemary & tomato” and “Mushroom, gorgonzola & rocket”.

She also picked one of my favourite beers – Nail Red Ale. Perfect.

Both were delicious and complimented each other well. The fresh rosemary brought life to the lamb and the gorgonzola was a little party on my tongue. So good, so fresh, so tasty.

With pizza this yummy, I’m prepared to hold out for lunch until 3pm. Worth it.

Alfred’s Pizzeria
Location: 37 Barrack Street, Perth
Hours: Every day 3pm – 12am
Website: alfredspizzeria.com.au

BALTHAZAR

balth

The old reliable & the return of the Dan

Once upon a time, Balthazar was the place to visit if you were celebrating a special occasion.

Or perhaps, if you worked on the Terrace, you would take lavish lingering lunches and host dinners for big, important clients.

With white uniforms, crisp table cloths and silver service, Balthazar’s old-world style of formal, classy dining was king.

With the rise of the “Foodie” and the move towards dining as a cultural and richer experience, the demand for a silver-service restaurant has decreased.

Perth is craving food with a story and warm venues with excellent service.

Extra credit is always given to those who are sustainable, local and beautiful in their food presentation.

Dan (of No Mafia and previously, working with Balthazar 2003-2008) and Emma (partner in life and business) were looking for another project and after speaking with Nick (owner of the Lawson building; also running Balthazar) they decided it was time to return to one of Perth’s favourite restaurants… but with conditions.

Dan had seen the Perth trends change and wanted a fresh look at aesthetic, tables, uniform and menu.

The white cloths were removed and tables refurbished; white uniforms replaced with modern, darker tones; rich, warm light was introduced to give a cabin-like feel.

Dan feels that Balthazar “is warmer, relaxed and still classy”, and I am right there with him.

bal2

99 bottles

Balthazar is known for their extensive and strong wine list of “old boy” reliables, premium international familiars and cellar-worthy drops.

Maintaining their strength and keeping a selection of 99, the wine chosen by Dan and Emma has been sourced from local providers, organic vineyards and suppliers that champion sustainability and minimum intervention.

To keep the staff and regulars excited, the wine list is “flipped” regularly to incorporate new finds and limited batches.

Dan and Emma pride themselves on being able to secure exclusive drops and don’t shy away from procuring great wines from humble locations.

The staff favourite at the moment is a Manjimup wine, which Dan tasted in park and locked down cases to sell exclusively at Balthazar.

Mum’s garden

Chef Skye is all about sourcing fish fresh of the boat and picking produce at its peak, so it’s only natural that she would have much of her produce grown fresh just for Balthazar.

What’s interesting about this is that the garden is created and maintained by Chef’s mum.

Wanting to try something grown by mum? Give the Buckwheat Risotto a try. The curry leaves are so aromatic!

Chef’s Table

Along with Chef Skye’s beautiful dishes, I was very lucky to be hosted by Kerby in the dining room. Her service, knowledge and enthusiasm was an absolute pleasure and my experience was richer for it.

Breand and Butter

Kerby brought over a selection of bread to choose from. I love this! Sourdough, Wholemeal and Rye.

I tend to dive headfirst into bread, so I modestly chose a slice of Wholemeal and it was served with house-churned butter with bush tomato crumb. Delicious.

Balthazar - Scallops

Scallops, Jerusalem artichoke soup, radish

This lovely little dish was a great starter and perfect to showcase the produce.

The scallops were perfectly caramelised and served among pickled radish, wild rocket puree and crystallised Jerusalem artichoke. Wow!

Once brought to the table, Kerby poured in the creamy Jerusalem artichoke soup.

This tied the textural elements together very well.

I loved the sticky crystallisation and the saltiness of the wild rocket puree. So glad I had a little bread left to mop up the soup!

Balthazar - Risotto

Buckwheat risotto, pumpkin, curry leaf

This gluten free meal is warming, textural and luscious. Roasted chestnuts gifted nuttiness to the dish and house-made labne was divinely sour.

Cute little flowers nested delicately on the risotto and the crispy curry leaves added fragrance and crunch.

Palate Cleanser

I love when the Chef surprises you with a cleanser before a bold dish.

Today’s was a beautiful elderflower, cucumber and mint granita (or was it sorbet?). YUM!

Add some Hendricks Gin and I could easily sip this in summer.\

Balthazar - Venison (1)

Venison shoulder, beetroot, pickled onion

Fall-apart-melt-in-your-mouth delicious venison shoulder was lovingly bathed in wine and apple.

Tender and flavoursome, the venison was teamed with onion petals, carrot and a celebration of beet.

Chef Skye really has fun with beetroot in this dish, dressing it up in pickle, puree and roasted form.

Best thing yet, the pickle used is an old family recipe. I wonder if I could pass for a cousin?

Balthazar - Doughnut

Doughnut, chia, almond cream

A warm yeasty doughnut is made to order and rolled in vanilla sugar and cinnamon.

Filled with (surprise!) pear and hidden under house churned ice cream, this little guy was everything a doughnut should be.

In case that’s not enough for you, the pillowy dessert rested on a gorgeous chia pudding, sprinkled with sweet and crispy nut clusters. I love it.

Dego Discussion, Gluten-Free and Tapas!

With a solid menu like this, you’ll want to try everything. Trust me.

I suggest taking advantage of the impeccable service and allow them guide you into a custom degustation.

All dishes can be split in half, creating the perfect size to allow room for many tastes and treat.

If your dinner guest doesn’t eat shellfish, but you do, that’s perfectly fine! The staff will discuss your tastes and together you’ll choose dishes for each person on the table.

If you’re gluten free, you’re going to love the menu, as majority is coeliac friendly.

If you have any other dietary requirements, simply talk to your waiter and Chef will take good care of you.

Just popping in for a sip of wine? Take a seat in the bar and enjoy the complimentary amuse bouche Chef whips up just for you. Don’t mind if I do…

Balthazar
Location: 6 The Esplanade, Perth
Hours: Mon – Fri: 12pm to Late | Sat: 6pm to late
Website: balthazar.com.au

THE REVELEY

rev

The Stables, a quay and a million-dollar view

Perched proudly in Elizabeth Quay, The Revely is big, beautiful and boasts an (almost) 360 view of Kings Park, Swan River and Perth city skyline.

With its three stunning levels, million-dollar location and the amazing crew from The Stables at the helm, there is something to please every palate.

A little bit chill

For the casual diner, the Ground Floor Bistro is a family friendly spot with a bright and airy space.

Great for a lazy breakfast, easy going lunch with the family or coffee and cake with the girls.

Next time you’re out with the kids or taking in the sights of Libby Quay, pop in for a beverage at least, because the drinks menu is pretty awesome.

The Specialty Coffee list has cool sips like:

E+T: Espresso, tonic water, blueberries, orange + gin
Spiced Espresso Martini: Spiced rum, Amaro Montenegro, Kahlua, butterscotch espresso, chilli agave.
The Fresh Juices & Smoothies rocks some seriously fun names and flavours:

Captain Planet: Carrots, tomato, beetroot, green apple, ginger
Eton Mess: Strawberries, yoghurt, milk, honey, toasted marshmallows.
The Iced Drinks get me excited, because I’m really a kid. Loving the:

Milo Dinosaur: Iced milo, condensed milk, vanilla icecream
Matcha Man: Matcha gunpowder, honey, almond milk, white chocolate shavings.

reve

A little bit fancy

Wander up the stairs (or ride the lift!) and you’ll find a beautiful restaurant with a killer view.

This first level dining room offers a more formal dining experience with “an innovative menu that focuses on locally sourced seafood and produce”.

Reveley - 3

Executive Chef Ben Keal’s menu is rich with texture, exciting ingredients and makes WA offerings the star.

The European influence is quintessentially Keal and wonderfully comforting. I’m lusting after these sumptuous selections;

Heirloom Beetroot Carpaccio: smoked Bookara goats curd, shaved black radish
South West Yabby Tortellini: pistachio, broad bean purée, sea parsley
Baked Ricotta Gnocchi: Ironbark pumpkin, Nannup chestnuts, black truffle butter
Carnarvon Pink Snapper Filet: blue swimmer crab, leek, nettle purée, ruby sorrel
Wagin Goose Pie: wild mushrooms, honey glazed parsnips, bordelaise sauceer
250g Margaret River Wagyu Rump Steak: paris mash, rocket & micro radish salad
Bahen Organic Chocolate Délice: sour cream ice cream, salted caramel peanuts

Reveley - 4

A little bit special

Head towards the stars and find your way to Henry’s Rooftop Bar. Discover their spectacular views that set the scene for something special.

Enjoy a custom cocktail at sunset, watching the light disappear behind Kings Park.

Perhaps you could immerse yourself in the dazzling city skyline at night and sip on bubbles under the stars.

Change up your Sunday and take in the afternoon sunshine bouncing off the river, with a beer and bites with friends.

Whatever experience, Henry’s has an extensive beverage menu, tasty bites selections and a view that will take your breath away.

The Reveley
Location: Elizabeth Quay, Perth
Hours: Every day 7am until late | Henry’s Rooftop from 11:30am until late
Website: thereveleybar.com.au

TIISCH

Tiisch 1

Light, bright and all things nice.

Family run and an emphasis on community, Perth has become quite taken with Tiisch – the lovely new café & bistro opened on the corner of Hay and Milligan, Perth (previously occupied by Dome).

Incorporating the original jarrah hardwood flooring and intricate ceiling, the local designers from State28 transformed the heritage listed site into a stylish, yet down to earth café.

Clean white structure with bold black embellishments and lashings of greenery (provided by Little Leaf Co give the site a modern European feel.

Handmade planter boxes, proudly line the length of the café and were created by Green World Revolution (not-for-profit). Brimming with fresh produce, this budding windowsill garden is gorgeous.

“Everything in this interior has a story to tell, and the story of this cafe is reflected in the design – old and new, stylish but not stiff and most importantly bringing people and the community together to share good food and coffee.” – Miriam Terry of State28

What’s in a name?

“What does Tiisch mean? Well, it’s German for table, a throw-back to our heritage.

German Kings would say ‘Zu Tisch’ to gather the community around a table to break bread and dine together.

It reflects our passion for bringing loved ones together to share a meal around the family table.”

Collaborative Community

As you enter the café, you’ll spy a ceiling-high structure filled with locally made art, products and produce.

This is a free, open space where Tiisch welcomes collaboration.

They encourage handmade items that local producers want to bring to the community.

Speak with the staff if you’re interested in showcasing your creations.

The food and the drink.

Tiisch - 2

Formerly o Print Hall, Head Chef and owner Sven Sander created a menu that he is passionate about.

With Sous Chef Lisa Schreurs-Stone (from Cantina66e, Mrs S and Must Wine Bar) Perth kitchen royalty is in full force at Tiisch.

“The concept for our cuisine is very much simple, good food that makes people happy,” Sven said. “We would like for people to feel like our guest and to be able to dine here daily and be better for it.”

“We really want to have a café where people can eat many times a week, and feel relaxed while enjoying good food,” Sarah said.

The café opens at 7am and offers cold pressed juices, craft drinks, specialty coffee and A-Grade tea (From High Mountain Tea, Whistle Blower Tea and Mike Matcha) to the morning commuters.

You can also pop in for a grab-and-go breakfast or lunch or come in to fully experience Tiisch at its finest.

Tiisch - 3

The crowd favourite and loose wildflower

I find it difficult to choose off such an amazing menu, so I left the hard task to my hosts.

I requested the most popular dish among patrons and staff and a pot of loose green Wildflower tea.

Wolfgang’s chicken, heirloom tomato salad, fresh cheese, aged balsamic, seven herbs

My oh my, what a flavoursome dish. Succulent and tender, with the right amount of char, the chicken was beautiful.

I am a huge fan of tomato and heirloom dishes are my favourite. These were gorgeous, juicy and plump, seasoned beautifully.

Creamy fresh cheese dotted among my tomato, complimented the acidity and formed a silky sauce for my chicken.

Seasoned with a powerful crumb and lifted with soft herbs, these elements pushed the dish to the limit and transformed into something special.

Yum. Yum. Yum. I’ll be back to try the Truffle Bangers soon…

Tiisch
Location: Hay Street corner of Milligan Street, Perth
Hours: Weekdays 7am to 4pm
Website: tiisch.com.au

ONE TO WATCH…
Shhhhhh… this venue isn’t open yet, but I managed to sneak a little gossip on what to expect.

EROSION MEADERY

erosion

WA’s first craft meadery is on the lookout for a venue, south of the river.

Sean’s didn’t give away much, but let me in on a few curious hints…

Hint 1: “Sean Johnson ran the West Coast Brewers Inc. Homebrew Club for multiple years and mead was his first brew back in 2009.”
Hint 2: “Our meadery will be different to the current options available to Australians.”
Hint 3: “Mead is not only sweet and spiced; it can be more than Craft Beer, Cider and Wine. E.g. Carbonated hoppy and dry or a semi-sweet still varietal.

Erosion 2BIG Hint: 

“We cannot wait to get mead to Perth; so we have collaborated with one of our friends in the brewing industry, Artisan Brewing from Denmark and we brewed a Braggot with around 30% Local Banksia Honey.

A Braggot is a form of Mead that is a blend of Mead and Beer. In this case we are leaning on the beer side: 70% Malt with around 30% honey.

We hope to see the Collaboration Braggot out in Perth in the next month or so to give everyone a taste of what we will bring.”

What about Print Hall?

I had a sneaky chat to Sebastian from Print Hall and no reopening date just yet. The good news is that they have all hands on deck and are finalising the concept.

“The Dining room at Print Hall is reshaping its food offer, expecting something special from this iconic Perth venue. Reopening late 2016”

In the meantime, the rest of the building is trading as normal. Make sure you check out Apple Daily on a Thursday night – their DJs and Dumplings evenings have been very popular!

Also, you’ve find that the food offering in the bar has been revamped. Worth having a look.

Brookfield Place, St Georges Terrace, Perth

Hot new coffee spots, eateries and watering holes to explore

It’s quite a feat keeping up with the awesome venues popping up around Perth… Here is my must-visit list.

Great if you’re looking for a new barista, bartender or lunch spot to tickle your taste buds.

  • Bluzou Vodka Bar [@ 1907]
  • Brew Ha [Kings Square]
  • Chilli Panda [Northbridge]
  • Frank’d [Northbridge]
  • The Globe [@ 140 William]
  • Gusto Gelato [Elizabeth Quay]
  • Ivy & Jack [Perth]
  • Long Chim [now catering for lunch!]
  • Mad Dog’s Jungle Bar [Perth]
  • Ox & Rabbit [Perth, near Watertown]
  • Raw + More [West Perth]
  • Recess on Barrack [Perth]
  • Saint Larry [@ City of Perth Library]
  • Slurp Soup & Salad Bar [@ Cloisters Arcade]
  • Wassup Dop [East Perth]
  • Woogi Espresso [Perth]