For decades, the waterfront site at 81–85 The Esplanade has been a storied fixture of Perth’s dining scene. A location made popular by Coco’s — and, of course, the views of Perth across the river. Now, the riverfront landmark is about to reopen under a new name: The Meat & Wine Co. This will be the second Perth location for the popular steakhouse.
“South Perth has a proud legacy of exceptional restaurants,” says Laurie Thorpe, State Manager WA. “Building on the success of our Perth CBD venue, we’re confident the South Perth venue will elevate the local dining scene. We’re excited to create a destination that resonates with both locals and visitors, just as Coco’s did for so many years.”
Award-winning designers
The design of the new restaurant has been guided by award-winning designers COOOP.co, who have taken inspiration from South Africa’s rugged southern coastline. The space carries the conceptual name “Cape Point”, a nod to the meeting place of two oceans and a symbolic reflection of the restaurant’s blending of African roots with Australian context.
“This restaurant is anchored by a central fire circle,” says Callie Van Der Merwe, founder of COOOP.co. “It pays homage to the earliest communal hubs where people came together to share stories, pass on knowledge, and build social bonds.”
The refurbishment introduces warm materials, tactile finishes, and a 12-seat private dining room — the King Shaka Room — perfect for intimate, or celebratory occasions. The interior has been reshaped entirely to reflect the premium nature of The Meat & Wine Co brand.
A menu that blends African roots with contemporary dining
The South Perth opening will showcase the restaurant’s signature à la carte menu, alongside AGED steaks and a curated selection of one, two, and three-course weekday lunch options. Exclusive to this location is the debut of the Safari Menu, a narrative-driven culinary experience that traces flavours and stories from South African safari cuisine.
South African-born Head of Culinary, Sean Hall, will also introduce a collection of nostalgic dishes he describes as “food from the home”. Among them is Bunny Chow, a hearty lamb curry served in a hollowed-out loaf; Lamb Potjie, a slow-braised delicacy cooked in cast iron over open flame served with yellow rice or pap; and a Safari Tasting Platter featuring four dishes designed for sharing.
The wine list has been curated by National Beverage Manager Joseph Moussa and includes a Cellar Release selection which will feature premium bottles from both Western Australia and South Africa. Its opening month will highlight a special Vasse Felix showcase, including whites, reds, and the acclaimed Tom Cullity Cabernet Malbec.
