In the South West corner of Western Australia, you’ll find a little pocket of paradise with a Mediterranean climate of long and hot, dry summers and mild, wet winters. It’s little surprise that this coastal region inspires a lifestyle of leisure with good food and wine at its very heart.
From the team behind Meelup Farmhouse

Nestled in this serene oasis is ilma Beach House. It’s the latest hospitality venture by Liz and Mark Ahearn, the owners of the blissful yet bustling Meelup Farmhouse. Residing inside the walls that once housed Bunkers Beach House, the Mediterranean-inspired restaurant is the result of eight weeks of work and transformation. With a sun-kissed setting and mesmerising Indian Ocean views, it’s a place to take a moment and unwind while enjoying one of life’s greatest pleasures; beautiful cuisine all while listening to the gentle rhythm of the sea.
A celebration of heritage, family, and natural beauty

A celebration of heritage, family, and the astounding natural beauty of the South West is what ilma Beach House is all about. The venue’s vision nods to Liz and Mark’s Maltese roots — one that embraces the slow, relaxed pace of life embodied by Mediterranean cultures. A sense of calm and refreshment are evident throughout every aspect, even down to the name “ilma” which translates to “water” in Maltese.
Following the already established success of Meelup Farmhouse, Liz and Mark found the idyllic shores of Bunker Bay to be the perfect setting for their next venture. ilma Beach House invites both locals and visitors to savour its vibrant charm, offering everything from laid-back breakfasts to indulgent long lunches and cocktails by the sea.
Menu nods to Mediterranean influences with local produce

Showcasing the finest local produce from the South West, Mediterranean cuisine is the foundation of the menu. Here, the chefs work closely with local farmers and small-scale producers to handpick seasonal ingredients, crafting dishes that are not only nutritious but visually stunning.
At ilma, the journey of the produce is honoured. From the care taken in sourcing to the skilful preparation that transforms it into each dish. This respect for both the land and the craft of cooking ensures that each meal is something special.
To start, expect olives and sourdough, swordfish carpaccio with candied olives and watermelon, and beef and pork pulpetti with tomato sugo and pecorino. For mains, it’s market fish with chamomile seaweed butter and grilled stone fruit salsa, casarecce with zucchini and ricotta, and crumbed pork cutlets with green pepper and caper. On the side are heirloom tomatoes and burrata, triple-cooked chips, and coffee-roasted beetroot. And to top it all off, tiramisu, affogato, torta caprese, and lemon olive oil cake.
Echoing its menu, the design pays homage to Mediterranean influences, with a palette of soft creams and natural earthy hues that whisper all things serenity and tranquillity. While the refined beach-club atmosphere is brought to life through thoughtfully selected materials — timber, wicker, and stone — creating a space that balances effortless style with a sense of ease. It’s a destination where you’ll feel at home instantly, yet find it almost impossible to leave.