The votes have been tallied!
The results are in for Australia’s Top 100 restaurants for 2016 in the Australian Financial Review Australia’s Top Restaurants presented by Qantas.
But which of our 56 restaurants nominated in the original Top 500 Restaurants in Australia made the Top 100 cut?
49. Restaurant Amuse, East Perth
Hadleigh and Carolynne Troy’s East Perth restaurant is one of the West’s most awarded fine diners. The simple, stylish dining room doesn’t prepare you for the ruthlessly inventive, highly focused dishes that make up the thrill-a-minute degustation dining experience. Think beef grilled over coal with apple and celeriac and buckwheat risotto with pickled purple carrot and marron tail and claw.
67. Long Chim Perth, Perth
The scholarly Australian-born David Thompson wrote the book on Thai street food, literally. After launching Long Chim in Singapore, he has now landed in a funky vaulted cellar beneath Perth’s newly restored State Buildings, serving up everything from pad Thai of prawns, peanuts and beansprouts to Chiang Mai curry noodles, and hot and sour chicken wing soup.
71. Lalla Rookh, Perth
Chef Joel Valvasori-Pereza is “il capo” (head chef) of this lively Italian basement trattoria on St Georges Terrace, where he plays with the winning flavour combinations of Friuli and the Veneto. Expect highly seasonal renditions of big-hearted, big-flavoured Italian food: nonna’s meatballs, ossobuco in bianco, and anything else that calls for a big, beautiful wine from Jeremy Prus’ list. Check out the enoteca-style wine bar next door as well.
77. Clarke’s of North Beach, North Beach
Since 2003, Clarke’s has been the go-to destination for edgy modern Australian cooking, with a pronounced emphasis on locally sourced produce. Multi award-winning chef Stephen Clarke brings technique to the table with dishes such as blue swimmer crab with watermelon and celery, Linley Valley pork belly with apple and pork croquette, and 72-hour cooked beef short rib with wagyu rump.
77. Vasse Felix, Cowaramup
The first vineyard established in the South West is still first port of call for a restorative lunch or dinner with obligatory vineyard views, thanks to the boundary-blurring cuisine of Aaron Carr (and the elegance and power of chief winemaker Virginia Willcock’s sauvignon blanc semillon and cabernet sauvignon). You can taste the Margaret River in an elegant dish of duck with kohlrabi and grains or a haunting dessert of honey, apple, cheddar and blackcurrant.
View all of WA’s top restaurants nominated in the original Top 500 Restaurants in Australia.
