On the back of Da Napoli’s menu is the motto,“a’pizze’ na cosa seria”:Italian for “pizza is a serious matter”. But it’s still important to have fun.
After fine-tuning his skills at some of the world’s most demanding kitchens,Paul Wilson brings vim,vigour and imaginative vegetable cooking to a celebrated hotel fine-diner.
Including approachable fine dining,one-dollar chicken wings,half-price pizzas and all the mussels you can eat.
Madalena’s menu proves unexpected thinking can take seafood to unexpected places.
Where there’s smoke,there’s woodfire (and carefully grilled fish,chicken,addictive potatoes and a love letter to the winemakers and brewers of Western Australia).
Margot’s isn’t (just) another wine bar,and its whip-smart cocktails and Eastern European food make it side number three of a Devil’s Triangle at the top of Northbridge.
From pioneering craft beer brewpubs to breezy cafes and new-wave hotels,Michael Patroni has seen – and designed – it all.
Despite its strong charcoal cooking game,this Canning Highway takeaway also shows plenty of love to vegetarians with full-flavoured plant-based dishes.
Since arriving in Australia,Pargat Singh has worked as a cook and a truck driver. Chaap Junction brings together both of these past lives as well as Singh’s northern Indian heritage.
The clubby,dimly lit dining room of Ah Um might be hard to pigeonhole,but it’s all too easy to like.