The North Bird space is flying (and frying) south and rebooting as a 50-seat diner focusing on “crunchy as hell” fried chicken,spice-friendly drinks and good music.
A former UN adviser in Romania,Chris Anca knows first-hand that food has the power to thrill,nourish and – when done right – create new beginnings.
Operating out of a Southern River grocery,Detroit Square Pies makes just 80 calorific,rectangular pizzas each day and when they’re gone,they’re gone.
“For our business to remain sustainable,it needs to serve us as well as we serve others.”
Home to Indonesian chicken noodles,singular ramen prospects and one of the planet’s last bamboo pole noodle makers,East Vic Park has much to offer.
Operating out of a cosy 32-seat dining room,a former Nobu chef is using heritage breed pigs and house-made panko to create fried pork cutlets of a higher order.
One of the South West’s most influential chefs is back and cooking out of a pantry filled with pristine local seafood and produce.
From new-school gin classics to winning riffs on the daiquiri and negroni,10 top-shelf Perth bartenders share their favourite contemporary creations. Warning:cravings will ensue.
This 500-seat pub from one of Perth’s most prolific publicans brings comfort cooking to the upwardly mobile coastal city.
The go-to Hills watering hole said in the lead up to Christmas a group of 45 booked five tables for Sunday lunch and failed to rock up. But it didn’t stop there.
Once again,we find ourselves at the backside of a year of success,new openings and big money investments and we must conclude that the hospitality sector has had yet another purple patch. Again.