When it comes to Western Australia’s culinary legends, seasoned chef Aaron Carr is right up there. After 21 years at the helm of the award-winning winery Vasse Felix’s restaurant, he’s mastered the art of celebrating the people, produce and sense of place that define the Margaret River region through his cooking.
Carr’s latest bucket-list dining experience awaits at Yarri Restaurant and Bar, tucked a few streets back from the beach in Dunsborough. Named after the Aboriginal word for blackbutt tree, Yarri’s interiors reflect the natural beauty of the coastal town with a blend of burnt timber, worn leather, limestone, terracotta and locally sourced Yarri wood.
Diners can settle into a rich chocolatey leather banquette and enjoy a seasonal three-course menu, or leave it up to the chefs with Yarri’s signature six-course tasting experience. Both menus kick off with a complimentary snack on arrival, followed by the likes of wood-grilled sirloin with black garlic and miso butter; or lamb dressed in sumac and burnt honey. Each plate is lovingly decorated with vibrant herbs and vegetables that are hand-picked from the restaurant’s flourishing kitchen garden each morning.
Yarri's wine list proudly showcases Snake and Herring – no surprise, as it’s the home of this award-winning Western Australian winery. You can opt for paired wines with both the three- and six-course menus, or simply drop by for a seat at the bar and work your way through their creative cocktail list. Standouts include a Hibiscus Gin Sour, Red Wine Negroni and Chilli Mandarin Margarita.