The 23 best restaurants in Perth

What is it? A sunny, seaside bar in South Fremantle with sustainable seafood and an ever-changing wine list.

Why go? Hook, line and sinker, Madalena’s is easily one of the best bars in Western Australia right now. The sun-filled boteco sources the freshest sustainably caught seafood from local suppliers at Fins Seafood and pairs it with seasonal goodness from their thriving kitchen garden. Wind down on the weekend with a chardonnay off Madalena’s white marble bar or settle in post-swim for dinner and drinks upstairs.

What is it? A classic seaside brasserie and grill experience, boasting incredible views of Cottesloe Beach. 

Why go? If the sweeping ocean views haven’t already sold you, the food and finesse at Gibney surely will. This sophisticated brasserie ticks all the boxes, with plush banquette seating and a glam bar all softened by a coastal colour palette. With a menu that reads as a who’s who of Australia’s most premium producers, you can’t go wrong. Start with fresh seafood and snacks, before moving on to premium mains, including a grilled O’Connor 3+ sirloin, Shark Bay clam spaghetti and Fremantle swordfish cooked in cider beurre blanc.

What is it? A sleek new Greek mezze bar in Subiaco. 

Why go? Sharing is caring, right? Well, at Yiamas the warm welcome and open-air courtyard encourages diners to share a selection of ancient Greek-influenced dishes. Rally a batch of your best buds, fill the table with charred octopus, dolmades and souvlaki, and settle in for a feast. Just be sure to order enough baklava to go around.

What is it? Australia’s first Hokkaido soup curry restaurant, which is hidden down an unassuming laneway in Perth’s CBD.

Why go? Rojiura’s take on the soup curry, which originates from Sapporo Hokkaido, packs a day’s worth of vegetables into one bowl, with each dish featuring anywhere from 11 to 17 kinds of veggies. It’s completely up to you as to what else goes in the bowl, with Rojiura boasting one of the most customisable menus in town. Start by picking your curry – anything from the classic veggie to chicken Maryland or zangi (Hokkaido-style deep-fried chicken karaage) – then your soup base (regular, mild, coconut, vegan), your spice level (one is spicy and ten is flaming hot), your rice portion (small to large), and any extra toppings, which are all gluten-free. 

What is it? Southern Italian-inspired cuisine in a casual wine bar setting.

Why go? No Mafia's sizeable antipasti menu offers a perfect way to experience thoughtful flavour pairings and enjoy the social experience of share-style eating. You can’t go wrong with a selection for the table, with burrata and beetroot sharing menu space with heirloom tomato salad and hazelnut pistachio. Fresh pasta is also on offer and the menu leans towards southern Italian specialties, so expect fresh flavour and plenty of seafood. The fit-out is fun and funky, a new take on the eclectic and colourful restaurants found in Italy’s populous coastal towns.

What is it? The world’s most recognised Japanese restaurant needs no introduction.

Why go? A meal at Perth’s very own offshoot of the famous Japanese fine diner will be one for the memory books. Esteemed chef Nobu Matsuhisa fuses traditional Japanese techniques with South American flavours in signature dishes, like the black cod miso and yellowtail sashimi with jalapeño. Turn it into an extra special occasion with a floral sake, a Lychee Martini or a world-class glass of wine.

What is it? The place for pasta in Perth.

Why go? Chef Joel Valvasori-Pereza previously had diners seeking out his northern Italian dishes at inner-city bar Lalla Rookh. His cosy osteria is pasta-centric, with an Italian road trip through regional specialties and creative interpretations of classic combos. The robust wine list includes local producers and northern Italian varieties.

What is it? A new addition to Perth’s Japanese dining scene, known for its premium sashimi, steak and sake.

Why go? With a daily sashimi selection and a caviar service, the moody and alluring Papi Katsu is pulling out all the stops. Garlic chips, wasabi mustard and nori kuro (a seasoned seaweed paste) bring Japanese flavours to an impressive one-kilogram A5 Wagyu sirloin. For a refreshing contrast, pair it with the cucumber, wakame and sesame salad, or a round of octopus skewers with pickled daikon. Did we mention there’s matcha tiramisu with sake mascarpone and caramelised white chocolate for dessert? Now you’re sold (if you weren’t already).

What is it? A quaint bar and bistro in Mount Lawley that transports you to a bygone era of ‘Gay Paree’ combined with the present-day charm of New York haunts.

Why go? This intimate three-tiered restaurant takes things up a notch with its European fare, along with its thoughtful wine list to match any dish that takes your fancy. By no means is Le Rebelle a burger bar, however, we’d go there for Le Burger alone. It bleeds two types of French cheese in all their glossy glory, a punchy tomato relish, and features a melt-in-the-mouth wagyu patty that seeps with its grilled juices – simple yet effective, rebellious by nature. Other classic mains include glazed whole duck, saffron cavatelli and poisson du jour (fish of the day).

What is it? A contemporary rooftop space where the menu is led by native concepts.

Why go? Wildflower’s innovative menu is headed by the Indigenous culinary calendar, meaning ingredients are harvested and foraged according to the Noongar six seasons. As your dining experience unfolds over a four-, six- or eight-course degustation, you can take in sweeping views across the Swan River and city skyline. It’s worth playing with Wildflower’s cocktail list too, where native Australian ingredients steal the spotlight, including Davidson plum, strawberry gum, fingerlime and quandong.

What is it? An Italian wine bar and restaurant with refined plates and tableside pizza delivery.

Why go? For simple yet stylish Italian-inspired plates and a fantastic wine list. Mummucc is the second Italian diner helmed by the Monsterella pizzeria team, and the experience shows. Here, you get the best of both worlds. A sumptuous menu of Mediterranean dishes, with flashes of Australian influences, plus the added option to order steaming hot Monsterella pizza straight to your table from its location just next door.

What is it? The upscale Japanese restaurant Perth never knew it needed. 

Why go? What better way to dine than with sushi in one hand and sake in the other? That’s exactly what awaits when you step into this elegant venue, which looks almost like an exhibition space in the Museum of Modern Art. As for the menu, must-tries include the premium aburi salmon roll, spicy tuna tartar with soy-marinated egg yolk, and Margaret River Wagyu tataki with ponzu jelly.

What is it? A relaxed beach eatery with beautiful views over Cottesloe Beach.

Why go? Western Australian sunsets are legendary. Add a serious wine selection and authentic Italian bites and Il Lido is ticking the boxes. It’s open from 6.30am, meaning you can pop in after a morning dip for an espresso and fresh-baked pastry, then return for a pre-dinner vino and seasonal antipasti.

What is it? One of Australia’s best steakhouses that’s neither elite nor pretentious.

Why go? At Rockpool, they dry-age their steaks to achieve the perfect caramelised popcorn flavour. There's not too much seasoning – just some salt on the crust. But like any good steakhouse, there are three types of mustard or a house-made barbecue sauce if you play fast and loose with the rules. And that's not to mention the superb wine list – with an extensive range of more than 2,500 bottles, you can create your own perfect pairing.

What is it? Garden-to-plate dining experience paired with some of Western Australia’s most exceptional wines.

Why go? Millbrook’s ever-changing seasonal menu takes its cues from the estate’s sprawling one-acre garden, where 100 varieties of heirloom vegetables are grown. Creativity and colour are served up, alongside Millbrook’s premium wines, leaning strongly on lesser-known varieties, such as viognier, tempranillo and an epic GSM blend.

What is it? A contemporary Northbridge Indian restaurant serving up traditional street food with an elevated flair, alongside inventive cocktails with a kick.

Why go? Chef and restaurateur Gurps Bagga made his name at Fremantle’s Maya before opening Sauma at the heart of the Cultural Centre. It's fun, loud, casual and pulls no punches on flavour. The tapas-style menu is designed for sharing, but by all means dig right in solo upon the tandoor-roasted trout tikka, chargrilled chilli squid, the ever-so comforting butter chicken or the eggplant bharta (smoky mashed eggplant curry). Dine streetside with a pani puri shot in hand and relish the Northbridge commotion.

What is it? One of Western Australia’s most prized beachside diners for Spritz, snacks and a seaside breeze.

Why go? Whether it’s breakfast, lunch or dinner, it’s hard to go wrong at this Hamptons-inspired, but very much West Australian eatery. The Shorehouse keeps a line between surf and turf on the menu with plenty of dishes from the land and sea. Settle under the striped yellow umbrellas for a long lunch or a procession of Bloody Marys, or reserve one of the coveted interior booths to watch the sun go down.

What is it? A Fremantle favourite famous for its artisanal wood-fired bread.

Why go? It’s all about the dough at Bread in Common. From AM to PM, every dish is designed to be enjoyed with bread. Dip into house-made ricotta, hazelnut dukkah, smoked zucchini dip or lamb gravy. Then, load up with duck fat roast potatoes, lightly cured trout, crispy pork belly and apple-smoked duck breast. Communal dining in the converted warehouse is relaxed, hearty and altogether comforting.

What is it? A refined European bistro-esque experience within Perth’s heritage-listed Royal hotel.

Why go? Equal parts contemporary and classic, Fleur showcases local Australian produce through a delicate French lens. Duck liver parfait sits on the menu next to kangaroo carpaccio, as do meringues and crêpes Suzette for dessert. The minimalist dining room can be dressed up for elegant affairs, while the eight-seat bar can offers a more casual hang-out for a pre- or post-dinner tipple.

What is it? In Australia, the name David Thompson goes hand in hand with Thai cuisine and his Perth venture lives up to the hype.

Why go? Flavour slaps you in the face from the moment you step in the door – brightly coloured décor, intense dishes and exciting cocktails that work perfectly alongside the heat of the menu. No time to spare? Feast on street food from the ‘tuck shop’ menu, open for lunch on weekdays.

What is it? A meat-lovers restaurant dedicated to one thing: steak. 

Why go? From slow-cooked to flash-fired, Hunter and Barrel is all about highlighting quality produce through age-old cooking techniques, while the menu invites sharing through plates of tacos and skewered meats cooked over open charcoal. Hunter and Barrel’s signature steak is the black diamond T-bone, sourced from NSW’s premium Riverine cattle range. The cut is fire-grilled and finished with the venue’s signature basting, resulting in moist and tender steak.

What is it? Homemade pizza and pasta that your nonna would approve of. 

Why go? Warm and welcoming, this little family-owned pizzeria has something for the whole family. Monsterella’s handmade woodfire pizzas are Naples in style with dough naturally risen for 48 hours. The Milliano is a must-try with fior di latte, Italian pork and fennel sausage and caramelised onions, and so is Diablo with smoked mozzarella, hot salami, ndjua and chilli. Monsterella also serves traditional street food from the Abruzzo region in Italy with lamb skewers cooked over the grill, alongside whole egg spaghetti with meatballs, pesto or carbonara.

What is it? This modern Peruvian restaurant, housed on the ground floor of Pan Pacific Hotel Perth, transports guests to the streets of Peru with its vibrant wallpapers, verdant greenery and colourful share plates.

Why go? The city may be scarce at 7pm on a Wednesday but you’ll find plenty of buzz in the dining room at Uma (meaning ‘mountain and water’ in pre-Incan dialect).  With the exception of four native Peruvian chillies, all Uma’s dishes are brought to life using the best, seasonal West Australian produce, including grilled Fremantle octopus, poached Shark Bay tiger prawns and market fish ceviche. Bring it home with a classic Pisco Sour, a chilli-infused Chilcano cocktail or a glass of red wine Sangria