Best restaurants and what to eat
Australien
Perth’s food culture is shaped by the Indian Ocean, nearby wine country, and abundant produce from Western Australia. The city is especially known for pristine seafood, premium beef and lamb, artisan baking, and a strong local wine scene that pairs well with its fresh, modern cooking.
A prized Western Australian crustacean with sweet, delicate flesh and a clean, almost scallop-like flavor. It is often grilled, split and served with butter or lemon, and shines in simple preparations that let its freshness lead.
Iconic to Western Australia, this lobster has firm, sweet meat and a luxurious texture. It is traditionally celebrated in chilled seafood platters, grilled halves, or dressed lightly so the natural brininess remains front and center.
Perth’s local prawns are valued for their sweetness and springy bite, especially when very fresh from Indian Ocean waters. They are excellent in seafood cocktails, barbecued skewers, or tossed through salads and pasta.
A freshwater crayfish unique to Western Australia, marron has rich, sweet meat and a fine, lobster-like texture. It is often barbecued, basted with herb butter, or served simply to showcase its natural depth.
A nickname used locally for several West Australian fish in market and restaurant culture, often featuring clean, mild flesh suited to coastal cooking. It is typically treated with restraint: pan-fried, grilled, or served as part of a fresh seafood plate.
One of Western Australia’s most celebrated table fish, dhufish has large flaky fillets and a rich, buttery flavor. It is prized for fish and chips, grilling, or elegant restaurant preparations with native herbs.
A hallmark red from the Swan Valley near Perth, typically offering ripe dark fruit, gentle spice, and a supple, sun-warmed profile. It is often served with grilled meats, lamb, or rich barbecue dishes.
A fresh local white with citrus, orchard fruit, and a lively finish, shaped by the region’s warm climate. It is a versatile table wine for seafood, salads, and lightly spiced dishes.
Although produced south of Perth, it is a defining Western Australian wine widely associated with the city’s dining scene. Expect blackcurrant, cassis, and polished tannins, ideal with steak and game.
A benchmark Western Australian white wine with stone fruit, citrus, and often subtle oak complexity. It is commonly served with seafood, roast chicken, and creamy dishes.
A signature cool, crisp white blend in Western Australia, combining bright citrus lift with herbal freshness. It is especially popular with oysters, prawns, and summer dining.
A warm-climate white wine that often shows tropical fruit, melon, and a juicy palate. In Perth, it is a casual favorite for alfresco meals and spicy seafood dishes.
A Perth coastal staple, often made with exceptionally fresh local fish and crisp, golden batter. Best enjoyed with salt, vinegar, lemon, and a sea breeze.
A signature modern Australian dish in Perth, featuring moist fish with crisp skin and a delicate sweetness. It is commonly paired with citrus, salad greens, and native herbs.
A refined West Australian dish that showcases sweet marron meat with herbs, citrus, and seasonal vegetables. It is light, elegant, and designed to highlight the crayfish’s natural richness.
A luxurious local classic, often split and grilled with garlic butter or olive oil. The meat is sweet, firm, and deeply associated with Perth’s premium seafood dining.
A popular Perth showcase of the Indian Ocean’s bounty, usually including prawns, lobster, oysters, and fish. Served chilled or lightly prepared, it emphasizes freshness and variety.
A retro favorite that remains popular in Western Australian dining, built around sweet local prawns and a tangy dressing. It is typically served cold as a starter or light lunch.
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