The West Australian Good Food Guide Best Bar Dining

There’s an impressive feat at work here, from the deft play of surf and turf across the menu, in a way that offers diners something that’s elevated but approachable, to the integration of tried-and-tested crowd pleasers – fish and chips a staple for any port city. On the pass, chef Gordon Kahle’s career has been characterised by his relationship with producers and flavour-first menus, and he doesn’t let up here. You’ll find the likes of the Mushroom Guys and La Delizia Latticini in regular play, seafood from Fins and smallgoods from Ethos Deli. An amped up beef tartare, using cured egg and black garlic, says a lot about the menu and H&C more generally – delicious, modern, has you thinking of a return.