A seafood-forward menu that celebrates WA’s ocean bounty, coupled with possibly the region’s best view? Pull up a seat.
In a state fringed by so much sea, with as strong a cohort of seafood producers, Bunkers Beach House is carrying the standard for seafood-forward set menus; scallops, swordfish and samson fish as small starters, and a market fish main of pink snapper. It’s only the dessert that doesn’t err to the ocean. Undoubtedly its step-onto-the-sand location is a key draw but there’s smart and sustainable work at play here, too (not unexpected given it’s a sibling to farm-to-plate venue Millbrook).
Pink snapper is textbook, served atop dune spinach and seaweed butter.
Owned by the Fogarty Wine Group, the wine list from their various labels sit here alongside local brewers. A glass of Estate Viognier sips well with a preserved swordfish dip made using the previous week’s surplus, layered with thinly sliced orange and garnished with Geraldton wax. Naturally sweet scallop plays against a caramel-like pumpkin purée, the addition of black truffle (from Fogarty’s own trufferie), draped elegantly on top, hits the nose immediately.
Pink snapper is textbook, served atop dune spinach and seaweed butter; sides of grilled lettuce salad – dressed sparingly and with a fine sense of balance – and glazed potatoes are simple yet confident. No culinary bag of tricks here, just good cooking.
