Classic French cuisine that is pure occasion dining.
Trained under Alain Fabrègues at Mundaring’s renowned high-end diner, The Loose Box (a kitchen that forged exceptional chefs), Harry Yakinthou had the most solid of grounding. Moving to England, he rose to senior sous chef under the great Michel Roux at three-Michelin‑starred The Waterside Inn. This culinary pedigree shines at his eponymous Woodvale restaurant. There’s no ‘this menu is designed for sharing’; no caveat that dishes will come as they’re ready; no 12-course chef-led culinary attrition. What you get is structure: a choice of starter, main and dessert from a menu that includes ‘Mr Roux’s signature tronconnette de homard’, an impressive pan- fried lobster medallion, stood up straight in the bowl with a white port sauce. There’s beef Wellington and Wagin Duck, both generous and cooked with distinction. General manager (and Harry’s brother), Philip, delivers a wine list showcasing the Conti range alongside a global selection. At first look, Harry’s feels like an anomaly in today’s dining landscape, a restaurant from another time or place, which is perhaps why it possesses so much charm.
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