Liberté

A fun, locally focused eatery, where the good times are on repeat. 

It almost feels like there should be signage on entry roads into Albany to point the way to Liberté. It is, after all, a sought-after port of call for many visitors, such is the reputation that’s been built over more than a decade. There have always been twin passions at play here: chef Amy Hamilton’s Franco-Viet menu, which is fun whilst subtly demonstrating the producer relationships she so values. Then there’s the drinks program that spotlights the breadth of talent and oenological diversity in the Great Southern and serves up cocktails that should see you settle in the front bar if you can. Over the years, Hamilton’s garlic, chilli and crab noodles have almost taken on a life of their own (through accolades and column inches) and so too fries in spiced pho gravy. But there’s more to discover: a Butterfield Sirloin with fries and a Maggi and fried shallot butter or a cheekily titled ‘kfsea’ which subverts the idea of Southern-style buttermilk fried chicken and uses locally sourced fish wings, fermented chilli mayo and pickles.