Brilliant local seafood, skilled cooking and the carefree spirit of the boteca makes for a brilliant, delicious combination.
A pioneer of South Freo’s now-booming dining drag, Madalena’s is a showcase of laidback hospitality, and skilled, creative cooking highlighting the diversity and quality of local seafood. From respectfully treated Albany oysters, served with lemon and classic mignonette, to slivers of raw Abrolhos Island Scallops dressed with yuzu kosho and fennel, West Australian octopus slathered in a punchy terracotta-coloured tamarind and chipotle sauce and blush-pink Wadjemup yellowfin tuna turbocharged by ajo blanco and salty, crunchy pepitas, executive chef Adam Rees demonstrates that he knows how to show the tastebuds a good time. Simply being in the room, or at one of the coveted streetside tables, is a good time too. Who wouldn’t be happy, sipping on a yuzushu highball, perusing the cleverly collated wine list with its generous by-the-glass offer and penchant for small producers, while Fela Kuti plays in the background? Add efficient staff who work the flatteringly lit, plant-strewn room with an easy charm that channels the bohemian liveliness of Brazil’s botecos and you’ll be planning a return visit before you’ve finished the orange blossom-scented semolina cake or taken the final sip of amaro. Consider a nightcap in the upstairs bar for the full Madalena’s experience.
