The wood oven and Kenny McHardy’s dedication to fine produce make Manuka Woodfire Kitchen essential dining.

The integrity inherent in chef Kenny McHardy’s approach and in the food he chooses to put on your plate is the single biggest ingredient in his success.

McHardy quietly (no mission statements, no manifestos, no sustainability finger wagging) lives and breathes his beliefs in farmer-direct sourcing, seasonality, sustainability and no or low waste. All these actions take time and energy to manage but, from where we see it, he has never wavered.

He’s also a damn fine cook. Star attractions include simply prepared vegetable dishes like cauliflower with parmesan and smoked whey dressing, asparagus grilled on coals with oyster mushrooms and black garlic, and a delicate dish of pumpkin with sesame and soy-pickled daikon. His mushrooms are sourced from two young entrepreneurs who grow arguably the best mushrooms in WA in a shipping-container farm and most of McHardy’s ingredients are similarly sourced from boutique growers, many of whom grow to the chef’s specifications.

The integrity inherent in chef Kenny McHardy’s approach and in the food he chooses to put on your plate is the single biggest ingredient in his success.

Larger proteins are a draw, too, and include a Wagin duck breast with miso sauce and red cabbage as well as slow-roasted Berkshire pork with pear compote and walnuts.

McHardy does pizza in the wood oven, too, and they’re right in the puffy, blackened, chewy, stretchy Neapolitan zone.  Toppings are minimal and proper.

The small, raw-brick dining room is warm and cosy and very Fremantle. Add the wine and the service and Manuka is without doubt one of the great WA dining experiences.