Fire and spice are central to this casual but refined stalwart.
In its tenth year, this Levantine-leaning favourite has established itself in Bunbury and the wider South West as somewhere that’s committed to exceptional WA produce. The menu is dotted with places of origin and boasts quality proteins, like Shark Bay scallops and Donnybrook Pink scotch fillet. And fire is as pivotal as the top-notch ingredients. Za’atar-spiced flatbread charred at the edges contrasts its slightly doughy middle; cuttlefish, licked by flames is paired with rich, smoked oyster mayo, contrasted by a spike of tanginess from Persian black lime. Veggies get their moment too: dates and spice add richness to a cauliflower fatteh that feels cleansing thanks to the freshness of a zingy turmeric labne. The menu sways from subtle and delicate through to robust and decadent – seared Abrolhos Islands Scallops with dill and apple on one hand, a slab of rich, squeaky grilled haloumi, softened with a sweet lemon myrtle honey on the other. Drinks speak the local lingo, with beers from the South West’s vibrant brewing scene and a stellar list of Geographe wines. Mixed drinks err on the side of simple but are executed with care and precision. An expansive menu may offer too much choice so for those looking to traverse its entirety, a ‘market menu’ keeps tableside disagreement to a minimum.
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