Market Eating House, a mainstay of the Bunbury food scene, has become that most valuable of commodities for a regional city: a dining destination.

Whether it’s for lunch travelling to the Margaret River region, or dinner during a stay in Bunbury, Market Eating House should be on your radar. Brenton and Bec Pyke command kitchen and floor respectively, and both sides of the equation are ably handled, supported by a short but considered wine list.

There’s a strong Levantine vein that’s endured here as more trend-inclined restaurants have moved to what they reckon is the next big thing, but there’s clearly merit in having held firm here.

There’s a strong Levantine vein that’s endured here as more trend-inclined restaurants have moved to what they reckon is the next big thing, but there’s clearly merit in having held firm here.

Hummus, topped with ground spiced lamb, chickpeas and raisins, is a go-to, and a smart entry to the “feed-me” option or an à la carte menu built to share. Follow it with seasonal salads or juicy, coarse-ground Cypriot pork sausages, but don’t skip the Shark Bay prawns wrapped with kataifi pastry. Served with almond cream and a dressing flavoured with honey, lime, fish sauce and Aleppo pepper, it’s an experience that swings between bites of pastry-encrusted prawn flesh and using the heads to scoop up the dressing.

A smoked honey-scented slow-roasted lamb shoulder meanwhile, works brilliantly as a dish to build a meal around. Need evidence that eating in WA’s regions outside of wineries is in fine form? Look no further.