Petition

With renewed energy, this morning, noon and night operation is on track for another decade of success. 

Within the State Buildings, the dining room at this CBD favourite has been largely unchanged over the past decade yet the space feels reinvigorated with the arrival of head chef, Jess Roe (WAGFG Young Chef of the Year 2026). The food is casual yet elevated; there’s restraint and a renewed sense of purpose. Chicken maryland offers a concise insight into Roe’s approach. A well-seasoned bird is perfectly cooked, the skin crisp and golden, the flesh moist and flavoursome. White bean hummus gives a smooth, earthy base, with caramelised onion bringing measured sweetness and a lentil fricassée contributing texture and savoury depth. Nothing overreaches. Each element is familiar but thoughtfully assembled, and this sense of discipline extends across the menu more broadly. Petition’s cooking leans Mediterranean in spirit and is structured around generous, sharing dishes – flavours are layered with care, and the kitchen resists unnecessary complication. The room now serves as a calm backdrop to food that is more quietly assured than in recent years. The wine list reinforces this confidence, a product of State Buildings’ award-winning group sommelier, Emma Farrelly, and her team. It reflects both breadth and authority, without ostentation. A little like Petition Kitchen itself.