The new riverside dining destination at the Wonil Hotel promises the best of the West.
From its terrace views overlooking the Swan River to a menu showcasing Western Australian produce and homegrown WA wines, West Kitchen & Bar knows its mission. The bright dining room (and adjoining terrace by Matilda Bay), with its earthy tones, wood beamed ceiling and mid-century-styled furniture, is part of the four-star Wonil Hotel in the Forrest Hall Precinct of the University of Western Australia.
Start strong with Leeuwin Coast Akoya Oysters spiced by a Bloody Mary dressing, hearty Harvey Beef oxtail croquettes, or a standout Cone Bay barramundi wing with ras el hanout. To share there’s sashimi-style Rottnest Hiramasa kingfish sprinkled with Ajo Blanco, fresh grapes and pine nuts, while marinated zucchini with La Delizia Latticini stracciatella makes an excellent side dish alongside roasted Southampton Homestead pastured chicken with chimichurri, or a 300-gram Harvey Beef Reserve steak with creamy smoked potato. There’s a modern take on classic cocktails: West-Passion Sprits, their twist on an Aperol Spritz, featuring Swan Valley-based Damaged Goods Distilling Co. zero-waste citrus gin, plenty of passionfruit, and Ad Hoc Carte Blanc Prosecco from Pemberton. And true to form, wine is a curation of predominantly South West producers. You imagine that if this restaurant has a motto it has to be, West is Best.
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