Popular East Coast restaurant Light Years has landed in Perth, bringing its modern Asian menu to the heritage-listed 140 William Street precinct.
Led by co-owners Kim Stephen, James Sutherland, and Robbie Oijvall—who also serves as the group’s Culinary Director—Light Years is set to deliver a feast of bold, playful flavours, including fan favourites from their East Coast outposts and a selection of exclusive new dishes created just for Perth.
The drinks are equally impressive, with Logan Bendeich curating a wine list that heroes local WA producers alongside interstate gems, and a cocktail menu that’s bright, bold, and beautifully crafted. Meanwhile, the design team—Will Rathgeber of Studio Plenty alongside Sarah Ellison—have given the historic space a sophisticated, effortlessly cool makeover that feels right at home in the city.
We caught up with Robbie Oijvall to get his take on Perth’s dining scene, the local spots he can’t get enough of, and the must-try dish on the Light Years menu.
Where do you go for coffee in Perth?
I’ve been a regular at March Coffee Studios, tucked next to Light Years in the Gordon Stephenson Building. Ziggy and the team are caffeine magicians!
What’s your go-to spot for a quick lunch?
Big fan of Chicken Rice Corner at the Raine Square food court. My go-to is the Hainan chicken bowl, paired with a side of their soul-restoring chicken broth—comfort food at its finest.
The most memorable meal you’ve had here so far?
Testun is always a good time! Great food and even better service. Chef Chris has a wild palate, and every dish bursts with flavour. You have to order the mortadella that’s been charred on the hibachi and paired with all sorts of creative toppings. Every time I visit the flavour profile has changed, but it’s always bangin’! The Flaming Hot Dorito dust version in particular was the stuff. Of. Dreams!
Any local restaurants, bars or cafes still on your hit list?
Besk in West Leederville has been high on my hit list for a while now. My friend Hayley swears by it for amazing food and wine, and apparently, the Sunday roast is to die for!
Have you discovered any hidden gems?
I’m a massive fan of ramen, and I’m always on the hunt for the best bowl of soup around. Luckily, I didn’t have to look far—the restaurant Tosaka in Northbridge absolutely blew my mind! Their Paitan-style broth with poached chicken and black garlic oil is next level. And trust me, adding an extra serving of egg is a must.
Has anything about WA’s food culture surprised or impressed you?
The championing of local produce, and of course, local wine regions on menus here, really highlights the strong commitment and relationship between restaurants and local suppliers. It’s refreshing to see, as that connection can often get lost in larger cities.
Any WA ingredients or producers that have really stood out?
The local goldband snapper we’ve been sourcing from Fin’s Seafood is absolutely epic. We’ve been using it for our ceviche, and it’s been a game changer.
Has your time here influenced your cooking or creative process in any way?
I haven’t been here long, but good, fresh local produce always sparks creativity. I’m already working on some new ideas and specials. Stay tuned!
What’s one dish on the Perth menu diners absolutely shouldn’t miss?
The tempura Moreton Bay bug roll is right on the money. We serve it with a gochujang-laced tartare that’s big on pickles and dill, all tucked into a toasted roll from a bakery just around the corner. It’s been a real hit so far.
And finally, a couple of all-important quick-fire questions… Sweet or savoury?
Savoury.
Long lunch or late night?
Long lunch rolling into a late night.
Finish this sentence: “A perfect night out in Perth ends with…”
…a drink at Andaluz.
With local produce driving the menu and a stack of new ideas already simmering, Robbie’s time in Perth is shaping Light Years’ west coast chapter in all the right ways.
Want more Perth drinking and dining recommendations? Find our interview with Perth Dude Food Lachie Sheridan here.