Spring arrives with a set of behaviour cues. First, a sudden audit of the white and black blanks in the t-shirt drawer. Then a few extra arm reps at the gym. A sudden heightened awareness of the pollen count. Saying yes to a drink at “Cinq à sept” (an after work drink as the French call it, which we love).

The weather has been truly excellent in Western Australia during the 2026 winter months, with beach swims talked about often. Late September and October look set to be bright and warm.

Importantly, in our world, produce gets exciting for chefs this time of year. Asparagus, broad beans, artichokes and spring onions are back, strawberries and rockmelon are creeping onto menus; WA’s kitchens are cooking for the new season.

We’ve spent the past few weeks talking to chefs across Perth for a preview of what’s landing on breakfast plates over the coming months. Here’s our list of the dishes to order.

Fremantle

Bib & Tucker, North Fremantle

The Spring Breakfast Bowl. Spring shows up on the plate here in shades of green. The breakfast bowl layers spring pea hummus with sauteed new season Torbay asparagus, green beans and sugar snap peas, finished with pickles and a scatter of dukkah for crunch. It’s a dish that shows a hospitality industry stalwart’s commitment to local, seasonal produce, served in one of the most iconic settings you’ll find in WA. Available from late September, right when this produce is singing (loudly).

Little French Nest, Fremantle

Pain perdu gets the spring treatment and it is, put simply, very pretty. Thick-cut brioche is caramelised until golden, then layered with silky lemon curd, salted caramel, mandarin crisps and confit orange, finished with a drizzle of maple syrup. A rich breakfast dish, without tipping into mid morning nap heavy territory.

Cool Room Cafe, Fremantle

The Toast Course. A flight of bread rather than a single slice: house bakes such as Guinness and treacle soda bread sit alongside loaves from Bicton’s Hunter Bread, served with whipped butter and housemade jams and marmalades. It looks simple on the table, just bread, butter and jam, but the range across the board, from a dense treacle loaf to something lighter, rewards a slow morning and a second coffee rather than a quick order.

Moore & Moore, Fremantle

The Moore & Moore Stack layers West Australian bacon with a local pasture raised egg, local organic Turkish toast, roasted field mushroom and grilled tomato, drizzled (heavily) in freshly made hollandaise. It’s a dish built on Moore & Moore’s philosophy of locally sourced, organic and sustainable food.

Swanbourne, Mosman Park, Cottesloe and Nedlands

Side Piece Deli, Swanbourne

The Side Piece Chilli Eggs, served on flaky paratha, with a coffee and coriander labneh, housemade chilli crunch, gunpowder spice and a kasundi ketchup. The paratha stays crisp at the edges and soft in the middle, which matters once the chilli crunch gets to work. Duke’s Coffee is worked through the labneh, a bitterness that pulls the whole plate back from too much morning heat on the palate.

A September special is also on the board: an English muffin with crispy spicy soppressata, d’affinois cheese custard, nduja mayo and a folded egg, built more like a savoury tart than a breakfast roll.

The Shorehouse, Swanbourne

Togarashi-spiced scrambled eggs, avocado smash, Danish feta, mustard leaves, grilled sourdough. The eggs are cooked soft and just short of set, with the togarashi worked through rather than dusted on top, so the spice carries through every mouthful instead of sitting in one corner of the plate. The mustard leaves add a peppery bite that a plainer green would not. A flavour bomb, pre or post spring morning swim at “Swannie.”

Good Things Cafe, Fremantle 

The Hulk. Smashed avocado, mint, peas, chilli, pickled red onion and whipped feta on toasted sourdough, built around peas and mint as the season’s produce pick. The peas are crushed rather than pureed, so there is still some bite left in the mix, and the pickled onion keeps the whole thing from tipping too creamy. Add a poached egg and the yolk becomes the sauce.

Il Lido, Cottesloe

The Shark Bay Prawn Omelette will always be the hero of this breakfast menu in our mind. A generous portion of Shark Bay prawns folded through a soft omelette with chives, capers and sea purslane, served alongside nduja butter. The nduja butter melts into the omelette the second the plate hits the table, and we are told some have ordered a West Australian chardonnay alongside this at 10am on the dot. Why not?

Magic Apple, Cottesloe

The Magic Porridge, this version comes with apple and rhubarb, almond butter and a lemon myrtle crumb. The rhubarb is cooked down until it turns almost jam-like, tart enough to cut through the almond butter, and the lemon myrtle crumb scattered on top adds a citrus edge.

Do yourself a favour and grab a few bottles of Magic Apple’s housemade Jamu on the way out, a traditional Indonesian herbal tonic made from fresh roots, spices and plants, used for over a thousand years to support digestion and immunity. Grab one of their classic curried egg wraps for lunch later in the day while you’re at it.

Kith Eatery, Nedlands

Avo Toast, the Kith way. Whipped avocado on thick-cut Goods Bakery sourdough, nori butter, ajitsuke, mushroom and ginger pickle, togarashi. The avocado is blended smooth with lemon juice, coriander and yoghurt, so it spreads more like a mousse than a mash. It is topped with ajitsuke, a ramen egg marinated overnight until the yolk turns almost jammy, and a house togarashi built on Sichuan pepper and orange peel that gives real citrus lift. Shiitake, shimeji and ginger pickle sit alongside for acid and crunch, finished with WA-grown red shiso leaves.

Perth CBD and Northbridge

Folklore, Perth

Kimchi Yaki Udon. Kimchi might be a staple all year round, but spring brings a lighter, fresher side to Korean food. Traditionally, the arrival of spring meant fresh greens and vegetables finding their way into kimchi, with many varieties enjoyed young and crunchy rather than deeply fermented. This iteration takes that familiar punch of kimchi and turns it into something a little more fancy: creamy, spicy, and packed with crispy squid, finished with a fried egg and fresh spring onion. It’s our kind of spring comfort food.

Petition Kitchen, The State Buildings, Perth CBD

2026 WAGFG Young Chef of the Year Jessica Roe’s dish at “PK,” as regulars affectionately call it, tells the story of this CBD breakfast classic. Our spring pick is the Green Goddess Smashed Avocado. Whipped feta and a green baby zucchini and pea salsa stand in for the usual chilli flake. The zucchini is chargrilled first for a smoky depth, and the sundried tomatoes are done in house, with a pomegranate balsamic finishing the plate. The salsa is chopped fine enough to spread like a relish, and the balsamic adds a sharp, fruity note that most avocado toast never bothers with. Add a poached egg if the plate needs some extra protein.

Mount St Breakfast Bar, Perth City

French Toast at the bottom of one of the most unassuming “cool” spots in Perth, flanked by art deco apartments and arguably one of the best bookshops in Australia. Braised apples, hazelnut crumble, vanilla cream, salted caramel. The apples are cooked soft enough to fall apart under a fork, and the hazelnut crumble is the texture the dish is really built around, adding a bit of bite against all that custard and cream. It sits closer to dessert than breakfast, and no one seems to mind (book in hand).

Flora and Fauna, Northbridge

The Spring Harvest Bowl. A Spring Fling in a bowl here, and it lands with gusto. A Lebanese couscous base carries baby greens, avocado, blood orange and apple through a spread of chickpeas, cashew and fresh dill, finished with a maple, tahini and dijon vinaigrette. Pita crisps and a scoop of hummus add texture. It’s a dish built for colour as much as flavour.

Panda & Co, Northbridge

One of the most welcome, off-piste breakfast menu items you’ll find in Perth: Singaporean Chilli Crab Linguine. Crab and chilli sit where bacon and eggs would usually go, a different way to open the day and a sign of the interstate and international reach this list aims for. The sauce is built with the sweet heat of a proper chilli crab base, thick enough to cling to the linguine with the crab meat still in decent-sized pieces rather than shredded to nothing.

 

Leederville and Shenton Park

Hylin, West Leederville

The Hylin kitchen’s Green Veg Bowl leans all the way into the season. A base of quinoa carries a broccolini, pea and mint puree, topped with blanched seasonal greens, grilled haloumi and a poached egg, finished with toasted seeds and a lemon honey mustard dressing. A great dish to share with a few side plates and some extras across the table: bacon, haloumi or avocado, roasted cherry tomatoes, mushrooms, wilted spinach, along with a bowl of chips for good measure.

Servo, Leederville

Spring breakfasts at Servo have a particularly good vibe: the Leederville streets are alive at this time of year and group catch-ups work particularly well on these tables. This spring, order the Stracciatella on Charred Toast. Creamy La Delizia Latticini stracciatella is spread over charred toast, avocado on top, broccolini, edamame and kale chips built up around it, finished with chilli oil. The kale chips add texture that most plates like this skip entirely. Vegetarian and gluten-free options available.

Wholefoods Circus, Shenton Park

Rachel’s Corn Fritters Stack is the order. Perth Market-sourced fresh corn fritters loaded with tomato relish, sour cream and jalapenos, with a choice of bacon or haloumi (we choose the haloumi, no rubbery texture here, this is a well-sourced variety). The fritters keep a soft, almost custardy centre under a properly crisp edge, and the jalapenos are sliced fresh rather than pickled, so the heat stays sharp instead of vinegary. Pick up a delicious container of 24-hour bone broth for a medicinal breakfast at home the next morning.

Watermans Bay

The Little Bay, Watermans Bay 

Apple Cinnamon French Toast. Custard soaked bread comes topped with spiced apple, French vanilla custard and a glossy donut glaze. The apple brings warmth and acidity, cutting through the richness of the custard, while the glaze pushes it firmly into sweeter territory. The toast keeps enough structure underneath it all, making this a generous brunch plate without becoming overly heavy.