Looking For A Great Lunch This Good Friday? Here Are Three Epic Feasts To Indulge In

We swear there used to be a time when Good Friday was the one public holiday where nothing was open, and the service of alcohol was strictly forbidden… But as Bob Dylan wistfully crooned back in the mid-60s, the times they are indeed a-changin’, and if you’re more about the public holiday side of Good Friday over its religious connotations, mark the upcoming April 15th in your calendar.

And while we’re not sure exactly how many places are open and who’s doing what, we’re here today to spread the good word about three delicious-looking brunches/lunches you’ll be happy to sacrifice a few dollars for:

The Aviary

Perth’s fave rooftop bar will be putting on an epic three-hour lunch and beverages package for $110pp from 12pm-3pm ($85 with mocktails). Enjoy some smoked mozzarella croquettes to start before choosing one of either Crispy Skin Salmon and Cauliflower Puree; Chicken Katsu Burger; Plant-Based Burger; Fish and Chips; or a Roasted Pumpkin Salad, with some Homemade Chocolate Cheesecake to finish. Book HERE.

Sweetwater Rooftop

East Fremantle’s fave rooftop bar (see what we did there?) will be going down the luxe coastal route with an exclusive seafood Feed Me Menu showcasing nine (!) dishes, featuring some Leeuwin Coast akoya, Shark Bay tiger prawns and more. Specially curated by Head Chef Alex Baglin, this one’s $120pp and you can book HERE (12pm-3pm or 5pm-8pm).

The Globe

Finally CBD pub and beer garden The Globe brings a three-hour brunch for just $99, featuring an Easter cocktail on arrival, brunch item of choice and three hours of bottomless house wines and beers. Mains-wise you can choose from Sweet Brekkie Waffles, Chicken & Waffles, Smashed Avo, The Globe Brunch Burger, Superfood Salad, Open Toasted Bagel and French Toast Soldiers, followed by a shared dessert board. Check the full menu breakdown, their beer and wine offering and book HERE.

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This article is sponsored by Australian Venue Co. and very happily endorsed by us. Please see our Editorial Policy for more info.