With the WA Day long weekend kicking off the month of June, it’s the perfect time to celebrate our state’s food and beverage industry by getting out there and enjoying some uniquely Western Australian cuisine. Enter Buy West Eat Best’s new Plating Up WA initiative, which sees 50 venues around the state developing a brand new WA hero dish you’ll only be able to enjoy over the month of June. From fine dining to food trucks, wineries, tapas and desserts, there’s a mouthwatering new option to suit any palate and price point.
The only thing better than food that tastes good is food that makes you feel good, and this campaign will help the WA hospitality industry that continues to face significant challenges while pushing to prosper in the face of an on-going global pandemic. Prior to the COVID-19 pandemic this industry employed over 80,000 people across more than 7,500 businesses, with both numbers seeing significant decline over the past 12 months.
Plating Up WA is a great chance to re-engage with a plethora of different restaurants, particularly during these leaner winter months. You can get booking right now via the Plating Up WA Website, and read on below for the full delicious run-down of who’s dishing up what:
AMELIA PARK RESTAURANT
Manjimup rainbow trout, corn bread, roe, sour cream, avocado.
Honey Bombe Alaska – Honey parfait folded with honeycomb, rhubarb sorbet and almond yoghurt topped with Italian-style egg meringue, honey gel and meringue bees.
BISTRO FELIX WINE BAR
WA crab spaghettini, chilli, tomato.
BLACK BREWING CO
Far West West Australian scallops pan seared and served with a ginger soy dressing, miso and wakame salad.
BLACK PIG DELI & CO
BPD Graze – Delicious graze board for 2 created with all WA produce – small batch charcuterie, cheese with accompaniments.
Grilled WA Suffolk lamb rack, smoked eggplant, confit tomatoes, shallot and jus. Paired with Leeuwin Estate ‘Prelude’ cabernet sauvignon.
BOBBY’S BBQ TRUCK
Mt Barker free range chicken and cheese toastie or two cheese toastie (mozzarella & mascarpone).
BREAD IN COMMON
Lamb ribs, black garlic, sherry vinegar, mint.
Shark Bay prawn hakkien.
CALEB RESTAURANT & BAR
The famous burrata – Western Australian truffle, curd, basil, balsamic, leak, honey and olive oil with fresh handmade mozzarella ball using fresh WA pasteurised curd, stuffed with mascarpone cheese and infused with Margaret River truffle honey, signatured with blanched salted leek, plated with aged balsamic glaze and white truffle cream, Swan Valley basil and paprika emulsions.
Gascoyne Mundillya Station goat curry served with rice and pappadums.
Wood roasted pork fillet, turnip gratin and pomegranate.
Chilli Linley Valley pork belly bites with apple mojo dulce & WA air potatoes matched with 2019 Plantagenet Normand pinot noir.
EAST FREMANTLE YACHT CLUB
Cured and smoked Spanish mackerel, avocado puree, cucumber ribbons, micro herbs and lemon.
Lobster and Manjimup truffle dumplings with prawn and sweet aromatic soy.
Cocofetti Honeycomb & Fruit Waffles.
ETHOS DELI + DINING ROOM
Ethos continental roll – four Linley Valley cured pork cuts, Gascoyne mellenzani and semi-dried tomatoes in a sourdough baguette.
Seafood linguini – Robinson’s seabream, Exmouth tiger prawns, Australian calamari and Shark Bay cockles tossed through a creamy tomato linguine with a hint of chilli.
Chateaubriand 550g Dandaragan grass fed organic beef served with sauté potatoes, béarnaise, mushroom and red jus sauce.
Chargrilled octopus with corn, romesco and fresh pomegranate.
Beef rump cap, chimichurri, spring onion, kipfler potatoes & baby carrots (share platter).
FUNK CIDER HOUSE
12 hours smoked brisket braised in funk beer brown ale, herbs and spices. Served with tomato relish and cheese on a charcoal brioche bun + chips on the side.
Smokey rankin cod in Singapore chilli sauce en papillote.
WA jumbo prawns with onion mentega, edamame, fried leeks.
HILL ST SPORTS BAR AND RESTAURANT
Devil’s Tears hellfire burger – GinGin beef pattie, signature Devil’s Tears hellfire sauce, bacon, cheese, lettuce, tomato, onion on a brioche bun.
High quality dumplings featuring West Australian ingredients including vegetables, free range meat and seafood.
Ayam bakar padang – Slow roast Mt Barker Free Range Chicken with green chilli paste, served with potato confit, vegetables.
MOORE & MOORE
Buddha bowl with WA organic carrot fresh ferment sauerkraut and kimchi plus local avocados, organic almond cheese, and local pumpkin and leaves.
Beef Bourguignon – Braised Harvey beef slow cooked in Harvey River Estate shiraz with whole pearl onions, carrots, mushrooms served with paris mash.
Local char grilled rib eye from Fox Brothers Butchers Pemberton, WA local Pemberton Chips, assorted seasonal vegetables or salad items grown locally in the South West food bowl.
Spanner crab, Swan Valley honey shallot, WA citrus lemon puree, squid ink cracker, rice cake, WA truffle, Great Southern micro herbs.
OH MY COD FISH & CHIPS
Moqueca – A soul-warming hearty soup perfect for a cold winter’s night made with vegetables sourced from our local farmers markets.
OTHER SIDE OF THE MOON RESTAURANT & BAR
Arkady Lamb Loin – Beurre d’änchois, sea spinach, spiced cauliflower, romanesco.
PEPPER & SALT
Besan & lentil coated rankin cod, local nabbawarra marron, bhaji, baby carrots, chaat masala.
Wholeshell live Wheatbelt yabbies, handmade fresh linguine, yabbie bisque, butternut squash, lemon confit.
SANDALFORD BAR & RESTAURANT
Abrolhos Islands chargrilled octopus, orange, basil, purslane, pink peppercorn dressing (GF)
Southern Indian seafood curry with WA finest catch tossed with garlic, mustard seeds, coconut samba, curry leaves, lemon and chilli oil. Loaded with Shark Bay seafood.
THE SHOE BAR & CAFE
WA slow roasted lamb shank slowly roasted served with creamy polenta, roasted tomato and steamed broccolini.
THE STUDIO BISTRO
Torched Halls Dairy Suzette, burnt butter pumpkin puree, roasted pear, spiced pastry, stinging nettles, hazelnut brittle.
Tall Timbers deluxe truffle burger with smoked bacon, aged Cambray Cheese cheddar, beetroot mayonnaise, rocket and shaved fresh Truffle & Wine Co black truffle.
TAYLOR ST QUARTERS
Chargrilled Linley Valley Pork loin, green cabbage slow cooked in white wine, lemon and garlic with a sauce made from Ayoka oysters, Jazz apples, dijon mustard, cider and cream. Finished with red onion rings battered in sourdough starter, pickled red onion and crumbled pork crackle.
TEN ACRE BLOCK
Beta Spud colomba potato strings and Chestnut Brae farm chestnut sauce.
TONIC & GINGER
Amok style WA snapper baked in banana leaf, lemongrass and turmeric curry.
TWO BIRDS FROMAGERIE
Le Petit Voyage – featuring a baked petit fromage from Cambray Cheese in Nannup, marinated in Margaret River red wine and studded with garlic and warmed herbed olives from Great Southern Groves, accompanied by handmade woodfired rosemary sourdough from the Swan Valley.
TWO DOGS LAUGHING
Cilbur (Turkish eggs) – Little Creek pasture eggs, Mundella yogurt, Southern Grove Tuscan olive oil, local pomegranate, native dukkah and zaatar, Tuckerbush native thyme, pita bread from Turkish Bakeries made from Miller’s Foods WA wheat.
Pulpo a la Piedra – grilled XL Fremantle octopus, bell pepper salsa, olive mayonnaise, potato puree (check the header photo!).
Wood roasted Pilbara reef fish, cucumber and citrus butter.
If like us you barely got started through that list before you began salivating, head to Plating Up WA for more info and to book your table now.