Read all of our reviews from the list on the right.

One cannot think well, love well, sleep well,
if one has not dined well.

Virginia Woolf


Qantas Magazine 2014
Chef/owner Scott O’Sullivan has been named chef of the year in The West Australian Good Food Guide for two years running, thanks to his refined and innovative style of cooking. An entrée of beetroot salad with crumbled goat’s cheese and croutons is an attractive interplay of textures that gives the seemingly simple dish added dimension.

Lamb done four ways – roast rump, block of pressed shoulder, crumbed belly or loin (plus sweetbreads) – naturally invites comparison.

My pick? The delicious rump. For dessert, O’Sullivan amps up the fun factor with a sponge cake of ginger and golden syrup, or a sticky toffee pudding with treacle ice-cream and crème anglaise. The best bit? Desserts come with a tiny bottle of popcorn-and-hazelnut milkshake as a chaser.

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