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Rockpool Bar & Grill


An elegant Australian steak restaurant championing sustainable, grass-fed beef sourced from the likes of Blackmore Wagyu and Cape Grim. Various cuts are dry-aged in house, enhanced by a selection of classic sides, raw seafood and pasta. There's also a tome-like wine list to rival any in the country.

Ethos Deli & Dining Room


Ethos' kitchen only cooks West Australian ingredients, all the soft drinks are house-made, and the no-waste menu – focusing on secondary cuts of meat, by-catches and imperfect produce – leans hard into Eastern European food culture.

Bar Rogue


This Le Rebelle spin-off has far-reaching wines, a menu that includes cold fried chicken with house-made fromage blanc and caviar, and a laidback as-you-like approach.


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