The best restaurants in Perth right now

George Kailis’ magnum opus isn’t just a restaurant, it’s a statement. A statement that insists Perth’s most famous beach demands an equally distinguished dining destination. And with a menu full of subtle flourishes and a heavyweight cellar teeming with riches, Gibney more than walks the walk.

The restaurant offshoot of hi-fi listening bar Astral Weeks is dark, loud, hot and cool all at the same time. Chef Branden Scott enjoys surprising diners by combining ingredients in unexpected ways on the punchy menu.

From day one, Casa has operated as a house of no fixed address when it comes to cuisine. Chicken liver mousse toasts and debonair millefeuilles may trigger flashbacks to Paris, although prawn cocktail lettuce cups and an ace burger are more Chateau Marmont than Montmartre. then you spy Paul Bentley’s forays into cocina Mexicana and understand, not for the first time, why his cooking commands a national following. The kitchen’s hit rate is impressive, and the front-of-house team is equally reliable.

Like the entire Ritz-Carlton Perth precinct, this soaring ground-floor dining room adorned with stone and azure has sworn allegiance to its home state. For chef Brian Cole, repping Western Australia means using smoke and fire to bring out the best in pristine locally sourced ingredients.

Bistro dining driven by head chef James Knubley is the name of the game at Le Rebelle, yet visitors interpret the rules in different ways. Traditionalists come to reminisce over the classics. Others are happiest when dinner breaks with tradition – when duck frites are accompanied by rich béarnaise, or when two-bite crab brioche toasts are proposed as both entrée or dessert. Career waiters bring professionalism and personality – another reason why Le Rebelle is so perennially charming.

Lulu La Delizia is as much a reflection of Joel Valvasori-Pereza’s personality as it is a temple to Northern Italian flavours. With James Higgs helming the kitchen, signatures like grappa-spiked tiramisù meet inventive pastas and a powerhouse cellar, while the new cantina extends the restaurant’s soulful, free-spirited appeal.

An unlikely address in the Swan Valley only adds to the sense of wonder that comes with lunching at this airy dining room surrounded by vines, olive trees and farmland. Surprises unfold at every turn, from the deep savour of house-cured prosciutto cleverly paired with wedges of grilled apple, to upcycling fish trim into smoky, unctuous rillettes.

GT tip: The structured tasting menus are the best way to understand chef Justin Hughes’ considered approach to cooking and sourcing.

At Wildflower, adventurous dining meets refined luxury. Under the guidance of former Geranium sous chef Paul Wilson and stylish manager Ryan de Villiers, every dish and drink is crafted with precision, imagination, and a touch of native Australian flair.