Perth has grown up. Since the WA Liquor Licensing reform in 2007, Perth has evolved into something special.
Chefs and customers are more trusting of each other and as such, menus have become more about locally sourced and house made produce.
Going for a drink after work has been part of the Perth lifestyle for a long time, however now that bars are offering more than just tapas and encouraging weeknight visits, it’s not unusual to be dropping into a bar and staying for dinner more than once a week.
So where are the best places in Perth for a drink and a bite?
I’ve picked eight top bars that have a fantastic menu to match. Come for a drink and stay for the food. All venues are walking distance to His Majesty’s Theatre, Perth Arena, Perth Convention and Exhibition Centre, State Theatre Centre of WA, Elizabeth Quay so make sure you head to one of Perth’s finest for a pre-show cocktail and nibble.
*To scroll through use the arrows or swipe left on your phone*
8The Stables Bar
Best time to go: Upstairs on the balcony for a midweek sunny lunch and cheeky tipple. Anytime on a Friday night, for some seriously decent cocktails and atmosphere.
First Date? Come for sunset on a weeknight. Choose some tapas to share and enjoy comparing cocktails. Friday and Saturday nights are fun and full of life, if you don’t mind a little less conversion and a little more action.
*The Low Down: The Stables Bar takes its name from its historic use as one of Perth’s original horse stables. The landmark property was purchased by J.Butterworth in 1894, and the construction of his residence and horse stables followed. A new section was added in 1898 to house a farm and hardware supply store.
The Stables Bar is located at the end of a small Hay Street laneway, featuring two levels of a bar and restaurant area and an outdoor second-level bar with views across the city skyscrapers.
Drinks: Gin Sour – gin, lemon, sugar & froth | For the first time, I was offered it with or without the egg white. Fabulous! This sour ticked all the boxes with a beautiful meringue-y head, clean and fresh with the healthy kick of a lemon. I also pushed it up a notch and went for the Hendricks over the house Gin. Perfection!
Espresso Martini – vanilla vodka, Kahlua, butterscotch liqueur, fresh espresso| This is an absolute staple for most bars, however each likes to put their own spin on it. The Stables adds Butterscotch Liqueur to balance the strong fresh espresso brewed for each cocktail. I loved the long finish and the butterscotch added to this classic.
Food: Chef Ben Keal was trained in the South of France and it really shows in the menu. All sauces and condiments are house made and the flavours are exceptional.
Smoky Bay Oysters | Plump, fresh and clean, these babies didn’t need their accompaniments. I do, however, prefer my oysters naked. I loved how rich they were and felt three was perfect for a lunch starter.
Shark Bay Crab Linguini – Smoked cherry tomato, basil, shaved bottarga| Presentation was understated, allowing the food to do the talking. Pasta was fresh and al dente. Sauce – wow! – that sauce! A hit of chilli on the back of the palate, smoky in the middle and a little fresh heat on the tip. The bottarga was the perfect choice to season the dish and not overpower the delicate crab. So delicious, I will be back for this again soon.
The Stables Wagon Wheel – Bahen organic dark chocolate, strawberry, marshmallow| Beautiful and deconstructed, this dessert had pockets of flavour. Strawberry jam sorbet was exactly as you would hope. Sweet and jammy. This was fabulous with the rich and luscious chocolate ganache and cute, light and fluffy marshmallows. Very ripe, fresh strawberries gave the dish a good kick of acidity and the chocolate crumb bound everything together well.
Experience: Bright and beautiful. I picked my favourite spot in the sun, with a view over the balcony and into the garden. Service was prompt and all the staff were lovely and informative. I really enjoyed the mixed demographic and felt welcome in any area. The venue itself is heritage listed and has its original structure and timber. The touches and design were beautiful and ornate with strong featured light fixtures, balanced with the lush greenery.
Insider Info: No Dinner Service or dinner reservations on Friday nights as it’s super busy. Get in early for afternoon tapas and keep your spot! Don’t stress if you haven’t made a booking on other evenings too – 40% of capacity is saved for walk ins and is never booked out. Prince Harry visited the Stables Bar when the Royal Family was in Perth and he devoured an entire dessert tasting plate.
71907 Restaurant and Bar
Best time to go: Weeknights to enjoy a full degustation dinner without having to share their premium service. Friday and Saturday evenings in the Cocktail Bar for some fabulous drinks in an elegant setting.
First Date? Try Wine and Cheese pairing on Tuesday, Wednesday or Thursday evening, or perhaps the Beer and Food matching Tuesday to Saturday evenings. You’ll have plenty of time to talk, compare tasting notes and enjoy the beautiful décor.
*The Low Down: The restaurant prides itself on sourcing local produce and reflecting the menu to suit the season. This season at 1907, the menu approach is light and crisp entrees with a progression from hearty to rich main courses and intriguing twists on the sweets designed by our pastry chef.
In the basement of the 1907 building sits their luxurious bar, where guests are treated to a seductive list of vibrant cocktails. Boasting national and international bar experience, the 1907 team endeavour to tantalise your senses! With an exceptional drinks list featuring home-made liqueurs, bitters, infused syrups and sorbets, and a special reserve liquor cabinet which holds some of the world’s rarest and oldest whiskies, cognacs and dark rums.
Inspired by old world Hollywood glamour yet infused with contemporary modern décor, the 1907 Bar is styled with extravagant ottomans, designer Italian lounge chairs and a spectacularly lit up bar which creates a sophisticated and chic ambience.
Drinks: 1907 Classic Hendricks Martini – Hendricks Gin stirred with muddled cucumber infused with rose and lavender, a droplet of Noilly Prat dry vermouth rested on ice and tipped out at the last minute, double strained and into martini glass. | This was so smooth and delicate. Cucumber is always gorgeous with Hendricks with the rose and lavender permeated without intruding on the flavour. A beautiful drink.
Wine and Cheese: All bites were served at the table, from their “infamous” cheese trolley. It was wonderful watching my host explain the cheeses with passion, taking care to mention his favourites. The method of preparing servings was interesting to watch, each cheese needing special care and attention to ensure the best result for your palate. I don’t pick favourites, however I adore a good, mature and creamy blue cheese. All cheese was sourced fromSimon Johnson in Subiaco and I highly recommend visiting their Fromage Room.
Soft Cheeses – NV Drappier Carte d’Or from Reims, Champagne
- Brillat-Savarin from Normandie
- La Dauphin from Rhone-Alps
- Haxaire Munster from Alsace
- Sevre et Belle Mothais sur Feuille from Poitou-Charentes
Hard Cheeses – 2014 Jauma The Message Shiraz from McLaren Vale, SA
- Tete de Moine from Jura
- Blairlaith from Scotland
- Cabot from US
Blue Cheeses – 2010 McWilliams Morning Light botrytis Semillon from Riverina, NSW
- Rogue River Blue reserve from Oregon
- Cashel blue from Ireland
- Bleu des Basque from Pyrenees
Experience: This beautiful hidden venue is full of glamour and striking décor. As you enter the restaurant, the first thing you see is a life sized black horse lamp statue. Perfectly contrasted by a large mosaicked feature wall with a feminine rose design.
As you walk through the restaurant, plush booths, luxurious floor length drapes and a colourful pop painting of Nicole Kidman, catch your attention. Strangely enough, this electric collection works and is absolutely fabulous! The service is impeccable and it’s clear the staff have a great deal of knowledge – which certainly provides an enriched experience for the guests.
Insider Info: 1907 is set to bring in the New Year with a Spectacular Moulin Rouge themed party, downstairs in the 1907 Cocktail Bar. Guests can expect a DJ on the decks with sassy Burlesque performers through the night. $120 includes a decadent 5 hour drinks package plus canapés all night long, lovingly prepared by 1907’s celebrated Chefs. Check out more information here.
(08) 9436 0233 | bookings
Alleyway, 26 Queen Street, Perth WA 6000 | Map
Near The Flour Factory, Raine Square & The Moon and Sixpence
1907 Restaurant: Tuesday to Friday, 12pm – 3pm | Tuesday to Saturday, from 6pm
1907 Cocktail Bar: Tuesday to Thursday, 5pm – 10pm | Friday, 4pm – midnight | Saturday, 6pm – midnight
facebook | twitter | instagram | restaurant website | bar website | firstname.lastname@example.org
6Lalla Rookh Bar and Eating House
Best time to go: After work drinks any day of the week. Even when it’s busy, you don’t feel cramped and it’s brilliant when you are keen on just a tap beer and some seriously delicious salami.
First Date? Impress your date with an il Capo experience at $58 per head. Perfect conversation starter and you could clear dinner for two and a good bottle of Chianti (perfect with this menu), for under $200. There will be enough change for a decent tip too – trust me, the staff deserve it.
*The Low Down: Lalla Rookh is a relaxed bar and eating house loved by inner city regulars and visitors. With five distinct spaces, our guests can choose an area to fit their mood. Casual beers and a bite to eat in the courtyard, public bar or lounge, sharing a bottle of boutique wine in the wine store, an intimate lunch or dinner in the relaxed dining room, or a special occasion with a large group.
Our food is modern Italian with a strong focus on quality local produce. While head chef Joel Valvasori-Pereza channels his northern Italian roots and traditional family recipes, the menu is driven by what’s seasonal, not a point on a map. What we like to call La Cucina Westraliana.
Our drinks selection unashamedly focuses on Australian winemakers and brewers, complemented by some of the best producers outside Australia. Jeremy Prus, our nationally acclaimed Sommelier, curates a list perfect for those taking their first steps into wine appreciation, through to the seasoned oenophile.
Drinks: If you’re a wine lover, the Wine Store will certainly satisfy your taste. With over 300 labels, this impressive collection is available to purchase retail or enjoy in house for a modest $10 corkage. You can however simply choose something from their extensive wine list. If you prefer beer, thirty eight taps throughout the venue allows Lalla Rookh to try new brews and keep things fresh. Alternatively, the skilled bartenders can prepare a refreshing concoction from their cocktail list, which is what I went for, or a house made cherry grappa.
Americano – Campari, grapefruit infused Puntmans & Soda Water | This was light, yet robust. Full of flavour and strong enough to stand up to something more substantial on the menu. Loved the grapefruit bitterness.
Food: I’ve been to Lalla Rookh many times and have enjoyed different experiences across the venue. The il Capo menu is so delicious and full of flavour. You can tell Chef Joel puts his heart into it, particularly with his nonna’s meatballs. The Salumi & Co selections are fantastic when popping in for after work drinks. This particular visit, I revisited a dish…
Beef carpaccio ‘cipriani’, smoked mushroom crumbs | Beautifully marbled, the beef simply melts in the mouth. Seasoned with anchovy sauce and mushroom crumb, this carpaccio is flavoursome and satisfying.
Experience: A winding open staircase leads you into the courtyard, beautifully surrounded by hanging plants. This is lovely in the afternoon sunshine and where I chose to enjoy my Americano. The public bar was bustling with the work drinks crowd enjoying the full range of tap beers. While very close to the courtyard, it’s not intrusive which is perfect. The intimate lounge area was dotted with couples and a small group enjoying a late lunch. The restaurant is closer to the back, but not out of the way. It’s intimate enough to feel private, but spacious enough to be able to fill with diners. The wine store is separated and feels like an entirely different venue, however it has the benefit of the full restaurant menu to enjoy.
Insider Info: Looking to make some of these dishes at home? Chef Joel posts some of his recipes on the Lalla Rookh website. Check out Osso Buco in Bianco here. The Lalla Rookh boys were once the owners of the award winning Helvetica.
Best time to go: Sunday afternoon with the girls. The floral cocktails, extensive wine list, garden setting and fabulous light menu is the perfect ladies lunch spot. Of course men are welcome too, who will love the summery beer and tasty charcuterie.
First Date? Take in a show at the nearby WA State Theatre and team it with a pre or post dinner set menu at The Standard. First sitting is at 5pm – 7pm, taking advantage of how beautiful the garden looks at twilight. There’s something magical about twinkling fairly lights as the sun sets. The later sitting starts at 10pm and the garden is very romantic in the evening. Check out the set menu here.
*The Low Down: Nestled on the urban border of Northbridge’s creative hub and the corporate city, The Standard Bar Garden and Kitchen is a refreshing mix of breezy cool and easy fun, poured into a garden oasis.
Conceived and designed by owner, John Parker, The Standard has used modern pops and twists to complement the building’s industrial heritage. The outdoor wine garden is The Standard’s enchanted sanctuary and its unique point of difference. Patrons can be found unwinding blissfully with a cocktail carafe whilst immersed in the greenery, colorful shade and twinkling lights, or venturing upstairs to the deck to enjoy the spectacular Perth city backdrop.
The ‘never shuts’ kitchen, bar offerings and upbeat service are anything but standard. Renowned Head Chef, Chase Weber, has conceived an applauded and succinct menu that celebrates WA’s best local and seasonal produce, while remarkably maintaining great value for money. Over at the bar, Parker and his team have delivered one of the best and most concise drink lists in Perth featuring a well-researched selection of uncommon yet impressive wines alongside imported and locally brewed beers. Mixed drinks are made methodically by passionate bartenders and chefs using fresh and seasonal fruits and juices.
Drinks: Peruse the menu and you’ll be taken on a journey. Each drink is paired with a floral description to help you decide. The beautiful cocktails shine on their menu, enticing people with their locally distilled Gin, made exclusively for The Standard and its sister venue The Halford.
Raspberry Gin & Tonic Slushy – locally distilled raspberry gin, Burma tonic & raspberry gum syrup | Refreshing and light, this Gin brings a sweet and fruity pop to the traditional G&T. The fresh raspberries and mint cleanse the palate and adds a little excitement. Love this drink.
Food: The menu is light, summery and very creative. The Chef forages for locally sourced ingredients and is all about experimentation. Fermenting in house, growing micro herbs in The Standard’s East Perth garden and preparing most ingredients on site, this Chef gets a foodie excited. He loves to cook gluten free, vegetarian and vegan purely for the creative aspect. You’ll never find “steak and chips” on this menu, but you will find a diverse selection that anyone would be comfortable eating and not feel guilty while doing so.
Crispy kimchi cauliflower, mango chutney, coriander and lime – Kimchi! This is so good and completely satisfies my palate. The light coating, soft cauliflower and gorgeous fermented kimchi is a holy trinity. Loving it with the house made mango chutney.
Caramelised squid, green mango, mandarin salad, cuttlefish cracker – Fresh, punchy and a pretty substantial serving, this cool dish is so great to share. The cuttlefish cracker was so tasty with black garlic salt, particularly used to scoop up that squid. Mandarin in anything is a winner for me and loved how light, but satisfying, the dish was.
Experience: This gorgeous venue doesn’t look like much from outside, but as you enter, the long bar draws your attention and follows through to the cool bohemian junk yard garden. Dotted with fairly lights and currently adorned with Christmas baubles, the venue is a lot of fun. The staff are attentive and all are really happy to be right there with you. I go out often by myself and I could easily settle in for a looooong afternoon of cocktails, nibbles and atmosphere and feel very comfortable in my own company.
Insider Info: Check out their video of this gorgeous garden bar kitchen here. The team didn’t throw a launch party when they opened – they simply opened the doors and let the word spread organically. The brainchild of The Standard has also opened up a very chic small bar in the new State Buildings – Halford. Famous for their unique cocktails and luxurious toasted sandwiches, this little bar is the second on his repertoire in Perth and the owner is in the planning stages of opening up a third venue, opposite Halford, in the new Library.
Best time to go: Wednesday afternoon sundowner, for freshly shucked oysters and a beer in the garden.
First Date? Come for a lazy Saturday lunch in the garden. Beer on tap, a refreshing cocktail list and a menu to suit the pickiest of dates. Their salads and vegetarian dishes will amaze and defy even the most hardened carnivore to admit otherwise. If you still have room, take a stroll through Northbridge and find somewhere for ice cream.
*The Low Down: Lot 20 is a dynamic small bar and restaurant with unique areas throughout the venue. Modern Australian meals served from an open kitchen in a cool, industrial space with outdoor seats. They cater for whatever your experience you are after with a variety of casual space downstairs, both indoors and outdoors to enjoy with your friends.
Drinks: Whether you love a boutique beer, fancy cocktail or full flavoured wine, Lot 20 has a selection of refreshing drinks to tantalise the tastebuds. My weakness is signature cocktails, particularly when the house is creative.
Rockmelon and Rose House Made Soda, with Gin and Grapefruit | A lovely refreshing soda without the overpowering bubbles. Gorgeous as a starting drink to sip while the entrees arrive.
The Espresso Highball – Vodka, Cold Macerated Espresso, Chocolate, Coffee, Panela Sugar Foam | This earthy twist on the espresso martini is so rich and the thick sugar foam head gives it a solid sweetened kick. Recipe based on the Luxe Bar Highball, this one is a certain crowd favourite.
Dutch Fries – peanut satay, mayonnaise, red onion | I actually grew up with this and I lost my mind the first time I visited Lot 20. The salty fries, creamy mayo, tangy onion and rich peanut satay sets the taste buds alive. I have been known to devour an entire serve on my own with a fancy soda of course!
Clarence River Schools Prawns – caper mayonnaise | A serious beer snack and very moreish, these crispy little babies have hits of rock salt to keep you engaged. Be sure to have a clean pale ale on hand for this one.
Pan roasted mushrooms – pistachio puree, slow cooked egg, truffle oil | Perfectly browned mushies were delicious with a wiggly little egg. Sounds like breakfast? No way! The pistachio puree was so savoury, the tangy dressing and snow pea tendrils helped cleanse. Tied together with an aromatic truffle oil, this dish was the bees knees (and a staff favourite).
Wombok – red cabbage, mint, coriander, roasted peanut vinaigrette | This crunchy salad was exactly what I needed to refresh. I would have liked a stronger hit of acid in the vinaigrette, but it still hit the spot.
Experience: Nestled in the Northbridge Cultural Centre, Lot 20 is a garden bar and dining hotspot with flair. Spanish music, pink flamingos, water features, cute wooden booths and crazy electric art makes the venue really stand out from its neighbours. For a more formal dining experience, the upstairs dining hall is perfect for private gatherings. Downstairs you can find fun nooks with plush mismatched furniture, or high tables with stools near the bar. The garden is cute with high tables, handmade booths and long benches scattered with comfy cushions.
Insider Info: Jerry the “King of Oysters” shucks fresh oysters each Wednesday from 4pm and Fridays from 12pm. $15 for six, $30 for a dozen, $50 for a dozen, $55 for two dozen and a bottle of 2012 Ad Hoc ‘Cherubim’ Rose. December to January trading hours are a little different and can be found here.
3The Flour Factory
Best time to go: Anytime really. The place is big enough to cater for a huge amount of guests and there is a very cool buzz in the air when it gets pumping.
First Date? Go for a Little or Big Feast to really experience the best of their produce and have something to natter about. It can get loud, so request a spot a little away from the bar if you can. Aim to be next to the charcuterie station – it smells incredible! Make sure you share a dessert as well, certainly a recipe to put you in the mood.
*The Low Down: Formerly a gallery, bar and cafe known as Venn Gallery, the building underwent a transformation under Freeman’s eye for flair into what now houses a butchery, bakery, the rooftop bar ‘The Sherry’, a top floor function centre and a 15-metre ground floor bar.
The Flour Factory’s kitchen team, headed up by former Varnish On King sous chef Matthew Carulei, is driven by the simple philosophy of creating everything from scratch. The bread, butter, vinegar, sausages, cheese and more, offering Perth a world-class menu in a perfect fusion of a New York deli and a Spanish bodega cocktail bar.
Multiple bars are led by award-winning cocktail maker Simon Hough, whose focus lies in the unique offering of fortified wines and gin. This passion led to an exploration of vermouth, eventually collaborating with Howard Park wines to introduce The Flour Factory’s own exclusive and original vermouth served on tap. The perfect aperitif for every diner.
Drinks: TFF Vermouth on tap |Australia’s first vermouth on tap. Sweet and light. Very easy drinking.
Bitter Beret – Tanqueray “Gincello”, cream’d tonic, basil | The house made Gincello, (Limocello and gin), was lovely and layered taking you through a journey of bitter and sweet. The fragrant basil was refreshing through the bitter moments. Loved the house made vanilla tonic.
English Daiquiri – Tanqueray, White crème de cacao, lime, sugar | So delicious and delicate. The chocolate subtle on the middle palate and lime to lift.
Aperol Sour – Aperol, Tanqueray, elderflower, lemon, bitters | Clean. Sour. Fragrant. Exactly how I like it. Perfect!
TFF Highball – Tanqueray, TFF Vermouth, lemon, lemonade, rosemary | An easy drinking gin summer drink, with beautifully fragrant rosemary.
Food: Our incredible meal showcased Chef Matt’s technique and love for his craft. It was absolutely delicious, to say the least. Chef was kind enough to share his process.
House made sourdough & House charcuterie | Prepared with house made milled flour and 2 year-old “mother” dough. Nduja, ox heart pastrami, pork and fennel salami and san danielle prosciutto all made on site.
Smoked labneh, raddish, nigella and blackberry vinegar served with house made lavosh | Labneh created using house made yoghurt and smoked with hickory. Vinegar prepared in house with blackberry juice and merlot. Baby radishes are grown specifically for The Flour Factory.
Pink snapper cooked in paperbark | WA pink snapper is scaled, filleted and pin bone on site. The fish is seasoned, pernod added, wrapped in paper bark (collected from local trees), and cooked sous vide. The fish is finished over a fire, which burns the paperbark and adds a beautifully smoky element to the dish.
Asparagus, smoked egg yolk, parmesan and puffed wheat |Green, purple and white asparagus is grilled and seasoned with lemon, olive oil and salt. This is served with a quenelle of set parmesan custard, house made puffed wheat and egg yolks which have been “cooked” by dropping them to a certain temperature. The egg yolk puree is set, smoked using cherry wood and served at room temperature.
Malts, milks and chocolates | Inspiration for this dish is from drinking a glass of Milo and dunking malt choccy biscuits into it. Its different types of milk, malts and chocolates at different temperatures, textures, states and formats. Panna cotta is set with agar agar instead of gelatine, which lets the Chef add heat to it without it melting. Chef has also developed many complex and technical recipes that gives us something similar to the milky way chocolate bar, milk transformed into little crumbs, thick shards of meringue and light aerated chocolate.
Experience: The Chef and Bar Manager are so full of passion, it was a delight to be guided through the experience. I felt as if I were a guest in their home with the lovely scent of freshly baked bread constantly in the air. My senses were in overdrive with the sights, sounds and smells of everything The Flour Factory has to offer. It’s big, busy and full of life.
Insider Info: Let the staff do their thing as they will gush about their produce and carefully suggest drinks to pair with your meal. Perfect way to wet the appetite. If you walk towards the front entrance, you can sneakily watch the Chef in the kitchen. Wonderful for foodie voyeurs like me!
2The Trustee Bar & Bistro | Angels Cut By Trustee
Best time to go: You can’t beat a Monday night at Angel’s Cut for $20 cheeseburger and beer. Don’t forget the try the rum too!
First Date? Start with rum cocktails at Angels’ Cut. Sit at the bar so you can ask the tender for advice and background into your selections – a great conversation starter. If all goes well, move downstairs for an intimate dinner of oysters, quality produce and a decadent dessert.
*The Low Down: The Trustee Bar & Bistro can be found on the very busy St George’s Terrace in the majestic WA Trustee Building in the heart of the CBD. Established since 2012, this multi-award winning venue has quickly cemented itself as one of Perth’s favorite dining options.
The Trustee is committed to providing you with the highest possible level of service. We are hospitality veterans, passionate about all facets of our industry and professional in all our dealings. Let us do what we do best and provide you with an enjoyable restaurant experience second to none. Great food and drinks matched with friendly, appropriate service in a classic, ambient setting.
Drinks: Angels’ Cut is a renowned Rum Bar with a striking stone Angel holding prominent position among the liquor. The extensive range of Rum is enough to excite your inner pirate.
Dark and Stormy Number 5 – Sailor Jerry’s spice rum, house made bitters (Angel’s tears), Gosling’s ginger beer, grapefruit, lime| Fresh, spicy, summery and tastes of Christmas. Much too easy to drink and delicious with the charcuterie platter.
Food: The Chef comes from a family of French characteristics and the experience shows. His technique is faultless and palate, refined.
- pork & duck rillettes, cornichon | beautifully seasoned, tender, bitey cornichons – deliciously tart
- chicken liver parfait, chardonnay jelly | luscious and buttery, aromatic and pink
- pâté en croûte, spiced pear chutney | my favourite – savoury, sweet, spicy and tastes of Christmas
- pig head terrine, herbed mayonnaise | complex, rich and gamey – mayo lovely and fresh
Snickers Bar – peanut butter ice cream | These gorgeous little bites were full of texture and contrast. I loved the ice cream with the hits of caramel. Divine!
Experience: I frequent at The Trustee and always seem to land somewhere gloriously sunny. I love the little garden area (can you sense a theme?), and the bistro just near the bar. The venue has classic fixtures and low ceilings on the downstairs level with striking elements in the Angels’ Cut Bar. Service was genuine and the staff are friendly and very accommodating.
Insider Info: Angels’ Cut does collaborations with their favourite brands. In July they teamed up with Bacardi and held an Angels’ Cut X Bacardi Cocktail Collaboration, complete with custom cocktails and fabulous events to boot. People are so keen to reserve a spot at the venue, there are already bookings made for Christmas 2016.
1Print Hall | Small Print | The Apple Daily | Bob’s Bar
Best time to go: Friday after a late lunch. Start in Print Hall Bar for a drink and some oysters, then move up to Bob’s Bar for drinks at twilight. It will be busy, but adds to the vibe.
First Date? Do something a little bit special and start with a sunset drink at Bob’s Bar. Once the light fades, move down into Print Hall Bar to choose your favourite cocktail and share a Dozen freshly shucked oysters at the bar. Take your time to wet the appetite and once you’re both ready, move into the Print Hall Dining Room for a four course fine dining experience.
*The Low Down: Print Hall, Perth’s first multi-level dining and bar precinct, opened in the spring of 2012. The venue pays homage to its heritage listed history, the old Newspaper House on St Georges Terrace. The venue boasts four levels of culinary and refined drinking options for every moment.
Designed by Projects of Imagination, key aspects of the historical building have been utilised including the internal atrium. Almost unfolding like a book, each level becomes a chapter, representative of the building’s printing origins creating a unique experience for everyone.
Drinks: Sea Breeze – All the Mediterranean flavours in a glass. The astonishing gin mare from Spain with jasmine syrup, lemon juice and salty foam | Delivered exactly as promised. At first I wasn’t sure I liked it, but as I sipped the salt brought me back for more. Jasmine syrup is subtle, but enough to calm the waves of foam. Complete with seashells as the garnish, this drink was something special.
Al Capone – Twist of the famous prohibition drink ‘Old Fashioned’. Moonshine bourbon for the smoke character and vanilla flavour, homemade vanilla syrup, barrel aged bitters | What a stunning drink with so much drama. Freshly smoked, sweetened with vanilla and strengthened with moonshine, this was a fabulous old fashioned and one I will be coming back for.
Food: Each level to Print Hall has its own kitchen and Chef. Small Print is all about house made bread, scrumptious looking sandwiches and filled rolls, hot pies and epic homemade sausage rolls. Print Hall Bar & Dining Room is a fine dining experience, complete with a degustation option. The Apple Daily has a strong Asian menu, designed to delight the senses and warm the soul. Bob’s Bar has a relaxed atmosphere and currently has a punchy and rustic Creole menu.
½ Dozen Tasmanian Oysters | Print Hall Bar – freshly shucked at the bar, plump, pleasing and tasted strongly of the sea.
Jambalaya – chorizo, prawns| Bob’s Bar – deliciously spicy and complex. Loved the texture and long finish. Devoured this very quickly.
Shrimp Po’Boy – iceberg, tomato, pickles | Bob’s Bar – Sweet brioche bun paired nicely with the flavoursome crumb on the shrimp. Very well-seasoned and balanced with the crunch of fresh salad. Pickles and dressing tied everything together beautifully. Delicious.
Beignets – rum custard | Bob’s Bar – Pillowy, creamy and encased in a tasty crust. The cinnamon sugar dusting was heaven with the rum custard.
Experience: Print Hall is charming and rich with character. Each level has its own unique personality to cater for any mood. My choices of Print Hall Bar and Bob’s Bar were on point for what I was looking for; a little decadence to start but a relaxed and fun atmosphere to finish. Staff are invested in their craft and love being able to share the experience with you.
Insider Info: Print Hall was the printing house for The West Australian many years ago. The building is heritage listed and most of the fixtures are as they were originally installed. All established marble, staircases and some light fixtures are still in place and beautifully balanced with modern, strong accents. Bob’s Bar refers to Bob Hawke and is inspired by his party driven lifestyle after Australia won the America’s Cup.
(08) 6282 0000 | bookings
Brookfield Place, 125 St Georges Terrace, Perth WA 6000 | Map
Near The Trustee, The Heritage and Bobeche
Print Hall Dining Room: Monday to Friday, 1130am – midnight | Saturday, 6pm – midnight
Print Hall Bar: Monday to Thursday, 1130am – midnight | Friday, 1130am – late | Saturday, 4pm – late
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