Six hundred labels under one roof
Choose a vintage year and watch the map answer. Each marker on the cellar wall is a region we buy from directly, so a bottle ordered at your table was probably walked off the vineyard by someone on our team.
Select a vintage year
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Trophy wines
Sommelier's note
"The 2019 Margaret River chardonnay we pour by the glass spent eleven months in French oak. Ask for it beside the marron, the lees work loves the shellfish butter."
Amelia Court, Head Sommelier
Produce first, ego last
Executive chef Mara Ellison writes the menu backwards: the grower calls on Monday, the dish exists on Friday. That discipline is why the room smells of toasted wattleseed in autumn and raw marron in spring, not a freezer.
"A perfect plate at Crown Perth is one where the ingredient is still the loudest voice in the room. My job is to keep the other voices polite."
Mara Ellison, Executive Chef
- Menus rewritten around the weekly harvest list, never the other way around.
- Every sauce, stock and ferment made in the Epicurean kitchen, no bought bases.
- A whole-animal butchery program that keeps waste under four percent.
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Covers a night
Smoke, bitters and theatre at the bar
The bar team works like a second kitchen. Clarified juices, barrel-aged negronis and a wattleseed old fashioned that arrives under a glass cloche of applewood smoke.
Swan River Old Fashioned
Rye, wattleseed syrup, native bitters, applewood smoke
Quandong Sour
Desert peach, macadamia orgeat, lemon, aquafaba
Barrel Negroni No. 4
Rested 90 days in ex-pinot oak, poured over a single rock
Native botanicals
Smoked finishes
Hand-cut ice
House ferments
Seven courses, one thread
The tasting menu is built as a single argument about Western Australian produce. Select any course to see how it sits in the arc, then let the sommelier rewrite the drinks to match your table.
The full journey
$245 per guest
Wine pairing available at $145, or a non-alcoholic pairing at $85. Dietary menus are written fresh each day, never adapted after the fact.
Tasting menu detailsAlbany rock oyster
Shucked to order, dressed with finger lime pearls and a cold-pressed coastal greens oil. Paired with a zero-dosage sparkling from Frankland River.
Western Australian marron
Poached gently, finished over binchotan, served with a bisque butter built from its own shells. The sommelier reaches for the 2019 chardonnay.
Saltbush lamb loin
Raised on coastal pasture, roasted on the bone and carved at the pass with native thyme jus and charred leek.
Dry-aged duck
Fourteen days in the cabinet, lacquered with quandong glaze, served with a tart desert-peach condiment that cuts the fat cleanly.
Wagyu striploin
Marble score nine, seared hard and rested twice, with black garlic puree and a bone-marrow crumb. Margaret River cabernet is the only answer here.
Wattleseed custard
Set custard of roasted wattleseed, macadamia praline and a quandong granita that keeps the finish cold and bright.
Petit fours
A tray the table shares: lemon myrtle marshmallow, dark chocolate and native pepperberry, macadamia brittle.
From the last course to the first hand
Crown Perth's gaming floor sits a short walk from your table. We host the transition: jackets fetched, tabs carried, a host waiting at the salon door.
Guests must be 18 or older to enter the casino. We support responsible play and offer self-exclusion guidance on request.
Table games
Blackjack, roulette, baccarat and craps across the main floor, with hosted introductions for guests new to the tables.
Private salons
The Pearl Room and riverside salons for members and hosted parties, with dedicated dealers and a private bar.
Poker evenings
Scheduled tournaments plus private cash-game hosting for groups of six to ten, run by our own floor managers.
The room the critics keep returning to
Awards are not the point, but they do tell you the kitchen kept its promises this year.
Three Chef Hats
Australian Good Food Guide, 2025
Award of Excellence
Wine list of the year, WA
Gold Plate Winner
Fine dining category, Perth
Hall of Fame
Five consecutive travellers' awards
"The clearest argument for eating in Perth right now. Book the marron course and trust the pairing."
National dining review, 2025
"A casino restaurant that behaves like a standalone destination. The cellar alone justifies the trip."
WA food and wine annual
What the room hears back
"We came for the casino weekend and the restaurant ended up being the story we tell. The marron course is worth the airfare."
Helen R., Sydney
"Hosted forty clients between the private dining room and the poker salon. Not one detail slipped all evening."
Marcus T., corporate event
"The sommelier rebuilt the pairing on the spot for my dietary menu and it was better than the standard flight."
Priya S., Melbourne
Jazz Thursday through Sunday
The dining room stays a dining room first, so the music is tuned to conversation level: trios and quartets from the Perth scene plus touring guests on long weekends.
Full events calendarThu
19:00–22:00
The Burswood Trio
Standards and bossa nova. Tables near the stage released weekly.
Fri
19:30–23:00
Ada Williams Quartet
Vocal-led contemporary jazz, two sets with a dessert interval.
Sun
17:00–20:00
Sunday Salon Sessions
Rotating guest artists, early session timed for the sunset seating.
Dessert as the last argument
Head pastry chef Ines Moreau treats the final course like sculpture with a deadline: plated in ninety seconds, eaten in five minutes, remembered for much longer.
- Quandong and wattleseed feature through the whole dessert card.
- A dedicated dairy-free line that never reads as an afterthought.
- Digestif pairings drawn from the rare spirits cabinet.
Tasting the sweet side
A three-course dessert flight for two, matched with aged muscat and local honey mead, served at the pastry counter Fridays from 21:00.
Two decades on the river
Coastal Plateau began as a forty-seat dining room and grew with Crown Perth itself. The values stayed put: local produce, serious wine, hospitality that remembers your name.
Read our history2004
The first dining room opens
Forty seats, one chef, a chalkboard menu and a borrowed wine fridge. The room sold out its first weekend on word of mouth alone.
2011
The cellar program begins
A dedicated sommelier and the first museum releases laid down, starting the collection that now tops six hundred labels.
2017
Crown Perth residency
Epicurean opens at Crown Perth, joining dining and gaming into a single evening for the first time in the state.
2023
Private salons launch
The Pearl Room partnership and hosted gaming evenings extend the offer from dinner to a full night itinerary.
2025
Three hats and counting
A third consecutive chef hat confirms what regulars already knew: the kitchen is cooking its best food right now.
Pick your corner of the room
Window seats look over the Swan River, the counter faces the open kitchen, and the terrace catches the evening breeze. Tell us where you want to sit and we will confirm within the hour.
River window
Kitchen counter
Terrace
Coastal Plateau gift card
Delivered by email within minutes, valid three years
Give someone the whole evening
A card that covers dinner, a tasting flight or a full dine-and-play package. Recipients book whichever night suits them, and our concierge helps them plan the rest.
Before you book
The short version of what guests ask most. The full list lives on our FAQ page.
The best seat is the one
already reserved
Dinner, wine, a turn at the tables. Tell us the date and we will compose the rest of the evening around it.