Written by the season, priced for the table
Everything below is current this week at Epicurean, Crown Perth. The à la carte card changes with the markets, the tasting menu runs as a set journey, and the cellar pours from six hundred labels.
This week's card
Dishes rotate with the markets. Prices include GST, and a ten percent surcharge applies Sundays and public holidays.
Albany rock oyster, finger lime
Shucked to order, coastal greens oil
Shark Bay scallop crudo
Blood lime, macadamia, native pepperberry
Charred Fremantle octopus
Saffron aioli, confit potato, samphire
Saltbush lamb ribs
Quandong glaze, toasted macadamia
Western Australian marron
Binchotan finish, shellfish butter, native herbs
Dry-aged duck breast
Quandong glaze, charred leek, fourteen-day age
Wild-caught barramundi
Crispy skin, mussel broth, sea herbs
Winter vegetable tarte
Swan Valley roots, aged cheddar, truffle butter
Wagyu striploin, MB9
Black garlic, bone marrow crumb, 300g
Grass-fed ribeye on the bone
Dry-aged 35 days, cafe butter, 600g
Saltbush lamb rack
Native thyme jus, charred wattle greens
Whole roasted spatchcock
Lemon myrtle butter, bread sauce, for two
Wattleseed custard
Macadamia praline, quandong granita
Dark chocolate and pepperberry
Single origin, saltbush caramel
Lemon myrtle souffle
Made to order, twenty minutes, honey ice cream
Artisan cheese board
Five farmhouse cheeses, quince, lavosh, for two
Seven courses in floating order
The tasting menu reads like a short story about this state. Each course is a paragraph.
Oyster & finger lime
Cold, saline, awake. The opener resets the palate.
Marron, shellfish butter
The signature. Sweet freshwater flesh over charcoal.
Saltbush lamb
Coastal pasture on the plate, native thyme jus.
Duck & quandong
Fourteen days of age, desert peach acid.
Wagyu, black garlic
The heavy chord, matched to Margaret River cabernet.
Wattleseed custard
Roasted, cold, quietly sweet.
Petit fours
A shared tray to close the argument.
$245 per guest · wine pairing $145 · zero-proof $85
Reserve the tasting menuTell us the mood, we pick the pour
Choose a flavour profile and the sommelier team writes the flight around it. Every pairing below has a glass poured this week.
Book a guided tastingBright & saline
Frankland River riesling, oysters and the scallop crudo. Acid answers acid.
Pour: 2021 Isolation Ridge
Smoke & depth
Museum-release cabernet beside the wagyu course. The tannin earns its keep.
Pour: 2016 Moss Wood
Textural & nutty
Eleven-month lees chardonnay with the marron, weight for weight.
Pour: 2019 Pierro
Sweet finish
Aged muscat and local honey mead with the dessert flight.
Pour: Morris Classic Liqueur
The bottles we rarely open
Behind the bar sits a locked cabinet of digestifs: twenty-year armagnac, pre-2000 cognac, single-cask Australian whisky and a small shelf of amaro made for us in Adelaide.
1998 Bas-Armagnac, Darroze
30ml pour
Tasmanian single cask, sherry finish
30ml pour
House amaro, wattle & citrus
45ml pour
1994 cognac, grande champagne
30ml pour
Bartender's pick
"The Tasmanian cask is the one I hand to people who say they don't drink whisky. Sherry finish, no peat, and it sits beautifully after the wagyu."
Cheese room
5 farmhouse
styles ripened in-house
Charcuterie
90-day
minimum cure on our hams
Cheese and charcuterie, built to order
Our cheese room ripens five farmhouse styles from WA dairies, and the charcuterie cabinet cures its own wagyu bresaola and fennel salami. Tell the waiter three words about what you like and the board arrives built around them.
- Boards for two at $48, with matched quince paste and house lavosh.
- A guided cheese flight with matching wines, Thursdays and Fridays.
- The whole board travels to the gaming salons on request.
Bakery and coffee from seven
Before the dining room wakes, the bakery corner does: sourdough crumpets, wattleseed croissants, and espresso roasted for us in Osborne Park. Morning service runs until eleven.
Wattleseed croissant
$9Sourdough crumpets, honey butter
$14Flat white, house blend
$5.50The harvest spotlight
What our growers are pulling this month, and where it lands on your plate.
"The black truffles out of Manjimup this season are the best we've had in five years. We're shaving them over the risotto until they're gone."
Jonas Reid, Head Grower Partner
Manjimup truffle
Shaved over risotto and the aged cheddar tarte
Desert quandong
Glazing the duck and starring in the granita
South-west marron
Live to the kitchen within a day of harvest
The flavour matrix
Every dish on the card is scored by the kitchen on four axes. Slide your preferences and the waiter will steer your order.
Example profile: the marron course, scored by the kitchen this week.
Ferments and jars from the back bench
A shelf along the kitchen wall holds what the menu doesn't say out loud: quandong hot sauce, black garlic aged a year, saltbush vinegar, and the shellfish butter guests keep trying to buy.
- House ferments rest between three weeks and eighteen months.
- Small jars are sold at the host desk, limited to what the kitchen spares.
- The hot sauce goes home with departing chefs as a farewell ritual.
