From the team behind Meelup Farmhouse, ilma Beach House has arrived in Bunker Bay, bringing Mediterranean charm and a feast of locally inspired dishes to Western Australia’s stunning South West coast.
Tucked along the pristine shores of Bunker Bay, ilma Beach House is the latest notch on the hospitality belt of owners Liz and Mark Ahearn, the dynamic duo behind beloved Meelup Farmhouse. Set in the beautifully transformed space that once housed Bunkers Beach House, this Mediterranean-inspired restaurant is a celebration of heritage, family, and the natural splendour of Western Australia’s south west.
With sweeping Indian Ocean views and a tranquil, sun-kissed setting, ilma Beach House offers a space where time slows down. A dining destination that shifts seamlessly from laid-back breakfasts to long, indulgent lunches and sunset cocktails by the sea — a destination where both locals and visitors can find their bliss.
A Family Affair
They say family and business don’t mix, but this dynamic proves otherwise. Liz and Mark have discovered that there’s no better foundation for nurturing and growing a business than working with those close to you.
For the past five years, Liz’s sister Anneliese Hvalgaard Williams and brother-in-law Dean Williams have been the heart and soul behind Meelup Farmhouse. As venue manager and head chef respectively, the couple has now embraced the monumental task of caring for ilma Beach House, bringing the same unwavering dedication and passion to the new venture.
“We grew up in a hospitality family so we understand that it’s all in the details. We’re fortunate to share the same vision and goals with our family,” Anneliese said.
“Excitingly, we’ve also just been joined by our mum, Jenny, a hospitality veteran and guiding force in our family. Her wealth of knowledge and expertise has shaped our approach and passion for delivering exceptional guest experiences.”
It’s In The Name
The restaurant’s name, meaning “water” in Maltese, reflects Liz and Mark’s roots and deep connection to the Mediterranean way of life — where the rhythm is slower, the flavours are bold, and meals are a cherished experience.
“ilma is about being on the water but it’s also much more than what you see. Water is the source of life, a nod to our family ties, and the Mediterranean lifestyle — a lifestyle that is emulated throughout the South West,” Anneliese said.
Every element at ilma speaks to this ethos, from the carefully curated menu to the thoughtful design that blends contemporary elegance with rustic charm. Soft creams and earthy hues meet natural materials like timber, wicker, and stone, creating a serene yet stylish atmosphere that invites guests to linger.
“You walk through those arch doors and a sense of peace washes over you. It’s a grounding oasis in the sand dunes of the beautiful Bunker Bay beach.”
“It’s more than a café, it’s a restaurant – an elegant, calming, space which resonates with holidaymakers and locals alike. It’s a refined take, a place to pause and unwind, with tablecloths and tableside service.”
“I think what’s special about ilma is its unique location and the way it services more than just the à la carte dining experience. People can grab a coffee or cold-pressed juice from the Kôfē Kabana on the way down to the beach for an early morning swim, before popping back up for breakfast on the terrazzo. It’s designed to enhance what the South West is all about.”
The Food
ilma draws inspiration from the success and sustainability of Meelup Farmhouse, but with a refined approach that offers an elevated dining experience short of full-blown fine dining.
The breakfast and lunch menus, crafted with love and respect for seasonal, locally sourced ingredients, are a vibrant homage to Mediterranean cuisine with a South West twist. Working closely with local farmers and small-scale producers, the chefs transform ingredients into dishes that are as visually stunning as they are delicious.
“The kitchen draws on the diverse backgrounds of its brigade. The dishes are fresh, harmonious, and nourishing without adhering strictly to traditional recipes.”
“There's a subtle nod to seafood, though it isn’t the focal point — rather, water, as a source of life, is a guiding inspiration. While collaborations with local fishermen ensure seafood is sustainably sourced and showcased through ever-changing market fish offerings.”
At lunch, the emphasis is on curated recommendations rather than shared plates. You’ll start with olives and freshly baked sourdough, alongside swordfish carpaccio with candied olives and watermelon, or hearty beef and pork pulpetti with tomato sugo and pecorino. The mains are equally enticing, from market fish with chamomile seaweed butter and grilled stone fruit salsa to zucchini and ricotta casarecce, and crumbed pork cutlets with green pepper and caper.
Side dishes like heirloom tomatoes paired with creamy burrata, triple-cooked chips, and coffee-roasted beetroot complete the spread. And the desserts are pure indulgence — think classic tiramisu, torta caprese, and lemon olive oil cake. Every dish honours the journey of the produce, from the care taken in sourcing to the skilful preparation that transforms each ingredient into a culinary masterpiece.
The Drinks
The beverage menu allows diners to choose between expertly crafted cocktails like the Peach Bellini, Espresso Hazelnut Martini and Mediterranean Margarita, or a star-studded line-up of spectacular local wines.
“Our wine list is really deliberate and thoughtful. Anything that is an Australian wine is exclusively south west, then there’s a nod to the Mediterranean for those who want to explore outside the region, and a cheeky bow to Mark’s homeland, New Zealand.”
One Postcode, Two Distinct Destinations
Though ilma and Meelup Farmhouse share a postcode, their settings are wonderfully distinct. What binds them is a shared essence of warm and meticulous hospitality. Anneliese and her husband Dean begin their mornings at one and end their days at the other, staying in tune with both venues and their guests.
It's not uncommon to see familiar faces enjoying breakfast at ilma and then lunch at Meelup Farmhouse, creating a beautiful rhythm of connection throughout the day. The close-knit relationship between the two venues is reflected in loyal patrons, many of whom have been returning since Meelup first opened.
Whether you’re soaking up the vineyard-kissed breeze or sipping on a crisp rosé while gazing at the horizon, ilma captures the essence of the South West lifestyle. One visit, and you'll understand why it’s destined to become a cherished part of the region's culinary landscape.
ilma officially opened on January 2nd, coincidentally marking the fifth anniversary of Meelup Farmhouse. The timing wasn't intentional — just a serendipitous outcome of playing the cards they were dealt.
THE DETAILS:
What: ilma Beach House
Where: Farm Break Lane, Naturaliste
When: Open Thursday to Monday, from 8am to 5pm
For more information and to book, click here.
Main image credit: ilma | Supplied
Meet Monelli, The New Northern Suburbs Restaurant With Bold Roman Flavours And Coastal Sensibilities
The restaurant is bringing big, authentic Roman flavours to Perth’s northern suburbs, and they’ve got the heritage to back it up.
Early Aperitivo To Late Night Bites, Here’s How To Do A Long Lunch At State Buildings
One of our favourite places for an afternoon of wining and dining is State Buildings. With a cluster of Perth’s premier restaurants and bars all sitting pretty in one building, you’re set up for an hourslong dining experience as you meander between venues.
All Grown Up And Ready To Disco, Lil’s Returns To The City’s West End
A little older, a little wiser, a little more worldly, Lil’s Rooftop Bar has landed on the west end of Murray Street.