George Street Quarters
Tucked into one of the prettiest streets in Perth, George Street Quarters is best known for its winning all day breakfast offering. It’s easy to see why with options like buttermilk pikelets with dragon fruit ice cream and croquet monsieur béchamel featured on the menu. But, breakfast isn’t all these guys are pros at.
Come 5pm, the space transforms into a dark and moody hideaway, the cosy dial is turned up a notch and the dinner menu gets its spot in the moonlight. Featuring modern Australian fare with a smattering of Asian delights, order literally anything and you will be happy.
With a big focus on local produce—from the ingredients used right down to the wines on offer—George Street Quarters is a feel good place that’s as perfect for date night as it is for bigger group gatherings—you can even book a private event here!
We can’t go past the pan fried gnocchi with chevre (goats cheese), the juiciest cherry tomatoes you’ll ever pop into your mouth, moreish mushrooms, basil and chilli, all topped with toasted pine nuts sprinkled on top. It’s hands down one of the best gnocchi dishes available in Perth.
We love a place that puts a lot of effort into its veggie dishes and George Street Quarters does just that, especially with their grilled cauliflower florets, talk about melt-in-your-mouth delicious. Served with pumpkin dahl and charred radicchio, we can never get enough of this one!
It’s hard going choosing what meat dishes to get, between the 300g Dandaragan organic beef sirloin with a blue cheese crust, the ras el hanout chicken and the crispy braised beef rib with steamed purple yam and ginger soy glaze. Good luck with that one.
And not getting dessert is simply not an option at this place. Choose from creme brulee, bourbon and blood orange roasted peach with coconut ice cream or sangria and blood orange sorbet with fresh cherries.
The best bit? George Street Quarters takes bookings and is available on uberEATS, so there’s no annoying waiting around for a table. Huzzah! Book now.
Image credit: Elle Borgward