Apple Daily

The Verdict

Apple Daily first burst onto the scene 11 years ago, with its contemporary hawker style share plates catapulting Print Hall’s dining mecca to the top of everyone’s must-book list. 

Now, following the opening of a string of Print Hall’s other bars and eateries (Stampa, Small Print and Bob’s Bar), the building’s new owners are finally ready to reintroduce Apple Daily to Perth. And boy are we glad to see former Head Chef Sunny De Ocampo (the original chef who launched the restaurant) back at the helm.

They managed to tempt the top chef back from his travels to consult on the new-look Apple Daily and he’s brought plenty of international inspiration back with him. While the OG menu was full of modern spins on South East Asian classics like rendang, pad thai and salt and pepper squid, the new offering has a fresh Asian, Filipino and Spanish-Catalan flavour that’ll draw you into the Pacific.

It's all very bright and aromatic with each dish like taking a page from the consulting chef’s travel diary. Standouts include a spicy porchetta-style roast pork cooked on the Hibachi grill until the skin is good and crispy. There's also an Al Pastor-inspired play on Apple Daily’s famous Saltwater Duck that is guaranteed to melt in your mouth. Plus, a peanutty Kare Kare slow-cooked beef ribs served with okra, eggplant and banana heart blossom, which arrives at your table with the spices on the side, so you can season it just how you like it. 

You can also lean into island freshness with SUBU, a new select-your-own raw bar experience that’ll see the freshest sashimi, oysters and hibachi grilled fish prepared to order and served up on banana leaves, in hollowed out coconuts and delivered to your table in spectacular fashion.

And to wash it all down? You’ve got an exotic cocktail list to suit full of bold tipples like layered chai negronis and yuzu yamazaki sours.

Apple Daily officially reopens Friday 22 September on the mezzanine level of Print Hall. Book here before everyone else beats you to it.

Image credit: Ryan Cubbage