It feels as if the local food scene has been in overdrive this year, there have been so many new openings to obsess over.

We asked the chefs behind some of the state’s best venues and flavours to tell us about one dish that blew their mind in 2025. This is what they said. 

Beef tartare pie tee with black pepper jam and marrow, Magnolia BBQ, Victoria Park

We had a beautiful meal at Jacob D'Vauz’s new pop-up, Magnolia BBQ at Modus in Vic Park. The beef tartare pie tee with black pepper jam and marrow was one of the best bites I’ve had all year. It’s the perfect balance of flavour tucked into the crispiest little tart shell. So moreish and deeply savoury, I could’ve eaten 10! – Blaze Young, Edward & Ida’s and Foxtrot Unicorn

Son-in-law egg banh mi, North 54, Leederville

I love the Son-in-law egg bánh mì at North 54 because it’s the perfect mix of comfort, freshness and absolute flavour-bomb energy. The roll is soft but still holds its structure. The herbs and pickles cut through with that bright Vietnamese acidity. Every bite hits different: crunchy, rich, tangy and a little bit messy in the best possible way. It’s one of those sandwiches you finish and immediately start thinking about when you can get the next one. – Corey Rozario, Dahl Daddy’s

Nira liver itame, Senchan, Cockburn Central

Hands down, Senchan in Cockburn Central made one of my favourite dishes of the year. As far as I know, Senchan is the only machi-chuka-style Japanese restaurant in Perth, or in all of Australia. The tastiness, generous portions and reasonable prices at Senchan are exactly what you’d find at a great machi-chuka Japanese restaurant in Japan. It’s just so authentic. Everything on the menu is lovely but the nira liver itame is definitely up there. Have it with white rice, and it’s heavenly! Each bite gives you stamina and happiness. Just thinking about it makes me hungry. – Daisuke Hiramatsu, Hifumiya Udon Noodle House & Ginza Nana Alley

Egg noodles with chicken-fat butter, Magnolia BBQ, Victoria Park

The best dish I've eaten this year would have to be the side dish of egg noodles and chicken-fat butter at Magnolia BBQ. The whole menu was a standout, but this was the perfect accompaniment to just about anything. It was silky, rich, unctuous and impressively simple, and has basically ruined any further noodle dishes for my wife and me for a while to come. – Richard Overbye, Angelwood Pies

Parfait with yuzu saké jelly, Beaconsfield Wine Bar, Beaconsfield

I had an excellent meal at Beaconsfield Wine Bar, where Kyo Kim is the new head chef. Beaconsfield Wine Bar has a tiny kitchen, but the food is punching well above its weight. The parfait was so delicious and clever. The savoury spread is made from tofu and mushroom rather than traditional liver and is served with a yuzu saké jelly. It’s one of the best bites I’ve had all year. – James Cole Bowen, Gibney 

Vegetable course, De’sendent, Margaret River

Another standout for me this year was the “vegetable” course at De’sendent. It’s a set-menu restaurant so the dishes shift with the seasons, but this one absolutely floored me. There were so many colours, flavours, textures. It was a completely fresh take on elevating something as humble as a carrot, a really exciting showcase of technique and imagination. – Blaze Young, Edward & Ida’s and Foxtrot Unicorn

The Best of 2025 is proudly presented by Square, Kia, NAB and Four Pillars. The dishes in this article were selected independently.