When word got out that veteran south-west chef Aaron Carr was striking out on his own, expectations were high. This was, after all, the man that had been at the helm of powerhouse Margaret River winery restaurant Vasse Felix for 21 years. That he was hitching his wagon to the rising star of winemakers, Snake and Herring, was even more cause for celebration.

The result is Yarri, a combined restaurant, cellar door and wine bar that opened in the south-west holiday town of Dunsborough in February 2018. While accessibility is the space’s touchstone – the space features plenty of blonde timber played off against sleek leather banquets and indoor plants aplenty, and drinks and plates are served all day – Carr’s standards in the kitchen are as exacting as ever.

Seafood is a strong point, whether you’re talking raw scallops played off against discs of crisp Jerusalem artichoke or wood-roasted octopus lifted with a fermented orange sauce. Cavatelli with a warm comte foam speaks to the kitchen’s creative bent while service is measured and thoughtful.

In addition to Snake and Herring’s own wines, drinkers can also take aim at other local bottlings and benchmark wines from further afield.

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Updated: December 15th, 2022

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