Juanita’s

Anthony Princi and Jeremy Diaz (of Bivouac) took over Subiaco mainstay Juanita’s in 2018 and set about refining the offering. Key to that is third partner Luke Foyle, a former Lulu La Delizia chef, who’s serving up house-made terrines, corned-beef toasties, duck-liver parfait and salumi. House-made salumi (Princi’s family are the Princis of local meat fame) is on the cards, as are nightly specials sporting a similar focus on deliciousness as the main carte: think smoked chicken wings and porchetta.

Small-scale wines and winemakers dominate the drinks list, including a handful of broadly naturally made cuvees. A small selection of tap beers are available by the middy, schooner and pint.