Co-op Dining bridges the gap between specialty farmers and city-dwelling grazers. It’s a co-operative establishment that brings wild, foraged foods direct to your plate.
The fine-diner is run by husband-and-wife team Kiren and Kelli Mainwaring, and pays tribute to the restaurant’s out-of-town predecessor, Dear Friends, by way of regional degustations.
Diners can choose between five or 10 courses featuring masterful dishes such as Shark Bay ama ebi prawns with coconut, samphire and finger lime; and duck with parsnip, pear, and white miso granola.
The intimate, muted dining room is filled with cosy circular sofas designed to encourage diners to meet and mingle during their long-haul dinners, which can take up to four hours.
A predominantly local wine list complements the produce, with pairings available to remove any guesswork.
On the harder side, you’ll find drinks such as the Drop Bear, a take on England’s Paddington Bear cocktail, which shakes homemade cumquat and desert lime jam with old river rum from WA’s north, and a touch of grapefruit and vermouth.