A Mexican fiesta in Fremantle
South Freo taqueria La Cabana launches its first Eating Amplified session on Wednesday July 21. It’s the first of four winter sessions that are part degustation and part live music gig. The $90 ticket includes a five-course Mexican feast by head chef Ben Fossilo. Local musician Jewel Owusu is playing this week before Dan Howls on August 4, Grace Barbe on August 18 and Lincoln McKinnon on September 1. Tickets available here..

Battle of the sakes
Tsunami in Mosman Park is hosting Perth’s largest, and longest running, sake festival, Sake No Jin, on July 31 and August 1. Expect more than 90 different drinks to sample, from sakes (nihonshu) to other Japanese liquors such as umeshu (plum wine), yuzushu (yuzu liquour), whiskey and beer. Tsunami’s new chef Tomohiro Nozue will keep you fed with robata wagyu, sushi, eringi mushroom skewers, pork katsu curry and more. There are four tasting sessions running over the two days. Tickets are $49, which includes unlimited tastes for each session.

Pep’s does brunch
Neighbourhood wine bar Pep’s is opening on a Sunday morning for the first time for a one-off Sunday brunch on August 1. Winemaker Mick Langrodge of Margaret River’s Idée Fixe will be pouring his Fixe Premier Brut and Brut Rose while local duo Rossen and Cook will be cooking up a five-plate share-style brunch featuring dishes such as tiger prawn and burnt butter in a potato brioche; and a strawberry and almond crostata. Tickets are $99 per person and available here.

Truffles at The Stables
Manjimup truffiere Millgrove Truffles and Denmark’s Paul Nelson Wines are joining forces for a truffle dinner at CBD restaurant and bar The Stables on August 5. Winemaker Paul Nelson will take guests through seven vintages as The Stables’ executive chef Ben Keal serves a five-course meal festooned with truffles. Expect a Shark Bay scallop ravioli with watercress veloute and truffle cream; Stirling Ranges beef cheek with parsnip puree, bone marrow and saltbush croquette with shaved truffle; and more. Tickets are $139 per person.

A vegan odyssey
Brika is hosting a vegan winter feast, Greek-style, on July 28. Chef George Tsimpidis is cooking a plant-based four-course menu of snacks followed by plates of spanakopita with wild weed and (vegan-friendly) mozzarella; and Brussels sprouts with gravy, beetroot chips and mayo; before a main of oyster mushrooms with panko crumb, pumpkin puree and smoked paprika; and corn fritters with chickpea, asparagus and rhubarb jam. The feast finishes with a date pudding served with honeycomb ice cream. Tickets are $65 per person and available here.