Bottomless Espresso Martinis
Tiisch has a solid reputation for its bottomless brunches and now it's offering free-flowing drinks at dinner. What was originally a limited series, is now here to stay every Friday and Saturday night from October onwards. The dinner includes two courses, plus 90 minutes of bottomless boozy beverages, including Espresso Martinis, Sidewood cider, draught beer, bubbles and other wines and Tiisch’s famous Sangria. Co-owner and chef Sven Bartelt (ex-Print Hall, Coco’s Restaurant) has designed a menu of cabernet-braised beef cheek; grilled king prawns; slow-cooked lamb; and slow-cooked duck. Book here.

Say cheese
Head to Fremantle Markets from September 17 until September 19 for your wine and cheese fix. The Cheese & Wine Festival is hosted by the Fremantle Market’s food stall Treat Me Fancy and Cowaramup Wines and peddling over 100 rare sheep, cow and goat’s milk cheeses from around the world. Taste black-garlic manchego from Spain, honey goats cheese from Holland and Guinness cheddar from the UK, plus stuff from Italy, France, and more. Wash down the cheese tastings with drops from Cowaramup Wines – both its Cowaramup Reserve range and its Clownfish wines. Entry into the market is free and while you’re there, check out the 150 other stalls.

DIY gin
Mayfair Lane in West Perth is hosting personalised gin-making classes on the first Tuesday and Wednesday of every month. You’ll learn about the different varieties of gin, taste ones from around the world and discover the different flavours and botanicals that create it. Share plates are provided throughout the nearly two-hour class and you’ll walk away with your own jar of bespoke gin. Tickets are $65 per person and bookings are a must.

A new Sunday session
The Ritz-Carlton is launched Songbird Sundays at its indoor and outdoor terrace bar from October 3. The two-hour sitting will be available from 11am until 5pm on Sundays, with dishes created by chef Stephen Cocks. Among the six share plates will be a fried chicken waffle with burnt orange maple and a smoked slow-cooked lamb rump with salsa verda, caramelised pickling onion and fresh herbs. Grab a glass of Veuve Clicquot and kick back with waterfront views of Elizabeth Quay. Book here

A sustainable dumpling
Dumpling hotspot Miss Chow’s has added a new item to its menu – joining forces with suppliers Mendolia Seafoods and Albany fishermen Parrys Beach Salmon plus Curtain University researcher Janet Howieson to create a dumpling with underused wild-caught Australian Salmon (a more sustainable alternative to farmed salmon). The pillowy morsels are now available at Miss Chow’s in Claremont, Whitford and South Perth.