Coming Soon: 10 Venues Opening Soon in Perth To Keep on Your Radar

It’s been a big year in Perth. We’ve welcomed a series of hot new restaurants, bars and cafes already, but some of the year’s best new openings are still to come.

Here are 10 venues opening soon in Perth to keep on your radar.

Wayfinder Cellar Door and Restaurant

Wayfinder’s new restaurant and cellar door in Wilyabrup will open to the public later this year. The winery is deeply rooted in sustainable practices with extensive solar panelling to support a fully off-grid site; an electric kitchen; and a state-of-the-art, gravity-led winery, where vertical tanks are built into the ground so grapes, juice and wine flow downwards, reducing the need for pumping. 

The cellar door will open to the public in early August. In September, a restaurant in the same space will open. The new restaurant will be helmed by star chef Brendan Pratt. The kitchen will pull from the market garden on the Wayfinder property. Dishes will range from casual lawn snacks to à la carte dining and a tasting menu.

Wayfinder’s cellar door will open in August, and the restaurant will open in September.

Wise Child Wine Store

Over the past eight years, Lucy Byrnes, James Whineray and the team at Wise Child Wine Store have earned a reputation for warm and knowledgeable service, which takes the jargon and confusion out of wine buying.

This winter, they’re moving beyond takeaway, thanks to a new tavern licence. The change won’t come with a hard reset, but rather an expansion of what locals already love. Bottles from the shop can be opened on-site for a corkage fee, effectively turning the store’s entire stock into a living wine list. A rotating by-the-glass list will consist of what’s pouring best at the time.

The venue will have around 30 seats, with scope to grow over time. Seating will spill out across Market Street, with additional spots at the window, at the bar and in a new back-of-house dining area that brings guests closer to the action.

Alongside the mostly Australian wines, there’ll be a short selection of both nostalgic and niche beers like Swan Draught longnecks, Emu Export, Melbourne Bitter and local brews. Food will be picky bits like ploughman’s-style platters loaded with wedges of cheese, house-made pickles, quality bread, whipped butter, tinned anchovies and beer nuts.

Opening in early September.

Le Vietnam Raine Square

When DJ and Emily Lee opened Le Vietnam on Barrack Street in 2014, banh mi was a rarity in Perth. Twelve years on, banh mi is now ubiquitous, with new cafes dedicated to the Vietnamese roll opening around town, many of which owe a debt to Le Vietnam. And the original Perth banh mi shop is entering a new chapter, relocating to a new space in Raine Square.

Le Vietnam’s current store sits inside the Bon Marche Arcade, which is being converted into accommodation, meaning the shop is surrounded by heavy construction. The new space in Raine Square, near the new ECU campus, will have a colourful fit-out inspired by the city of Hoi An, and a bigger kitchen, which will allow the team to expand its offering.

This means growing the salad range from two options to eight, more “breadless banh mi” – bowls with rice and soba noodle bases – and Viet-Tex dishes.

Viet-Tex fusion is gaining popularity in both Texas and Vietnam and the Lees hope to spearhead the movement in Perth, alongside their friends at Big Don’s Smoked Meats. DJ is teasing dishes like smoky pork burnt ends on a bed of rice with an onsen egg.

The Le Vietnam team is planning to trade without any breaks, staying open on Barrack Street until the Raine Square shop is ready to roll.

Opening in early September. 

March Coffee Studio

Ziggy Varamulia has been serving specialty coffee in the Perth CBD since 2024 when the long-time barista opened March Coffee in the lobby of an office building. Two years on, he’s set to open a new CBD space called March Coffee Studio.

The new space is inspired by Japanese kissatens, with wood accents, soft lighting, a quality sound system and room to linger. With seating for 100, there will be plenty of space to slow down and settle in with a cup of March’s high-end specialty coffee.

The new space at 181 St Georges Terrace will offer baked goods from Arthur Bakery (just like the original March Coffee space) as well as sandwiches and pastry specials from Mira Oehlers.

Opening in September.

Bar Lyla

Sonny’s head chef Sofika Boulton and co-owner Jess Blyth have teamed up to open Bar Lyla in the former La Madonna Nera space. Bar Lyla will share the same ethos as Sonny’s – and both will carry Boulton’s imprint in the kitchen – but Lyla is intentionally smaller and built with a different cadence in mind.

A changing clutch of around 15 wines will be on offer at any given time, available by the glass and bottle. Cocktails follow a similar logic. The list will feature classics reinterpreted with restraint. 

When it opens in October, Bar Lyla will ultimately be a place to begin or end the night rather than occupy it entirely. It’ll have a symbiotic relationship with Sonny’s, while still dancing to its own tune.

Opening in October 2026.

Nieuw Ruin 2.0

When Nieuw Ruin announced it would be closing in March, Freo locals were devastated. A spot for good booze and good food, it became a mainstay best known for nurturing young kitchen talent.

When Broadsheet spoke to executive chef Blaze Young ahead of Nieuw Ruin’s closure, she said the team was looking for a new space closer to the CBD and closer to its other two venues, Foxtrot Unicorn and Edward & Ida’s. “Nieuw Ruin V2 is going to be hopefully open before the end of the year,” said Young.

Aiming to open in 2026.

Brasserie Astoria

Stockholm, Singapore, Dubai and, soon, Perth. Swedish chef Björn Frantzén is a highly acclaimed chef. He runs three restaurants, all of which hold three Michelin stars – a rare achievement.

Next year, he’ll extend his portfolio to Perth, opening Brasserie Astoria at Crown. The name hints it will be a more casual, à la carte style restaurant, yet one that’ll still reflect his signature blend of Nordic, Japanese and French flavours and ideas.

He’s also opening another restaurant at Crown Sydney. Details on the Perth menu and specific concept are yet to be revealed, but it’s clear Brasserie Astoria will offer something substantially different to Crown Perth’s existing line-up, which includes Nobu, Silks, Rockpool and Yarri. 

Opening in 2027.

Surreo

In May, it was announced that the Kailis Group had purchased a large block in Sorrento. The development in Perth’s northern suburbs is set to be WA’s largest beachfront restaurant precinct. Its crown jewel will be Surreo, an elevated seaside steakhouse. No head chef has been appointed yet – although, according to a statement, Gibney’s  James Cole Bowen will be “leading the creative culinary direction”. The Kailis team says the menu will be inspired by Ancient Roman culinary traditions and the steakhouses of the Basque region, while staying true to the sensibilities of Perth’s northern suburbs. Expect plenty of seafood, house-made pasta, serious steaks and strong vegetarian offerings.

Opening April 2027. 

Bar Surreo

Bar Surreo, a seaside bar, will open alongside Kailis’s Surreo. The two venues will be complementary but distinct, each with its own head chef and menu. Bar Surreo will be an intimate grotto with textured walls and ceilings and a mother-of-pearl bar. Both Surreo and Bar Surreo will be designed by Rezen Studio, which was shortlisted for an Australian Interior Design award for Gibney, so we expect them to be visually stunning. 

Opening April 2027.

Khao San Sek

Chef Pam’s Bangkok restaurant Potong received a Michelin star in its opening year. In 2025, the fine diner debuted at number 13 on The World’s 50 Best Restaurants. Next year, the chef will open two Australian venues: one in Crown Perth and another in Sydney.

In Perth, Chef Pam (aka Pichaya Soontornyanakij) will open Khao San Sek, an outpost of her restaurant by the same name on Bangkok’s Son Wat Road. The offering focuses on her “fun” à la carte offering.

Aussie ingredients will be used for spins on traditional Thai classics. For example, in Bangkok, river prawns are served sauced up with garlic, pepper and palm sugar. “It’s beautiful, but in Perth we found that they have this lobster called marron,” says Chef Pam. “So we want to introduce that to our Thai dishes, and make it a signature of the terroir.” Bangkok’s crudo of Thai sea bass will instead use Tasmanian trout, and blue swimmer crab and Fremantle octopus will feature elsewhere. “The sauce can be the same, the main produce can be different – but it’s still Thai.”

The news comes soon after the announcement that Swedish chef Björn Frantzén – who currently owns three restaurants holding nine Michelin stars in total ­– is joining the Crown’s hospitality stable in Sydney and Perth.

Opening mid-2027.

Reporting by Lucy Bell Bird, Nick Connellan, Grace MacKenzie, Cyndal Petty, Jessica Rigg and Madeline Wallman.