City Wine Turns Five
City Wine, a two-day festival that brings some of the state’s best winemakers, brewers and distillers to the city in the name of good times, turns five this weekend. Held at the Urban Orchard at the Perth Cultural Centre (central location close to public transport? Tick and tick), this year’s line-up reads like a who’s-who of WA producers. Among those sharing their wares: Happs, La Violetta, Limeburners Single Malt Whiskey and Margaret River Pisco. A variety of food vendors will be serving over both days and extensive under-cover areas will also be available. In addition to tasting wine, beer and spirits, guests will be able to purchase alcohol at the event. City Wine runs on Friday June 8 (4pm-10pm) and Saturday June 9 (2pm-9pm). Tickets are $26 (pre-purchased online and $30 on the door. Premium tasting tickets ($36 pre-sale or $40 on the door and inclusive of a Plumm wine glass) are also available. Children under 18 are free with paying adults.


Turf and Surf
Coastal restaurants continue to ramp-up their winter events with City Beach’s Odyssea Beach Cafe hosting the Red Winter Long Table Dinner on Friday June 22. The four-course, communal dinner is a celebration of beef (sorry, vegetarians) with dishes paired with premium wines. Tickets are $135 per person and bookings are available online


Feasting with Friends
The Diffa menu at Hadiqa is an ideal way to explore Andy Freeman’s new Moroccan-inspired venue at Hibernian Place. Designed for feasting with friends (a minimum of two diners is required), Diffa leaves the decision-making to executive chef Danny Sanchez and his team, leaving you free to enjoy Hadiqa’s elevated views of the city’s east end. Diffa is $50 per person, food-only.


It’s a New Ku De Ta
Ku De Ta’s showpiece dining room KU Dining has had a mini-makeover. The walls have come down in the riverside restaurant, revealing better views from the west towards the city all the way to the east including Heirisson Island. Bonus: the lighter, more open space also affords guests clearer sightlines to the restaurant’s bustling kitchen.

STAY IN THE KNOW
Get our pick of the best news, features and events delivered twice a week