Sydney-born chef Melissa Zanatta is new to Perth. She made the move west in mid-2024 when she got the gig as the new head chef at Lathlain’s Cosy Del’s. She’s worked as a sous-chef at Nelly Robinson’s restaurant Nel and had stints at top Sydney restaurants Nomad and Catalina. She also worked at New York’s famous Dante, a bar and grill in the West Village.
Broadsheet sat down with Zanatta to find out which local venues and producers have made an impression during her first few months in Perth.
How do you describe your style of cooking?
I cook very home-style comfort food. I’ve got Italian background on my dad’s side so growing up, there were a lot of home-cooked meals which I’ve definitely stuck with since getting into the industry.
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SUBSCRIBE NOWWhat’s your favourite dish to cook at Cosy Del’s?
We’ve just changed over to our summer dishes. I’ve got two favourites on that menu. We do a stuffed squid with pork and ’ndjua and we also have a baby octopus squid ink pasta. It’s super lemony fresh with tomatoes and everything. They’re both just really nice, light, summery flavours in line with how I cook at home, not really doing much to the produce, kind of letting it do its own thing on the plate.
Where’s your favourite place to get fish’n’chips in Perth?
It’s called All Aboard Seafoods. It’s just in Midland. It’s one we ended up finding on a little drive and we’ve been multiple times now. It’s always just so good. We get a fisherman’s basket. It’s got grilled or battered fish, some calamari, some prawns and chips.
Is there a hidden gem you’ve found in your time in Perth that you think is underrated but great?
There’s a place in Swan Valley called The Tapas Bar. It does small tapas sharing plates. The flavours of everything are just incredible. It’s super affordable too. I’ve taken family there when they visited from Sydney, and every time for $60 to $80 we walk out full. Not to mention it’s just beautiful out there.
Is there a local producer you can’t stop thinking about?
There’s a couple. I can’t pick just one! We use a lot of cheeses from La Delizia [Latticini]. They’re always fantastic. We did a collaboration dinner with the team a couple months back. They’re super lovely guys and always super involved. I love Halls Family Dairy as well. It’s based down in Bunbury and makes really nice French-style cheeses that we’re using in the restaurant at the moment.
Do you have a favourite date night spot?
Yes. I love Hunter and Barrel in the city. It’s got a couple of places in Sydney too and it’s definitely a favourite spot.
Where do you go to grab a quick bite near work?
Laika Coffee. It’s directly next door to us and the coffee is always fantastic there.
What’s your bucket-list restaurant?
Eleven Madison Park in New York.