Yes Please Perth

Thursday
12:00pm - 2:00am
1/82 James Street Northbridge 6003

Yes Please Perth isn’t just the name of this Northbridge venue; it’s a way of hospitality.

While much of the merriment comes off the back of an excellent drinks list and personable service, Yes Please Perth’s greatest service to local eaters and drinkers might be its trading hours. When Stephen Hennessy and his fellow directors – brother Josh, Seb Terkildsen and Callum Hewson – say they’re going to open a late-night venue, they mean it. Guests are served till 2am every night (or morning) with the venue staying open an hour later on Fridays and Saturdays. Unlike most venues where the kitchen usually calls it quits a little earlier than the bar, Yes Please Perth serves food and drinks right until closing.

Even the coffee machine is kept on till the finish.

Scott Roberts, a chef who has spent time in both pubs (Rose & Crown, Guildford) and fine diners (Dear Friends, Caversham) has written a subtly creative menu that might see juicy barramundi tricked up with savoury dashi flakes. House-baked bread stars in the changing sandwich of the day (pork belly last time we checked) while mushroom risotto is typical of the day’s vegan special.

So, about those drinks. Beers lean towards the craftier side of things with Young Henrys well represented both on tap and in bottle. Wines are, intriguingly, categorised by skin-contact levels: no skins, some skins, skins. The cocktails stay true to the venue’s fun-loving vibe and riff on everything from lamingtons to Frosty Fruit icy poles.

Local street artist Daek Williams (you might recognise his handiwork at, among other places, Lot Twentyand Di Chiera Brothers) painted the space – note the map of Northbridge on the ceiling. Banquettes covered in billiard table-green felt are another design feature, as is a growing collection of knick-knacks donated by other bars. While most of the seating is indoors, a handful of outdoor stools facing onto James Street make perfect perches for people-watching.

Updated: December 4th, 2018

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