As well as being one of Perth's most popular wine bars, the restaurant, headed by well-known WA restaurateur Russell Blaikie, has been a hit since it opened in 2001. Together with head chef Diego Cossio, Blaikie has put together a menu grounded by French provincial classics and lifted by contemporary dishes from further afield. Expect the likes of blue manna crab souffle, duck leg confit with radicchio marmalade, chicken liver parfait with riesling jelly and pork jowl with parsnip puree.