Owner/chef Scott O’Sullivan has pinned Red Cabbage on the Perth food map for the last decade. It remains a buzzing restaurant with a modern twist on a menu that changes every season … they even cultivate their own garden for microherbs and other vegetables!
Situated in South Perth, only few steps from the foreshore, Red Cabbage is the perfect venue for corporate events and the new generation of foodies. The warm and inviting room is set off with beautiful circular ceiling lights and dark wooden tables.
Chef O’Sullivan takes pride in using local products whenever possible and has designed a menu that will excite your tastebuds. From the Japanese influence of the shiitake bonito dashi with clams to the surprisingly delicious Indian-inspired scallops with cauliflower and vindaloo, the dishes show diversity in technique and flavours. For mains, it may prove difficult to choose between the Margaret River venison and the beef from the same region. Both dishes are perfectly cooked and well balanced, with all the flavour and textures that you are craving.
PSST! Don’t miss the handmade petit fours after dinner!