At Yarri, Chef Aaron Carr presents a showcase of the region’s best offerings from artisan growers, farmers and fishermen, and impressively does not overwork the dishes so the produce remains the star.
The airy and light-filled design works in perfect synergy with the food philosophy, and includes a great bar – featuring local distillers and vignerons – that gives the restaurant a multi-faceted aspect and vibe.
Yarri’s cuisine pays homage to the six seasons of the Nyungar people and country, using ingredients from sustainable sources. The wood-fire sourdough and olive oil makes a great start to the meal. The vibrantly presented asparagus with sour curd and almond is sensational, with every element soaring. Similarly, the venison carpaccio with horseradish and capers hits the mark, while the pork belly with red cabbage puree and thinly sliced apple emphasises that less is more. The accomplished sides – cauliflower with hemp seeds and sage, and rocket salad with fetta – cut across the richness.
PSST! Yarri’s connection with Snake + Herring provides diners with access to wines from premium fruit sourced from across Western Australia.