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L'avis de Gault&Millau
Oozing coastal charm, The Shorehouse – under Culinary Director David Coomer and Head Chef Jason Walker (ex-Altos, Nolita, La Lola) – is a delightful way to dine by the beach.
Almost every table will enjoy a stunning view of the Indian Ocean. Yellow-and-white-striped outdoor umbrellas complement a Hamptons-style decor, with whitewashed floors and cosy banquette-style seating indoors. A copper bath-tub of wines in the centre of the restaurant is an intro to the extensive wine list on offer.
The menu celebrates the best of West Australian produce, and many of the dishes are cooked or smoked in a Josper. A delightful entree of crudo (raw) local fish with navel orange, toasted sunflower seeds, fennel and bottarga is a simple and fresh way to start your meal. Follow with moist and flavour-some pan-fried fish schnitzel. Served with smoked crème fraîche, cos, shallot, gherkin and white anchovy, it’s the perfect dish to enjoy by the ocean.
PSST! Get in early for the annual Sculptures by the Sea Festival in March. Book a table at The Shorehouse for a Sunday session!
Reviewed for the 2019 Guide