Park & Vine

The goal was to build a local bar and restaurant that was casual but not a little chic. Where light lunches, crisp wines and house cocktails were in fine supply for gaggles of girls looking to goss; where generous plates of modern Australian cuisine and a well curated selection of beers were on hand for boys with big appetites. Where people of all stripes could get together and share some drinks and a bite to eat all night. The dream’s come true for Park & Vine at the retail and entertainment complex sandwiched between Gayton Road and The Boulevard in City Beach, not far from the surf Floreat Beach. Book online, park up at Park & Vine and dine in fine style.

Please note that between 8am and 3pm on weekends, bookings must be for more than 6 people. Please specify with your booking if you do not wish to be seated on a high table.

Weekend brunches are a good place to start at Park & Vine. Floreat Beach is just a few blocks away down The Boulevard, the sun’s shining a little too brightly in the western suburbs of Perth, and you’re eager to pick your time to nibble from anywhere between 8am and 3pm. You’ve chosen right if you’ve booked a table – or a solo sitting – at City Beach’s Park & Vine. It’s a comfortable bar and restaurant, best accessed from Gayton Road, and there’s everything from eggs as you like them on sourdough for the bare-bones bruncher to luxurious trout gravlax, pork belly bacon on potato pancakes, fantastic Asian-Middle Eastern fusion in the pork kofta bao buns – it’s eminently modern Australian, and a very welcome addition to the Perth casual dining. scene.

Lunch and dinner sees the kitchen at Park & Vine pulling out all the stops for a smorgasbord of dishes that toe the line between casual and affordable and five-star Australian cuisine. The chef’s tasting board is a daily delight that comes highly recommended for those diners that like a tasty surprise, while the massive tomahawk steak special (with cheesy duck-fat potatoes and a red wine jus) comfortably feeds two to three people. When truffles in season, you can get the rare delicacy shaved onto any dish for a tenner, bringing extra fruity pungency to the yabbie and sweetcorn ravioli, the house Park & Vine burger, cured Ranger Valley beef salad, vegetarian polenta, or the slow-cooked and smoked BBQ beef brisket with chargrilled corn, Cajun butter and Texas-style sauce. Bookings essential for this gem hidden away in Perth’s City Beach.