A Guide to Resort Dining in Perth
From the eight-seat chef's table to oysters at the pool bar — how the precinct's kitchens actually differ and when to book which.
The signature room
One kitchen, one seasonal menu, nine courses if you let it. The produce is Western Australian to the point of obsession — Manjimup truffle in winter, Exmouth prawns, native citrus — and the chef's table puts eight guests at the pass itself. This is the booking you make first and plan the weekend around.
Rooftop and sunset
The rooftop runs on sunset timing — the room fills in the hour before, the spritzes arrive on schedule, and the kitchen leans into share plates designed not to interrupt the view. Golden hour here is the precinct's single most photographed hour.
The best meal in a casino precinct is rarely the most expensive one — it is the one timed to the sunset.
The all-day lobby table
Breakfast service runs long for resort guests, the lunch list is deliberately quick for event days, and afternoons belong to the high tea stand — the quiet institution of the precinct. This is also where non-guests should start: no booking politics, all-day grazing, terrace seats.
Late-night supper
The late menu exists because theatre crowds and gaming guests eat at odd hours — oysters, steak frites and a soufflé that has its own fan mail until 2am. It is the most under-publicised good decision in the precinct.
How the bookings actually work
Signature room: 60 days out, chef's table by request. Rooftop: a week ahead for sunset slots. Members hold a protected window on all of it — worth the free card if you eat here more than twice a year.
Camille Fontaine
Camille writes the precinct's menus seasonally and eats her way through the suppliers' lists first.
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Book the signature room
Sixty-day window, one seasonal menu — the desk confirms within the day.