Three To Try: Dining Alone in Perth, One Drink and Snack at a Time

Until now, dining alone has had an image problem. It’s been framed as awkward, scary, tragic even. That era is over. Boyfriends are out, dining alone is in. It’s sexy. Mysterious. A chance to ponder life, eat with intention and enjoy your own company. You don’t need a plus-one to experience the best of the local dining scene.

If you’re interested in solo dining, we’re here to help. Here are the best spots in Perth for a smooth drink and a well-executed snack.

Black Angus tartare and an Olio Martini at Testun

If Testun were a person, she’d be an Italian nonna rocking red-framed reading glasses, Prada loafers and a fur coat. She’d be chic, slightly unhinged and unfazed by everything. She’d also be the sort of lady who’d claim the window seat.

Once you’ve settled into the best seat at Testun, order the Black Angus picanha tartare. It’s served with roasted black olives, shiso pickled eggplant, black garlic vinaigrette, stracciatella from Delizia Latticini, arbol (a small, potent Mexican chilli) and a chipotle salsa secca. To drink, it’s got to be the Olio Martini. Saline and sharp, it’s made with olive oil–infused Archie Rose Bone Dry Gin and dry vermouth.

Caviar hashbrown and Billecart-Salmon at Gibney

If you ask Nina Throsby, head sommelier of the Kailis Group, what the perfect snack-and-drink combo is at the beachside brasserie, there’s only one answer. The caviar hashbrown and a glass of champagne.

You could never accuse Gibney of being low-key, with its crisp white waiter jackets and gleaming ocean view. Its Royal Blue potato hashbrown is a perfect example of this. Pressed and fried to a golden shell and crowned with crème fraîche, chive and Oscietra caviar, it’s salty, creamy and precise. Although small in scale, it makes a bold statement. As does ordering Billecart-Salmon Le Reserve. It’s known for its bright acidity that frames the umami and finishes clean.

Crispy bay leaf cream potatoes and a charred pineapple Pisco Sour at Sonny’s

There’s this idea that potatoes are humble, unassuming and inoffensive. Not at Sonny’s. These spuds are dramatic. Layered with bay leaf-infused cream, baked, pressed, fried, then brushed with caramelised shallot butter, they arrive golden, shatteringly crisp at the edges and fluffy at the centre. Pair them with Sonny’s Pisco Sour. It’s a spin on the classic with charred pineapple, which adds sweetness, texture and smoky depth.