Nine To Try: New Restaurants, Bars and Cafes We Got Excited About This Summer

With 32 hot new venues welcomed by Perth diners, 2025 was a huge year. In 2026, things have slowed down a smidge, but we’ve still seen nine new venues open. From Irish pubs to beachfront diners, these newbies all deserve a visit.

Here – in alphabetical order – are the nine new openings Broadsheet covered in summer 2025–26.

Cafe Yoka, Floreat

Cafe Yoka brings Asian-accented breakfasts to Perth. Jer Ling Wong and her husband Aaron Seow dish out pulled beef and kimchi toasties, brisket Benedict on fluffy shokupan toast, mushroom congee and udon carbonara. The cafe is also known for its soufflé pancakes, which are served all day and topped with La Ferme Martinette maple syrup from Quebec.

Corner 33, South Perth

Corner 33 is hard to miss, and that’s not just because of the butter yellow and cherry red facade with its splashy mural – the menu is equally undeniable. It’s co-owned by three friends – chef Khai Hoan Vu (ex-Nobu and Komeyui), barista D’Angelo Nguyen and William Nguyen – and brings new energy to South Perth with Asian-inspired diner food. It’s made waves serving buttermilk pancakes with soy maple syrup, avo toast with a yuzu miso glaze, and eggs Benedict with 12-hour braised beef short rib and miso hollandaise. Later in the day there’s panko-crusted fish burgers, shepherd’s pie made with Japanese beef curry, and chicken katsu sandos.

The drinks menu includes seven speciality drops including Vietnamese coffee with salted vanilla cold foam, a yuzu matcha tonic and a Melbourne-favourite Mont Blanc with cold brew, orange cold foam, zest and nutmeg. Matcha drinks include a coconut iced matcha with a matcha cold foam cloud; the matcha is imported from Nishio in Japan.

Hem Street Food, Northbridge

Hem Street Food manages to make Northbridge feel like Ho Chi Minh City. Serving banh mi by day and southern Vietnamese street food by night, Hem is the newest opening from “Danny” Nguyen Thanh Thien Dang, who moved from the Vietnamese city to Perth 14 years ago and opened Sup So Good.

During the day, he serves a string of creative banh mi. Fish cake versions, made in-house with mackerel, fly out the door alongside grilled pork, roast pork and grilled chicken. There’s also a traditional pork banh mi stacked with pork loaf, char siu, roast pork and floss.

At night, the menu shifts south with snacks you’d find on the streets of Ho Chi Minh City, not the pan-Vietnamese greatest hits Perth already knows. There’s banh trang nuong: grilled rice paper cooked over charcoal, topped with egg, dried shrimp, pork floss and herbs, then folded, sliced and dipped into tamarind sauce. It’s smoky, crunchy, sour, sweet and deeply moreish. Banh trang tron (rice paper salad) follows, topped with green mango, dried chicken floss and punchy seasoning. It’s crunchy, chewy and soft all at once – a textural mess in the best way. A combination plate of fried fish balls, shrimp balls, quail eggs and peppery house-made beef balls disappears quickly, while deep-fried squid beaks tossed in fish sauce, garlic butter and corn kernels arrive dangerously addictive.

Dessert is no afterthought. There’s taro pudding layered with jelly, coconut pearls and sago, but the flan – set loose with Vietnamese coffee, coconut jelly, chestnuts and pearls – steals the show. It’s complex without being heavy, and unlike anything else in the city.

Magnolia BBQ, Victoria Park 

Jacob D’Vauz and Anisha Halik know how to draw a crowd. In 2024, the chef couple had diners flocking to Doubleview Bowls Club for their Special Delivery pop-up. In 2025, the pair stepped up with Magnolia BBQ.

The ever-changing menu draws from the Malay Archipelago – Indonesia, Singapore, Malaysia – and is threaded with Halik’s Christmas Island background. Magnolia is not bound by tradition, however. Instead, every dish is filtered through the pair’s own memories, decades of combined hospitality experience and family knowhow (the sambal is made by their aunties each week). The menu changes weekly, but it might mean Abrolhos Island scallop crudo with green mango, sambal hijau and a deep-fried fish cracker. Or Fremantle swordfish chops, brushed with sambal and served bone-in, resting in a broth made from Stakehill Farm tomatoes. Or pie tee: pastry shells filled with beef tartare and black pepper jam, crowned with smoked bone marrow mayo. 

The pop-up has since concluded but the couple is set to open a new fish’n’chips spot.

McNally’s, Subiaco

Robert McNally knows how to run a pub. His first venue, Roberts on Oxford, opened in mid-2021, pouring pinot grigio and pints of Guinness to Perth locals. He’s recently opened a second eponymous venue, which draws on his Irish heritage. The expansive Irish pub is decked out with Irish memorabilia and artwork. There are Irish brews like Magners, Kilkenny and Guinness on tap, and a wine cellar for those who prefer vino. The food offering leans traditional with ploughman’s plates, steak sandwiches, spice bags and a Sunday roast with all the trimmings. From Thursday to Sunday there’s live music including local Irish musicians like the Broken Pokers, Two On Tap and Fiona Rea.

Molly’s Irish Pub, Victoria Park

Two years ago, Molly’s Irish Pub opened in Highgate. In February, the same team opened a new location in Victoria Park. It borrows the best of the Beaufort original, so you can expect spice bags, Irish ales on tap, a Sunday roast, a quiz night and live music. The team all hail from Ireland: owners Niall Tolan and Lee Behan are from Donegal and Dublin respectively, and chef Mark McColl hails from Donegal. The space is decorated with Irish memorabilia collected on the team’s trips back home.

McColl’s kitchen serves chowder, fish’n’chips, prawn cocktail and freshly steamed mussels. Ingredients are sourced from local Irish butchers McLoughlin’s with its meat used in a beef and Guinness pie made with pastry from Butter Crumbs, and a traditional steak sandwich.

The bar serves Kilkenny, Magners Irish cider, a Jameson and apple slushie and, of course, Guinness. According to Behan, Molly’s Highgate sells “thousands of pints of Guinness a week, making us the biggest independent account in Australia”. The team is stoking the flames of friendly competition and encouraging the Vic Park locals to outdrink the Highgate crowd. “We know you’ve got it in you,” Behan says.

Omusubi Natchan, Various locations

Just like an onigiri, omusubi is a hand-shaped rice ball. In Perth, Natasha Scheffler and her mother Rie Scheffler serve them from a food truck that pop ups up all over Perth. The dishes at Omusubi Natchan lean traditional and are a nod to various Japanese prefectures. Sesame and salt flavours – Natasha’s childhood favourites – sit next to those inspired by her travels, like crab mayo and spicy tuna. Natasha also hints at a nasi lemak-style omusubi, inspired by a recent trip to Bali.

Pearla & Co, Fremantle

Scott Bridger has spent most of his life learning the rhythms and secrets of North Fremantle. The surf, the wind, the mornings that start with salt on your skin – it’s familiar territory for the former Bib & Tucker chef. His new venue, Pearla & Co, has taken over the former Al Lupo site.

Pearla is a modern seafood restaurant, but not in the fussy, over-handled sense. This is food shaped by tide, season and technique. The menu is ever-evolving, changing depending on the catch of the day and the proteins in the venue’s dry-aging fridges. Drinks are no afterthought; Pearla’s Martini contains an oyster-shell gin, a Basil Smash riff is made using Australian bottlebrush gin, and seasonal sodas make use of bar and kitchen offcuts.

Tigerfish, Cottesloe

Listen closely at Tigerfish and you might just catch the faint trace of Neil Diamond’s Sweet Caroline. Or Bohemian Rhapsody. Or, if it’s a particularly patriotic evening, the unmistakable swell of Horses. Those distant tunes lead back to the venue’s hidden karaoke room. The faint buzz is a barely audible reminder that the glossy coastal bar plays by its own rules. 

The Prendiville Group’s new bar and dining destination is just steps from the shore, taking over the Cottesloe Beach Hotel’s under-utilised function space. Instead of the pizzas, pints and acoustic guitarists you find next door at the Cott, Tigerfish delivers punchy snacks, creative cocktails and local DJs. Tigerfish is unapologetically a bar first; the walk-in-only front section that makes up more than half the venue is saved for spontaneous sunset drinks and snacks. You can still stay for dinner though, with the back half of the venue offering an extended menu with full table service.

Executive chef Steven Ryu’s menu channels the chaos and colour of Southeast Asian street stalls while staying firmly grounded in WA produce. Ryu is inspired by west Chinese, Indonesian and Thai cuisines. Highlights include house-made fish finger bao and banana-leaf roasted fish swimming in Ryu’s fragrant green curry sauce. 

Reporting by Jessica Rigg, Chelsea Seale, Madeline Wallman, Ange Yang & Sue Yeap.