Seasonality isn’t just a trend - it’s a philosophy. Across the country, a new breed of restaurants is not only celebrating the changing harvests but elevating them to culinary art. These dining destinations go beyond lip service to 'local and fresh' - they’re intimately connected to the land, producers and rhythms of their region.
Whether it’s fire-forged fare in Perth or a four-seat gem in the Yarra Valley, these venues make seasonal heroes the centrepiece of the table.
Hearth Restaurant – Perth CBD, WA
Set against the waterfront backdrop of Elizabeth Quay, Hearth Restaurant fuses sleek sophistication with primal fire. Inside, a palette of midnight blue, curved booths and marble-topped tables, reflects understated elegance. It’s the custom hearth and the theatre of open-flame cooking that define this Perth CBD standout. Every dish carries the unmistakable signature of smoke, char and ember, transforming premium Western Australian produce into deeply expressive plates.
Here, the menu is an ode to local abundance. Think torched octopus balanced with desert lime and nduja, or dry-aged duck glazed with rosella and anchored by a rich duck bone sauce. Each component sings with clarity and purpose, echoing the seasons and sourcing ethos behind every dish. Plan your visit for an immersive fire-to-fork experience that changes with the tides and harvests.
Reservations recommended for dinner with a view, show your appreciation by leaving a review.
In the sun-drenched heart of Peregian Beach, Bask invites you to unwind with languid lunches and breezy sophistication. Set along the coastal strip, the venue is bright, fresh and elevated with a touch of European charm - think native florals, potted greenery and alfresco seating that lets the sea air in. It’s a place designed for savouring, not rushing, where conversations stretch as long as the lunch menu.
On the table, local ingredients take the lead with understated finesse. Scallops arrive in their shells, crowned with béarnaise and salmon pearls, while mains like malt-glazed pork cutlet or braised lamb shoulder reflect a commitment to seasonal depth. Every plate feels crafted with intention, from the confit Noosa Reds to the Basque cheesecake finale. For those who believe dining is a social ritual, this is your go-to for slow feasts and meaningful bites.
The Kitchen at Bec Hardy – McLaren Vale, SA
Set against a tapestry of vineyards and native flora, The Kitchen at Bec Hardy delivers tranquillity and taste in equal measure. Nestled within one of McLaren Vale’s most scenic estates, this intimate dining spot balances rustic charm with elegant detail - barrels, exposed timber and open-air decks create an atmosphere that invites you to linger.
Menus here revolve around the land’s rhythm, with seasonal grazing platters crafted to showcase the freshest local and estate-sourced ingredients. Each platter is a curated expression of what’s flourishing at the time - think native herbs, artisan cheese, pickled vegetables and housemade accompaniments brought together in perfect harmony. Designed to complement the estate’s wines, it’s a relaxed yet refined way to experience the true flavour of McLaren Vale.
Housed in an 1888 Masonic building in the town of Young, The Cranfield is a restaurant, wine bar and providore rolled into one. Inside, recycled timbers and lush greenery set a relaxed yet refined tone, while a changing set menu brings the bounty of the Hilltops region to life. This is slow country dining with a modern heart - seasonal, intentional and deeply rooted in community.
The dishes are a love letter to the region’s farms and orchards. Expect beetroot and goats' cheese tortellini with hazelnut butter one week and slow-cooked beef cheeks with port jus the next. Ingredients are often grown in-house or sourced from local producers, resulting in a menu that evolves with the harvest. For those who appreciate provenance and a sense of place, The Cranfield is a must.
Emerald City – Healesville, Vic
Behind a discreet curtain at Cavanagh’s Whisky and Alehouse lies Emerald City, a four-seat culinary theatre led by Chef Joel Alderdice. Here in the heart of Healesville, dining becomes a guided journey through colour, texture and taste. A glowing emerald chandelier illuminates a 350-year-old bench, setting the stage for a 10-12-course tasting menu that shifts with the day’s inspiration and seasonal finds.
It’s intimate, immersive and unlike anything else in the Yarra Valley. From kangaroo skewers to black garlic pork cheek, the menu draws from nearby farms and forests, transforming raw ingredients into emotive, elegant dishes. Each visit is unique, tied to the now, with creativity and spontaneity at its core.
When dining reflects the landscape, the results are unforgettable. These restaurants don’t just serve seasonal fare - they celebrate it, elevate it and let it shine. For those who crave flavour with integrity, these venues are your next essential bookings.
