You may know casual restaurant The Island as “Isle of Voyage”. The spot found on Elizabeth Quay’s “island” in the iconic Florence Hummerston Kiosk has had a change of direction and it’s now home to a microbrewery, restaurant, garden bar and pizzeria. Little Chef, his Grandparents and I were enjoying a day seeing the sights of Elizabeth Quay after arriving on the ferry from South Perth. We popped into The Island, a restaurant that had opened in 2016, for a spot of lunch.

The interior is crisp, bright and airy. We’d recommend sitting outside, to enjoy the amazing view. In one direction is the Swan River and look the other way for a magical view over the quay to the city skyline.

The menu has lots of crowd pleasing favourites like fresh salads, share platters, wood fired pizzas, burgers and more. I enjoyed a light pomegranate and mixed leaves salad ($14), with almonds, orange segments, pine nuts, parmesan cheese with heirloom tomato and orange vinaigrette.

Grilled fish and chips ($26) is also available beer battered. The West Australian fish fillet is served with lemon, tartare sauce and rustic fries.

The Tasmanian salmon nicoise ($24) looked impressive. Confit salmon, green beans, marble potato, pickled shallots, eggs, anchovies, lettuce, olives, heirloom tomatoes, rocket, simple lemon dressing.

The junior bites menu… There are lots of yummy options for kids – pasta, pizzas, nachos and more. Little Chef tells me his fish and chips ($10) was very tasty. The fish is good quality and served with a generous pile of seasoned chips and aioli.

And of course the EQ playground is right next door, and Little Chef enjoyed playing there until his lunch arrived. I hear there are plans for a sandpit overlooking Elizabeth Quay coming soon.

We all enjoyed our lunch at The Island. I was expecting that it would be good, as so far as I’m aware the spot is still owned by the people behind Voyage Kitchen in Hillarys.

Find out more at www.theislandeq.com.au

A new restaurant has sprouted on the Hampden Road strip – Mel and Co Garden. You may be familiar with the name. The original, brunch spot Mel and Co Kitchen, is found in Cottesloe. We’ve dined at this venue before, in its previous incarnation as The Wild Duck. What we find at Mel and Co Garden is a different offering altogether.

Service is prompt and friendly. The space has been livened up from its stuffy fine dining days and lush foliage is everywhere, even on the ceiling. Vibrant murals of black cockatoos and green leaves adorn the walls, making it a lovely spot to sit.

At Mel and Co the garden themed concept is a little left of centre. The Asian fusion menu resembles a theme park brochure, including a map of dishes, taking you through different Asian cuisines as well as the “Cactus Garden” (Mexican) and “BBQ Area” (US).

In an age where we eat with our eyes more than ever, this restaurant pulls out all the stops to create Instagram-worthy dishes. Even marking dishes on the map as “photo opportunities” and “points of interest” (signature dishes). A clever move which is sure to appeal to millennials.

The short and sweet wine list is overshadowed by Mel and Co’s quirky cocktail offering. I just can’t go past one of the cloche covered concoctions. A fairy-tale inspired “poison apple” martini arrives shrouded in mystery, under the cover of a glass dome, full with smoke infused with apple woodchips. Our waitress whips off the cloche and our senses are hit with the fragrant apple smoke. The vanilla vodka, apple, egg white foam and lemon cocktail is as scrumptious as a lemon meringue.

At the waitress’s suggestion, we order five share dishes, which all arrive at once. I would have preferred that the kitchen staggered the dishes. We start with delicate lotus chips ($6) loaded with tangy pineapple salsa. The bite size appetisers make for a delicious start to our lunch.

Pork belly poppers ($12), aka cubed and skewered roasted pork belly bites, are smothered in smoky bbq sauce. These meaty morsels are topped with salsa, and dipped into an irresistible crackling dust for extra crunch.

Next up, three brioche sliders ($16) are bulging with an Indonesian rendang spiced beef brisket and slaw. A jalapeno dressing gives even more kick. One slider is served on a black charcoal bun, which doesn’t add a smoky flavour as you’d expect, but does add a striking aesthetic to the humble burger.

I’m tucking into the pork poppers when a waitress theatrically spoons candy pink pomegranate foam onto a salmon dish ($30). While the plate of food is pretty as a picture, I find the salmon tasteless. The green pea puree, broccolini, apple and fennel salad add fresh and crisp flavours to this dish.

We’re quickly running out of room on our table. A metal frame is placed in the middle, where a long wooden platter brimming with pork ribs ($42) is served, along with a squirt of apple from a spray bottle. Marinated in a house-made dry rub, the moist and meaty American-style smoky bbq ribs are finger licking delicious. A generous potato salad is on the side.

Intrigued with what dessert may hold, I squeeze in a cherry and blackcurrant Pavlova ($12). This is no ordinary pav – shaped like little mushrooms and surrounded by lashings of double cream, rose petals and fresh berries.

Your mother may have told you not to play with your food – but that is encouraged with the zen garden ($14). The Japanese inspired rock garden features miso cheesecake, chocolate and salted caramel “rocks”, on a shortbread soil and a white chocolate rake. This tasty dessert is a textural treat.

Though it’s not an assault on the senses like the infamous Barton G restaurants in the US, which serve their food in toasters, wheelbarrows and on mannequins – Mel and Co Garden still has that weird and wonderful factor.

Mel and Co Garden has all the table theatre and pizazz of a high end restaurant, though there are many casual, value for money dining options here. This spot may not be for you, if you’re a traditionalist. If you like a little fun with your food, and don’t mind fussy foams and sprays, then head down to Mel and Co Garden for an unexpected culinary adventure!

Mel & Co Garden – At a Glance

■ Mel and Co Garden

35 Hampden Road

Nedlands

Phone – 9386 2428

■ Opening times

Sun to Thurs – 7am to 9pm

Fri & Sat – 7am to 10pm

■ Rating

Food 4 

service 4

ambience 4

value for money 4

■ style – Asian Fusion

■ wine – Mainly Australian wines,

with a few international drops

and interesting cocktail offering.

■ Chef – Kevin Senjaya

■ Owners – Lina Young

■ feel – fresh and vibrant

■ wheelchair access – yes

■ cost

Share – $6 to $150

Dessert – $12 to $45

■ all in all – This botanic themed

restaurant provides many

unexpected treats for your tastebuds.

Since being diagnosed gluten intolerant nearly two years ago, I’ve found my menu options have drastically diminished. Sure, it’s much easier being “GF” these days then it would have been a decade ago, awareness is pretty high. But still, there are plenty of places I go where I have a choice of just one or two items. I’ve even been places where there were no options! Let’s just say I eat salad way more than I would like, as I often have no other choice.

When I heard that a totally gluten free restaurant was opening in Perth, I was pretty stoked. At Kapitol Kitchen I can eat EVERYTHING on the menu. Talk about being spoiled for choice!

As well as being gluten-free friendly everything on the menu is also refined sugar free. People with dairy free, vegetarian and vegan diets can enjoy plenty of options too.

Kapitol Kitchen is a more upmarket offering than Health Freak Café, though the healthy menu has a similar feel. No surprise then that it has the same owners. The interior has had a schmick fit out. No expense seems to have been spared. There’s plenty of booths and tables upstairs and down, as well as a lovely balcony if you can ignore the busy Wanneroo Road humming outside.

For our first trip Little Chef and I dropped in for an afternoon snack, to check out the new spot and look over its menu.

Little Chef enjoyed a strawberry smoothie. I chose a raw slice from the cabinet. I had hoped they’d be more options than that (like a yummy chunk of GF cake), but it’s still early days.

Both times I had a delicious pot of pomegranate tea, which is served on a beautiful wooden platter. There was another type of tea on the menu I was curious about “Paris”, as I’d never heard of it. I asked the waitress what it was, she didn’t know and didn’t ask anyone else either, which was disappointing.

Lunch was a hit. I was stoked to have battered fish for only the second time in two years! (The other spot was the yummy Piggy Food Co). Fresh red spot emperor ($26) was coated in a lush, crispy batter and served with equally crisp sweet potato fries and a lemon mayo.

My Mum loved the fresh and spicy Thai beef salad ($17) which is packed with tender sliced beef, coriander, carrot, red cabbage, spring onion, bean shoots and rocket with crispy fried shallots and a nam gin dressing.

My Dad chose the veg haloumi panini ($24) with roasted zucchini, eggplant, peppers, sundried tomato, spinach and a herby pesto aioli. A basket with sweet potato fries are on the side.

If you’ve got kids in tow, there is a kid’s corner with plenty of toys, activities and books – as well as a tasty kids menu perfect for kiddies with a gluten intolerance.

At Kapitol Kitchen, you can be sure every choice is a gluten-free one and pretty much guilt free too! This is invaluable to coeliacs, as well as people like me who would like a little more variety in their food choices. I’ll definitely be back.

Find Kapitol Kitchen at 943 Wanneroo Road, Wanneroo.

More info on their website.

The shiny and new Perth City Link development has given the city a whole host of new dining options, from pubs and breweries to a bustling food court. One stand out is Ficus. On the Yagan Square rooftop, this up-market Modern Australian restaurant is a little off the beaten track.

Ficus is owned by Bunbury Farmers Market’s Kevin Ofperkuch and Cantina 663’s Paul Vanderplancke, so it is no surprise that fresh West Australian produce is championed here.

We’re greeted by a chirpy waiter who leads us to “the best seat in the house”. I’m inclined to agree with him – our table sits on a wall of glass overlooking the city skyline. Our nearest neighbour is the Horseshoe Bridge and from here we watch the city workers dash around on their lunch breaks.

Lush foliage in pots hang from the ceiling, and dark timber furniture gives the bright dining room a natural, earthy feel.

The wine list reflects Ficus’s food offering of local WA produce, with a splash of eastern Australian labels. My pick, a Margaret River Domaine Naturalist Discovery Chardonnay, is spot on – fruity, and without too much oak. Local craft beers and a range of gin and tonics made with Australian gin also feature on the drinks menu.

We’re told the charcuterie plate ($28) is one of the kitchen’s specialities. Packed onto the plate is a meaty pork hock terrine with a creamy herbed mayo of fresh capers, tarragon and lime juice. A pastry encased pâté en croute is topped with a sweet citrus jam.

Then there’s more pickled vegetables than you can shake a stick at (where have pickled mushrooms been all my life!) and sliced fresh bread. For me, the lusciously creamy pork rillettes are the standout component on this very tasty share dish.

The slow cooked Linley Valley pork belly ($28) is a classic match of pork, seared scallops and apple. Perfectly cooked belly meat is topped with textural pork floss (intensely flavoured dried pulled pork) and pork crackle which matches the crunch of the crisp, julienned apple. A trio of plump scallops on a smooth apple puree round out this generously sized entrée.

On to mains and while we’re tempted to share the enormous cuts of Wagyu tomahawk, chateaubriand or lamb shoulder. The fresh market fish ($38) catches my eye. Our waiter spins me a lovely tale of the humble Monkfish, selling it beautifully. He returns from the kitchen minutes later to let me know the fish of the day has been changed to Pink Snapper. A shame, though I still enjoy the dish which is served with a garden-fresh salad of fennel, avocado and cherry tomato, along with a generous serve of crushed peas and creamy saffron dressing.

The nicely charred Queensland Carrara wagyu rump steak ($34) is full of deep, meaty flavours and served with chips. Though lip smackingly delicious, it lacks the plating finesse of other dishes, making it feel like “pub grub” in comparison. In saying that, the leaf salad is well dressed and the béarnaise sauce is house made. Rustic, handmade chips would elevate this dish to another level.

We have a break between courses and watch the bustling city scene through the window. Ficus’s take on a traditional French chocolate delice ($16), is a showstopper. The rich cream mousse-like delice is coated in chocolate, in a rectangular chocolate bar style. Served along with walnut biscuit, candied nuts and swoon-worthy salted caramel ice cream – this dessert is a must try.

A pretty summer berries meringue ($16), bursts with sweetness and colour from strawberries, raspberries and blueberries that taste as though they could have been picked that very morning. A mascarpone cream, strawberry coulis and vanilla ice cream make this light and simple dessert all the more scrumptious.

We are impressed. Incredibly fresh fruit and vegetables are used in classic, well cooked dishes. With striking city views, passionate staff and a “farm to plate” ethos, this Yagan Square restaurant is well worth seeking out.

At a Glance

■ Ficus

Yagan Square (Upper level)

420 Wellington St, Perth

Phone – 6381 9140

■ Opening times

Tues to Sun

Noon until late

■ Rating

food 4

service 4

ambience 4

value for money 3

■ style – Modern Australian

■ wine – Many WA drops,

with some interesting Interstate and

 International wines included.

■ Chef – Andre Mahe

■ Owners – Kevin Ofperkuch

and Paul Vanderplancke

■ feel – fresh and vibrant

■ wheelchair access – yes

■ cost

Entrée/share – $3.50 – $28

Mains – $26 – $125

Dessert – $16 – $30

■ all in all – Farm to Plate restaurant

Ficus offers top notch service,

food brimming with fresh flavours,

and a view of the city best enjoyed with

a WA wine or G&T.

Modern Indian Chakra has an innovative menu, as well as all the usual favourites. Whilst the methods of cooking and recipes remain authentic, their modern presentation freshens it up. Their stylish dining room is adorned with Indian lanterns and plush red and gold, and exotic, aromatic aromas. When an invite to the Beaufort Street favourite, landed in my inbox we jumped at the chance to return.

At Chakra they have recently implemented tablet menus, so it’s very easy to send your order off to the kitchen with just the touch of a button.

It’s the first time I’ve used a tablet menu in a restaurant and it has lots of positives, including keeping track of your spend, seeing just what your dish will look like, not having to flag down a waiter to order another drink (just press the button and it will be out in a jiffy!) and easy split billing too. Chef was also fascinated by the benefits it gives the kitchen.

I enjoyed an authentic lassi to go along with my meal and enjoyed the rich and creamy drink.

Rather than choose the age old favourites like butter chicken, chicken tikka masala, lamb korma and vindaloo (which are of course on the menu!) Sonia suggested that we try dishes from their modern Indian menu – which was fine with us. Here’s what we feasted on…

The more-ish “butter chicken kulcha” is leavened bread (Khameeri Naan) that is stuffed with classic butter chicken and served with Kasundi, which is a spiced mustard sauce and beetroot chutney.

I loved the mango pickled lamb ribs ($17, GF), served with a deliciously chewy mango Jerky and brimming with flavours of fennel and nigella seeds.

The seared scallop dish (GF, DF) was also tasty. The deliciously plump scallops are served on a bed of roasted capsicum and tomato chutney, with nigella seeds.

Little Chef tried (and enjoyed) a few of the dishes and was also kept occupied with colouring in.

All kid’s meals are served with a smile!  And there’s not only curry on the kids menu. Little Chef enjoyed his butter chicken with steamed rice. Chicken tenderloins and chips are available for little ones that aren’t into curry.

As a sort of palate cleanser, Chef loved the Pani puri shot. This Indian street food is made up of the “Puri”, a hollow, crisp and delicate wheat bubble that’s filled with white lentils and chickpeas. The “Pani” is the liquid of pineapple juice, tamarind, cinnamon, roasted cumin and a hint of chilli tequila. All to be eaten in one bite-sized shot and bursts in your mouth!

On to the mains and my favourite has to be the burnt aubergine ($32, GF). A half eggplant is filled with spicy lamb bhartha, roasted cashews and pomegranate, served with a cooling boondi raita, tomato chutney and a nigella Seed naan.

Another impressive dish is the “Matar Paneer Tower”. A very old Indian dish. The double marinated paneer is served with a pea and coriander curry. I love the way it’s presented too!

Chicken chettinad ($32, GF available) is a spicy dish, with pour your own curry sauce. Served with puffed banana poori, and pindi choley (chick pea dish).

The vibrant goat mughlai ($34, DF & GF available) is served with khameeri naan, grilled pineapple, fried lotus root, pickled onion and mango pickle.

The Indian desserts are also a little different to what you may expect and have a modern twist. We were really struggling for tummy space, but had to give them a taste. The gluten free and dairy free chocolate brownie is very moist and smothered in a chilli chocolate sauce. On the side a house made rose ice cream is served with rose syrup and freeze dried strawberries. Served on a beautiful metallic rose-gold tray.

The “mystery” hand-made choc pot is filled with saffron mouse, warm gulab jamun (milk-solid-based sweet), topped with Oreo dust and pistachio soil.

Thank you to the Chakra team, the service was second to none and again, you made us feel like Maharajas! It was lovely to experience Chakra again.

We thoroughly enjoyed our dinner at Chakra and would happily return as paying guests.

Find out more about Chakra on their website.