It’s a good time to be thirsty in Perth. From the time the sun comes up until it sets, there’s something good to sip in the city, from fancy single-origin coffee and superfood-packed smoothies at killer new cafes, to Peaches & Cream Negronis, Martinis and lurid-green cocktails made with Midori and eucalyptus at sexy cocktail bars.

Here are Perth’s best new bars and cafes in 2024.

Glimmering gold signage across the front window at Bar Love makes a persuasive case for what’s inside: “Cold Drinks, Warm Service and Hot Bartenders”. The window couldn’t be more accurate. Behind the bar are two of Perth’s best booze slingers, Pippa Canavan and Murray Walsh, who met while managing Mechanics Institute. They opened Bar Love in October. It’s a ’70s-inspired spot with a kitsch, maximalist aesthetic complete with vibrant pink and burnt orange walls, velvet love seats in rich ruby shades, and a mirrorball porcelain panther surveying the space from the top shelf. But it’s the cocktails that will really make you fall for Bar Love. Walsh and Canavan are playing to their respective strengths. Walsh’s cocktails are complex; Canavan’s are the crowd-pleasers. Among them is the Peaches & Cream Negroni, a subtly sweet cocktail that’s a little more approachable than the standard stiff drink, and the Melon Baller, made with eucalyptus and Midori. Bar snacks are by Zimbabwe-born Dwight Alexander of the neighbouring Peasants Paradice.

In February this Freo drinking spot opened with the goal of bringing WA’s wine regions to the city’s doorstep. Calling the venue a “winery” isn’t just for show – WA-grown grapes are fermented and bottled on-site. Half of the terracotta-hued venue is dedicated to winemaking. The rest of the space, with its inviting arched windows and greenery, offers relaxed drinking and dining. The 59-bottle wine list naturally offers drops from H&C and other WA wineries, as well interstate and overseas labels, leaning towards up-and-coming varietals like picpoul and fiano. The menu ranges from snacks and charcuterie to larger share plates including beef tartare and herb-crumbed octopus. There are also comforting favourites like fried chicken, toasties and a double cheeseburger.

In August Margot’s, the latest from the Sesh Mafia team, opened in Northbridge. Not far from fellow newcomer Bar Love and longstanding favourites Wines of While and Vincent, the four bars form a de facto drinking and dining precinct on William Street. At Margot’s, you can find a European-inspired menu by head chef Branagan McGann (ex-Republic of Fremantle) and culinary director Chase Weber, with dishes such as cold-smoked trout tartare served with crispy potato chips, smoked cuttlefish lasagna and Margot’s signature triple-smoked olives. At the back of the venue is a deli where you can buy items to take home or have plated to enjoy alongside a drink. In addition to a strong wine selection, Margot’s has seven Martinis, so you’ll always be able to have your drink just the way you like it.

The one-size-fits-all approach at Shirley’s might just be what every neighbourhood needs. The younger sibling to nearby Manuka Woodfire Kitchen has a retro, uncluttered interior and a menu of nostalgic small plates. There’s an impressive wine list and craft beers, but the cocktails are the star here. The standout of the opening menu was The Myrtle. It’s a delicate blend of Old Youngs 1829 gin from the Swan Valley, Lillet Blanc and a house-made marmalade.

This sprawling spot from Sneakers and Jeans hospitality group and the team behind the Seasons festival offers dining, drinking and dancing. Downstairs there’s a 120-seat restaurant with shareable dishes including lobster rolls, rigatoni alla vodka and Wagyu sirloin. But Spring’s star is its drinks. With 450-thirsty punters, cocktails can’t be too “bartendery”. Rather, the focus is on creating fun, high-quality drinks at speed. The upstairs bar serves boozy slushies to cool you down after a stint on the 250-person dance floor. There are also glass teapots of shareable cocktails like pink strawberry gin and tropical spiced rum.

Jess Chisari-Sneeuwjagt and her husband Joel Sneeuwjagt’s (both ex-Someday Coffee Co) new cafe Kith feels like it could be the heart of the Nedlands and Shenton Park community. Elements of the menu nod to the duo’s Sicilian and Chinese-Malaysian heritage. Popular breakfast dishes include chilli scrambled eggs, an English muffin with pork and fennel sausage and egg, and a cured salmon plate. At lunch there are focaccia sandwiches and aunty-approved congee. The tropical iced matcha – which combines mango, passionfruit, matcha and honey – is a highlight.

George Kailis has the Midas touch when it comes to Cottesloe venues. His fine diner Gibney was hailed as one of Perth’s best new restaurants when it opened in May. Down the road, Magic Apple has made a similar splash. Kailis has revived the old-school health food chain and reimagined it as a vibrant cafe focusing on juice and wholefoods. Drinks include the Avo Skin Glow, which combines avocado, collagen peptides and quinoa sprout powder. And the Immunity Punch, a tropical blend of mango, pineapple and orange with sea buckthorn and camu-camu (a berry purported to fight inflammation). The kitchen, helmed by chef Rob Baverstock, is a kaleidoscope of colourful bowls, most of which are built around Magic Rice (a seasoned mix of brown rice and tricolour quinoa) topped with roasted vegetables, steamed or grilled meats and fish, fresh herbs, and, of course, an avocado or two. Right on the boardwalk at Cottesloe, it’s got one of the best views in the state.

There are few people on the planet who take coffee as seriously as Ziggy Varamulia. The electrical engineer-turned-barista-champion has spent 20 years in the coffee industry honing his craft. He’s pursued coffee full-time since 2014 and represented WA four times in national competitions. In October he opened his own coffee haven in the lobby of Gordon Stephenson House. Coffees are split into three distinct sections: comfort, adventure and experimental. The comfort menu runs through all the hits: matcha, chai, cappuccinos and lattes brewed with Micrology beans on an Astoria Tempesta coffee machine. Adventure brews include rare espresso, V60 pour-over, and a designer latte where the milk is specifically formulated for the bean by changing the protein, fat and sugar content to improve the coffee’s taste. Experimental is where Varamulia “goes crazy with coffee”. He serves a balanced blend of single-origin cold-brew coffee, chrysanthemum tea, cucumber juice and elderflower syrup. There’s also a $100 coffee made using formerly extinct eugenioides beans.

Strollios Luncheonette is a love letter to old-school Aussie delis – where you could buy bread and milk for mum and a little bag of red frogs for yourself. Couple and co-owners Nathan Alexander (ex-North Street Store, Bagel O’s) and Hannah Budge breathe new life into this concept with their nostalgic Tuart Hill space. There are booths made from upcycled bus seats; unfussy sandwiches; Vegemite scrolls; and nanna-approved sweets including lemon meringue key lime pie, crustless strawberry and cream sandwiches, and doughnuts. Shelves are stocked with toiletries, household essentials and lollies (of course).

With additional reporting by Jono Outred, Tom de Souza, Jessica Rigg, Clare Ryan and Madeline Wallman.