The Banksia Tavern

Vinyl-powered sounds and retro interiors set the scene at The Banksia Tavern. But it’s the refined dishes and concise drinks list that will keep you coming back. Opening its doors in time for the post-work crowd, the cosy 80-seater quickly fills with those on the hunt for a knock-off drink and a bite. On weekends crowds flock to the velveteen booths and timber bar – especially across holidays – so bookings come recommended.

The food nods to contemporary tavern dining and morphs each season to highlight local produce. Dishes like smoked Denmark WA boerewors sausage served alongside crisp beer-battered onion rings and rich peperonata, or Wagin duck paired with violet midnight pearl potatoes, are on the robust side of things. While plump Abrolhos Island scallops atop a velvety artichoke puree, or Shark Bay emperor fish crusted with hemp seed dukkah, bearnaise and kale, celebrate WA’s world-class seafood. The chips are thick, handcut, and best ordered with the duck gravy.

The drinks impress with local beers from Beerfarm and Rocky Ridge, and a wine list that mostly showcases Aussie classics like Margaret River chardonnay and Tassie pinot, among others. The cocktail list focuses on Australian spirits with native flavours; The Banksia spritz combines Rainfall Distillery vodka with grapefruit, mandarin, and lemon myrtle sherbet, while a classic Espresso Martini is built around Mr Black coffee liqueur.

The neighbourly spot is Brendan McCarthy and Nathan Headlam, who lived in Southeast Asia where they built and opened bars in Cambodia before establishing multiple cocktail bars in Melbourne, including Eydie’s and Franklin’s Bar.