Need inspiration for a down south escape? From glorious gelato to born-again motels, these newcomers need to be on your radar.
According to the six-season Nyoongar calendar, this time of the year is known as Kambarang: the second spring as well as the season of rebirth, both literally and symbolically.
Not that new beginnings are limited to a single season, of course. Over the past few years, change has been happening right across the South West, not least in hospitality circles thanks to go-getting operators and the myriad new venues and ideas that they’ve collectively brought to the table.
When considered alongside regional stars that continue to deliver – we pause here to sing the praises of establishments such as Vasse Felix, Leeuwin Estate and the ever-reliable Settlers Tavern – this combination of new and old equals a buoyant regional food and drink scene that’s as diverse as it delicious as it is fun.
For anyone in need of new addresses for their next South West itinerary, these are some of the places that need to be on your radar.
The new down south accommodation option
Sitting by the Vasse River, The Timothee Resort is the new name of one of Busselton’s original motels. Following a sensitive makeover led by owners Jamie and Alice Brady, the motel’s original 80s features – tennis court! Outdoor pool! Breakfast hatches! – have been carefully restored while bottled cocktails, free hire bikes and cool furnishings give the 33-room property a contemporary air.
The new (really) down south accommodation (with bonus summer chef residency)
Also from the department of born-again hotels: a facelift has brought new life to the Denmark Hotel, just in time for the historic pub’s centennial celebrations in 2026. In addition to breezy hotel and apartment accommodation, the reboot has also revamped the public bar and bottle shop. The even better news? Scott Brannigan (ex Bread in Common and Coogee Common) is taking up residency in the bistro over the summer.
The new pop-up space
Goodbye South West Wine Shop, hello Supper Club: the intimate new 30-person dining space and atelier inside the Busselton Pavilion.
Open on Fridays and Saturdays, a soigne, den-like space that will host visiting chefs, collaborative dinners and seasonal set menus with Parker Group culinary director Brendan Pratt and the Pavillion’s sous chef Tai Yokoyama leading the charge. The clubhouse is indeed open.
The new local tavern
Has it only been two years since Banksia Tavern entered the Busselton eating and drinking chat? Time flies when you’re endearing yourself to the local community.
And if more pubs – regional or otherwise – operated with Banksia’s innate sense of hospitality and Laura Koentjoro Harding’s concise menu blending counter meal classics and influences from further afar, the world might be a happier, well-fed place.
The new sandwich fixation
Opened in March, Mano Wraps’ Dunsborough outpost takes everything that fans love about its Busselton stronghold and transplants it down the (Caves) Road to a bigger, breezier space in Dunsborough. Come for the nutritious comfort of crunchy buckwheat filled wraps, stay for winning Mai Tardi gelato, house-baked sweets and other gluten-free deliciousness.
The new wine bar
Technically, Vintners Wine Bar in Witchcliffe is a cellar door for McHenry Hohnen – the bar stocks current and museum releases from the heavyweight Margaret River producer at sharp prices – but the offer of other carefully chosen beverages alongside snacky, wine-friendly plates makes it an ideal place to appreciate vino from all over the region and, indeed, the world.
The new spot for scratching that burger itch
What started as a part-time food truck is now a full-time restaurant serving on-point burgers (beef, chicken, mushroom) and other diner favourites.
Since laying down roots on Margaret River’s main street in 2023, Normal Van owners Jess Waldron and Rob Webster have made Normal Van part of the town’s fabric, not least because they’re one of the few venues open on Mondays.
The new fish shop
Deftly handed seafood is the name of the game at Revolution Fisheries, the small-scale fishing operation established by veteran fisherman Anthony Heslewood.
Following the purchase of a processing facility in Augusta, the general public can now get the same high-end fish that Heslewood supplies to chefs around the state, country and even overseas.
The new big-night-out experience
Is it a surprise that a restaurant named after an influential Californian punk band has a rebellious streak? de’sendent – the progeny of farm-to-table restaurant Arimia – is serious about championing local producers yet the atmosphere at this intimate, kaiseki-inspired restaurant is easy-going and relaxed.
Opt for the chef’s menu, say yes to the drinks pairing, and enjoy the ride.
The new gelato shop
The good news: after winning multiple awards for its Italian desserts at the Perth Royal Show, the team at Mai Tardi opened its first gelateria in Margaret River this year. Which is also the bad news, at least for those unable to resist the lure of classic gelato flavours a la pistachio and hazelnut, semifreddo cakes and other dairy-based treats.
The new pie shop
No prizes for guessing what’s on the menu at The Piehouse. But what may be unexpected is how good the shop’s namesakes are. Made with a butter and hot water pastry, the pies cradle fillings that are both conventional – steak and bacon and eggs, say – and not-so-conventional. (Hello chicken katsu curry.)
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Max Veenhuyzen is a journalist and photographer who has been writing about food, drink and travel for national and international publications for more than 20 years. He reviews restaurants for the Good Food Guide.
