Liberté

“When I opened Liberté I knew I had a responsibility to celebrate and give voice to all the wonderful small producers and people out there who help make the Great Southern such a special and unique place to live.”

Black salt and pepper squid with samphire tartare and finger lime; cured Australian salmon with fennel and beetroot rémoulade; and sheep’s yoghurt mousse with ginger and strawberry guava syrup.

Amy Hamilton wants to make people fall in love with her region one booming small plate and glass of spunky local vino at a time.

While the aesthetic of her all-day bar at the London Hotel takes inspiration from the grand bistros of Paris, the produce of the Great Southern region is the true star of the show. From sweet talking local farmers into growing rare-breed greens to championing Australian salmon and other lesser-seen fish species (what she defiantly calls #shitfish), Hamilton weaves Western Australia with the food traditions of France and Vietnam.

Bar manager Keryn Giles makes cocktails that are just as seasonal and inventive as the food and a fun programme of themed nights and events provides further excuses to make camp at this charming regional hangout.

"I thought Liberté was extraordinary, to serve that quality of food in an environment that is understated and at the same time very grand." –Marco Pierre White, as quoted in, WA Today