Yarri
What they say
“Local produce is a must and it is all we source as a rule.”
Signature Dishes
Marron with XO butter; Fremantle sardines with tomato fondue, olives, and focaccia; and Lamb rump with parsley root, freekeh, and nettle.
What we say
When word got out that after twentyone years at the acclaimed Vasse Felix winery restaurant, Chef Aaron Carr was going rogue with wine-makers Snake + Herring to open the woodfired Yarri in Dunsborough, eaters were understandably excited.
It’s a wine bistro right for its time and place, a fine-tuned mix of the same technical polish up front, with real back-stories behind the scenes. Carr’s network of suppliers runs from nearby Yallingup Woodfired Bread and Josh Whiteland of Koomal Dreaming to grass-fed beef specialists, Blackwood Valley and Arkady Lamb’s Dave Hohnen. Kitchen food scraps are used to feed the pigs reared at fellow south west green thinker Arimia, and wild ingredients from the region also make seasonal cameos. Drinking is as close to home, with juices made in-house using seasonal local fruit; beers are brewed within fifty kilometres, and boutique Western Australia wines share cellar space with bottlings from the owners’ Snake + Herring imprint.
What others say
“The future of Australian dining.” –Max Brearley, Delicious
What
Exciting times as cellar door meets bar meets restaurant in Margaret River