“Our menu is fifty per cent plant-based at a minimum, and has been designed to suit a vegan diet first. We are fully aware that living by a wholly plant-based diet is the single most significant ecologically motivated decision we can make as individuals and as consumers, and want to make that choice as appealing as possible.”

Heirloom carrots with coriander, chickpea, and chilli; broccoli with horseradish, and pomegranate; and mandarin with buttermilk ricotta, meringue, and honey.

No printed menus. Actively avoiding creation of inorganic packaging waste throughout the supply chain. A fifty-hour week and better work–life balance for staff.

In a former furniture warehouse in Perth’s inner-west, this ambitious bar and kitchen is doing its best to set an example that it hopes will become the new normal in food circles.

Perhaps its most powerful call to arms is a bar and larder stocked exclusively with products from the South Western Australian bioregion – in particular, the vegetables that beat at the heart of the plant-centric menu. Typical of the thinking: mandarins from the kitchen’s own gardens and those of neighbours are turned into a sweet, fruity sorbet – seed, skin, and all – paired with Karri honey from a friend, and house-made ricotta.

Delicious, creative, and thought-provoking. That’s the new normal.

"For a guilt-free dining experience, you can't get better than New Normal, a modern near-to-no-waste restaurant in Perth's Subiaco neighbourhood." The Monocle Restaurant Awards 2018