Fresh-caught squid on the barbecue and vinegary hot chips by the beach have long been dinner staples in Busselton, the barefoot holiday town 2.5 hours south of Perth. But, the last few years have seen exponential growth in the dining scene, and dinner is no longer hinged on angler’s luck.
Now, the calibre of eateries here is on par with that of the neighbouring towns of Dunsborough and Margaret River. It gives holidaymakers even more to look forward to on their stay. From juicy Angus burgers and takeaway lunchtime fodder to dishes that take you to the banks of the Nile, the new guard of Busselton cafes and restaurants has it all.
Mano Wraps
Lunch on the run has never looked as good as it does at Mano Wraps. Specialising in filled, gluten-free buckwheat wraps and crepes, Mattia Comelato and Tracy Huang’s little cafe on Queen Street is never without a line out the door. Getting your hands on one of their filling-packed, cone-shaped creations is a rite of passage for anyone visiting Busselton.
Some of the more popular wraps on the menu include a roasted vegetable, lettuce and feta option for the meat-free and the Italian-style prosciutto, parmesan and caramelised onion. For the sweet tooth, the crepes come topped with either lemon butter, honey, peanut butter, or whipped cream and strawberries.
Find out more about Mano Wraps here
Inara
Middle-Eastern cuisine is central to Inara’s succinct lunch and dinner menus. Chef Daniel Johnson (ex-COMO Cocoa Island and Press Club Group) emphasises showcasing the cultural traditions of Lebanon, Egypt, Israel, and Türkiye, bringing commonly overlooked ingredients to the plate.
For lunch, dine on shared dishes of fried sardines with saffron vinaigrette and crispy potatoes or a broccoli tabouleh with freekeh, mulberries, and feta. Come dinner, more hearty meals like Persian pomegranate chicken fesenjān with roasted apricots and housemade sujuk sausage (served with a spicy Muhammara dip) are on the table.
Find out more about Inara here.
Busselton Pavilion
Pub, wine store, distillery: Busselton Pavilion does it all. The venue is the latest in the Parker Group’s empire (The Royal Hotel, The Standard, Dandelion) and the first outside Perth. On one side, there’s a wine store stocked full of small local winemakers and funky varieties. Perch on the bar seating by the window, let the charismatic sommelier Cyndal Petty guide your wine choice, and snack on anchovy beignets or fried chicken with caviar.
In the main kitchen, creative culinary director Brendan Pratt draws on his time at fine-dining Vasse Felix to impart an expert level of creativity and refinement to the classics. The imported Rotisol rotisserie runs all day, producing succulent roast chicken and XO squid (with homemade XO sauce), while perfectly cooked steaks and crispy schnitzel fly off the pass.
Find out more about Busselton Pavilion here.
Burger Bones
Cooper Deville’s burger-focused food truck proved so popular with locals that, in 2020, he decided to find a more permanent kitchen on Queen St. Though his digs have had an upgrade, the self-taught cook has remained true to his philosophy of ‘uncomplicated flavours and fresh ingredients’.
Just seven burgers are on the regular menu at Burger Bones, including a classic cheeseburger, a kraut-and-mustard-spiked cheeseburger, and the famous jalapeno, habanero, and goat cheese ‘smack patty’. What makes the burgers so good? The coarse-ground, 100% grass-fed beef patties. They’re chunky, juicy and cooked to perfection (medium-rare).
Find out more about Burger Bones here.
The Banksia Tavern
Despite only opening in mid-2023, the Banksia Tavern already has a homely, worn-in feel to it. It’s due in part to the choice of interiors—exposed brick walls, dark timber and forest green velvet booth seating—but the spinning vinyl and relaxed atmosphere carry most of the load.
Here, the beer menu is almost exclusively from the Margaret River Region, while wines dare to foray a little further (though there’s still a strong representation from the region). Head chef and Busselton local Liam Gorringe also stocks the kitchen with as much produce from around the region as possible. Dishes like Wagin duck skewers with candied rhubarb and grass-fed Denmark baby lamb are the result.
Find out more about The Banskia Tavern here.
Amelia Park Lodge
Peruvian cuisine is grossly underrepresented outside of Perth. But Amelia Park Lodge’s head chef, Agustin Ortega, is on a mission to change that. He livens up an otherwise familiar tavern menu with dishes like ‘ceviche of the day’ and octopus causa with citrus mash, gently introducing the flavours of his home country to the South West.
On a summer day, the tavern’s wide, shaded alfresco is as good of a place as any to down a cold pint of Eagle Bay Kolsh and tray of crumbed Akoya oysters. Come winter, the tavern is spacious yet still cosy, the perfect setting to tuck into a hearty lamb shank or backstrap. It’s an eatery for all seasons and occasions.
Find out more about Amelia Park Lodge here.
