Who We Are
The most important thing for us is to give you the comfortable dining experience
Our Story
Wattlebird opened with one idea: let the South West do the talking, marron from the coast, wagyu from the region, vegetables from growers we know by name.
Restaurant Manager
Carson Hugn
Executive Chef
Jane Cooper
Runs the floor every service, and makes sure the table knows what is in season.
Leads the kitchen, and builds the menu around whatever the growers bring that week.
It looks delicious
Every dish starts with the ingredient, not the plate. If something isn't at its best that week, it comes off the menu.
Each ingredient gets the least done to it: a quick cure, a slow pickle, or just a good knife.
Every plate is finished and checked at the pass before it leaves the kitchen for your table.
We place small, regular orders with growers and suppliers across the South West, so what lands in the kitchen is only ever a day or two old, sliced and trimmed to order.
Sophisticated Process
01.Slice
02.Pickled
03.Bake
dd/mm/yyyy
6:00 pm
2 Person
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Get in touch with restaurant
Who We Are
The most important thing for us is to give you a comfortable dining experience
About
Our Story
Wattlebird Dining Room opened with one idea: let the South West do the talking. Marron from the coast, wagyu from the region, heirloom vegetables from a handful of growers we know by name.
The room is small, the menu is short, and it changes often. We would rather cook a few things well than try to be everything to everyone.
Restaurant Manager
Carson Hugn
Runs the floor every service, and makes sure the table knows what is in season.
Executive Chef
Jane Cooper
Leads the kitchen, and builds the menu around whatever the growers bring that week.
Sophisticated Process
01.Slice
We place small, regular orders with growers and suppliers across the South West, so what lands in the kitchen is only ever a day or two old.
02.Pickled
Each ingredient is prepared the way it needs the least done to it: a quick cure, a slow braise, or sometimes just a good knife and a squeeze of citrus.
03.Bake
Every plate is finished and checked at the pass before it leaves the kitchen, so what reaches your table is exactly what we meant to send out.
Come and taste it for yourself
Wednesday to Sunday. Lunch from 12, dinner from 5:30.
