With extractor fans defaulting to ‘jet fighter takeoff’, lighting dimmers stuck on ‘operating theatre’ and a long power blackout mid first service, Western Australia’s much anticipated Yarri Restaurant + Bar roared into life February 2 giving new meaning to the term “trial opening”.

Just two weeks on, it’s a different place. The team behind Snake + Herring Wines – Redmond Sweeny, Sal and Tony Davis, and Aaron Carr, one of WA’s most awarded chefs – are delighted to announce Yarri Restaurant + Bar is officially open for business.

“No brand new restaurant, and I mean new from the foundations up, can be right on the first service, but we’re getting there pretty fast,” said Carr.

Hyped by some as one of the most exciting openings Western Australia has seen in recent years, Yarri has the weight of high expectations on its shoulders. “On a scale of one to ten, I’d say the pressure on us was about eleven,” he continued.

“After 21 years down the road [leading Margaret River’s Vasse Felix winery restaurant to considerable critical acclaim] I’ve moved on, I’m paring things back. I want to share the kind of food I love to cook and eat. We’re not a fine-dining restaurant – we use Western Australian produce and cook contemporary, earthy food in our wood-fired oven. We just want to give people a great time in this beautiful place.”