With its South West-driven menus, welcoming dining room and its tight restaurant team, de'sendent is as much for locals thirsty for adventure as it is for regional visitors hungry for a big night out.
Evan Hayter is in a Margaret River state of mind. Still. As it was at the chef’s green-thinking restaurant, Arimia, homegrown is the maxim driving de’sendent: an intimate and soigné 40- seater with set menus that highlight his South West connections. Not only does it feel very now, but the low-lit room also feels welcoming thanks to the tight restaurant team and open kitchen. Charcoal-grilled Roe’s abalone gets lifted by fragrant anise myrtle. Sea succulents, pimento and macadamia butter crown a cracker made from leftover bread. Beefy wagyu flap confettied with fried curry leaves on a sunchoke béarnaise raises the steak. Juicy dhufish lolling in caramel beurre blanc turbocharged with the fish’s frame and head? Call it seafood Inception. While the cellar highlights WA talent, out-of-town cuvées aren’t overlooked: de’sendent is as much for locals thirsty for adventure as it is for regional visitors hungry for big-night-out adventure (and vice-versa).
