Daniela Frangos

New executive chef Jamie Musgrave has crafted a menu inspired by his childhood in WA and time foraging and cooking native ingredients with roving restaurant Fervour.

From hole-in-the-wall bars to wardrobes that blend fun and function, our city has an unmistakeable style.

The homely local haunt in a former burger bar on leafy Bellair Street goes big on fun and flavour, serving up punchy snacks beyond the usual wine bar suspects.

Catch the gripping Aussie zombie movie, We Bury the Dead, starring Star Wars' Daisy Ridley; plus Palme d'Or-winning tragicomedy Anora; wacky horror-drama I Saw the TV Glow; and the directorial debut of a revered playwright, which the New York Times called a “tiny masterpiece”.

The casual new restaurant is your after-work spot for savoury cannoli, lamb arrosticini and blood orange panna cotta with Campari granita and rosemary sorbet.

The chef has created a menu of affordable grab-and-go lunches, including curry and roti pot pie, stacked rice bowls and confit duck made using leftovers from the Peking duck at his restaurant Lee Ho Fook.

The mega Italian food court is finally open, with 23 vendors specialising in pasta, pizza, pastries, and more. Menu information is still scant, so to help you decide where to start, food writer Daniela Frangos got sampling in the name of research.

The luxe new cellar door and tasting room is a symbol of resilience and renewal for the 16-year-old wine label.

The newcomer is by two first-time owners (with Smith St Bistro and Bar Margaux cred) and a just-arrived French chef.