(08) 9481 1020
Join us in our Perth CBD restaurant and enjoy a cup of your favourite coffee or tea, light meals in the morning, lunch or dinner for any occasion, from 7.30am to late Monday to Friday and 4.30pm to late Saturdays.
Our lunch menu is available from 12.00pm and dinner menu - from 6.00pm. And, you'll love our dessert menu - the outstanding favourite is the Créme Brulee.
For something different, why not try a few of our Chef's tantalising dishes from his stuzzichini menu (é cucina-style tapas) available in the wine bar from 3pm.
Cape Grim Beef From the Chargrill
Chef Ben Toye has selected Cape Grim Beef for all his charg-grilled steaks because they are a totally natural food. Beef that carries the Cape Grim label is consistently in the top 4 of 18 MSA grades and is produced from hormone free (as required under Tasmanian law) and GMO free grass fed Angus and Hereford beef raised on the cleanest natural grasses and the world's purest air and rainwater.
Cape Grim's beef is guaranteed to be tender and of the highest eating quality, a true, natural Tasmanian taste sensation - which is why it is sought after by Australia's top chefs and featured in restauranta across America, Europe, Japan and Korea.
Choose from tender sirloin (300g), rib eye (400g) or scotch fillet (280g) to explore the amazing taste of Cape Grim Beef.
Our Chef
When you dine at é cucina, you'll experience Ben's talent for showcasing fresh produce, creating sublime flavours and matching these with his artistic culinary flair. It's why so many of our patrons keep coming back.
Ben has an impressive range of local and international experience under his belt, having trained at Restaurant 107 in Mt Lawley, Ben moved to London where he worked with French chefs at Canizaro House in Wimbledon. It was there that he trained under renowned pastry chef Guillaume Vale, developing skills in a range of European culinary techniques, which he later brought back to Australia as Head Chef at Savoia in West Perth before moving on to the Matilda Bay Restaurant.
Ben believes his recipe for success stems from a passion for food and a respect for good quality, fresh ingredients. He attributes his leading role and experience with award-winning Darlington Estate Winery for his freedom to create menus and indulge his passion for making fresh pastas, pastries and breads.